Sunday, February 17, 2008
Journal Entry 3 - Chinese New YearFirst of all, Happy Chinese Year! Finally I have the chance to stuff more money on my pocket, but somehow for this year, I feel like staying home doing nothing but facing my computer for 24 hours. However, my parents surely will not allow me to do such stupid thing on new year, so we did our usual stuff, visiting relative which in chinese we call, bainian. But the most important thing is, red packet!
First day was boring, because most of my uncles house are just upstairs of mine, we went up to make our first stop. We realised that they were not at home, only one of my uncles was in the house, so that means 1 red packet! It sucks though. Next stop is my auntie house located at Ang Mo Kio Ave 5. 1 red packet from there, and we stayed there till 6pm. We took the public bus home, reach home around 7pm. Rested for a while, went out to meet with Bernard. Totally hate new year because all the shops are closed, so that means we can only slack and nothing else.
So 2 red packet for first day. Pathetic!
Second day, we set off to my aunt house to have steamboat lunch. Some of my relatives were there too, so got 3 red packets. After steamboat, we played mahjong till 6pm. I was so sleepy till i fall alseep on the sofa. Near 7pm, Ryan called me out for pool, then i went to central to find them, which is Xiao Jie, Kenneth, Shanping and Ryan. After that went to Kenneth house, then got 1 more red packet from his mother. Slack, went home after that.
So 4 red packet for the second day. Still pathetic!
Third day did nothing but went out with some friends. Receive another red packet, and then went home.
So total I have receive only 7 red packet, not including my parent's red packet. Total amount is so %$^&%$^&*&($%#. I can say that this is the most pathetic chinese new year that I ever had. Sad.
Posted by WEIJIAN at 9:21 PM
Sunday, January 13, 2008
Journal Entry 2 - Target and Expectations/Resolution for 2008
Secondary 4 is no longer a joking year, this is the year when the exam that most people fear is approaching, 'O' Levels. This is the examination will determine our future path, whether we will go to Junior Collage, Polytechnic or ITE. Of course, I have my own target settings for each of my subject and plans for this whole year. Let’s talk about target settings first.
L1 English, Expected Grade: C5, Target Grade: B4
Basically I’m weak in vocabulary terms and I need improvement in it. I’m going to practice with assessment books and reading more newspaper and books, well I hopefully hope that it will work.
R1 Mathematics, Expected Grade: B4, Target Grade: A1
I can say that I’m a guy that is good with numbers. Since primary school I have been getting ‘A’s from primary one till primary six. I have even scored an A* in my PSLE, but as I entered secondary school, my grade are slowly falling down. Guess I think that I’m too good till I don’t need any revision and ended up getting a ‘B’ than ‘A’. Sec3 was even worst, I failed my Mathematics Paper 2, I cried in class when I saw the marks, 48/100. Mr Bala tried so hard to find for marking mistake in the paper because he doesn’t want me to fail, but overall all markings are correct. But luckily I manage to get a ‘B’ for my overall result. I realised that I should not take so lightly on this subject anymore, and I want to do myself proud. I want to help my classmates because most of them are weak at Mathematics, being a teacher for my classmates is definitely what I’m proud of. This is more of helping them rather than showing off to them. And not to disappoint Mr Bala because I can tell that he has high expectation on me.
R2 Combine Science, Expected Grade: B4, Target Grade: B3
Physics is a no problem for me, but still I need to have regular revision for myself not to forget everything that has been taught in class, but Chemistry is pulling me down. For last year, I had an ‘A2’ for my physics but a ‘D7’ for my chemistry, ended up overall grade: B4. I must practice more on my chemistry and not forgetting not to fall asleep in Chemistry class no matter how boring the class is!
