A new adventure… Week 3


I am bored. We haven’t started the awesome theory classes yet. We’re not cooking today. I am in a foul mood. No, I am not in a bad mood because it is Monday (have you ever thought that Monday might not like you either?!). Today would be a perfect day to take off as a personal day… But since I’m paying for my studies that is not an option. I must say, everyone’s mood may have slightly affected me. No one looked like they were in the mood for class… probably because we were suppose to write a test and the spirit lifted when we heard we’re not writing it indeed, although I thought it would be better if we did so we could get a glimpse of the tests.

Things really picked up when we learnt about Coffee… Soon… Soon I will be a Coffee snob as well as a Tea snob, already feeling a bit smarter. I then found out that my partners and I are working the Point of Sales sections for our Front of House practical. I must say, I enjoyed working in the cafeteria. Everyone seems a lot happier when they are about to eat a delicious meal. Today it was Vetkoek and Mince, and Quiche… LOL, again. I am excited to be one of the best Quiche cooks ever.



Firstly, it makes a difference who makes your coffee, machine or no machine. I made myself coffee today… and it sucked!

This morning I was asked what I want to do when I am done with this course. My answer: ‘I really don’t know.’ Which is the truth, I really don’t know. I had a plan, but now I don’t know, now things seem different. Today I started liking the idea of doing pastry, last week I had so much fun… but then… today we made pasta. Oh pasta, my soul mate! Well at least one of them. There are just so many things that I love to eat, but pasta always cheers me up, whether I make it, bake it, cook it, or taste it (unless it’s a horrible Spaghetti Bolognaise, nothing upsets me like a horrible Spaghetti Bolognaise!!!!). Yes, you guessed it, I am going to make pasta this weekend. I feel like I will never eat out again, I just want to make everything. Today we made Ravioli stuffed with a Salmon filling, decorated beautifully with Salmon Roses (if you know me you would know that this is my favourite rose… the other is a Bacon Rose…), and a White Sauce and Dill.

Also a treat for my friends. The one day I wanted to treat them to professionally made desserts there were none in the cafeteria. Blessing in disguise I suppose, gave me a chance to try the Apple Beery Crumble tart. It’s busy baking as I write this, and may I say… It looks good!


4 Apples (Peeled and cored)

350g Frozen Mixed Berries

1/2 cup Brown Sugar

Cinnamon (as much as you please)

1 Lemon Zest

About 60ml Maizena mixed with Lemon Juice


100g Butter

1/2 cup Self Raising Flour

1/2 cup Brown Sugar

1/2 cup Oats

Slice the apples even sized and cook in the Sugar and Butter until Al Dente. Add the Lemon Zest and the Berries. Once everything is the same heat stir in the Maizena. Pour into a sprayed baking tray (a pretty one of course).

Mix Butter and Flour together and then add the Sugar and Oats. Crumble over the mixture in the baking tray and bake at 180°C for 20min.



My time had come…NEVER CATCH A FALLING KNIFE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

My respect for my knife came at a price! I am currently typing this with my dumb hand because my ‘smart hand’ is covered in Buchu Salve (and burning). No, I didn’t lose a finger, but my thumb is slightly out of order until further notice. Shit, and Tobias does not look good… anyways, back to my knife… no one wants to see their knife fall, but believe me, you don’t want to wear a silly glove soaked in your own blood.

NEVER CATCH A FALLING KNIFE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I will admit that it was that 1 second that my mind went elsewhere that this incident happened. One of my piers told me the same thing, he injured himself the split second he looked up… respect your knives!

Other than the incident, my day was fun. Chef said my Foccacia tasted good and Chef complimented me on it. I enjoyed it too. Point of sale was slow, but fun. We also had the most confusing group meeting as well… would tell you more… but I don’t know what happened there either. Maybe someone should have taken minutes. In all honesty… today is not a good day, I am distracted to the point that I can’t even completely explain today. Apologies.


Early morning, as I was ironing my apron and T-shirt, I thought that if I totally suck at being a chef I could professionally iron clothes. Luckily the minimum wage is now R20-00 so I could maybe ask for R50-00 an hour. I’m sure by the end of this course I would be able to wash and iron in my sleep… literally! There is hope after all! (LOL)

What a busy day! What a fun day! So much happened and I felt like a good leader… or I was just bossy… whatever, I felt like I was good at what I did, whatever I did. The Honey Mustard Mayo Sauce we made was delicious, the Caramelised Onions we made were delicious, the Fried Chicken we made was delicious, if it were a competition I’m sure the Chicken Wrap and Chips would have won. In all honesty, the other team’s Lasagne looked amazing and the mince tasted really good! So good!

Our dance for group building or whatever is none existent. At least I know that we are all aiming towards having fun.

I also found out that tomorrow we need to do the basics of cooking an Egg, or in this case 7 Eggs in one cooking session. My first thought was, ‘I am going to be great at this’, but then I realised that I have actually only ever made Eggs for myself and my SO (but usually he’s the breakfast maker). I keep forgetting that I am learning to cook for other people, which I enjoy, and that sometimes you need to make dishes the way other people want it but that is part of the experience… and the discipline. Guess what I’m making this weekend… Eggs! Pasta! Mayo!

Update on Tobias… It is still looking critical…



WE WON! I cannot believe we won the dance competition. I am very happy though… It’s always nice to win.

Other than the competition, Friday was a good day. We started in the garden for the first hour. Tobias… still critical but I remembered to water him before we were sent to the garden. I like working in the garden, well, I like getting my hands dirty, be it gardening or with cooking (not washing dishes). After our hour gardening we had our Eggs practical. I started with my Scrambled Eggs… SUCCESS! Chef really liked them, I even got complimented on them. My Fried Eggs (Sunny side up and over easy) were complimented on as well, however, my Omelette was a *&%&^% up! Chef reassured me that the taste was not the problem, in fact the taste was good, my Omelette broke. Let me assure you that I CAN make a good Omelette! If you stayed over at my place I would make you a great Omelette. But whatever, it at least tasted good. I was happy about my Scrambled Eggs and the Fried Eggs. I did not photograph it, I did however photograph my Omelette I made at home (the one I did not mess up).

Oh yes, a few students received their Chef’s Jackets… Congrats to all of them!



I tried to make my own Pasta. As confident as I was with the Pasta I made earlier the week, my confidence seemed shattered as the Dough broke and didn’t work well, I’m going to guess that it was the Coriander that I put in the Dough. Along with the Coriander Pasta we made a Tomato Sauce that we reduced and some Pork Belly cubes in the pan.

Tomato Sauce:




Brown Sugar

Balsamic Vinegar

Coriander and mixed dried Herbs

Salt and Pepper


Grated Carrot

Fry the Onions and Garlic in Butter, once you have that amazing smell you add all the other ingredients, except the Carrot, and let it cook for quite some time. When all the liquids are almost out add the grated Carrot and cook until all the watery juices are cooked out.

Fry the Pork Belly in the pan, add all the food together and enjoy!

Whatever it was (I would have to ask Chef what I did wrong) the end product wasn’t too bad, it was good enough for me to finish a whole bowl.

One thing I take away from this week… It’s about confidence

P.S. When I make Pasta again I will share the recipe with you!

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