Monday, 21 Feb 2011, Chef course starts

On this lovely day my first day started of my Chef course. . . Well we didn't start making food, but we did start cleaning the kitchen, now that was interesting!!! Well, this is not the normal cleaning a kitchen . . . this way of cleaning you start literally from top and move to the bottom!!!

First we started cleaning the ceiling moving down the wall, to the station . . . now the station you must move away from the wall and clean at the back and the wall, then clean at the back of your station. For the cleaning you use the Multipurpose and Sanitizer afterwords. When you are done, you start at the stove; you take the whole stove apart and clean everything and everywhere.

After cleaning you wash your dishes, the pots, pans, ect. Then the vendor must be cleaned . . . last the floors must be cleaned then you are done!!!!!

Difference between Detergent and Sanitizer

Detergent is used for cleaning, to remove oily organic soiling from surfaces, which water can not remove. Sanitizer on the other hand is used to reduce bacteria from your hands, equipment and other surfaces.

Difference between a Ramekin and Dadiomil

We had to get the difference between a Ramekin and a Dadiomil. Well I think the difference is that the Dadiomil is made of Ceramic and the Ramekin is made of stainless steel.  

Cleaning the kitchen

Different types of Chemicals and usage of each

Item	Cleaning	Dosage and method	Frequency	Safety
Multi-purpose	Walls and general equipment	Spray	Daily	Hand protection
Oven and Grill	Ovens, grills, cooker hoods, filter	Neat spray	After each use	Hand protection and avoid eyes, do not inhale
Sanitizer	Food preparation areas	Spray for work surface	Daily or as required	Hand protection

Equipment for cleaning

1.    Steel wool

2.    Pots scour

3.    Cloths

4.    Chemicals

5.    Mop

6.    Broom

7.    Gloves

Health and safety aspects for cleaning a kitchen

1.    Take other people in consideration

2.    Make sure you use the right amount of chemicals and for right purpose

3.    Clean from top to bottom

4.    Use signs when cleaning floors

5.    Move everything when cleaning and clean everywhere

22 Feb 2011, Stock list

Equipment	Quantity
Egg lifter	1
Skimmer spider	1
Pot fork	1
Solid basting spoon	1
Wooden spoon	2
Steak and kidney pan	1
Oval dishing plates	2
Mixing bowls, round	2
Basting brush	1
Black enamel baking pan	1
Ramekins	2
Chopping boards -          Yellow -          Green -          Brown -          Blue -          Red -          White	6
Pvc pipes	6
Birds nest	1
Sauté pan, big	1
Cake ring	1
Sauté pan, small	1
Omlette pan, small rust black	1
Colander	1
Conical strain	1
Bain Marie inserts	4
Rolling pin	1
Small stock pot with lids	2
Sauté pan	1
1L measuring jug	1
Pasta basket	1
Salt shaker	1
6 Sided grater	1
Knife set, 7 piece	1
Cooling rack	1
Meat mullet	1
Pallet knife	1
Fish turner	1
French whisk, small	1
Piping bag	1
Balloon whisk, big	1
Ladle	1
Perforated basting spoon	1

Working weekend. . . 18 Feb 2011

On this weekend I worked my ass off!!! I started with welcoming again on Friday, for the first time I was wearing my chefs uniform and I loved it!!! I only started at 1pm. . . earlier that day we got to fit on our new uniforms!!

Saturday I worked in the kitchen, I started in the hot kitchen making breakfast for the guests. After that I went to the scullery, don't really like doing that!!! Anyway, later I helped Chef Natalie in the cold kitchen which was so better!!

On Sunday I started in the cold kitchen, that was fun!!! I helped Chef Natalie with salads and and making sandwiches for guests. . . Its really nice to work there!!!

Well my weekend was so fun!!! Learned a lot. . .

eazie eazie jaaah

Thursday, 17 Feb 2011

today i slept till 8:30 am, start working at 13:00 pm. few of us is going to waiter for an ambulance function. . . till 22:00 pm. think it is going to be a lot of fun!!!!

WOP Course. . . week 3

This week we started of with safety and security. It is important to make sure that the areas security is up to date for the safety of the customer. We learned what to do when you get into conflict with a customer and what to do if a foreign customer comes your way. There is a huge difference between hotels, lodges, nature reserves and so on, we had to discuss it and tell the difference.

We also got assessments to do in our groups, we made it fun and had allot of fun!!! The one assessment we had to was to tell the safety procedures about a fish. What you do, step for step, from the point you go and buy it till the point you serve it. Now that was interesting!! Next we had to do an act of personal hygiene.

Learned about discrimination, cultures, religions, racism, conflict and teamwork. To be open minded if you get a practical task to do. Also you must not take everything up seriously, and it sucks sometimes if you get called a sucker.

Again at the end, it is worth t, because you learn a lot from your mistakes.