Silwood Azola Poswa

 Block five And just like that, we have come to the end of the most challenging but rewarding year yet. I had the honour of doing my block at the prestigious La Colombe. Situated at the top of the Silvermist Estate Vineyards lies the final kitchen of my second year.  La Colombe is essentially a student-based kitchen which meant more responsibility for us. At first, this was difficult to grasp but getting into the swing of things and keeping consistent came with time. As I briefly reflect on my blocks, La Colombe may have been one of the most challenging. Specifically mentally which kind of affected how I worked. There wasn't a day that we had below 40 Pax for both lunch and dinner services for the day straight...unless we had functions. 40 pax is light work on this side.  Around the end of the year; in most restaurants, it tends to get busier with tourists and lovely weather attracting people to Cape Town's most finest. Of course, the anxiety came back from meeting new people a