Start Line

Oh my goodness !!
dear blog, long time no posting. lol.
well why am i gives the title Start Line? it because i already get job before i graduate.
Yes, begin with busy stuff in bandung before i have to head up to jogjakarta and landing in bali.
New Land. New Culture. New language. New Friends. New Attitude.

This new start line is one of my dream come true. Bali. Restaurant. Fine Dining. Kitchen. Mozaic.
if from the very beginning i expect a lots and the fact is yeah i disappointed little bit. But anyway, become the opening team is just new experienced in my life and it is fine dining restaurant pluuuuusss a  lounge bar. the building is just so wow, the plan is just good.

restaurant chairs

even i am just a daily worker because i haven't graduate yet from my campus, but the excitement has begin. yes, i place my self the one who wants to learn every things in here, not a worker. i learned how to use the very smart oven named Rational. it is so smart it can steam, roast, steam-roast, can be automatically clean it self and can "talk". hahahha. it is.
mozaic beach club is place of learning many things in culinary even many of its menu is just copying the others modern new cuisine in the world but it is okay for me. hahhahaa perhaps.

Sous vide is the most exciting thing i learn. if you didn't know what is sous vide just click here .
magic and simple but with high knowledge of cooking. maybe for me sous vide result not really matter to the taste, but it is make the ingredients still have fresh taste and flavor of its own, and sous vide can be save in a long period and can be very safe or very danger depends on the treatment. that is why i call it as simple but needs high knowledge of cooking.

But beside the excitement of being the part of the famous restaurant team , there is some disappointed feeling. so i have quote "a good restaurant to visit is not always a good place to work in it."

work hard is just work hard without any compliment for the worker. so i have to place my self to become a chef not a worker. what is the difference work in the kitchen as worker and as a chef even our title is not the chef yet??
in my opinion if we place our self in the kitchen as a worker, we will only think what the task for today. but if we place our self as a chef we have passion on what we do for, we will respect to the product we made, we will learn and try to organize what we do, keeping the kitchen clean, become lil smart to use the ingredients and build a good communication with the others and understanding what the company wants from us.
Yes, suffer your self to make the others happy !!
So, in my opinion what's the difference of a worker and chef is in our mind. because we do the same things everyday in the kitchen. we have dreams and we have to plan and move on. become the best every where we are. good relationship and patience is the key of happy working. don't forget to be humble and keep you head down with the attitude that we have. and also we have to speak up in the right condition. try to be honest every time.

yes i learn a lots and this is my Start Line to become a awesome Chef someday ! amin Ya Allah !

bale bengong in the pool side lounge

sunset view in front of the lounge