Black Sea

Hello everyone. I had a very exciting week. Monday my cousin surprised me. She visited me in Varna and we spent her birthday together. We went for a walk in Balchik. There we saw the botanical gardens. Despite the bad weather, we enjoyed the view and the time together. While we were walking around we visited a wine house. Inside was an old vines collection. I saw wines from     1945, 1909, 1903, from different regions and grapes sorts.

 Friday we were given interesting tasks from one of the chefs in the university. We were divided into groups and we had to make a research for different recipes. I was in the pastry group. We made a research for some Indian desserts. It was interesting for me to read more about Indian food and culture.

Saturday I was working in the service section. The theme of the event was Black sea treasures.

Everything on the event went smoothly without problems. The decoration in the restaurant was beautiful and the atmosphere was exactly like on the sea.

Sunday I went for a walk to one of the many beaches around Varna. I took some conchs for decoration at my home.

Thank you for reading my blog and see you next week.

Hello, everyone. This week was normal. In the begging of the week, we had human resources and tourism lectures. Something new in the university routine was the marketing and the English lectures. We are still in the marketing introduction, despite this fact I think is very interesting.I am happy that we study English because I have a lot more to learn.

At the end of the week, we were testing the menu for this event on Saturday. I was working in pastry section.  It was strange for me to work again with my fellow students. It was nicer than before. We organised ourselves better. This helped us to finish faster and to work cleaner.

Together with my colleague Kristina, we were preparing the dessert. Part of the dessert was a chocolate mousse. The recipe worked well and we got an amazing result. The mousse was light and not too sweet.

Wiped cream for the mousse

 Another part of the last course were the orange pearls. They had a smooth texture and created a fresh feeling in the month.

The pearls are at the bottom 

 Unfortunately, I missed the event. Despite this, I think the menu was interesting and delicious.

Thank you for reading my blog, see you next week.

Hello, everyone. One more week more has already passed. This week was the first of many events in the university. Two of my fellow students were in charge of the organisation.

On the first days of the week, we started classes with making the menu and the calculations. It was not so simple and fast, how I thought. Also, we created a video for better advertisement of the event. It was nice again to put the uniforms and to go in the kitchen.

On Thursday the students form second and third years met the students from the first year. The reason was we had to share our Internship experience. I was pleasantly surprised how many people were listening and asking questions. Also, I found the meeting very interesting. It was nice to hear the stories from the others of their six months experience.

Unfortunately, on Thursday the evening, I had fever. And I was in my bed until the end of the weekend.

Thank you for reading my blog and see you next week.

Hello, everyone. I had a wonderful week. Most of the time I spent in the university. We were given a task to write an assignment about the wine history in Bulgaria.  As a culinary student, I find the theme very interesting. I went to the library and took some books.

 Here I want to say, I have a big problem with concentration. And probably that is every student problem. Most of the students buy new pencils, notebooks, text markers all of this make them excited, by me, this is not working. Sometimes I just have the idea what I want to write and sometimes it is a mess.

This week we got two of our lectures outside on the beach. The greatest experience. On the beach, I had the chance to relax. This helped me to clear my mind, and took away my worries. Then I got my idea. I don't need school supplies. I need a nice beer and good talk with my colleagues.

For the weekend I travelled to my home city Plovdiv.

 I made a surprise to one of my friends for her birthday. We had a great party with a lot of smiles and cheers.

Thank you for reading my blog, see you next week.

Hello, everyone. After a short break, I am back with my blog. From now long I am going to share my weekly experience and feelings in the university.

On Tuesday was the opening of the academic year in Varna University of Managment. There I met some of my colleagues from my semester and from the next year. We had a great time together. We went to an Italian restaurant. Everyone of us shared his own adventure on the internship. It was nice to hear stories from people that have been through the same things like me.

After the lunch, we got back to the university and we took a selfie with the marketing specialist in Culinary Arts Institute.

On Wednesday we already started with the lectures. I found them really interesting. It is a bit hard to get out of the habit of doing more physical than mental work.

However, I am really enjoying the subjects that we have this year.

On Saturday I and my fellow-student Denitsa went for a market research on the local "Blue market" Varna. There we recorded information about the products and their prices.

Thank you for reading my blog, see you next week.

 Hello everyone! I would like to apologize for being late with this week’s blog but since it is my last one I needed a little bit more time!

I would also like to thank you for the amazing six months that we have spent together! Despite all the difficulties and misunderstandings, I would not change a single thing in my internship.  I am really grateful to my colleagues as well, they helped me with the overcoming of many obstacles during my stay.

My last week was surprising for me. The chef has organized us a trip to the Ozeaneum in Stralsund. It was quite an interesting experience because I had the opportunity to see a lot of fish species that I have already cooked. Basically, we were there to enjoy the swimming of our dinner. After the aquarium visit we had a reservation for a small restaurant on the seaside where we had a delicious dinner.  When we got back to the hotel, we found out that a present: two framed photos of the hotel and of the kitchen staff signed by our colleagues.

Since I know that my chef is following my blog and I haven’t had the chance to say goodbye properly, I would like to finish this blog with the following:

,,Chef, thank you for all the work and life lessons you thought me, for the hours you have spent on answering my sometimes really stupid questions, for being my mentor and my friend at the same time and for not giving up on me in moments where I did it myself! I am honored to be your student!”

To everyone else: ,,I had awesome time with you and I hope to see you soon again!’’

Special thanks to everyone who has been following my blog and has been reading my stories.

P.S. I am kind of glad that I had to say goodbye this way, cause MAN, that would have sound super fake and cheesy in person! 

Hello, everyone! My last week but one went pretty normally, with the exception of Friday. Then we had to prepare a buffet for a wedding. At first, the chef ordered us to prepare the finger food which was meant to be served in the afternoon and which consisted of bruschettas with tomatoes and mini mozzarellas, lard sandwiches with radishes, pumpernickel with salted butter and wild ham. It was my responsibility to slice the wild ham, which I, personally, found too salty.

A part of the garnishes was on my to do list for the day. I started with green beans wrapped in bacon. In this week video, you can see I prepared them. The beans were the garnish for the pork fillet which was also wrapped in bacon.

Next on the list was to roast a mixture of vegetables, which were garnishes for the turkey breasts filled up with spinach, pumpkin and cream cheese. In the vegetable mixture, there was yellow and green zucchini, yellow and red paprika, red onions and spring onions.

Additionally, I roasted some mushrooms(oyster mushrooms, chanterelles and white mushrooms), which were served with the wild meat.

The only representative of the sea in the menu was the red mullet fillet with white turnips and separately potatoes straw.

The rest of the garnishes were blanched vegetables, potatoes gratin and rosemary potatoes.

The chef made some huge plates which included fish plate, cheese plate and a fruit plate. He also prepared a few butter roses with some lemon butter and salted butter.

As a dessert, my colleagues prepared a lemon mascarpone crème with blueberries confit and strawberry yoghurt with elderflowers espuma.

Thank you for reading, see you next week!