.:where's c00king:.

On the 30th July 2007, which was after the Event Catering, we were attached to Charcoal (which was also one of our school's own restaurant). 29th September 2007 was my last day.

I got to learn a lot of things. I told myself to try my best to experience each and every single station in the operation. It is not a matter of gender, it is your attitude that matters.

30th July - 4th August
I was posted to work as a Garde-Manger. I had to remember all the Salads, Sandwiches and some other dishes relating to appetizers or starters.

6th August - 11th August
I was then posted to work as a Potager and a Saucier. As a saucier, which was the 'step' just before Aboyeur (where the food would be picked) it was amazing to see how the system worked. The work flow was smooth.

13th August - 18thAugust
I was posted to work as an Entremettier. I searched and thought of new recipes on how to come up with new starch and vegetables to accompany the main courses.

20th August - 25th August
I worked with two other friends and did staff meal for our friends in another class. They had their Event Catering at Charcoal. We discussed and created new dishes. It was a good practice.

27th August - 1st September
I had the chance of working as an Aboyeur. It was not that tough but it was not as smooth on the weekends than on the weekdays.

3rd September - 8th September
I was posted to work as a Potager.

10th September - 15th September
I was posted to work as an Entremettier.

17th September - 22nd September
I was posted to work as a Fryer.

24th September - 29th September
I was posted to work as a Griller. In fact, I actually requested to work in that station. My goal was to get a hands-on in each and every station during my outlet attachment.

Overall, I had a great time. I get a rough idea of how kitchen life is. It may be different and twenty times more tougher than what I had experienced in school's outlets. But I am sure that I can make it. It was fun working with my friends and the Chefs. I had learnt a lot of new things and new dishes. I had learned how to apply my ideas and create new presentations. The Chefs also taught me a few things. I am thankful and grateful to the two Chefs who had willingly taught me and guided me.

On the last day, I ate with one of the Chef and my friends in the morning shift. We had Stingray and Sambal. It was delicious! And it was my very first time eating stingray. I do not really eat spicy food until one day, something happened and it caused me to start eating my meals with chillies. Continuously I ate chilies, chili padi, curries, sambal with my meal. I may still not get used to the 'heat' but I know that one day I will be able to.