So one of the first bits of theory you learn in culinary school (and the industry) are the various safe temperatures for foods, and there’s a range between which bacteria can thrive, and that’s to be avoided. So much so they call it, and I…
I just finished my first "week" of classes. I say that because Monday was a holiday, Tuesday was orientation, Thursday was a half-day of intro classroom stuff, and today was barely that. Thursday we did also get our uniforms and knife sets…
Saturday night at the restaurant, I was alone in the kitchen for the first time through dinner (I was on from 4pm until closing). It started easy enough, and then a party of 5 came in. All different things, including something I'd not made…
Tomorrow I start working in a downtown Sydney restaurant kitchen, as a cook! I start my culinary program in September, but I've never been one to do things in the correct order. I will be working at Cwtch (pronounced "kutch" - a Welsh term…