Came back "home"

Hello to all visitors!

I am doing well and so happy because of finally, I can keep learning in M. B. where a lot of work was waiting for us in first days. Firstly, we had to set up all sections again because we left the kitchen completely empty. Then we did some mise en place to be more ready for service for next day. Also, it needs to say that we have more trainees so chef moved some of us to others sections but I stayed on my previous hot section - fish.

Also, now we have some old dished out and new in menu and carta. So, from fish, we have 3 dishes minus but 2 plus. New are: Calamari in textures on an unctuous cream of bacon and crispy parmesan cheese; Tuna with vegetable ragu, blanched onion rings filled with parmesan cream cheeses. I can say that mise en place for these dishes is easier than previous one but there are some really interesting technics that was good to learn. For example, how to do fake macaroni from reduced calamari stock using liquid nitrogen.

Now I am working with a new guy which I had to teach what I know and then chef taught us new stuff. So, now we already know and do everything good and fast.

But, what I think that soon chef will move me to another section. It will be one from both where I was not: meat or production. So, will see. I am feeling good about what I am doing and happy to be part of such a good team.

And few words about my days off: was good, chilling, resting and partying a bit.