KITCHEN RENOVATION

My kitchen is already old looking and I believe it needs a little renovation. According to the architect who I commissioned to do the engineer, the renovation will take around 7 days before completion. The renovation will not hamper my cooking duties because it has two parts. Kitchen renovation is very important because it brings good vibe into the kitchen and to the people cooking in the kitchen. I was told that the renovation will start tomorrow and I have to start moving my cooking utilities to the other side of my kitchen. My recipe book shelf was already moved last night and other personal things. The renovation crew already brought in some their equipments like their diamond saw blade that is used in cutting ceramics and glass, and other renovation tools. My assistant chef also told me that the gas range must me moved to another place because it might get dusty during the renovation.

The kitchen renovation must be fast and the completion must be on or before the said date because cleanliness is very important in all kitchen. The engineer also told me that they will be operating 24 hours just to make the said deadline. I will also be monitoring the entire operation to make sure that the kitchen renovation will be okay. After the renovation, I will bringing in new cooking equipments and add some new utensils for the restaurant use. The kitchen renovation is just perect for my kitchen to look good and fresh for the years to come.

ANOTHER CULINARY MASTERPIECE

I was in the city convention center this morning. The whole day, I was just there looking for some fresh ideas that I can use in my restaurant. The convention center was packed with chefs and entrepreneurs who want to showcase their made products. From cakes to pastas are all present. I saw some of my classmates in the culinary school who were also participants in the event.

Among the participants who displayed their products, I was more interested in the cake made of ice. It is very difficult to make one because you have to make sure that the room is cold enough to hold the ice in its solid form. Many viewers were amazed of the cake and so was I. The master chef that made the cake was very accommodating and answered our question about the cake formation.

Going to events such as this is very informative to a chef like me. get to learn new things and get fresh ideas that I can incorporate in my restaurant operation. I will try to make an ice cake myself this coming days. I hope I make it right. This will be a sure attraction in my restaurant. Customers will surely be amazed with the cake that I am going to make.

TEACHING YOUNG KIDS HOW TO COOK

I was attending a fellowship when I noticed some young kids in the kitchen. i thought they were just playing around around but when I came closer to them, they were actually cooking. They were instructed by their teacher to make hotcakes for the fellowship goers. I was doing nothing so I decided to lend them a hand in the baking process of hotcakes. Hotcakes is easy to do cakes for they are cooked in the pan and not in the oven. Cooking hotcakes is very easy because all the ingredients and the things needed are readily available in the kitchen. You don't need a recipe book when cooking hotcakes.

I remembered before when I started baking, hotcake was the favorite of mine. My brothers and sisters were very helpful to me in preparing the cakes before they were also excited to have it for their merienda. In the fellowship, I told the kids to have first all the ingredients before heating anything in the kitchen. As a chef, I wanted to partake to them the importance of planning before cooking. When all the ingredients are all in, the cooking and mixing started immediately.

After all, we were able to make 200 hotcakes for around 50 people who were participating in the fellowship. Aside from hotcakes, we also made some lemonades and hot coffee for the elders. I am very glad to be able to help these young kids in their task. They wanted me in their team next fellowship because they want to learn more about cooking.

THE CULINARY TRADE SHOW

The culinary association in the city is celebrating it's 12th year anniversary. The organizers of the event aims to inform and let the public know more about the culinary association in the city. I was told by the organizers that we, as members of the association, must be present in the trade show and participate in the booths that will be provided by the association. By the joining this year's event, it will bring more recall of the restaurant that I own. The event will also showcase local culinary students as they cook in-front of many viewers and visitors from other culinary association.

Since this will be a one week event, I already prepared the menu for the free food taste that I will be having in the booth that is assigned to me by the event organizers. The food platter, spoons, forks, plates and knives are all prepared already. I will also bring a cooking stove since I will be cooking live. I am also using a banner stand and a wide tarpaulin that has my restaurant's name on it. I am all set and prepared for the event. I am just waiting for the organizer for the go so that I can start designing my booth. It is already a tradition for the association to held this kind of event each year.

I remembered last year, I won the best booth contest of all the participants of the event. This year, I aim to win it again for the second time. But this will not be easy because aside from the participants last year, there are 20 new participants. Assisting me in the booth will be my assistant chef in the restaurant. This culinary event will surely be a blast. I just can't wait to show what I got in cooking.

DIAMOND SAW USED IN CUTTING BULALO BONES

Bulalo is a dish that I cook in my restaurant. In a day, I get 10 to 20 orders of this dish in my restaurant. Bulalo is usually bones from a cow, in the leg part. Cooking this dish is easy but sometimes you need something to make the cooking easy. In preparing bulalo, you must have the right cutting tools, since the bones of a cow is very hard to cut. Here, I use diamond saw blade in cutting the bones. Using this type of blade makes the cooking of the dish very easy. In the spices, you only need the ordinary knife to do the cutting. Butcher knife won't work in cutting the bones of a cow that is cook in a bulalo dish. In some restaurants, when they use axe in cutting but that is very tiring. Unlike the diamond saw blade, bone size won't matter. We can cook bulalo immediately.

When I was abroad studying butchery, the use of this type of blade is often used in cutting big bones, with precision. After the study, I immediately used this type of saw for cutting big bones in my restaurant. What I like about this saw when used in the kitchen is that I cut bones in uniform sizes and I easily. Because of the diamond blade saw, I can cook bulalo dish all day long without the problem of cutting the bones.