First Service Done

Got up this morning and caught the sunrise at Sublime Point. Got in early to prep for my Filipino / Southeast Asian menu:

Jasmin Rice and Wild Rice

Chopsuey Vegetables

Lemon Grass Pork with Atchara

Chicken Adobo Thigh Fillets

Ginger and Shallot Steamed Fish

I also had to prep three things for tomorrow night's menu:

Felafel

Lamb Kofta

Mint Yoghurt

Peri Peri Chicken

Already the first problem was there was no ready-made peri-peri sauce in the dry store, so plan B was to make my own.  Then beautiful Chef Matt jumped in to help, he butterflied the birds and marinated them for me. He also made the mint yoghurt dressing for tonight, which had the remarkable effect of reducing my stress for tomorrow and today.

Then Chef iN and gave me two students to roll the felafel balls. I needed to get these in the freezer today to be ready to deep fry for tomorrow. That's another item off my task list. Later again, Chef iN advised me that they are chopping my vegetables for chopsuey. That was another huge load off my list.

Over the course of the day, I was learning how best to use the student labour to get things off my task list. It turns out, not all students are reliable, I've been caught out by a student just leaving trays out after having been told to put them in the hotbox. I'm willing to take the fault for this, I wasn't explicit with my instructions, and I have to remember I'm working with teenagers.

I was also caught out by a stove blowing out while I'm trying to cook my sauce, no wonder it wouldn't boil, grrrr.  Chef Ls came in at the start of my service to hold my hand show me the rookie pitfalls and helped me fix them. I had a great Sous with one of the senior students, she helped me keep the service on track and also managed the team of junior students.  All in all, I can't take credit for tonight, it was a team effort. I'm finally learning to embrace team collaboration. 

I'm all set for tomorrow.  I've got my menus set for Monday and Tuesday as well.  Unlike working agency jobs,  I'm enjoying coming up with my own menus and cook what I like to eat. 

Bring on the weekend.

ps. The fish was a surprise hit with the kids.