My second and third week in Tenerife

deni971104
Mar 22, 2017
2 min read

Hello everyone, I am sorry I didn't post last week as promised, but I figures I wanted to get use to my work in M.B and then try and describe it. Also my " luck " in life follows me everywhere so had some pretty fun problems with my computer, but all is well now. So .... since I am at the mise en place station, I do a lot of basic preparation for all the stations and I love it because I have a little bit of everything. I make the stocks and different infusions, purees and basically most of the bases for the other stations dishes. STOCKS! Sound easy but actually very hard, the only easy part about them is the part where you can mess them up. However for now I have not made an irreversible mistake. Infusions are not so hard and since they are mostly for pastry them smell much nicer than, let's say fumet or some other sea food stock. After the making of all these bases of course come the most amazing part VACUMING them, I will just say it takes time.. Then after am ready with all the bases, and they are all put n their places, we usually go to eat and then comes service. As I already told you I help the meat section. Surprisingly enough they let me do a lot of stuff I usually wouldn't imagine doing so soon. Like deeboning a pigeon, actually plating dishes on my own, cooking in general being close to the heat, but I love it so much. Everyone helps, is very positive, the chef screams only when really necessary all is good. I am surrounded by happy Spanish people that are always singing or swearing, and I love it. There is a language barrier but step by step I am trying to get over it. On our off days of course we keep on exploring this amazing island. Me and Rita ( my Ukrainian classmate ) enjoy the amazing beaches and try to get as tanned as possible.