WELCOME BABY IM SO FREAKING BACK!!!!!
OH MY MARK-GE-GYYYYYYY SERIOUSLY IT HAS BEEN A FREAKING YEAR SINCE I LEFT YOU GUYS. UNATTENDED!!!!!!
WHY AM I SCREAMING. CAPS-LOCKING EVERYTHING IS CONSIDER SCREAMING, PEOPLE.
GET THAT FACTS RIGHT.
A LOT OF STORIES NEED TO BE SHARE, NEED TO BE OH MY GOD WHERE SHALL I BEGIN. EVERYTHING IS LIKE HAPPENING ONLY UNDER A YEAR.
A FREAKING YEAR.
THIS IS GONNA BE A LONG POST, EVERYONE. SO CHILL OUT.
CAUSE I CANT FREAKING CHILLING!!!!
Hmmm... where shall I begin, ey...?
Alright, let us all starts right before I'm on my practical industrial training.
I got a Dean List.
HAIL TO THE FREAKING QUEEN, BABY. AFTER A LONG... TIRED... AND SLEEPLESS NIGHTS... FINALLY BABY.
Okay. Kristen Stewart is an angel hotness. Trust me.
After all that studying stuff, I had to go to my industrial training for 4 months. Well, of course I was afraid of things that might not be well as I planned it to be. To work with finest chef, and to hear them bragging about themselves, to hear them nagging about what we did wrong, to hear those bad words like every single seconds,
So not cool.
But, yeah of course... in my industry, that is completely normal. All kitchen staff is similar to an army of walking zombies. They got their food by eating brains of the trainees, and the little ones. (Yulk.)
I got my 1 and half month holiday. I can't get into one of the hotels for my industrial training as I was stucked with the payment. So, I had to settle them first before I went on to my practical. All things done, let's get to work!
It was 18th of April 2016. Why do I remember this date so much? Cause it was meaningful to me.
The first day of work. Yup, Aliah Dini is finally working long hours, baby. It all starts as I entered the Banquet Kitchen, (our banquet kitchen is really small since it was a new hotel. We had to prepare banquet dishes, a la carte, and breakfast stuff at the same place.)
And I saw my Western Demi Chef. With no idea why I was just standing there...
Of course, there was a bunch of work to do. But, this was the second time they had a trainee there... So... you just could imagine what the heck they want to do with me.. I mean I could help out something. But, they just, you know.. Still blurred.
And as days past by, I noticed that they are not too friendly. I don't know. Maybe afraid of the 'comfort zone' they were having.
Like zombies.
Where they just standing in a certain area, thirsty for blood, but no sign of human attended.
For the first month I helped out Banquet Kitchen. Cutting this, cutting that.. is my new routine of life. As I was doing those kind of job, I wasn't realize that our coffeehouse were almost done! And boom, a month later, the coffeehouse finally opened.
So the a la carte menu and western banquet will be prepared at the coffeehouse. While Chinese and Malay banquet will moved to the back of the kitchen, near Pastry and Butcher Kitchen.
The bad news was the menu started to change... And it was getting harder and harder.
The good news was I had to transferred to the Cold Kitchen like cutting fruits, preparing salad, fill up the cereal jar and breakfast thing right after the bad news had begun!
OH MAN THAT WAS THE MOMENT. HAHAHAHA I'VE BEEN WAITING TO GET THE HELLA OUT FROM THE 'ZOMBIE ZONE' FOR MY CAT SAKE.
So I was spending my last month of practical in Cold Kitchen.
There was one time, where I had to be in evening shift, (3pm-11pm), and the all the breakfast condiments had already done by the morning shift, also my Demi Chef was at the middle shift so she doesn't have to stay back too long, with me.
So they passed me the works they asked me to do, and it was the easiest job task in the world, was given to me.
So the job tasks were:
-cutting 5 types of fruits with individually represents 3 plates
-refill the cereal jar
-2 bowls of lettuce
Yes, I was cutting 1 type of fruit for almost... 2 hours.
Yes....
2 long freaking hours I had took for 1 freaking type of fruit.
I went home nearly 4am that day just because of that freaking job tasks. I was assured to my Demi Chef that I was able to do it.. By looking how my Commis Chef and Demi Chef doing it were as if that was just a piece of cake to eat.
I WAS SPENDING MY DAY, AT THE KITCHEN.
Suddenly, my Coffeehouse Commis Chef. (he is my lovely boyfriend right now), helped me by cutting the fruits...
So I had done 1 type of fruits, and we need another 4, right?
He did it just less than an hour.
I WAS LIKE DA HELL?!?!?!?!?!?!?!?!?!?!!?!?
HAHAHAHAHAHAHA
Thank god he was there. Masheh Syahmie!
I was feeling down... I wasnt able to cut the fruits right... To cut the sandwiches perfectly... To garnish on things... I was so frustrated.
Until my days are over as a trainee....
3 days later, I was still part-timing for 20 days.
Guess what?
4 months working with my hands, my brains are struggling to understand everything, and my mind to absorb to those zombies,
had finally turn me into a MONSTER.
4 months inside a womb. 4 months being a caterpillar.
Now, not anymore.
I was able to do mini-buffet setup, to cut fruits of 5 types and slice it into 3-6 plates less than 6 hours, to garnish them wonderfully, to carve capsicum, tomatoes, and red chilies, and to do breakfast item before the clock reached 3pm.
Girl, I am worth the wait. The sucker of the pain. The intangible feelings to describe. The unseen product I'd hidden underneath me.
Oh the feelings....
It was beautiful....
And that's how... I finished my Industrial Training and Part-Time days.
Love yall, awesome readers!
Dini