Notes

Hello chefs, I'm Jerlyn Tan. This video is week 5 submission, the reflection for this ITP project.
I will be starting with week 1 about what I learnt. The first thing would be learning how to take reference from online menus. For example, some restaurants doesn't have appetizers or they combine it together with the main dish and there are others that put appetizers and main course seperately. I tried to combine both ideas and after thinking about it and asking for opinions from some of my friends, I found out that the combining the appetizer and mains is for convenience and it is more simple like you get one whole deal while separating gives more variety, like more dishes. I also found out that it was important to think about the ingredients as when I told my friend about my menu, she commented that there was alot of carbohydrates in the appetizer and mains and it can affect the experience as it will be too filling if people happen to order 3 course.
It was more troublesome planning the appetizers as I had to make more appetizers and mains was pretty much settled. It would be difficult if I just use the classic basics appetizers like every other restaurants as there would be competition and I had not much ideas how to really outmatch the appetizer selection offered now in food delivery. So I ended up coming up with something new like hummus. Most of the time I was referring to blackboard for dishes I made in class before, what the chefs taught us and my intern COMO group as since they do delivery as well, they would send pictures and ideas so I tried to use some ideas.
For week 2 of planning the recipes, I used blackboard and online recipes for ideas. Online recipes may not necessary be the most accurate and recommended, but I was able to spot the essential basic ingredients to make it and I tried to simplify the ingredients and process. It was at this point I was struggling quite a bit as I haven't been to lorez so I'm not sure about the stations seperation and so I had to keep asking Chef Joe for help.
Week 3 and 4 was easier as it was what Chef Tim and Miss Linda taught me before which was excel and kitchen schedule. Excel was fine as I had experienced consolidating ingredients list before with some help so, this time doing it alone was abit more scary as the formulas sometimes does not make sense. With the help of the documents Chef tim gave before, I was able to pull it through. I was confused for the kitchen schedule as although it was a simple task but I was not sure how storage works in lorez and I'm not exactly sure how things work in lorez.
Overall, the project was manageable, looking back now, i found several flaws and errors that I really could have avoided overall but only notice when I did the next week's project like when doing excel, I realize the ingredient availability or the prices is off so I had to make some changes, specifically the turnover recipe. Luckily i had alot of help from Chef Tammy was there to help and offer ideas and opinions and Chef joe with confirming doubts.
This is all, thank you and have a nice day:)