Today I worked in the cold kitchen and helped with the mise-on-place for side salads. We made chicken mayonnaise toasteds as the orders came in and I made a curry cabbage salad for bring and braai.
We took turns doing the scullery as the stations need to be kept clean whilst working and Chef William taught me how to make a big stock pot full of pap!
I expanded my range a little and also made flat bread, pizza and I was taught how to shallow fry cabbage. These might sound like nitty gritty things but in actuality they could get tricky because your measurements need to be correct and to add on that we don't know where to find everything.
We repacked the fridge and freezer at the end of the day keeping it neat and clean.
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