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My
Experiences in London
Since
my first times came to London and I started to work, used to
everyday I did the same just finished the mise n’ place for my
section. I’m in Potage Section, the first job in this section
is only for hot appetizer or starter, Pasta, many kind of soup
and all the vegetarian order. First time I came everyday I did
the same, I have to finished all the mise n’ place everyday
because I know nothing about Potage and I have a lot of staff in
my section, everyday 4 or 3 person and now everyday just 2 and
sometimes 3 if on busy time like Saturday. Day after day I learn
and learn but I still do the mise en place only, I have to
pilling carrots about 15 – 20Kg, potato about 20kg, asparagus,
spinach etc because I can’t do the service, my chef de party
never gave me excuse to do the service. But the result is, what
I am today.
After
a few week I knew one by one what I have to do in my section, I
try to do service until one by want all of my friends in my
section resigned, all is gone and only one left. After all of my
friends are gone I have to do in service everyday and my chef de
party back up because he is responsible about me. And the new
staff came and do the same like me as I first time came here.
Now everyday I have to do the service everyday and my Chef de
party never give me excuse to do mise n’ place and only in
potage, now I know everything about potage but sometimes only I
have a problem how to make the soup or the new menu ala carte or
Du Jour. Every 2 week on Wednesday we change the new Du Jour
menu, every section got about 2 or 3 new Du Jours. Du Jour is
like promotion food and is not an a la Carte order.
Actually
in this Hotel all the food is not very difficult to make but we
need time to know it, all the food in this hotel is France food,
I can say if I’m a lucky man and also all of my friends
because a lot of the food in this hotel I’ve been learn and
knew from my School when we have block system in the school.
Well
and now I am alread promoted, after six months I got an
increasing of salary more than one £100 a month, also my rank
is higher even I am just a trainee here. And of July 1st.
my second salary increasing, this time more than £ 200.00 per
month. I can not imagine, could the hotels in Indonesia do this
to their trainees? Or just accept SMK trainees as cheap workers
and exploiting them for their own benefits and just give a very
little knowledge? Working experiences without any skill
transfer. How lucky I am here in London, it is hard working but
a lot experiences and self confidence. My Executive Chef, Mr.
Anton Eedelman also support me to continue my study at the
Westminster Kingsway College and next year I am planning to
continue my study at the most well known Cordon Bleu in London
or Paris.
I
have never dream, I even not dare to dream of it…….but the
reality is like what I experienced now. This is real and this is
amazing, this is great and is not a dream…….Thanks to my
parents, Mr. Franklin and Pak Gatot and huge hug to my beloved
instructors and teachers of SMKN 8 Makassar…….you all have
make me feel great.
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