Finally......i receive my first off day from Au Jardin.....haha...after a whole week at AJ, I can finally conclude taht life is truly different here. Galvin, the head chef, really works differently from Gunther....he's very quiet and very serious when it comes to work, and during service, no one is supposed to tlak really loudly, or anything like that. He's quite a clean freak too, and is actually very very fussy in terms of what he does....in a way, he only expects the best, i guess..still trying to get used to him....
Had my first split shift with them yesterday, and got my rest only at about 4 plus...slept in the restaurant...sheesh..did i ever mention the food??? it sucks big time lah.......man..even dogs wouldn't want to eat the food that we are given for dinner....the catering company that is in charge for providing us with food really cannot make it....i end up not eating at work, and only eating when i'm at home....sigh....and i thought the food provided at Les Amis was bad....boy was I wrong!! Quite sad ya?? Cooks that can prepare food that is so nice, have to end up eating disgusting food like that....it's really food that's not meant for humans lorz....
Tomorrow, i'm gonna be on morning shift...got to leave my house really early....got to get up by 6.30...sighz...the shift is really something i've got to get used to.......been taking the cab home for at least 2 days in this week already....it works like that....whenever we work past 11.30, the company will sponsor the cab home...so ya....but i still end up reaching home at like 12 plus every single night.......
Oh ya...yesterday, i saw how they cleaned up a pigeon.....it arrived with like it's head, and the feathers all the way up to it's neck!! so sick....but it was interesting to see how they do things......and the presentation here......it's really really nice...totally different from Gunther...where Gunther emphasises on the natural, and play of colous with his veg, and making use of a meat's natural juices and all, Galvin works on the simple, and classic taste of food. He doesn't over play the colours, but tries to make use of what he can from the plate to bring out colours. He also is a ticker for details......makes sure the plate is entirely clean before it goes out.... so ya.....it's quite nice lah, both of them, the way they do things.........hmmm..next week, i'm gonna be attached to Pastry, then moving on to fish side and the meat side......so, i'm really looking forward to learning more from them~! hopefully, i learn how to make the warm bitter chocolate cake that i love so much!!! hahaha......gonna go out with my darling already~~~
28 days till my darling leaves me!!!!!!! =(
1:49 PM
Life is Beautiful
I love you not only for what you are
but for what you make of me.
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