BUSH COOKING AT TAMBUK (24 March 2010)

We given a mystery basket that had vegetables,Rice,fish and chicken.We our self's had to make a 3 course meal for the natural conservation student at tambuk we were provided with a table and we were allowed to take the equipments that were needed.

We started coooking from 4 clock till 5.30 pm. we just during that time is started to rain and we just carried on cooking.I myself for the first time was cooking in the rain and got nervous but really enjoyed it alot.

MENU

STARTERS - Old English style fish severed with a medley
of vegetables complimented.

MAIN COURSE - Indian style chicken curry lined on a
bed of rice.Salad with different ingredients.

I was marked bu Chef Errol and the other two chefs.
The mark i receive was 79 percent. It was something
totally different for me i had a great opportunity that
was given to me and a great experiences.

EGG FLORENTINE (23 March 2010)

EGG FLORENTINE

Ingredients:

• 1 package (10 ounces) chopped frozen spinach
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• 8 eggs, poached
• salt and pepper to taste
• grated Parmesan cheese or shredded mild Cheddar cheese

Preparation:

Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.

Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. Sprinkle with salt, pepper and cheese. Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned.
Recipe for eggs serves 4.

MEET THE MANGEMENT DINNER

Our first event Meet the Management . The dinner was prepare by the hotel and lodge student.Everything we made in the training kitchen.All the HOD(Head of Department) was there and all the Academy management.

We had specially three tables that were prepared for all management with there names and a small little gift that was given to them to thank them for taking out time and attending our event.

The event was a success.The management liked everything specially the food.A picture of the Hotel and Lodge management.Nico,Chery,Natalie,Kerenels,Lana, and myself Sumaya in our uniforms.

SSB-Sondela Share Block

SSB is incharger for all the laundry of all the Chalets.All the chalets have a file of there own with all the information and reciept.The four different chalets are:

MAHKATO

MAROELA

KAREE

ACACIA

SSB is also in charger for the Wildlife center,Guesthouse,students houses girls and boys.

There different working hours for SSB. 76 LADIES work at SSB and 15 boys at maintenance SSB.

Every morning SSB receive a E-mail from reception that is called a Arrival list that is provide with all the information about the all the chalets which ones are in House,Arriving and departing.That list is checked and then entered in the file for arrival list.

Jan every morning pick up all the towels from SSB for the farmyard pools and maroela pools that is for the guest to use.

First cooking method

Blanching- We learned which vegetables are boiled in hot water and which are boiled in cold water.

I blanched spinach.We ues the same spinach for the white sauce.I blanch spinach and when you want to blanch vegetables you only blanch for about 3-5 minute.Then you shock it in cold water.

Welcom to the trainig kitchen

The first time i enter the kitchen i said wow it is a small kitchen that has 6 stations and the chef station.There is a store room with a fridge and all the necessary things that we need.At all the stations there are three different chemical that we use dairy.That is multi-purpose,stanterlizer,oven oil.It is necessary to know what there are use for and when to use what.This is a picture of the chemicals that we use daily.

We start with the cleaning the kitchen (hygiene,safety at work).Everyone of us got a stations and the equipment that is needed in a kitchen. Hygiene is very important specially in the kitchen because we make food in the kitchen that children,Adults,Teenagers if anything goes wrong there are many people that will get sick.Bacteria is something that speard very fast that will become food poison.Being clean as a person and when working in the kitchen is very important.


I have learned alot and the basic in cooking i have also learned the right names of the equipment.We work together and enjoy yourselfs.

The main kitchen

Saturday the 13th i worked at the main kitchen,I did mise en place that means literally prepare before time.I had to roll fork and knifes in a sueviets and put a small sticker of sondela.I had filled all the empty bottles in the kitchen of all the sauce.




As i was done then i decide that i willl go and help the waiters outside because it was gettig very busy i picked up all the dirty dishs and empty glass,and the empty cans.

Cocktail Bar

Sunday the 14 march. My duty was to work at the cocktail bar. It was something totally new to me because i could not make a cocktail.The first thing i did was to stanterlize the counters, Get all the equipment from the coffee station that i was going to use.My float was given to me and from that moment i had a resonsibilites to do my duty and make sure that i learn something.


My duty was from 7.30am -4.30pm. I had to help people and make alot of drinks.Most of the people recognise me from the welcoming on Friday at caravan park.


I really enjoed myself and learned alot.

The Gap Year

During the Gap Year i myself had learned alot and developed alot of skills.I was the shy type of girl that do not talk alot and keep quiet but no things are changed i have made alot of friends and the most weird thing is that i am the only one Indian girl in the beginning it was confused because most of them speak Afrikaans and i am English speaking but now the are all my friends and the speak to me Afrikaans.My Afrikaans have improved alot and i got alot to learn working in a group ,getting to know each other.team building.





My life has changed alot and and many people became part of my life.Sondela is a wonderful place and i have gained alot of experience. This is the place i want to be at and take all the opportunities that is given to me.

Cross Marketing Course

During the gap year my first course was Cross Marketing. I had learned alot and now know what is cross marketing plays a big roll in the tourism industry.The most important thing in the tourism industry is that the customer receive excellent service.

The most important is that you must NATURE TAKE IT COURSE.

Welcoming

Something different that i have seen at sondela and no where else welcoming guest on Monday from 1.00pm - 19.00pm and on Friday from 1.00pm -21.00pm. Welcoming is done by the heart of sondela which is the reception.We students does the welcoming the guest by they surname and provide all the information that is needed and tell about the weekend program at sondela. What mostly attract the guest is the Wildlife center,milking of the cows,farmyard area and many more.

On Monday and Firyday guest are welcome with pancakes and juice that they receive as a voucher to welcome them to sondela.

The first time i had to do welcoming i was very nervous but the first guests that i receive was Afrikaans speaking and i had to speak to them in the language that was abit difficult but i tryed and they were pleased with me welcoming them.After that welcoming had become easy for me and i enjoy doing in alot.I no more get nervous and stand back when i see a car i take the welcoming program and welcome the guest. I speak both languages.

When guest arrive a the pancake table the thank me by my name and i feel so glad that i was able to help them.I have developed communication skills.That is very important in the industry that i am and going to be in the future.

BEER

HISTORY OF BEER

Beer is the oldest recorded alcholic beverage in history with origins dating back to ancient times,even as far back as ancient Egypt.Beer has been the drink of choices of many people, for a very long time.

Thought out the years , many different type of beer have been created around the world.These type of beer can vary in things in flavour,colour,and aroma.There are many kinds of beer each with their own distinct style ans taste.There are enough choices to satisfy just about every ones thirst and taste.

TOP 10 BEERS IN THE WORLD

1. Budweiser



2. Corna Extra



3. Heineken



4. Guinness



5. San Miquel Pale Pilson



6. Coors Light



7. Millers Lite



8. Sam Adams



9. Yuengling



10. Sarajersko

Beer has been around sinces ever before people could Write.With so many kinds of beer to choices from , and even more being invented all the time , there is no doubt that beer will be here to stay.Beer has a long and proud history in our HUMAN SOCIETY.