PIER RESTAURANT

Block three

It's crazy to believe that I've come halfway of my 2nd year and have had the honor of working in Cape Town's top fine dining establishments.

Located amongst the waterfronts views- lies Pier. Characterized by the calm waters and ocean side fine dinning was where I got to do my third block. 

The beautiful Pier

 Around this time, the days are getting cooler and Cape Town is getting calmer. This was a huge shift from my previous blocks that I've done. Fortunately, despite such, I was still able to learn so much from adjusting and being able to see menu changes come to life. This time around I was in pastry alongside some of the most dedicated people. It's very easy for most people to underestimate the work the goes into that section. From bread course, cheese course, dessert and petit fours. So I will be letting you in on what my prep list looked on most occasions. 

• Bread: weighing, shaping, proving and baking 
• Cheese: Rolling crackers, making puree's, marinating olives , confit(ing)garlic 
• Dessert: Making cremeux's, making ganache's, toasting waffles and container prep

Bread - Sourdough with beer paste crust

This section taught me lot about prepping in advanced so that when service comes it can be done in the most calmest way possible. Some highlights of this section were seeing one of my favorite's dessert come to life. The summer dessert was based off honey, fennel and strawberry  and everything just made sense on that plate. The intricate detail of plating translates through to the guests. Love love love! 

Strawberry, honey & fennel 

 

Lucky for me I got to experience hot starters and cold starters. Hot starters are hot okay? This section is responsible for sending butters and fish with bread along with  langos and scallop. It's a whole orchestrated  section. I plated mussels most of the time, again- the micros, and herbs that go onto the shell are well chosen. My fine motor skills have definitely improved.

Mussels 

Cold starters, oh yea ! This was a treat, being able to see a new idea come to life was incredible and just suited the menu effortlessly.  Never a dull moment in that section. 

Snacks !

Moving around the kitchen taught me a lot about being able to adapt quick enough to be comfortable in executing service. I felt valuable in the kitchen being able to move around. 

Siphe on staff chow

My time at Pier has come to end. 
I am beyond grateful to have worked with Siphe upstairs and spending breaks with Nathan too. I think being able to have people with you going through the exact same thing is motivating. 
To all the Chefs at Pier, Thank you for taking me in with open arms, I am immensely grateful that I got to spend my block with lovely people! 

See you...AP