Kitchen Adventures: January 2016

Update

Heyyy! I'm feeling great to be here although I miss home already. Everyone at Aizian are being so nice to me.

You know the feeling when you are doing something you really like and you try to do your best and you'll hear this "Coleen, you are best of all the best" hahaha. I know the it was kind of exaggerated but I just felt so nice hearing compliment from the chef, someone who really knows how to do it right.

And It feels so light and easy working with them. We are all joking around but still get the work done well. There's this one time that they noticed there something different with me. The chefs was like

"Coleen, what's your problem?" "You look serious" "Are you hungry? thirsty?" I think it because it was hot in the kitchen. So I told them that. And then the other chef left and came back with a little electric fan and put it up for me. haha. I can't help but laugh and thank them. They are all so nice and easy to get along with.

Enough with the rant, I'll show you the things I made this past week.

I made the base of the cheese cake ready.

And I made the whole cheese cake

I made orange sorbet

Here is the plating of tempura for aperitif with celeriac (juuriselleri) paste.

The on with the red and yellowish sauce is the bacalao (cod) and the rest are merluza (hake)

These are for the salmon salad

I made this chocolate "shots" for the petit fours

This one is made of white chocolate in the bottom and mango puree on top with chocolate cream

We talked about sushi for some reason and told them that me and my sister love sushi. So the chef was like " hmmm, you love sushi? we will have sushi for lunch and you will make it." Then I was like.. Okay.. Haha Luckily I have made sushi couple of time with my sister and friends so I think the sushi making went well. They said it was yummy. haha :)

And Saturday night we made these cocktails I think it was for more than 50 person and we also made cheese cake tartlets.

2 weeks down, 8 to go! Ciao see you on my next post! :)

6:15 AM
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my crib for 10 weeks

Hola everyone! Everything has been going well here. Gonna update you a bit and show you guys the apartment we are living in for 10 weeks.

On my way to the store. I was struggling carrying the groceries home alone. It's about 15 minute walk from the apartment to the store so yeah, the struggle was real hahaha :D

When you enter the door, you'll see this blurry mirror.

This is the hallway to the bedrooms and bathrooms. We have 4 rooms in here.

(please excuse the toilet paper on the corner haha)

Oh hi there guys! This is what our bathroom looks like. We actually have 2 bathrooms so that's good.

And this is my bedroom at the moment. There are 2 more girls coming this February so I'll probably share the room with one of them soon.

Luckily I have a massive mirror, good for taking selfies hahaha ;D

My desk

And that is the view from my room.

It's so nice waking up in the morning. Specially when the sun is peeking out through the window. Really puts me in a good mood.

Here is our living room. I usually do my blog here because the wifi works best in here.

Here is our kitchen

So nice to have oven and stove to cook "real" food for ourselves haha. We also have dishwasher that we didn't actually use, washing machine, microwave and a flat iron.

The not-so-organised counter

We also have this place where we can hang our clothes to dry. I felt so productive when I got to wash my clothes on my own haha

And lastly the view from our balcony. We are on the highest floor so we have a nice view up in here.

That's our apartment, guys. See you in my next post! :)

5:41 AM
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First week working in Aizian

Hi! A week went by already and (luckily) time went by so fast. Aizian is located next to the Hotel Melia. It is an a la carte restaurant. This is the view from the outside.

I started in the cold side now. We make starters, desserts and aperitif. There are 5 of us in the cold side and about 3 or 4 in the hot side.

They make almost everything from the sauce to desserts and so on.

The first day I made pastry creme/custard of course with their help.

And then I also made this kind of biscuit that we crushed after and it's used for the plating of desserts.

After that I made cheese ice cream

I also made the filling for the cheese cake and the base for it was ready so I just put everything together and popped it into the oven.

I also helped in making crayfish-wonton I don't know what exactly called but yeah it's an entrée/starter

I was also able to make and plate the rolled duck liver in smoked bread, which looks like this

I also cut the duck liver and plated it. It goes with raisin bread, raspberry sauce and semi dried (?) strawberries

This plating of squid looks like this

The bacalao which is cod

I deep fried the vagetables, which goes with the tempura

I cut some salmon for the salmon salad

The octupus and how it looks on the plate

Calamari or squid

And I got to process the oysters it was kinda hard to open but I also got the drill of it

There was this weird kind of garlic (atleast for me). haha

I also got to plate the lobster salad

So that was what I have done in the first week. I got to see most of the platings and so far I am enjoying it. Working hours are kind of long plus the 20 minute walk from home to work and vice versa, but it's okay. The fact that everyone are being so nice really helps a lot with coping with work. I am so looking forward to more things that I could learn. I'll keep you guys updated! :)

12:32 PM
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