Wednesday 16/02/2011

I know I have been very slack lately and i do apologise to everyone that reads my blog, there is no excuse except for well working in a bistro you tend to do the same thing every week, I am therefore deciding that until I start my TAFE course I will be updating on days where something really good happens or weekly.
I'm sorry but there just isn't enough time in the day and I get home from work and practically fall into bed and sleep I am that exhausted, so I will give you a weekly update.

On Tuesday 8th, I had a pretty normal sort of day doing alot of chicken and veal prep, I also had to cut up 3 containers of tomato slices, now I don't know if anyone has seen my hand cut tomato slices but lets just say I used alot of tomatoes to fill 3 x 750ml containers I suck at doing it but I will only get better as I go on. Lunch today was pretty quiet we done 46 dishes and had everything ready for the dinner trade which was a bonus. When I arrived back for the dinner trade we got told that a lady has shown up about the booking of 20 people she made... there was no booking... so we got absolutely smashed not just from her booking but the other 73 people that decided to come in as well, we got everything done though and got out only 30 minutes late which is really good.

On Wednesday 9th, I learnt today how to remove the chargrill and clean it completely which takes alot of elbow grease. with there being 3 of us working today I stuck out the back and done a heap of prep and cleaning, I made some salad dressing, which is mayo & french dressing mixed together very tangy and helped make some pepper sauce, and by help I mean watched as Adam made it :) I also scored myself 3 burns which hurt like hell especially when they decided to pop a few days ago, but Grandad was super nice and gave me an aloe vera stalk and some finger bandages when I went there on my break, oh and Nanna heated me up some curried sausages and gave me some bread too.. I felt very spoilt for a few hours. Then off to work I went again, it got to a point when I didn't think customers would stop coming in but they did and I was working the dishwasher non stop from 6:30-8:45, the waitress dropped a plate too at my feet so at least that was one less to clean up. we served 124 people over dinner. ALOT AYE!!!

On Thursday I had the day off but I had to go into work to see the Mission Australia lady who was to set me up for the apprenticeship, we had a good talk about the sort of things I will be doing, that the government will pay me $800 at 3 months into the apprenticeship for tools and that overall I will get $5500 from them by the time I finish my apprenticeship, she also said that seeing as I will be going to Ashmore Campus TAFE I will be able to mix with alot of other first years and she wouldn't be surprised if I didn't have a new employer sometime throughout it all, she had just been for another hotel signing up a guy to his 5th employer, apparently the students all talk about a little thing called 'hourly wage' and they all scramble to the place that pays the most. I won't though I am very loyal to my company now, I love everyone there and they all make me feel like I have been there forever

On Sunday I made 40 beef and onion pies, they are called 'Grazier's Beef Pies' and they looked absolutely awesome, fair enough the meat mixture was already pre packaged and they pastry shells were already made up but I filled them all, brushed and sealed the lids and cooked them so technically I made them, right. I also made Pepper Sauce from scratch by myself as well as Mushroom Sauce, it is pretty simple they have an ingredients list and you just follow it. I also found out that Ceaser Dressing has ANCHOVIES in it YUCK!! but being a chef I have to forget about that, so now whenever I have ceaser dressing I most likely will not finish it just the thought of fish in a sauce is quite disgusting, which is worse when it is your favourite salad dressing in the world :(

On Monday I done prep up to make salads, we didn't make any but everything was ready for them to be made the next morning, being valentines day we had a special menu on the board, it was Seafood Marinara Fettuccine, which had all sorts of seafood (scollops, baby octopus, squid, barramundi, crab) it looked quite CHUNKY. There was also Steak with Lobster Tail with mash, and Asian Beef ribs with rice. sooo many people wanted the seafood one, no-one got the lobster but for $40 I don't blame them, I also got to serve all day today while Danny was out the back doing prep and dishes, it was quite full on.

Well that is all from me for now, I will keep posting on my days off so until then...