At the very first day , I  were not happy honestly as I didn't want  to be in  the dessert   place.  I was planning to work related to pastry as well.   So , i tried to get used  to what is coming to me.  From the first day,I was taught to do production from the most simple item until the most complicated one alone from the simplest focaccia to the classic tiramisu.

Besides, they also put me individually during the service hours due to lack of manpower. From mise en place to plating and serving, I had put my full effort to perform  as smooth as I can  following their kitchen flow.  Replenishing both dry and fresh ingredients consecutively to ensure the production can keep up with the consumption.

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Starting from the week 9, I was assigned a new mission with the special dessert on the menu daily. Without wasting the trimming and any reusable ingredients in the kitchen, I had to come out with different dessert for set course menu. This is very challenging but this energized me every day to look into new recipe and try new cooking method. 

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This internship had shown me the concept of a restaurant based business. By observing and asking questions to the owner and the managerial personnel, I could understand the route from reaching to guest to fulfill guests' satisfaction not only about the meals but also the entire dining experience. Ultimately, the most memorable motto in this restaurant is "never throw away or waste any part of ingredient" .This enlighten me about the importance of food waste in the F&B industry. 

 

Ultimately, I was being told to make out my own special dessert during the last few weeks. Those days were challenging and made me intimidating. Thanks to Youtube, I successfully made french lemon tart, russian honey cake and tiramisu mousse sphere. All of these are in mini size version , I felt really satisfied as my work being recognized and can be sold on the menu that day. For me, there is nothing better than my own work is being approved by the Italian chef aka the owner.