My Valentine's Day Creations

The hotel's restaurant was booked for Valentine's Day celebrations. There were meetings and huge gatherings scheduled this week. Each kitchen staff was assigned to a specific task.  I was asked to make desserts for ala carte dining and individual cakes to be sold at the restaurant's bar. Since the colors red and pink represent Valentine's Day, I opted for strawberry mousse cake and black forest cake with cherry filling on top. I was also requested to make fruit tarts for Valentine's day dinner.

Garnishes

When the three ladies at work offered to teach me how to create simple garnishes, I did not refuse. The first technique I learned was making a spring onion used to garnish a plate of Thai fried rice.

Celebrating Chinese New Year

My circle of friends had been asking when the Friday night dinner would resume. I have my hands full at work .  I'm too exhausted by the time I get home. My sister does most of the cooking these days.

Because it's Chinese New Year,  I made an exception. I gathered the girlfriends for New Year celebrations. Everyone was delighted when I announced  I'd be cooking. The long wait was over.

My Cold Kitchen Experience

When I first set foot at the kitchen of the hotel where I do my trainee job, the first thing I learned was prepare cold kitchen items. In the span of five weeks, I am able to master the art of preparing salads, plating them and setting up  the salad bar. Last month, I was just watching and helping the ladies in-charge of the salads and cold dishes but now I can work without any assistance from them.

Citrine Restaurant's Photoshoot

The week that went by was rather slow. There was only one big gathering  held at the hotel.  And today, the hotel's restaurant was set up for the annual photo shoot. The entire kitchen staff worked together to create the best dining atmosphere possible.