Internship Report "1914 Restaurant Surabaya"

Renaldo, Renaldo (2017) Internship Report "1914 Restaurant Surabaya". Technical Report. OTTIMMO.

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Abstract

When moving from home/campus kitchen into the professional kitchen, it is necessary to rethink the habits of a lifetime. Cooking cannot make the leap from chore to art without many principles, rules, and terms becoming second nature. Before the basic cooking are taught, the fledgling cook must acquire a complete understanding of the classic culinary terms, the rules guiding personal and work-space hygiene, and the standards of food preparation. When contemplating cooking or pastry making as a profession, it is important to realize from the outset that a professional cook’s life is a disciplined one guided by a set of unwavering standards. If you follow these standards and guidelines, the rewards will be greater efficiency and ease of preparation, as well as more enjoyment performing the tasks at hand. Instruction to work in the professional pastry kitchen must not only teach the cook to follow a recipe with precision but also to execute that recipe with speed and organization in a commercial atmosphere. Unlike general cooking, where a cook can usually adjust recipe to personal taste, it is not so easy to reconfigure a pastry recipe. Because it is as much a science as an art, working with pastry requires that ingredients always be measured accurately so that they will conform to a calibrated formula. The pastry chef must first understand the interaction of ingredients, how they react to temperature, fusion, blending, and storing. Only then can the chef test the limits of the imagination, creating exciting dishes with a stamp of originality. 1914 Surabaya is one of the best fine dining restaurants in Surabaya. It was a complex of 2 restaurants, Western food and Japanese food. I choose to have internship program in this restaurant because it was one of the best restaurants in Surabaya, and it was recommended by my senior. And my senior himself was also recommending me to the head chef as an intern and saying if I have the capability in pastry that the head chef been searching for. And I choose to have internship program in this restaurant also because the head chef promised to support whatever I need if I really have the capability in pastry.

Item Type:	Monograph (Technical Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	03 Nov 2021 03:43
Last Modified:	03 Nov 2021 03:43
URI:	http://repository.ottimmo.ac.id/id/eprint/523

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