R3 Principle of Account, Expected Grade: C5, Target Grade: A1
Another subject that I’m good with, I have obtained an ‘A2’ for my secondary 3 overall result. I can obtain an ‘A1’ if I had not slack through my revision for POA. Honestly I had not revised much for this subject, and I had regretted it because for my End of Year Examination, my class position for POA is 3rd. Guess what, my marks was 72/100. 2nd position’s mark was 73/100 and 1st was 74/100. Totally regretted, if I had put in more effort, I would be 1st in class! So for this year, I will strike for being top in class for Principle of Account.
R4 Food & Nutrients, Expected Grade: B4, Target Grade: B3
One subject that I’m lack of revision, due to my laziness, last year I failed my paper. But I managed to pass my overall because my practical and coursework pulled me up by a lot. I told Ms Irene Low that I will show her a good result when she left the school, if no ‘A’, at least a B3.
R5 Combine Humanties, Expected Grade: B4, Target Grade: B4
This is the subject that I’m practically very weak in. I need more revision and be more attentive in class, and not falling asleep in class!
R6 Chinese Language, Expected Grade: B3, Target Grade: C5
I can’t really do so well in Chinese; I’m weak in both of my language. My teacher told me read more newspaper will improve my Chinese; well I’m going to have a try this year.
That’s all for my Target Setting for my Academic Subject. So if everything goes smoothly, I can enter a Polytechnic without any trouble and score a L1R4 with 12 points only! I guess that will shock most of my classmates to death. I have no intention of going Junior College, but if everything goes smoothly I guess I’ll have a chance to go to Junior College, but I will consider because somehow I had the mindset of going Polytechnic. A total L1R5 of 15 points, including deducted CCA point. Before my dream is being fulfilled, I must work hard first or else I would always be in my dreamland. My only one resolution for this New Year is to be no longer a fat boy, to be slim and fit that is the only thing that I want for this New Year.
P.S. Ms Chin, I know that I had exceeded the word limit by A LOT, but because all those mentioned above is really what I want. Especially what is written under Mathematics. =)
Posted by WEIJIAN at 9:25 PM
Journal Entry 1 - How I spent my holidays
School holidays were as boring as expected, not forgetting teachers nagging about our ‘O’ Levels in 2008 that we must make good use of this December holidays, well I did some revision on my subject but I think it is not enough, because I’ve just slack through the entire holiday. But at least I went to a holiday trip with my relatives to Genting! It was fun because my last overseas trip was about six to seven years back, not even a small trip to Johor! Excited for the first day when I board the bus from Ang Mo Kio and via Tuas Checkpoint, stop for dinner, and we reach Genting about 1am. The whole trip took 8 hours, including toilet breaks and dinner. Was totally beat when I entered my room, but since it is my first time at Genting, I sneak out and went scrolling around the place when my aunties went to casino. Bought some snacks and eat it inside my room with the television on. Fall asleep at 4am, there goes the first day. Second day was boring too, I didn’t went to tryout all the rides there because it will be super boring riding alone with myself screaming here and there, crazy. So I just shop around, bought lots of clothing, and there goes the day. Have pizza for dinner and went back to the room and slack while my aunties went casino again. Last day, board the bus at 12nn and reach Posted by WEIJIAN at 9:11 PM
Saturday, June 02, 2007
1st Entry
Today is Saturday, the last day of the first week of my june holidays. This whole week is all about going back to school because of the star programme, and we have a NSW programme, which is mostly on mathematics question. For every different programme, I will always be late. The reason is that I’m late is because that I woke up late. This is the truth, I’m not lying. I told the person in charge but he gave me face that was like I’m lying to him. I really don’t want to argue, so I didn’t talk back to him and just sit back listen to the lesson. I learnt quite a few things, and I must admit that the person teaches very well, and he is very old. On the second day, I was like usual, late. i regret for being late because the NSW Trail Paper is given only one hour to complete, and I was being late for thrity minutes. I had no choice but to use the thrity minutes to complete it. In the end I only completed half of the paper, and what’s more surprising is that other people have more time than me, but they didn’t so as much as I do. After the paper ends, we went back to our classroom for the NSW programme. The door is locked! Everyone was like very happy because this will waste time and we have lesser time for the programme. Well our next NSW programme will be at the last week of the holidays, till then I will talk more about it. Sign off.Posted by WEIJIAN at 5:06 PM
Thursday, May 24, 2007
Typed Report
My ambition is to be a chef. The reason for why being a chef to me is actually very simple. I love food, I want not only satisfy myself, but everyone with food. To discover the secrets behind a delicious dish, that is my aim. It is not easy for being a chef, you need to be well trained and of course, you need lots of experience in order to become an executive chef.
