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.

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