Contributed by The Gluttons
Food Adventures and Reviews
Putting on her hat to complete her all-white culinary uniform, her work mode is now switched on. She straightens her attire in the mirror and carries her spatula firmly in her hand, walking towards the stainless moving doors of the kitchen. Inside, it is a whole new experience.
The Gluttons have been thinking that the past few posts have been on our adventures in finding affordable and delicious food so changing our target of interest for today’s post. Instead of food, let us bring you the profession that serves us our scrumptious food with style – The Chef!
(Credits to Yunice's facebook)
Introducing Yunice Tan, a second year student, who is majoring in Hospitality and Hotel Management of Republic Polytechnic, and is currently taking a module in Restaurant and Culinary Practicum.
This sweet-faced student shares her experience as a one-day-a-week chef. Why one day a week, you may ask? That’s because she is only on duty on Monday, which her mandatory module falls on.
We managed to get an exclusive interview with her, and got juicy details on the making of a chef.
The Gluttons: Do you have any dish which you loved to prepare?
Yunice Tan: There was once when I was posted to the pastry kitchen and I really enjoyed doing the chocolate fondue. I guess that would be my favorite, because I get to make it from scratch; the chocolate. I melted it and I cut all the fruits, all the way to designing the plate, so it was a pretty exciting day for me.
TG: Have you ever hurt yourself in the kitchen before?
YT: Yeah, there was once when I was chopping up the onions then the knife actually sliced through my finger.
TG: Was it severe?
YT: It wasn’t that bad. It was bleeding so I had to bandage and put on the glove before I could prepare the food again.
TG: Were there any other incidents that you witnessed?
YT: Yeah, there was once when my friend was cleaning the chopping board and her fingers sliced through the knife so she got a cut at the bottom of her hand, and you could see the blood in a sleek line. I think that was one of the worst cases that I’ve seen.
Our deduction is …. Being a chef is tough work! Mishaps, oozing blood and the fear of chopping your fingers, oh my! I have always respected chefs, for their passion in bringing people like me, who is unable to cook for my dear life, good food but now, there is a whole new level of respect towards chefs after knowing the risks that they put themselves to in the name of good food.
Yunice Tan, we salute you!
The Gluttons
P.s. There is more on the interview in the video on strict guidelines in the kitchen.