Heeeey! Today I decided not to talk about what’s happening in the kitchen, but about people’s opinion in that sphere. There was international festival in the neighboring city. It was showing different countries’ culture and my friends and I decided to go there. I met a chef from Chili, he used to work in Italian restaurant in Marbella. He gave me valuable advice – to write every single detail about the recipes in the kitchen, because when my head chef (or sous chef, how it was in my case) is not in there I would be more confident and be able to do the work by myself. That was how he survived. His girlfriend was interested in the culinary world but she wasn’t professional cook. She told me that people was saying her that she is too glamourous for inside, it was suppoused to be outside. She said to me not to listen to them, to try to go among the big names in that industry, get my salary as should be and not to stop doing want I like. These two were talking with such a passion and make me think a lot about my future and I am so thankful to them. I met one more chef there. He was only 26 years old half-Serbian, half-Italian and after a month he was about to open his own restaurant. Well that’s what I am called inspiring. Actually he offered me to go that restaurant and to try myself in the kitchen, but unfortunately during my internship it was impossible. Anyways it was pleasure to meet these chefs and to see different opinions.
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Hi there, guys! How are you? My story continue. We are working hard every day. Tati is teaching me how to prepare my mise en place in faster and easier way, because we don’t want to waste time. Especially during the service the time is very important factor. Tati gave me very helpful advice: when the order enter the kitchen immidiately to write it down. She explained to me that doesn’t matter that this is taking a little of my time, it is better to write everything and when it is ready to tick it off. Other way I am wasting mine and other people’s time asking, forgetting and checking the tickets with the orders which are not close to me. Actually that helped me a lot with understanding how the process of service is running. Over time I get used to it and started remembering the orders. Also till that moment I was helping Tati with preparing garnishes, cooking the meet. But from the previous week I had to do that and to plate as well. Somehow I managed to do both things but it wasn’t that easy, I had to prepare the components of five plates and to plate one of them. But of course I was happy that I can do something new.
Hello everyone! My time here is going a little bit slowly, but it is okay. The restaurant is starting to be busier and the days becoming longer, because the summer is already started. Some of the plates are changing. I am happy because I can see more different methods and technics of cooking. Also I am glad that I can observe the creating of the actual plates. Every single item can be presented in absolutely unusual form and that’s creativity – to surprise with texture, consistency and form. Every table in Skina restaurant is starting with three amuse-bouche ( in Spanish – tapas).The client s are not ordering them, they are compliment from the restaurant. They have to leave the kitchen immediately after the order is taken. The waiters are serving the plates on the table in the same time. The components of the menu are three starters, two main courses and two deserts. But of course every customer can make changes on the menu or to order “a la carte”.
Hello,hello :) Since the beginning of March I was working as a Commis chef. I think that for two months I had progress but sometimes I had really bad days. I was the only trainee in the restaurant. I was trying to work like my teachers but I needed a little more time and practice of course. All the time Tati was my mentor and if I had an issue I just asked her. But it was time for her holiday. She took one week off. I was so scared that I am not going to do my job properly without her. I was insecure in my skills because I still making some mistakes. When that week began I was frightened because it was supposed to work with the head chef(I have never worked with him). When I entered the kitchen I just started to do my routine stuff, my mice en place. Everything was in order and the service began. I was doing the same things that Tati teached me and part of her work as well. We were one person less so we had to be faster than usual. Actually I didn’t have any problems working like that. After a week she came back and surprisingly told me that I had become faster, more oriented and more organized and the pastry chef’s opinion was the same. I realized that in one moment somebody have to remove the training wheels and when you have no other option you have to do It by yourself. That’s the way you learn a lot. And that was my moment.
Heeey yaaa! I hope you had great holidays. Mine was quite busy but I was so excited about Catholic Easter ( or in Spanish – Semana Santa). I had never seen what exactly it is. Let’s start with the fact that from several weeks ago the restaurant was fully booked so we were expecting a lot of customers. The city was full of tourists and all over the streets there were so called “processions”. We were working under pressure all the time. We had to finish our mice en place-s before the starting of the service. We didn’t have almost any brake. Everything had to be ready on time. The actual service was stressful but we did it. After that we were so exhausted. As in the end of almost every service the Head chef thanked to me for my help, but this time when I was about to fall apart in pieces the owner of the restaurant , Marcos, came to me and told me that he is glad that I am helping them, that I am working hard and I am doing it well. That meant a lot for me, because it is nice to see that somebody appreciating my work and I am working well. I felt proud of myself. In the end of that hard week it was time to celebrate. The Sous Chef and I decided to color eggs for Easter. It was her first time and she was so impressed.
Heeeey ! How are you my friends? The nostalgia is a big problem and everybody is missing their family but the adventures are waiting for you so just go ahead ! Hunger for food exploration! I am so curious about other traditions of cooking and cuisines. I had the great opportunity to visit sunny Spain and to try their fascinating food. Spanish people showed me how to make Salmorejo – Spanish cold, creamy tomato soup made from tomatoes, bread and apples, garnished with boiled eggs and ham. I can’t describe it, it is amazing. It became one of my favorite meals. The famous Spanish omelet made from eggs with potatoes and onion. That is super traditional food and it is good. It is fast and tasty. Paella – that is God’s food. If you have ever opportunity to go to Spain, you should try it. And of course we should not forget about chocolate and churros. In the morning or the afternoon – that’s the best.
