#WelcomeToGlion: CBL - Kitchen

My first week of CBL was in the Kitchen!

 For sure it has been my favourite  week over the three weeks of practice.  

Cooking has always been one of my passions and this has been a great opportunity to see how a real kitchen works.This was my first work experience and I honestly didn’t imagine that would have been so tiring, however, every morning I was happy to begin my day.

Okay, so here is the kitchen schedule:

The kitchen shift begins at 7.30 in the morning, so that means that you should be there 10 minutes before to wear the apron, the hair net, the hat and the towel. 

The hands obviously must be more than clean!

There are three stations in the kitchen that you will try over the weeks: pastry, hot kitchen and cold kitchen. Moreover one day you will experience working  in the Club, that means making hamburgers as fast as you can!  

The thing that I appreciated the most was the chefs’ behavior: all of them tried to motivate us to do our best. We started the week knowing absolutely nothing about a kitchen and we end up by  knowing  how to rule a kitchen. .. more or less!
We were self confident, we were able to take initiative and we knew what to do and when to do it. We learned how to work in a team.
The chefs are making jokes most of the time, they're also trying to learn something as well about your culture while you're trying not to cut off your finger! Actually in these week you won't learn really how to cook, but especially is a chance to learn how all that food is prepared.
Cooking for so many people is not always that easy and here the time management and the team work is fundamental. Although in the pastry section you still have to follow recipes to prepare cakes and other delicious desserts for the lunch and dinner buffet.

The shift ends at 7.30 pm, ( at 4 if you're working in the Club) . It's from Monday to Friday with a shift also on Saturday or Sunday. 

At the end of the week there's a test that will be part of the overall grade for the kitchen practice.