Third block :Tintswalo Atlantic

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 veloutes , salsas , jus and any other time consuming elements 

• finish a potato and leek veloute with herbs 

•make miso mayo and lemon aioli

• vac pac (basically anything and everything )

   

after working the section for two months and having everyone help and teach me along the way. I felt like I became more efficient in that way i carried out my work dare I say at a point I felt like a functioning member of the kitchen.

I learnt alot of lessons in the kitchen not only from chefs but the scullers, front of house , managment and  the ground staff but a lesson I learnt that will be the be all and end all of how I run my like is just because you feel like you have reached your personal limit doesnt mean you can't push past that limit and power on.