Hello everybody! I hope you are doing well, because I am doing perfect! We still working hard and I am keep learning. It is unbelievable that all the little details matter so much. Anyway ,this week I was cooking the staff’s food. I made for them some of our typical meals. Actually I cooked for them the food that my father is preparing at home. He is not a professional chef, but I swear, his food is bloody delicious. We have cultural differences and I was surprised that they don’t like our Bulgarian yogurt, they find it too acid. I prepared for them Bulgarian tarator which is made from cucumbers, Bulgarian yogurt, walnuts, dill, garlic, salt and pepper. They are thinking this is disgusting. Then I decided to prepare stuffed meatloaf and they fell in love with it. We were eating outside so a woman accidentally passed near out table and asked “what’s that?”. Later I understand from my colleagues that she bought the ingredients and prepared it for her family. I really didn’t expect that but I am glad that Spanish people was so impressed. Of course I made them something with feta cheese as well.
Hi guys! Here the weather is amazing! People are so warm and I am on my way to become a chef. Well, I think that is going to take quite a while, but I am patient. Every day I am waking up and trying to give by best in the kitchen. But I think that Spain doesn't like me. The language barrier is so big, especially in the kitchen. Not everybody is speaking English, so the communication in kind of difficult. When you are beginner you need a little bit more explanations. Maybe I should take Spanish classes more seriously next time. Despite everything we are managing to survive somehow. And what is happening in the kitchen? Well, there are a lot of products that I have never seen before. It is interesting to see how the different flavors are mixing to create the perfect balanced bite. But today I want to tell u about more simple things. For example, one of the most important things is to be organized. We can start from the delivery. The products have to be stored in a proper way and on time. They have to be wrapped in paper or clink film, cleaned and put on their places. That sounds easy and it is very simple, just not forget it. It has to become your habit, and of course u need to have the knowledge of every product and its storing. Have you ever seen an angry chef? Simple mistake as putting things not on their places piss the off.
Hello guys! It was about time for the first day in the kitchen and you can find more about my time there. At 10 o’clock Tatiana and I enter the kitchen. Everyone was so nice to me and helped me if I had questions. She explains me about the places of the tools and equipment and gave me some tasks to do. After we prepared part of the mise an place, at 12 o’clock was time for lunch. We cleaned our stations and went to eat. Every day the lunch is at the same time and this break continuous 30 minutes – time for everybody to eat or smoke and just have a rest. It was so nice because all the staff sits on a table like a small family and had its lunch. That afternoon we didn’t have any customers so we finished our preparation and take a break. We went home, relaxed a little. Tati offer to went out for ice-cream. The weather was perfect for a walk. The ice-cream shop was very close to the beach so we sit near the sea and Berta (Pastry Chef ) show me Africa’s silhouette. I was amazed that you can see Africa from the beach. And also It was very considerate of them that they wanted to make me part of their team. We went back to work. Everyone was so calm in the kitchen, nobody was shouting and atmosphere was peaceful … till now. When the service started in the evening everyone started being busy. It was just tuff and I was so panicked because I didn’t know the menu I didn’t know what to do and there wasn’t much time for explanations in English. But everyone was patient to me. Well, it was not one of the best evenings in my life. That was my first service and it was quite stressing for me. But after all I knew that it is only a day of many. Next day’s Tatiana explained me everything about storing the ingredients, about the menu and about my responsibilities. I am working mainly with her and we are preparing main courses. It is pleasure to work with professional chef like her. As I already mentioned this is my first year and my first internship and as a commis chef I did’t expect to be allowed to cook. But she allows me. During the service became a team and each following day I am learning from my mistakes. Well, for these who are saying that is not that difficult to become a chef, I would like to say that it is a little bit complicated, because you need to have enough knowledge, to be organized, to be focused all the time, and to be mentally and physically healthy.
Now I want to tell you about my first days in Marbella. When I woke up after an exhausting day the first thing I did was go to the beach. I was sunny warm day and along the streets where were a lot of palm trees. I was excited to see orange trees on the streets! They were full of fruit and nobody even was touching them. Later I was explained that the oranges are inedible. But the fruit was looking so nice. Near the beach I found a wonderful shop for ice cream. The ice cream was absolutely the most incredible one I have ever tried. There are more than twenty different tastes. Also, if you have special intolerances or allergies you can check what your favorite ice cream contain in their website. I think everyone living in Marbella knows this place. It was so hot compared to rainy Varna, so it was obligatory to have a bottle of water and ice cream. Another shop I found was Balkan one. I was happy see it. When I entered, the salesman started speaking to me in Spanish. I couldn’t understand anything and as an answer I replied in English. Unfortunately, he was: “No Ingles”. I won’t lie if I tell you that I was disappointed. Okay, anyway. I started choosing products that I wanted to buy, he was staring at me and after a few seconds he asked me in Bulgarian “Are you from Bulgaria?”. I was so surprised! Later he explained me that looking at the products I had chosen there was no way to be other, but Bulgarian. In this shop you can find a lot of our Bulgarian products including Bulgarian yogurt, white cheese, yellow cheese, and different herbs typical for us, lutenitza and also desserts. I have two days before my first working day so I spent them in long walks in Marbella, exploring my new home.
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