Job Shadow At Jiko

Hello All,
so the part two of the that other post will not be it will just be a new post.  Ok to continue my last post while my boyfriend was down here we celebrated both of our birthdays.  I took him to see La Nouba the cirque du soleil show in Downtown Disney.  And he took me to Sanaa.  Sanaa is an upscale African restaurant with Indian flavors.  Ever since arriving at Disney the restaurants at Disney Animal Kingdom Lodge have captivated my attention.
At Sanaa we enjoyed:
Naan Bread, Onion Kulcha, and Paneer Paratha with Cucumber Raita, Garlic Pickle, and Roasted Red Bell Pepper Hummus.
Potatoe and Pea Samosas
Pulled Duck with Red Curry Sauce
Roasted Cauliflower with Mango Chutney
Spicy Durban Chicken
Braised Beef Short Ribs with Basmati Rice
Tandoori Chicken with Apricot Raisin Chutney and naan bread
Flourless Chocolate Cake with Raspberry Coulis
Tropical Fruit Kulfi ( a goat cheesecake with passion fruit and strawberries)
Chai Cream cup

All and All I extremely enjoyed the meal.  The food was fresh, spicy, and featured a lot of ingredients that are typically only available in Africa.  We also got to try amarula  which is nicknamed the drunken fruit.  The fruit is a favorite of the animals however it is so high up in the trees that the animals can not reach it until it falls to the ground fully ripe.  When the animals ingest the fruit it ferments in their stomachs and makes them drunk.  Our server was telling us tales of baboons stumbling around and an elephant lying flat on its side drunk off of the fruit and still trying to have more!  It was a wonderful way to end my break from work.

Now back to work, I have been doing a lot of side work with the Chefs at my location updating my resume, portfolio, and helping them work on their presentations for the food and wine festival.  I will be transferring to Epcot on either September 11th or September 18th and I am still unaware of which country I will be working at.  However, the highlight of this week was that I scheduled my networking meeting with Chef Tim over at Flying Fish  Cafe and had the opportunity to job shadow over at Jiko.  For those of you that don't know, Jiko is the the entire reason that I wanted to become involved with Disney, it is my goal to work here eventually. And the chance to shadow was a great experience for me. It is a signature restaurant that features African fares.

The day started off at two where I helped the pastry cook assemble some of her desserts for service.  We finished the chocolate cups, smores, and cheesecakes.  Then I progressed to gardemanger where I made the salad bases and their individual components.  After I learned how to make the flat breads and use the wood fired ovens in order to cook flat bread, pizza, naan, and paneer.  The first part of my shadow was outside in the show kitchen where I made boboties, the jiko salad, tuna tartare, and other tastes of Africa.  After, I went inside to learn more about pastry assembly and work my way down the hotline.  However, around 8:30 the show kitchen got slammed with orders and Chef sent me back outside ( which made me really happy to see
that he trusted me enough to send m back outside =)  From here I learned the ovens station, fish, roundsman, saute, and grill.  It was fun environment to work; however, the level of professionalism was the type of behavior that should be expected in all kitchens.  It was entertaining but work always came first and the kitchen was quiet because of the lack of gossip and socializing.  I learned so much in the short time I was there and it re sparked my passion for the type of cuisine that I want to be doing.  These job shadows and network meetings are my oasis in the deserts.  They are the safe points that re charge my battery and help me get through the day to day because I know that each day I work hard will bring me that much closer to where I want to be.  Alright off to bed, good night and talk to you all soon,
peace,

Ally

The Month of July

Ok I have not written since last month so hold onto your butts this going to be a long post!

So I have had the pleasure of being visited by family, friends, and boyfriend three weeks in a row.
I also was able to enjoy two signature dining experiences and a job shadow!

wow that actually wasn't that long.... just kidding I am not done yet

When my family was here we went to the parks, I got to see my little brothers which was awesome because when we are all together all we do is laugh and cause trouble.  Kurt got to fly a plane and it was sweet because it was at the same place where he first flew.  Collin and I created a new string of inside jokes and walked around the parks causing all sorts of mischief.  My favorite is when I would go infront of crowds of people and loudly exclaim and point what is that.  Then to have everyone run over and look frantically for something that wasn't there as I walked away smiling to myself =)
I also got to see my grandpa who enjoyed the sun, food, and family time.
And my parents took care  of me just like I was back home, so all and all it was a nice little vacation for everyone.

Yacht'sMen Steakhouse was our designated signature restaurant for the month.
Our dinner included:
Escargot with Mangalista Pork and Gougeres
Pan Seared Diver Scallops with red pepper hummus, olive chermoula, and panisse
Assortment of Artisanal Cheeses
Charcuterie Board with Duck Sausage, Venison Terrine, Black and Blue Tartare, Artisanal Cheese
Prime New York Strip Steak with Peppercorn Brandy Sauce and Carmody Potato Gratin
(Shiraz of South Australia)
Berkshire Pork Porterhouse with Spoonbread, Celeriac Hazlenut Slaw, Stone Fruit Lavender Glaze
(Zinfandel of California)
Deconstructed Beef Wellington with wild mushroom duxelles, puff pastry, and red wine sauce
Braised Beef Ravioli cappelletti with crispy wild mushrooms and flagship cheddar fondue
Pan Roasted Free Range Chicken wtih potatoes rosti, soft cooked quail egg, truffle creme fraiche and poultry jus
( deloach vineyards, russian river valley)
truffle mac and chees
white balsalmic caramelized onions
We also sampled 4 desserts but I misplace the dessert menu =(

All I can say is this food was excellent.  If you wish to see the pictures they are on my facebook page.  I extremely enjoyed the escargot.  It was familiar with the classic garlic, butter, and parsley sauce however; it was contemporary with the addition of the managalista sausage.  In addition it was served with tangy sourdough crostini which added another level of texture to the appetizer.  The charcuterie board displayed a variety of flavors.  The cheeses were excellent there was a lamb chopper, a creamy buttery cheese that was paired with sweet athena melon.  Remember the scene in ratatouille when remi tries the cheese, then the fruit, then tries them together and there is a giant flavor explosion?  Yeah that is what was happening at the restaurant with each new pairing we tried.  We had a reserve cheddar paired with quince membrillo ( a candied jelly).  A triple cream organic cheese that was paired with house dried raisins on the vine.  And my personal favorite was the king island roaring forties, an Australian blue cheese that was sharp, nutty, creamy, a slightly reminiscent of honey.  It was paired with a roasted pine nut brittle.  Between the sweetness and nuttiness of the brittle and the creamy sharpness of the cheese I was in heaven.

Ok and I know I promised you guys a long post but I am extremely tired and I have to go to work tomorrow
so you will just have to wait to hear the rest of the amazing adventure.
peace,
Ally