LA COLOMBE

 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 and a different kitchen but all in all i can gladly say I was welcomed by the most friendly chefs and familiar faces.

My days here started in the pastry. Here we were in charge of the bread course, palette cleansers, cheese course, main dessert, and petit fours. 

rosemary milk bun

On the section in a day, we were usually about four people so most of the prep could be done. For the duration of my time, I was on cleanser. Listen, when I say I had to learn and present the first weekend I was there - best believe I had to learn.  Essentially I was presenting the celebration of the citrus season. At first, it was really daunting as I was presented with an espuma which can be very temperamental, but I built up the courage on the second day of my being on the section and the rest was a breeze. The cleanser itself is a lime foam, with citrus segments, raspberry dust, and popping candy. Something new but definitely a show-stopper between meals. I really enjoyed presenting these, seeing guests enjoy their experience has been something.

"walking cleansers"

Around halfway of my block, I moved to back starters,  mainly plating tunas. These have been on the menu ever since. I really struggled with my first two days of the week but as the days progressed I got the swing of things. The trick with tuna is always to pre-plate before service, with the help of Amber and her tips I was able to get the hang of things sooner.  The tuna itself has a base of tartare, seared loins, and two mayos and is garnished with micros. 

Signature dish - Tuna 

La Colombe has a development kitchen too. This kitchen also works in unison with the main kitchen. Duties here include bread making, dipping tapas, rolling ballontines, and dipping petit fours. I really enjoyed the small break as we worked from 7 to 5. 

La Colombe is one of the biggest kitchens I've worked in and it's so eye-opening as to how much goes into the experience.

As I near the end of this block and year I’m feeling immensely grateful for all the kitchens I had the opportunity to work in this year. It’s been a tough but rewarding year. I'm looking forward to what's ahead of my third year. Having learned so much this year only brings bigger opportunities.

And just like that, the spin is on hold for now. Thank you to all the amazing Chefs I've met along the way, no words can express the gratitude I have for you all. No one said it would be easy but all of you have made it possible. 

See you in a bit 
AP