second block :Epic

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 coconut cake.

•cut and clean micros for the pass.

• walk to la petit colombe (which was right across the street.) And fetch dry ice 

•finally count and organize the petit fours

Once that was down I was free to help on the kitchen where ever help was needed.

Now my in service duties: 

• I would ran the bread course which entails , warming up the sourdough , piping the pork or placing the vegan butter on the board and putting the chorizo crumb or dukkah spice on the butters and some micros then putting some oil and jus in a small bowl and onions in the other (could help starters if service was slow )

• then if I was done with that I would jump on to the cheese course which was the toasted brioche with piped pear puree , pickled onions and nuts on it with Welsh rabbit that gets poured on top at table side.

• once that was done I could start setting up for desserts which was a panna cotta salsa and a tequila jelly.

I enjoyed my block at epic its an amazing kitchen even got a chance to site see franshoek and I learnt that dont let your weaknesses stay as your weaknesses you should embrace the chance to make them strengths.