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
No comments:
Post a Comment