2 weeks and a fulfillment of a dream

It's been 2 weeks since I last updated my blog.  And now I'm almost adjusted to my work including the long commute I have to go through everyday.

First day was tough as I didn't know what to expect. I was not sure why I felt so nervous then aside from the fact that I will be adjusting yet to another environment. But earlier that day I was watching How I Met Your Mother while having my breakfast and there I found the reason why. The episode was about Ted who kept on postponing on what he should be doing-calling clients. His roommate then, Robin, told him that he should start calling clients. Ted explained to her that the reason why he haven't called is because he was scared. Postponing what he should be doing for him was his way of making his dream of contributing to the skyline of New York be as solid as it should be. And he said that if he starts calling clients he might turn his dream into a disaster. I am just like Ted. I was so scared that when I'm already in there I'll make a disaster out of myself. This has been my dream and I don't want to disappoint myself. But at the end of the day, I had to make it happen. First day was tough only to find myself making my dream happen everyday.

Here's how it happens...

1. THE LOOK.

Since I am still an aspiring chef, I look like this. This means that I would have to do all the dirty work. Those gorgeous chefs people see on TV have already proven something in the art and science of culinary that is why they look so proper and dolled-up. Everyday I am  wearing hair net, white under shirt, chef's uniform, black pants, black apron and chef shoes. I also bring with me my personal towel to use for my face/hands, tickler and pen to write down every new recipe I learn, and one big tumbler (1.5 L) for my water.

 

2. SUPPORTIVE MENTORS.

There are I think 12 of us in the kitchen assigned to different stations. They are all my friends and they teach me things I need to know. 

Kuya Jimmy (cooking the pasta). He is my first mentor being assigned in the salad/desserts/burger station.

Kuya Roland. He is the least closest cook to me (but lately he talks to me now pero hanggang "kim paabot ng egg", "kim pakiplate mo naman ito", or "kim ano kasama ng tenderloin, ng bolognese?" ) but the most that got the looks (sabi ni Kuya Ken).. Next time I'll get a better shot!

Chef Ric. Inspires me to become a chef. :) A good mentor and friend too!

3. THE OWNER.

She is the reason why I am training at Marciano's. She is Nikki Nicolas, my sister's good friend. Ate Nikki as I call her is the corporate chef and part owner of the Sumo Sam, John and Yoko, Mr. Kurowasaki, and Marciano's together with Marvin Agustin and Chef Florabelle. Her family also owns Red Crab.

In here is her photo shoot for a magazine.

4. THE FOOD.

For my first two weeks, I was assigned in the salad/desserts/burgers station. Also, I often do dispatching (plating and making sure everything (taste and appearance)on the plate is okay) and pizza making (that is why I am now a member of their so-called ALPHAPASO GANG). I was so proud of myself that at times I can do things on my own in the kitchen but there's a long way to go! But for now, here are some of the food prepared inside the kitchen of Marciano's.

Insalata Caprese. The first on my tickler. One of the 6 salads of Marciano's. Best seller is Marciano's Signature. 

Apple Crumble.  The entry to the world of baking. (Crumble on top to cover the apples isn't placed yet)

 

Pecan Pie. These two almost got burned! (This is not yet the finished pecan pie.) 

  

Peach Almond Pie. Haven't tried making this one yet. But I have the recipe! Kuya Jimmy told me we'll be making this soon!

Vanderbilt Oysters. Kuya Roland prepared this one. :)

Chef Ric's Pudding. This is sinfully delicious! This isn't part of Marciano's menu. Chef Ric served this one when the big bosses had a meeting at the restaurant. 

Mushroom Burger. This is served with house salad and potato wedges with honey mustard/vinegar aioli dipping sauce. 

  Chef Ric's Mushroom Crepe. Not in Marciano's menu but this is another amazing food from Chef Ric. The mushrooms were mixed with white sauce. On top of the crepe is pomodoro sauce. 

4. SUPPORTIVE FAMILY AND FRIENDS

Joyce and Mae were the first ever to visit me at work. I was really surprised and overwhelmed. Later that week, they came back together with Vern and Cathy. Love love <3

I really can't express how overwhelmed I am with all of these things happening. This is a rare opportunity I was able to get. A finance graduate who had a shot in doing an internship in culinary. I just hope and pray that I will be able to keep this up and not disappoint myself and those people who believed and supported me through this. Cheers to more weeks at Marciano's!