Foodgasm: May 2019

Internship VII

Hello peeps! Now you’re reading my blog and as usual I’ll share my activities during my intern for the past 2 weeks. Okay let’s start with the first week. On the first week, I had morning shift(s) from Monday to Wednesday. And for Thursday and Friday, I had afternoon shift(s). Let’s start with Monday to Wednesday. On morning shift, as usual I had to take care of the éclair and cake for wala. After finished set up for wala, I made amenities. After that, I made pancake, waffle, and French toast, and also jelly for tomorrow’s breakfast. After that, I usually dipped like 3 pcs of éclair for the next 3 days, so that tomorrow I don’t have to dip éclair again. After that, I checked the ala carte. Finished with all of that, then I can make product. Next, from Thursday to Friday I had afternoon shift(s). On afternoon shift I just had to continue what morning shift hasven’t done yet and mostly it was make product.

Move on to the second week. On the second week I had afternoon shift(s) from Monday to Friday. I prefer afternoon shift because I’ve learned more recipes on afternoon shift since on morning shift we have to focus on wala and breakfast so we won’t really have time to learn new recipe. These past 2 weeks I’ve learned how to make chocolate mousse cake, chocolate pannacotta, cold cheesecake, etc.

Pannacotta

Crepe

Quiche Dough

Gluten Free Banana Bread Ingredients

Gluten Free Banana Bread

Cooking Demo

Mixberry Compote

Chocolate Madeline

Internship VI

Hello peeps! Now you’re reading my blog, and as usual I’ll tell you about my intern daily these past 2 weeks. So, the first 1 week I had afternoon shift(s) because there were event that was why I was in afternoon shift(s). I just helped prepare afternoon tea and dessert for the event. And by chance, there were cooking demo at that time, and the menu is banana fritter, so my senior asked me to help them to explain to the guest in English how to make banana fritter.

The other 1 week, back to normal routine, I had 3 morning shift(s) and 2 afternoon shift(s). At morning shift(s), as usual I made amenities, décor éclair and cake for wala. After that, I went to wala for set up. After finished set up, I went back to pastry and dip éclair for the next 3 days so I don’t have to dip eclair again tomorrow. At afternoon shift(s) I just had to finished the job that morning shift haven’t done yet, and also made ala carte if there were ordered. But at afternoon shift I learned lot new recipes, like granola cereal, pannacotta, caramel apple mousse, chocolate sauce, cold cheesecake, etc. Because mostly the products are done by afternoon shift, morning shift mostly just prepared for tomorrow’s breakfast and for wala.

Wala set up

Creme Brulee

Pavlova

Microwave Sponge Batter

Microwave Sponge

Special Amenities

Pastel

Internship V

Hello people, now you’re reading my blog and as usual I’ll tell you about my intern activities these past 2 weeks. Okay, so, these past 2 weeks I had 3 morning shift(s) and the rest was afternoon shift(s) that wast started from 2 P.M. until 11 P.M. On morning shifts, mostly what I’ve done just the same like weeks before. I made amenities, garnish éclair and cake for wala. After that, went to wala for set up cake, éclair, and gelato. Next, back to pastry prepare for tomorrow. After that, made some products that was written on the job list. I didn’t make much product because it’s low season so there aren’t lot of guests.

On afternoon shift, I just had to finished the job that morning shift haven’t done yet. And made order for ala carte if there were order.