Speak 03
This morning we came at 7:00 a.m. as usual before entering our kitchen, we checked grooming and tools bags and then we entered the oneline kitchen. The lecturer gave us an explanation of the thermology of the a la carte I menu and some of us were assigned to find terminology.
No need for long, we were immediately welcome to do.
Uzi and I dispensed all the preparation materials that we made yesterday, sometimes I opened a mobile handphone looking for interesting reflexion. I love it, I like this stage platting something creative on a plate makes my imagination fly
For the moules marinieri menu, not too much just ready, 11 portion soo makes my work finish quickly and I cleanning tidy up the working table in my work area. And help other friends so that everything is fast. There are some leftovers that are not used, so we process them to make our nation's children eat together later.
No need for long, we were immediately welcome to do.
Uzi and I dispensed all the preparation materials that we made yesterday, sometimes I opened a mobile handphone looking for interesting reflexion. I love it, I like this stage platting something creative on a plate makes my imagination fly
For the moules marinieri menu, not too much just ready, 11 portion soo makes my work finish quickly and I cleanning tidy up the working table in my work area. And help other friends so that everything is fast. There are some leftovers that are not used, so we process them to make our nation's children eat together later.
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