New station..

Hello everyone, Another week has passed and now it is time for me to share my experiences with you. This week was my first week in starters, and it was very different for me. My first impression of it was, as stupid as it may sound, the big change in the temperature in the room. In my previous station I was always sweating and hot, but now since pastry and starters are in the same big space sometimes I even have to take a jacket while working. Starters is the section with the most stuff to do in this restaurant, because they have a lot of small details they need to get ready that take time. My responsibilities are to make the tomato tartar, the Galanga puree, the coriander vinaigrette, and different types of oil. Each week I will explain to you how I do the different recipes. So lets start with tomato tartar. Do you remember how in the meat section I had to work with different types of potatoes well here I have a lot of different types of tomatoes. The one we use for the tartar is a big sort of tomato with a lot of meat and less seeds. First I have to peel the tomatoes and then seed them and cut them into small cubes. Then I leave it in a strainer overnight to get some water out. On the next day I mix them with oregano, mustard, tomato concentrate, salt, pepper, Tabasco and fresh basil. All that, after it is approved by the sous chef, I put it into molds of a half sphere, and being very careful to take all to the air out, because after that I freeze them and the next day I have to connect the half spheres and that creates a little ball that looks like a small tomato. We coat it in a tomato sauce and use it in a dish called, you could never guess, Tomato, accompanied by anchovies, and different greens. I enjoy the work in starters and I am very excited to learn more and more.