First block : Leeukoppie / Silwood school of cookery

Tintswalo Atlantic:  My first block post Covid - 19 epidemic and to say I was nervous would have been a huge understatement. The drive there seemed never ending but my nerves were very much unjustified cause I walked into such a welcoming environment.  I would say I felt so comfortable as it was a small kitchen of just amazing Gents:  Running Pass :Executive Chef Sean Running Fryer/ grill : Tyron Running pots / starters :Dustin  Running pastry section : Samson  I found it absolutely mind boggling that only a hand full of people could run a kitchen with soany options on it but when I got to work with them personal I understood just how good they are at what they do.  So when I arrived I met dustin and decided that I would be working with him on pots and didnt at that moment comprehend just how much work goes into running pots. What my prep duties were (which honestly felt like an ever growing list ) : •making parsnip puree • keeping count of the ...

Epic: Located in Capetown franshoek basically the wine lands of Capetown. Epice is still a rather new restaurant but with veteran chefs from the la colombe team    My first day in the kitchen was very much just a induction day getting to know everyone in the kitchen and getting to settle down in the accommodation provided for us.  I was put on to the pastry section which would be the first time I had worked the section i was rather nervous but excited and the pastry team was absolutely amazing great bunch of people that helped me realise that I actually do enjoy pastry work Okay now down to my daily duties: •It started of with some fine knife work of brunouise pineapple,  red onions , litches and fine chopping some herbs that went into that salsa for the dessert.  • weighed out Welsh rabbit usually a double quantity. •portioned enough brioche for the day. •made a chorizo crumb for the bread course  • cut out , slice perfect circles from the coco...