SALSIFY AT THE ROUNDHOUSE

Block one - part one
(15th Dec -21st Jan 2023)

Today marks my fifth week in this kitchen and I am in awe. The beautiful Salsify overlooks the Atlantic Ocean and brings in the most radiant light throughout.

Walking into any kitchen can be a little daunting due to so much uncertainty. All that quickly changed as I was welcomed with the most genuine smiles and meaningful handshakes. 

I was put on the Garnish section with Yamkela and what a time it's been! I wasn’t sure as to what I’d be doing but I was up for a challenge. My mindset was really about putting my best forward and absorbing as I go. Garnish is a crucial part of any dish - it draws your attention to the food, and it gets you started on your food journey from hot starters to mains. With that being said - I had to be on top form. My to-do list looks a little like this.

• Portioning pap
• Making and rolling pasta 
• Prepping some vegetables 
• And herb picking   

Vegetable prep

It was a little scary in this section as it was my first time on that side of the kitchen. In the past, I’ve always tried to avoid the part of the kitchen because it's HOT. But this year I wanted to challenge myself to choose and be in uncomfortable situations where I’ll be able to eventually bloom. 

wagyu | pap | potjie essence 

Some of my highlights have been being on the pass for service and looking back now, I felt proud and somewhat confident in what I could do.  despite the fear in me I enjoyed plating and seeing everything come together. 

Yellowtail | Ginger & Hibiscus 

springbok | porcini | sorghum

Starters have also been a section I’ve worked in; it’s been fun being more hands-on in that section. Some of the dishes there include springbok tartare, Sashimi, and Abalone. (Pictured above)

I appreciate the detail everyone pays in all that they do. I’ve received a lot of help from some Silwood graduates in the kitchen which has helped me throughout. I have been moved to snacks just to experience most of the kitchen but will keep you all posted.

part two 
(22nd Jan - 5th Feb 2023)

My final weeks at this amazing restaurant are coming to an end soon. I am definitely a different Azola walking into this kitchen. I've learnt an incredible amount about the industry, people and myself.

Snacks update shall we? Snacks are sent first from the kitchen under "kitchen gifts" along with bread which sets the tone to the courses ahead. This section comprised of three snacks per person.
The 1st snack is the Korean inspired Ssam on a perilla leaf and a smoked pork jowl - a personal favorite! The 2nd snack is Salsify's take on a beef and cheese sandwich, and consists of a buckwheat cracker with a cheese custard and bresola, layered with pickled onions and parmesan cheese.
The 3rd snack is a Lentil taco with a Cape Malay "twist". Very simple yet delicious ! 

This section specifically had a lot more prep to be done than my last section I worked. This is what my prep list looked like around this time:

• Knife skills (chiffonading carrots and lettuce)
  
• Cutting out poppadoms & frying
  
• Picking herbs for garnishing 
  
• And mastering making mayo's 

At first I used to take a good hour doing knife skills, but I finally went down to completing it in 30 minutes. The Kitchen gifts were sent along with bread. The smell of freshly baked bread in the morning really gets your tummy rumbling, but during the course of the day the smell is masked by other delicious aromas. This bread was sent five minutes after and comprised of a milk bun, jersey butter and mousse.

I also helped in pastry, which has been a treat. The not so typical flavors and dessert ideas really had me inspired. My pallete was definitely broadened as to how ordinary ingredients could be utilized.

Amongst other things, my favorite parts of the day was walking out food to the guests and explaining the dishes, as well as always being fed good food (an essential). 

*cue tears* 
Its been everything and more in this kitchen and I am very grateful that I got to work with such friendly chefs. I am beyond grateful for having Chef Nina and Chef Ryan guiding me. Big thank you to Silwood graduates / 3rd years (Ben, Hannuel, Hannah, Liz and Given) for your wise words and advice along the way. To the rest of the chefs and the whole Salsify team:

Thank you for welcoming me with open arms from day 1, I wont forget how you made me feel. Christmas and New Years won't be the same without you all !

See you.. AP