DAY FIVE- Friday 28th October

THANK GOD TODAY WAS THE END.

We finished early today, which was probably the best news of the day, i did however come to realisation that i was going to miss some of the girls that were working with but nevertheless set out the same as every other day.

We began with some brekkie prep, cutting tomatoes, onions, mushrooms, i even got to prep some ham and cheese croissants. We also got to see them use their huge stock pot.

Our last job of the day was to make 500 Tandoori Chicken Skewers, I have never felt so bad for my mum before, the stains were horrible and it was at least a fun way to end my work placement.

It was a great feeling walking out of HELLS KITCHEN, but also having been told that were "one of the best work placement girls they have had" was nice to know..

would i do it again? NO WAY

Hopefully the next one is good.
xoxo

DAY FOUR- Thursday 27th October

With the week drawing to an end, my enthusiasm for work placement was long gone, i wasn't enjoying it as much as i'd hoped.

We set out on our tasks as usual, breakfast prep, then we were given 10kgs of Potatoes to peel with only one peeler working.... DEATH.

We then helped make some more canapes, just the same ones as the previous days..

Then i was given a half crab the size of my school bag, and was told to get all the meat out of it... what i thought would take less then 20 mins, took me over an hour..

Pretty boring day, i learned that the chef working with us, was actually quite rude and was  A FULL AUSSIE who spoke like a habib (in his words of course).

Day Three- Wednesday 26th October.

Day three, couldn't have gone any slower!!

Elisha spent the whole day making canapes, and me and caitlin tried making something new, CHORIZO ROLLS. Basically just chorizo rolled in pastry squares which i had to cut, i learned that i can't cut squares very well...

whilst elisha was still going...
I was given the task of peeling prawns, A HUGE TUB of prawns....
this experience for some, may have been brutal, and for me it was... FOR THE FIRST FEW SECONDS.
I realised after a while how weird prawns were, i started seeing new things and actually had some fun peeling these prawns.

Like did you know, prawns have 4 lips!
and they have hair around their eyes :)

i love prawns. <3

The rest of the day was spent making canapes and helping out with preps, things like peeling cucumbers, zucchinis and cutting tomatoes.

It was great to leave knowing we were almost done.

DAY TWO - Tuesday 25th October.

Elisha and I made our way once again to what I now refer to "HELLS KITCHEN"
:)

today, we did the same basic routine, we got dressed and waited for our instructions.

we were given a 20KG bag of onions to cut and after about 1 min my eyes were balling so bad that, Kristen ( an apprentice who had started earlier this year, and who was one of the only people who was nice to us) gave me a bacon cutting job, just to help me cheer up.

Elisha, Caitlin and I then spent the morning making around 800 curry puffs the size of water bottle lid. NOT FUN.

the rest of the day was spent making different assortments of canapes; asian tea spoons, caramelised onion tarts with cheese, some weird thing with duck in it, and bruschetta with bocconcini on top.

today was a good day, only because i was with elisha and caitlin :)

DAY ONE- Monday 24th October.

Today, Elisha and I went to QUAY GRAND SUITES, at Circular Quay.

Elisha had stayed over on Sunday night so we were able to make our way together our first day (how cute!) We caught two trains which took about 40mins and arrived right on time!

We walked in and met the Chef who showed us the basics, we also met our newest friend Caitlin from Riverside who we found had many mutual friends with us.

We first made about 800 Arancini balls. Not fun.

Then we had to make around 500 Chicken Satay skewers. Not fun.

WE DID HAVE AN HOUR BREAK, WHICH WAS FUN!

Then we had to make curry puffs. Not fun.


That was basically our first day. A lot of standing still and no communication from other employees.
THEY DIDN'T EVEN HAVE SOAP FOR US TO WASH OUR HANDS.

I learned today, that I DEFINITELY don't want to be a chef.

Cooking Competition

Year 11 students Brienna Fonti and Johanna Sciancalepore represented Marist Sisters’ College Woolwich in the regional commercial cookery section of the WorldSkills championships at Ryde TAFE.

They and 14 other vocational and educational training in schools students spent five hours in the kitchen preparing four servings of three dishes each.

A caesar salad, chicken schnitzel and poached pear in cr agrme anglise were presented to judges throughout the day.