Speak 01

This morning as usual begins grooming and bag inspection. Today's lesson is the wetting of the A La Carte I menu, which is an arrangement of menus where each meal is listed on the food price list.

We are grouped into the main course team. At the beginning of the program we were divided into several sections and given detailed explanations about the system from ala'carte itself

I was assigned to handle the cooking section which is moules mariniere (steamed mussels) where the  of making a clean wash first then dividing two moules and grab the shell which has content and then steamed mussels up to 10 minutes, lift and drain.

After we finish, we make the nation's food which we will eat together (breaktime) and continue with gc all the kitchen.

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