Worm on the salad

I found this worm on the spinach while I am cleaning 10 kg of spinach. It's good that I found it otherwise it will be a big problem in case guest see it.

This is how we should be careful in preparing food for the guests.

Dill marinated salmon

Salmon is already good with just salt and pepper, but this one in the picture must be really good because of the spices And herbs that we put like dill leaves, saute cabbage, sauté fennel, slice of orange and the amazing spices salt and pepper. Then we wrap it with baking paper.
Then we are going to steam it in the oven for around 8 minutes 100'.

I didn't try it yet because today was the first time that I made this.

Kitchens Hygiene

As a chef we are following standards procedures in food preparation when it comes to food safety. There is where is HACCP comes.  Hazard Analysis and Critical Control point is a systematic approach to food safety. This apply to all kinds of food service and pharmaceutical productions.

In the kitchen the chefs are required to follow the hygiene standards. Specially in the places where municipality is very strict when it comes to HACCP. This is why we are informed and all the information regarding to HACCP is readily and always available for us to read and understand the food safety.

Every Hotels kitchen has their Hygience officer who is en- charge in giving information and trainings to the chefs regarding HACCP. They are roaming around the kitchen making sure that standards are implemented and followed.

HACCP basically discuss the source of bacteria, cooking temperature, storing temperature, danger zone, etcetera.

I am full

Most of the food that i found in cafeteria are not my taste, but I am very hungry and I need to eat something. Good thing they have clear vegetable soup I took some in one plate then I take also some indian egg curry, I just remove the sauce. Then the egg I put it on the soup and that is what I eat with the rice. It's good and now I am full.

Buffet preparation.

Today is my first day in  my new kitchen. This restaurant is serving breakfast, lunch and dinner, Buffet and ala carte mediterranean cuisines. My chef de partie ask me to observe how the systems work so that i can adapt as soon as possible. They also ask me to do the plating which I found very easy. These are some of the buffet food that I plated.

Promotion over happiness

I really like the kitchen where I am working now, I like these Italian chef team. With them I feel so comfortable, these Italians are nice people, happy people. They maybe speak a lot of bad words but its fine for me those are just expressions. So bad that  I need to leave.

Three days ago my Executive Chef called me on his office and ask me if I know why he called me. I said maybe you're going to transfer me to another kitchen. And I am right, he ask me if I am happy. I answer no because I like it in my kitchen now. Then he explained to me that I need to grow and I have no chance for a promotion in my kitchen now and he can only give me promotion as a Demi chef de Partie in another kitchen. He told me I need to choose wether I stay in my Italian kitchen but will not get promotion or he will move me and will give me promotion.
That's a promotion, how can I say no with this kind of offer, I didn't ask for it and it was the chefs decision.

Good salary, big responsibility, new kitchen, new people, new cuisines for my new position. The thing that bother me the most is the new people, the chefs that I am going to work with.
I remember the days when I was new in the kitchen that I almost give-up not because of the work but because of the peoples attitude.

These good salary, responsibility, new kitchen, new cuisines are the best part because with these things I am going to learn new things that for sure a big help in moulding my future.

Tomorrow I will start to work in my new kitchen, new new new everything. I just hope that life will be good here.

Celeriac

Yesterday I helped main kitchen team in preparing their mise en place for today's function. I peeled 4 boxes of celeriac and then I slice it very thin using the slice machine. It was tiring but it's okay. They're going up make a celeriac gratin.