Day 37 (6-8-2014):

I began my job at 10 o’clock. I have helped with the appetizers and the salads for the buffet.
In the kitchen a la carte I have helped with the mise en place and I cut thyme, parsley, tomato concassé, diced peppers and onions. I have prepared mixed salads and I have put down the recipe of mango chutney again (sauteé onion chili and salt, add mango sugar and vinegard, and cook until it is reduced 1/3).
I made a crispy for ceviche with a similar pasta philo cut in triangles and joined with whipped egg. Then I have cooked it in the salamander until golden brown.