22/05/2024
Itβs less than 3 months since I had been in the Luxe Hotel. At first, I had difficulty of keeping up the pace due to fast pace environment but a couple weeks later I already familiarize the workflow of the kitchen particularly the Pastry Department (well the gist of it, I'm a slow learner so yeah...,π). The head of the pastry department Chef Mhel Morales, had a great work ethic. Because of her I know a lot that seems trivial but essential for being a pastry chef.
When I had been in trouble for working a task like baking a dessert/kakanin, Chef Jean are the one who always reminding me of the right thing to do. Iβm really thankful for her guidance, not just her but also the rest of the staff: Chef Mekkah Ellah Trazo , Chef Tess Maria, Chef Chillo Cena Berago , Chef Rocero Magto Flores Venice, Chef Perlito, Chef Limbert Benigay, Chef Usa and Chef Glen also help me become a better pastry chef. Each of them had different expertise and different method on how to do certain things. Itβs up to me to analyze which was more helpful in my career.
I would like to mention General Manager Sir Jerome de la Fuente and Sous Chef Primor Julius for having the OJT Trainee do Trade Test before entering and exiting the establishment for it can help us to be ready when applying for a job and it can also make us be comfortable when doing it.
Iβm thankful for having my on-the-job training at Luxe Hotel and I will miss the company of the pastry chefs, they are good people who help me to understand and teach me on how to become better at my craft. The dos and donβts of the kitchen are already instilled inside of my head but I still need to do it repeatedly in order to master it. It also made me have a confidence in myself.
P.S. There is still a lot to learn and I will learn it at my pace in order to not be burn out in the future. I forgot to give thanks to Chef Cherry for guiding me when I'm doing a live crepe π
The Picture Shot by Chef Mekkah Ellah Trazo