Sunday, 20 August 2017

Hello, everyone. My week has started with the preparation work for the meat and the fish.  I had to cut in portions duck’s liver, pike perch fish, red mullet fish. On the picture below you can see the vacuumed liver.

It was a big surprise for me, but this week on Monday it was really hot. My colleagues and I decided to refresh ourselves with fruit salad and a bit of ice cream.

On Friday I prepared French mustard soup using the special recipe of the head chef. I liked the taste and it is really easy and quick to prepare. We served it with slices of smoked salmon and small diced apple.

This week I peeled and roasted some potatoes. I have already described how we are preparing them with bacon and onions
 In this blog video, you can see the preparation before the roasting process. On the photo below you can see the peeling procedure.

I have spent the rest of the week in doing the ordinary preparation work.For example I have been cutting onions, measuring portions and vacuuming. It is a big range of many little tasks that make our job easier. In addition taking care of the hygiene is always a part of the job.

Thank you for reading, see you next week.

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