Page 12 - 顯理中學（第35期校訊）

As for our signature dishes, they are of course lip-smacking and
mouthwatering. We have an appetizer of sauteed asparagus with scallop
and hollandaise sauce. Then our crown jewel beef lasagna is to die for.
For dessert we offer a clean pomegranate sorbet with rhubarb as well as
a dolce chocolate lava cake with meringue chips and honeycomb. This
definitely makes our customer wanting to come back again for more.

This is my sharing on what being a chef entails. I hope you can find the
career of your choice which can bring joy to everyone. Remember: the
world is your oyster.

nd
6C Li Cheuk Hang - 2 Runner-up

Good morning everyone, my name is Biden and I am going to share my day as a
chef. Being a chef is not easy. First, you need to wake up early. Personally, I like
to wake up at 4:30, work out and shower. It refreshes me and keeps me energetic
throughout the day. At 6, I arrive at my restaurant to collect the food supplies. After
bringing them to the kitchen, I check the quality of the supplies. If the supplies are
not up to my standard, we will use the backup menu. We want our customers to
enjoy the freshest meals every time. At 8, the preparation work starts, I prepare
the amount of food for each customers while others clean the food and utensils.
At 10 a.m., the restaurant is opened. Every day, there are thousands of customers
coming through the door. This is the hardest bit of every day. My colleagues and
I have to work fast, otherwise we won’t be able to keep up the train of orders. My
restaurant is a Japanese cuisine restaurant. In Japan, every restaurant only offers
the best quality of food. I want to keep this tradition even though my restaurant
is not in Japan. When I have free time, I always try mixing and matching different
ingredients together to create something special and memorable. The bestselling
dish I created is the Hong Kong style sushi roll. It has minced fish ball, egg, sticky
rice and seaweed. I am hoping to create more dishes that can rock people’s mind.

At 11a.m. I have my lunch break for an hour. During this hour, I also need to
check the stock of supplies again. After the lunch break, I get back to preparing
and cooking. From noon to 3p.m., it is rush hour for us. Every day at this time, the
queue outside our restaurant is so long that you can’t see the end of it. Not only do
my colleagues and I have to work extra hard, we all have to be extra careful, such
as preparing for the right orders, serving the dishes on time etc.

After the rush hour, it is the dinner. We put out the dinner menu and everything is
so much easier. The menu offers only one set meal. Every chef cooks one part
of the set. Although it is the easiest part of the day, we still have to maintain the
highest standard.

After the dinner, my restaurant finally closes. Then it is time for cleaning up and
preparing for the next day. The next thing for me is to deal with the numbers. I have
to calculate how much I earned, how much supplies used and left. After this last
tedious task, it is finally time for me to go home and take some rest.

This is basically my day as a chef. A lot of people think that a chef’s job is just
about cooking. After my sharing, you will know a lot of time we are not cooking
but also preparing. In order to keep the business running, working hard is
the best advice I can give for people who want to start their own business.
Lastly, I want to thank all who have come all this way to listen to my story.
Thank you.

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