Visions🤔🤔

In this week I have done many  things, learned a lot and improved some skills.

Today I planned and did my own visions about red mullet dish. It was fun and interesting to express myself.

There is some visions that I plated.

I have also made many platings by my own, there are few dish that other chefs let me do almost every time.

There is also some works what I made this week. "Sand" from red mullet heads (it is used in red mullet dish and looks like sand),

Cooked kale chips (also for red mullet), 

made truffle puree and cutted squids for monk fish dish.

Something new

I had get to know many new, little strange raw materials, like truffles, artichokes, different fishes and mussels.

Today was busy day at work. There were lot of customers and I did many different jobs. 
I finally figured out how to fillet fishes well.
I have improved other skills also
 like knife handling and used some new machines.

Here is some new materials that I said earlier and also hake chin, malanga madr new way, Dublin bay prawns and fly fish roe

1/3

Okay, so I've been at Spain almost 1 month now.  Today my spanish lessons started. There is one cook student, Getari,

 who is giving me private spanish lessons about kitchen things and of course spanish grammar and so on..

I am little confused right now because there is lot to go. But I think I'll learn it quickly. Actuallu I need to learn it, so it would be much easier at work.

And what comes with working, I have learned a lot amd there is much to go💪. Almost everyday there is something new, even some little work that I haven't done earlier. And every day is different. 

My learning isn't all about working, I have learned many things also while cooking at home, testing new things and so on.

Fish week

In this week there came lot of different fishes. It has been nice week so far. I have done all kind of works, preworks, 
prepairing foods, helping at plating and prepairing dishes by my own.

And  I finally filleted some fishes, red mullet and monk fish.

here is some fishes: shrimps, monk fish, flounder, sea bass, red mullet

today I also made these some kind of cookies

New stuffs

Today I handeled some new raw materials and was helping prepairing food and helping at plating. 
 New raw materials were lobster and malanga vegetable. It is family of potato and taste little same and is used as same way but looks different.

I made mashed malanga with bacon, it is served with Black Angus steak.

This beautiful dish, red mullet brings sea to the mind.

Getting ready for night shift, few hours and second week will end💪

Second week is running

This week is going little bit better, I'm getting more into the works and 

restaurant. Every day is different, there is always something new to learn

 I am struggling with spanish.. But Carlos is helping me for trying to look some chef student who can help me to learn spanish and kitchen word and so on.

Here is hake and clams in cooked with green sauce

Today I also made these oxtail raviols.

First week is now behind

First week on working is now done.

I have learned a lot of new,

like new raw materials and how to use them

and ofcourse a little bit spanish,

especially kitchen and food words.
But there is still much to do.

Yesterday was relly fun, and there was so many customers so 

I was helping for the first time for other chefs at plating dishes.