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 |
No comments:
Post a Comment