Journal Entry: Kitchen

 

During my time in the kitchen for Calnalside Dining I was on sandwiches and Dishroom. When I was on sandwiches I first used the deli slicer, every day I would slice up turkey, ham, and roast beef, and one day I even sliced up Chef Tom's sirloin. After I was done with the slicer, I would take it apart and clean it, and after CHef Christian would assign me to set up the station, like cut up fruits, I learned very well how to cut a pineapple, cantelope, and sometimes tomatoes. During service chef Christian and I would make the sandwhiches that were first requested, then the ones to order,  I preferred to make the chicken club, roast beef, and Panini. Sometimes we had help from Nathan, Cassandra, and Kiara, but I didnt't like it because it got too crouded in the area. 

 

 

Journal Entry: Bakeshop

 

 

During my time in bakeshop, I was on breads, desserts, and cupcakes. I find making the bread to be very easy, except when you are rolling them out, it can get very tiring. When I was on desserts I preffered making Creme Brulee, Cream Puffs, and Crepes. I really enjoyed making Crepes in bakeshop, they are basically really thin pancakes, I found out that each pan has a different lip, so you have to change your technique for flipping somethimes. It took a little while for me to get the hang of it, but I eventually flipped them flawlessly. On friday we had cupcake wars, I decided on Key Lime Cupcakes with a Cream Cheese Frosting, I added some green crystals to the top for some flare, and I stuck with an overall green feeling for Saint Patrick's Day. I did not end up winning the competeition, but the judge did say I had the best presentation, and I liked my cupcakes, so I guess it was a win for me afterall.

 

 

Journal Entry: Cafeteria

 

Cafeteria has always seemed easy to me, it is pretty much the same routine every day, prep for the next day's lunch, go on break, serve lunch, have lunch, clean. When I was in the Cafeteria I was mainly on entrees helping Chef Koser, I burned myslef al lot when I was helping him, on oven doors, pots, pans, the usual. I alspo used the Deli Slicer in there, it is a different model, the blade can come off much easier on that one. I had to cut up three-hundred and fifty pieces of motzarella cheese, but once I got there, I had to just cut up the rest, I think I ended up with close to six-hundred. The Cafeteria is the only part of shop that gets break, I almost forgot that shops had it all together. For the second week in Cafeteria I was not on dishroom, I almost missed it, I can be relaxing knowing that all you have to do for a day is spray things with a hose and push them through a dishwasher. 

 

Term 4: 

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Journal entry 1-

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This week I am in the kitchen. I am on the fryalator, it is the only part of the kitchen that I have been on besides sandwiches and dishmachine, so its good to mix it up. With the seniors gone the shop is very quiet, but also much calmer in the kitchen. I find being the fryalator to be very easy, just bread stuff and put it in the fryer. Kitchen so far seems pretty easy, I hope it stays that way.

 

Journal entry 2- 

 

Last time I was in dining I had become very comfortable with talking to people and taking their orders, it had become very easy for me. I was doing multiple tables and big tables, but it was all pretty easy. You might be dying on the inisde, but you cant show it infront of the customers.  The last week in dining was very busy, but I kept it cool and pulled it off.

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Journal entry 3- 

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The last time I was in cafeteria I was mainly on line, but sometimes I was running, I somehow manage to burn myself every day I was in that part of shop, usually on sheet pans coming out of the oven. As for serving the line, it is pretty basic, but I feel I can run a whole line by myself if I need to, it is just so basic and simple, do the same thing over and over again.  

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