fifth and final block: Degrendle wine estate and resturant
When I started at degrendle I was put on the starter sections which is in charge of the Crab Gnocchi Springbok/ venison Salmon dishes They started of by introducing me the crab dish in which I was in charge of prepping and plating in service. It consisted of Suvved corn Kimichi Brioche crumb Pickled dikon Then the crab itself. As time on they started intrusting me with the rest of the items on the menu (the venison dish) They also care for functions which is a different concept for me as the kitchen works as one unit in prepping and plating for a singular group of people which is great. As I got to see and play oysters which was a first for me the kitchen is filled with lovely people who are happy to answer and help you in anyway they can. They truly want to help you learn and become more confident in what you do.