MODULE 1 -- Finally in the kitchen!!
First proper day of Uni was finally started! This meant I could finally get to wear my chef whites and work in a professional kitchen for the first time ever!
'No one is allowed in the kitchen without the chef jacket, hat and apron' - this is what we were told by the chef on lesson 1. Therefore I made sure my uniform was impeccable on my first day. It was like going back to school again... but to have fun this time, as I could finally study the only subject I was really interested in: BAKING!
The chef did an introduction of the kitchen showing us where the first aid kit was, the fridge, the bluster, how to activate the oven, the larder, the ingredients, etc. and mainly warning us that the kitchen is a dangerous environment and we have to respect it and the people within it.
On our first lesson we learn how to make:
- Short pastry
- Dutch apple tart
- Fruit Tartles
- Fruit Barquettes
Chef handed over the recipes for short pastry and asked us to start weighing the ingredients. That was a little bit of caos to be honest...14 people all trying to reach for the same ingredients and use the 4 only available scales at the same time. That's why I strongly recommend you buy your own little scale so you don't have to queue and just crack on with the work.
All ingredients were ready on our workstation. The chef asked us to go closer to her table so that she could demonstrate how to make short pastry and the apple flan.
'No one is allowed in the kitchen without the chef jacket, hat and apron' - this is what we were told by the chef on lesson 1. Therefore I made sure my uniform was impeccable on my first day. It was like going back to school again... but to have fun this time, as I could finally study the only subject I was really interested in: BAKING!
The chef did an introduction of the kitchen showing us where the first aid kit was, the fridge, the bluster, how to activate the oven, the larder, the ingredients, etc. and mainly warning us that the kitchen is a dangerous environment and we have to respect it and the people within it.
On our first lesson we learn how to make:
- Short pastry
- Dutch apple tart
- Fruit Tartles
- Fruit Barquettes
Chef handed over the recipes for short pastry and asked us to start weighing the ingredients. That was a little bit of caos to be honest...14 people all trying to reach for the same ingredients and use the 4 only available scales at the same time. That's why I strongly recommend you buy your own little scale so you don't have to queue and just crack on with the work.
All ingredients were ready on our workstation. The chef asked us to go closer to her table so that she could demonstrate how to make short pastry and the apple flan.
At the end of the lesson the chef gave us individual feedback on the goods just baked and the work completed. I was very pleased with my positive feedback :)
Before leaving the kitchen - and go home after 3 hours of standing up and running around the kitchen - we had to wash up and tidy up properly. No one is allowed to leave the kitchen until everything is back to the original place and the kitchen is left in the same status as we found it!
That was a bit if a tough day for me as it took me nearly an hour to get back home - I got back at 10pm - but definitely rewarding and worthwhile.
Also you get to bring home your own baked goods which you can then share with your family and friends and show off your new skills ;)
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