cod

me and Khayrina were COD on week 5. Week that we make a homemade pasta. Taught by chef putra. Before the class start, we prepare the ingredient that we needed in making pasta. After making the basic pasta, we also made green pasta and orange pasta. For green pasta, we mixed the dough with broccoli. For the orange one, we mixed it with carrot. After that we shaped it with desired shape. After that, chef demo us to cook bolognaise, carbonara, and aglio olio. After all of the demo done, we divide the task to clear the kitchen. Such as, mopping, washing the utensils that used, sweeping the floor and throwing the rubbish. I'm happy that all of us gave a great teamwork in doing that.

assignment 1

Chef that I interviewed :

Name : Jacky Tung Jing Terng

Age : 34 years old

Position : Head Chef Ibis Hotel

Conversation between me and the chef

Herry : Hello, good afternoon chef. I’m doing a quick interview for my assignment. Can you help me with that?

Chef Jacky : Hello, good afternoon. Sure, I’m gladly to help you.

Herry : First of all, my name is Herry Aerick. I’m a culinary arts student at Cosmopoint College. Can I know about yourself?

Chef Jacky : Sure, my full name Jacky Tung Jing Terng. I’m 34 years old now. My position in this kitchen hotel is as a Head Chef. My experiences in this occupation already 12 years. From the bottom until I get this current position.

Herry : (amazed) Oh, waw! That’s so interesting about yourself chef. I’ll go with my question. For skills, what are the skills to be a Professional Chef?

Chef Jacky : Skills? For me to be a professional chef we must have a good attitude while working. As a leader in the kitchen, we need to show to worker that you have a good attitude. Rational thinking also important. Because, I’m an open minded person, so there is nothing wrong to hear my worker opinion. Sometimes we were sharing thoughts, what need to be improved, or what things that we need to change. Moreover, of course you need to keep more effort in whatever u want to do.

Herry : A very nice explanation. It means that, no matter how high skilled we are. But if we don’t have good attitude to show, it is useless I guess. How about technique? How the technique influences own self to be a professional chef?

Chef Jacky : Technique? Hmm, let see. For me some of the technique I learned from my parent. Especially my mother, she’s Baba Nyonya. So, I learned a lot from her. Sometimes, I’ll tell my worker that I need time to be alone, to practice some dish. Learn about the ingredient and recipe. Why? Because I need to concentrate about it. While practising it, your patient and emotions need to be under controlled. Do not get scared if we make mistake. Because mistake can teach us to learn more. It’s part of success.

Herry : I see, we need to keep more practising and at the same time, we must clever to handle the patient and emotions. So, my next questions will be about methods. Is it necessary to have it as a professional chef?

Chef Jacky : For this, I’ll say that it does necessary. But at the same time, we need to be flexible in this.

Herry : (wondering)…. What does it mean?

Chef Jacky : You need a strong basic knowledge in everything. From there, you can elaborate from your own. While I’m working in Singapore before, my chef promised me if my performance is good within 3 months. He will promote me to CDP. Because of my basic already strong, I did what I could. After three months, he fulfill what he promised to me. For being flexible, examples making pasta. We can’t completely learn the original ways of making it. It’s because of culture. Some of it already became fusion between west and east. But, sure we still need to follow the method as basic knowledge right? The rest it is up to you.

Herry : What a nice explanation. Now the last one, experiences. Why are experiences important to be part of professional chef?

Chef Jacky : Yes, I believed that experiences are important to be part of it. Because, when u already have a lot of experiences, it’s easy for you to get promoted. Experiences also can let other people respect yourself. Through experiences, we can learn many things, that we can teach other later. To be professional, for me, I always write a note. So, I can read it later on. About the ingredients that used in the recipe. So yeah, experiences does important.

Herry : (proud) Thanks Chef Jacky, because of letting me to interview about yourself. You help me a lot in this. It would be my honor to meet someone like you.

Chef Jacky : No problem at all. I’m happy with that, in helping others. You are welcome.

(Shake hands and taking some picture)

Done.

intro

hello

how are you?