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CAS video

https://drive.google.com/file/d/0B5nK8kapxyD-ekV5VkNFc01faG8/view?ts=587eb27b

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Creating an instagram for well-being week

#peermentor

Giving out balloons to show our appreciation and as a random act of kindness.

#peermentor

Creating posters for well-being week

#peermentor

Well-being week 2016

As pastoral head, I had to organise well-being week which happened from September 12 to September 16. This was a week where positivity and health is spread by the peer mentors. In order to keep my team motivated, a democratic leadership style was used. Efficient communication was a quality I maintained, benefiting this process as the team had the chance to pitch their ideas. However, as well-being week was approaching fast, I learned that I lacked time efficiency which lead to unnecessary stress. In order to overcome this obstacle, I held a meeting with the peer mentors where we finalised the activities we wished to hold during the week, such as creating a relax zone and giving balloons out as a random act of kindness. Members were then allocated to each activity in order to write a detailed plan for each day. From this, I learned that planning ahead and staying organised was a key quality of being a successful leader. Furthermore, being innovative and creative was also a quality I felt was necessary in order for a clear end-product. The peer mentors were awarded with different kinds of fringe benefits each day such as food, badges and positivity notes in order to maximise motivation. During the week, my team and I managed to stay on task and manage our time well. This was due to the help of having a clear product but allowing the process to be fluid.

Overall, the week was tough. I faced a lot of challenges and it was stressful. There were many things I learnt from this week which was how to plan ahead and how to manage my time more efficiently. I also learnt how to communicate and collaborate more. As this week raised awareness for important health issues, I felt like it was ideal to bring this up with my school but in an appropriate and coordinated manner. #LO1 #LO2 #LO3 #LO5 #LO6

#peermentor

July 14 2016

Today was the last day of my internship and I was deeply saddened. I worked for two shifts, lunch and dinner. It was a new experience as I had only previously worked for lunch shifts. Nonetheless, my parents came to eat and it put a lot more pressure on me than I could ever imagine. With the pressure on me, I was still determined to face the challenges such as managing my time, coordinating with my workers and plating. Throughout this process, my chef taught me a lot of techniques with plating and authentic tastes in food. Overall, this process has been amazing and I have come out of it as a better and more skilled chef. #LO1 #LO2 #LO5

#internship

July 11

#internship

July 10 2016

Today we cooked a Singaporean chicken dish. I learned a lot of new techniques such as understanding how to use a plastic bag and an air sucker to marinate chicken and how to make a lot more sauces. So far, I have learned so much in the past 1 week and a half that I never thought I would have known. This internship has been amazing so far as not only have I been able to improve my skills in the kitchen but it also allowed me to improve my communicative and collaborative skills with my workers. #LO1 #LO2 #LO5

#internship

July 8 2016

Today I got appointed to the hot kitchen where I worked on making sauces, cutting vegetables, cooking meat etc. I thought it was a lot more challenging than the previous station I was in given that I was under pressure to serve customers and fit it to high standards. #LO1 #LO2 #LO5

#internship

July 5

As the week is coming to a close, I was appointed into the hot kitchen where I got to skin and cut fish and then grill it. I managed to mess up a few pieces which I felt embarrassed about. However, I was very happy with the outcome of the fish overall. It was paired with a shrimp bisque sauce. I thoroughly enjoyed today as I managed to face a lot of challenges and overcome them quickly. I learnt a lot this week and am looking forward to learning more next week. #LO1 #LO5 #LO2

#internship

July 4 2016

#internship

July 3 2016

Today I was assigned as head of the garde manger station. This was because my boss of the station was away and because I demonstrated my ability to learn fast, they trusted me to lead the station. Surprisingly, I found it pretty relaxing. As I stayed calm today, everything went smoothly and I managed to remember everything I was taught, the past two previous days. Thanks to my experience in time management this helped me with the process. #LO1 #LO2 #LO5

#internship

July 2 2016

Today I came in at 9 am. The aura is very intense in a busy kitchen and it is very intimidating. Therefore, I am very thankful to my ability to adapt fast under pressure as it set a good impression of me to the staff. I managed to communicate better with my boss and co-workers and I had a much better day today. I learnt new techniques and recipes in my station and I am looking forward to learning more tomorrow. #LO1 #LO2 #LO5

#internship

July 1

On my first day, I was assigned to the garde manger station which was a place where cold cuts and salads were made. I was very nervous and kept messing up with my knife skills and all my techniques. I felt like an amateur. I also had communication problems with my boss as she could only speak filipino. However, as the hours went by, I got the hang of things and I managed to work at a much faster speed than how I started. #LO1 #LO2 #LO5

#internship

Internship at Enderun colleges

From July to 17, I had an internship at Enderun, more specifically their restaurant called “Restaurant 101″.

#internship

Christmas eve dinner

December 24 2016

Today I cooked for my whole family which consisted of 12 people. Due to my development in understanding how to manage my time, I managed to whip up these dishes pretty fast. I felt like it was one of best as i managed to get the salmon to be moist inside. #LO1 #LO2 #LO4

#foodblog

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