Chef de France

Un autre blog. Ce blogue ca dans Francais et je suis une fromage. Je also suis une cuisine dans le restaurant. Cette matin, je travaille dans le restaurant de pizzeria et je veux abandonner un bon quelque-chose. Something like a new dish or a new kind of pizza. Yeeeah, I want to develop my own pizza what people can choose. And what I also think, is that the bottom of the pizza can be better than it is now. I think that the pizza's could be better than they are. The bottom, la bah, should be a little plus mince. And I don't know how I want to tell it to the boss Thomas.

   Demain, je peux signe a contrat pour deux mois maximale. Et avans je peux quitter, arreter, whatever. Pfff, French is so easy, tres facille!

   Well anyway, vandaag heb ik veel met Tommy, Alex and July gewerkt, mijn collega's. It was a good day and we made some desserts, I peeled some carrots and apples, peler de pomme, coupe de legume, made a talk. It was not the best day tho. I felt not so much energy but when I got back home, I found the energy in Mozart. He brought it to me from his grave, what an amazing guy. Tomorrow I want to ask Thomas a lot of questions about his wine cellar, and what dish will be nice with what wine and how he does taste that. Tonight I will write down some questions, and I want to learn more recipe's from Tommy and Kevin, chef and chef de patisserie.

   So, I went to the restaurant with Gael and Flow because he wanted to work as a waiter but there was no boss present. Unlucky this time.

   A question for Thomas: Combien de temps vous-avez travaille comme cuisiner avant d'en avoir assez ensemble pour ce restaurant? This comes regelrecht from google translate.

   This afternoon I had a couple of nice phone calls and I feel a little tired and angry right now and I want to get that anger out. I'm a little annoyed and I'm going to get that out right now. Don't ask me how.