|A view of the restaurant from the kitchen|
|Lunch service with Chef Doan on the far left and Chef Phuong on the far right.|
When the trainees are undergoing induction they are taken to the restaurant to spend some time observing and doing a little work experience. After that they are asked if they wish to undergo kitchen training or front of house training. Generally the split is around 50/50 but for Group 17 there were only 7 trainees who opted for the kitchen.
|Mr Doan observing a trainee's technique.|
|Creating a Bain Marie to make a sabayon when you don't have enough saucepans...|
|The sabayon half way to being made|
Now I'm off to bed, I've developed a nasty sore throat and what feels like the flu...thankfully I have finally been moved to a quieter room so hopefully I can get a good nights sleep and knock the bugs on the head.