my journal

(22Nd & 23RD week)

 I was assigned the Xi kitchen assignment for this
week; it's our specialty kitchen that serves Chinese
food. I followed essentially the same schedule for
these two weeks. Our first action, which we learned
from this kitchen, was to verify the date labels and
stock levels. I then gained knowledge of how to
prepare their sweets, which included seasonal fruits,
hot taro sago, almond jelly, and lychee. After that,
we were given a dim sum station assignment where
we learnt how long each dim sum should steam, such
as seven to eight minutes for siomai and four to five
minutes for hacao, among other things. It's me who
puts the steamer's orders in. Keeping track of the
minutes from when I put it in the oven to when the
dim sum needs to be taken out is the difficult part.
especially if there are too many orders being placed
at once. Then, as we were restocking our sdimsum
supplies in the event that we had no guests, Chefs
Bien and Jheson showed us how to prepare siomai
and hacao. While it may seem simple to make dim
sum at first glance, I found it to be quite difficult! To
get good at it, I'll need to practice a lot.
 Even though it wasn't flawless, I was thrilled that I
could produce enough siomai and hacao for a
beginner. Although siomai is the simplest, it is
nevertheless difficult to learn. After that, I was asked
to go to the pantry and see if everyone's orders had
been fulfilled. Since I could get to know the dishes
and their garnishes, I was truly enjoying myself when
I was in the pantry at the wok station. I liked to
identify whose order the meal is in by placing the
wooden clips with table numbers on the dishes.
Following that, we were making the pig asado sauce
and maranating the meat in the roasting station. In
addition, we attempted to sew a pecking duck and a
chicken and dye them orange. In addition, I had to
chop cabbage and circular lettuce for the salad with
duck mince. We also practiced using a wok when
cooking, and thankfully the chef encouraged us to
pick up new skills. I was unable to master it, though,
because I found it extremely difficult to control my
wrists and arms while holding the spoon paddle and
the wok.
While my first week in Xi was hectic, my second week
was not as busy as the first. We are helping out at
the Olive PM buffet because of this in order to do
something. Once upon a time, Joyce and I were
seated at the seafood paluto station while I was
assigned to the grilling station due to the extreme
busyness of the live kitchen. The entire two weeks
were spent in the same schedule, and it went well.
 CONTRIBUTION
When we ran out of supplies and Chefs Bien and
Jheson were restocking and preparing dim sum at
the same time that we were getting a lot of orders, I
helped the team. Without their assistance, my
friends and I were able to serve every dim sum order
and they only asked whether everything was alright.
It was a useful approach to support the group.
 POSITIVE INCIDENT

Even if this occurred in Olive rather than Xi, I still

want to count this as one of my happy moments.
Joyce, Trisha, and I were all assigned to the western
section of the live kitchen, and the grilling station
was inundated with orders on yet another hectic
day. We have a plan and work as a team. They will
both grill the pork, chicken, beef, and sausages, and I
will add the finishing touch by placing the
appropriate number of orders on a plate based on
the ducket or the dining attendant's order form.
Then auddenly Chef Alfred and Chef Ondoy
appreciated our effort by joking “Oh ondoy, pwede
ka na palitan ng nga to e“ it was because we
smoothly finished all the orders.
 NEGATIVE INCIDENT

Fortunately, Sir Arn saw that I had accidentally

placed the incorrect wooden table number on the
plate while I was in the pantry. Though he was
furious, he simply chuckled when he realized it was
me. Despite my apology and vow to never make the
same mistake again, I was able to avoid making it
again thanks to God's direction. That gave me the
best lesson, which is what I learnt.
 VIRTUE

For the next two weeks, persistence is my virtue.

Why is there just one? It's because I've been
attempting to create dim sum for the past two
weeks. Preparing dim sum is like to playing a
patience game. I am content since, despite my lack
of experience, my patience and desire to learn have
allowed me to successfully prepare a whole batch of
hacao and siomai. I am pleased of my ability to learn
new things quickly and persistently.
GALLERY
GALLERY