Dear SCA Intake 2014, Candy Canes, Mistletoe, Lindt Chocolate - TopicsExpress


Dear SCA Intake 2014, Candy Canes, Mistletoe, Lindt Chocolate and Stockings on the Mantle Piece. Crammed shops, ridiculous prices and no parking. Tis the season to be jolly! As this year comes to an end, many of us let out a sigh of relief. What a year! As we prepare for the holidays, and before we all shoot off into different directions, it is time to look back and reflect on the year that has passed. At some stage or another some if not all of us, wanted to give up. We lost some friends along the way, who realised that the world of Professional Cooking is not for them. We also learned what we are capable of when under pressure (when we put our minds to it). Did you really do your best? Did you take this year seriously? Did you use the time, energy and resourced provided to your fullest potential? Are you ready for the year that lies ahead? You will be required to work harder, faster and more efficiently next year. The knowledge that you acquired over 2014 will serve as a foundation for the new things that are to come. So don’t forget them. You will learn new techniques, sample new ingredients, work with new equipment and meet new people. 1st Years will become 2nd Years. You’ll have to be responsible, reliable, and admirable. The 1st Years of 2015 will look up at you and that is an honor not to be taken lightly! A new year brings new challenges as well as experiences worth looking forward to. What many of you might not know, is that this is most probably the last “Silly Season” that you will be able to spend with your family. At least for a couple of years... because as I am sure you are aware, the hospitality industry runs around in chaos while the rest of the world enjoys the holiday cheer. As soon as you graduate and enter the workforce, public holidays, and weekends for that matter, are going to be spent in the kitchen. It will definitely serve as valuable learning time and provide non-refundable experience. Your colleagues will become close friends, as it will be with them that you will celebrate Christmas and enter the New Year with. For the next couple of years your loved ones will unfortunately have to take the back burner. Therefore, please take my advice and celebrate this Christmas, for whatever reason, with family and friends. See it as a good excuse to surround yourself with loved-ones, a support system, people who will understand when the going gets tough next year and years to come. Take time to make mince pies from scratch, put an extra shot of rum in the Eggnog, bake a cake or make your own ice cream. Read a book. Rest! Learn more about French Cuisine, Seafood, Thai, maybe Moroccan? Travel, taste, explore! Try new things and remember the classics. Listen to Boney M and sing Jingle Bells at the top of your lounges. Next year we start again, same place, same time, more pressure and much more fun! Avoid the stress of shopping centers and make your own gifts. Jams, Pickles, Preserves. Perhaps biscuits or fudge? The possibilities are endless! Stuff a turkey or roast a Leg of lamb. Show off! Dazzle your family with what you have learned over the past year. Give yourself a pat on the back for a year well done and brace yourself for what lies ahead. Be happy, be safe and dare I say, try to be jolly. Merry Christmas to all and a very prosperous and productive 2015. Note: · Second Year Starts on Monday, 26th January 2015. · Students are to report to HTA at 09:00 sharp! · Full Chef’s Uniform. · Schedule will be sent out by 8th January. · Third Term Placement only starts on 2nd February 2015. I am in the office until Thursday, 18 December and will be back on Tuesday, 6 January 2015. Please feel free to contact me should you have any further queries or concerns. Culinary Regards, Chef Carien van Tonder
Posted on: Wed, 10 Dec 2014 09:52:01 +0000

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