A Day As An ADC Boulanger/Student - Wednesday, 8 Feb.
6.40am: *alarm* Looking for the phone.
7.13am: Off to shower.
7.28am: Breakfast - Chinese Big Mac.
7.35am: Off to UNi.
7.46am: UNi!
7.55an: Jacket on. To the kitchen. Work starts!
**Its Jamie’s week, headed by CDC Jess.
8.00am: Baguette in the making.
8.25am: Baguette in the proofer and Pizza dough in the making.
9.30am: Pizza dough shaped and resting.
9.50am: And in the oven goes the Baguette.
10.30am: Baguette out from the oven. Nom!Nom!Nom! 8)
10.35am: New York Cheese Cake base in the making while CK prepare the Cream Cheese filling.
11.40am: NY Cheese Cake in to the oven for 55mins+/-.
12.00am: Entrepreneur class.
13.20pm: Out! It comes the NY Cheese Cake & Lunch Time.
14.30pm: Collecting my Diploma in French Culinary Arts, Academic de Toulouse, France Certificate. *its fully write in french.. UuLala!*
14.40pm: Back to kitchen. Work resume.
15.00pm: Pizza tomato base in the making.
16.00pm: Pizza tomato base ready for use.
16.20pm: Chef briefing.
17.30pm: Rolling of Pizza & Baking for staff meal.
18.05pm: Pizza & Baguette for dinner.
19.00pm: Making and baking of Morning Glory.
20.05pm: Rolling out of all the Pizza dough.
20.50pm: Storing and packing of Pizza dough.
21.00pm: Make Pizza for cleaner to eat, while we clean up the kitchen station’s & stored what need to be store.
22.20pm: Done for the day.
22.36pm: Home!
Sent by DiGi from my BlackBerry® Smartphone