Tambeoki 4x4 Camp

(12-05-2011) My team was handling the deserts like the poached pears that were poached in the glue wine it consists of white wine, mint cinnamon or in gecoters, bay leaves and ginger in a pot. We also served drinks glue wine and eggnog, eggnog is French custard with banana liqueur, and the pears were served with chopped mint, and tennis biscuit and butter in the robocook. We made sushi it was something very extraordinary and I made cheese platters the night. It was a big success and all the people enjoyed it. When we were done we packed up our equipment and left.

Coctail bar

I was so scared to work in the bar serving smoothies and cocktails and working on the computers. It was fun and in the same way it was an experience. I learned so much and it showed me that I can most certainly do more than one thing. My people skills are not perfect but I pulled it off and it was something out of what I am studying for. The people out of the kitchen are so understanding, I liked that about them. I will never say that chefs are harder workers than them because I know what it was like and doing stock is mostly the same as counting stock in the kitchen.

Packing

Packing is the most important and knowing how to pack is important. We saw all of the products that we had. Then we started to sort all the meat, vegetables, dairy and all of the other products. Cleaning is important so we had to clean all of the racks and the roof. Then we put all the products in. The meats go on last so that nothing can fall in the meat. Packing your dairy products then your vegetables and last your meat. Then it will be easy, if there is stock counting you can see what is left and what needs to be ordered.

Cleaning inside and outside of the freezer.

We went outside and in the back fridge we started to clean. It was something, it was like doing everything all from the begging. Still it was fun learning about packets and how and where you must look for different kinds of dirt and stuff that are wrong but we just used multi-purpose and sanitizer for our cleaning.

Deep Cleaning

Wednesday 04-05-2011
I was in the main kitchen and we started off by deep cleaning the whole kitchen and I was assigned to the scullery. It was not that fun after all of the gross stuff that I found; there was even a dead rat. I took a few pictures and some pictures of how I cleaned the whole scullery. I was cleaning with multi-purpose cleaner. The others were busy cleaning the other parts of the kitchen. I was then busy cleaning with multi-purpose and oven grill cleaner. The walls wouldn’t get any cleaner after I was done. I started doing the oven inside and outside and that is what I did the whole day just deep cleaning the kitchen.

Hosteks

Hostels was a convention that we went to. We saw all off their promotions that was held, how it work in the industry and how they make their money. It was something to see, I was there mostly for the pastries. It was interesting to see how they got the expensive machinery to make all of the food and how the chocolate machines works, it doesn't let the chocolate stop for even a minute. I saw a lot of interesting stuff, I was shocked to see so many other chef schools. The day went by fast and we all went home. I for one was interested in how all of that was possible.