Industry specific skills that are required for executives include productivity and quality management skills which involve cost management and quality controls, and outlet management skills. In addition, marketing, sales and branding skills such as conducting situational analysis, developing and monitoring marketing public relations strategies are also needed to optimize sales.
Executive Jobs in Demand will be Executive Chefs, Food and Beverage Executives, Operations Executives and Restaurant Managers. Non-Executive Jobs in Demand will be Captains, Cleaners, Commis Cooks and Waiters or Waitresses. For non-executive staff, industry-specific skills required are mainly in F&B services skills such as preparing and serving alcoholic beverages, table-side service, hosting duties, buffet/ catering services and processing payments. Food hygiene skills in terms of following the F&B safety and hygiene standards are also important skills.
Employability skills that are essential for all employees in the F&B industry are customer service, and health and workplace safety skills. Employability skills are foundation skills to help workers become more effective at work. They can also form the critical skills which workers could further build on to acquire industry specific skills.
Restaurant cooks are experienced in all types of cooking and can prepare any item on the menu of a full-service restaurant. A full-service restaurant offers the customer many and complete meals including dishes that require a lot of time to prepare. All the activity in the restaurant kitchen including the work done by kitchen workers is directed by the Working Chef or the Executive Chef. Chefs are responsible for preparing many dishes which are of high quality, day after day and night after night, and within cost. The duties of Chefs are to plan the menu, determine the price and how much it will cost to make the dish. They order supplies, hire cooks and other kitchen workers and supervise the preparation of food. Chefs also have the more difficult cooking duties, prepare the specialties of the restaurant, and develop their own recipes. Large hotels, clubs and restaurant chains hire an Executive Chef who coordinates planning, budgeting and the purchases for all the food operations. In places where there is an Executive Chef, the cooking and restaurant activity is usually done under the supervision of a Unit Chef or a Sous Chef (Under Chef).
Cooks and Chefs normally work an eight-hour shift, five days or evenings a week, including
week-ends and most holidays. Chefs in small restaurants often work a split shift for which they get
extra pay. Additional benefits depend upon how much the restaurant sells. They most often include
meals, professional seminars, health and accident insurance, and sick leave. Other benefits,
such as pension plans, interest-free loans, professional dues, and company cars may be offered.
Therefore my planned career path will be a Trainee Cook first, get a higher certificate in culinary
skills to become Commis Cook, advanced certificate in culinary skills to become Chef de Partie,
Diploma in Culinary Management to be Sous Chef and finally it ends with an Executive Chef.
That is what I have decided and I am going to stick with it till I archive what I wanted.
Posted by WEIJIAN at 10:57 PM
Sunday, March 04, 2007
Reflection on Career Fair 2007 -> Entry 5
On 2nd March 2007, my school took us to the Career Fair 2007 which held in Suntec Convention Centre Level 6 Hall 601 to Hall 603. The purpose of this trip will benefits us as it helps us to have an image of our future career. I thought that it would be fun to see different types of career, but it ends up being very boring as there were too many different school's students and teachers there. The place was so squeezy that it was too tiring to get around the place. However, the trip still benefits me as I get to know more about the qualification and experience needed. I also found some schools that can starts off as an beginner chef. Our English teacher, Ms Chin, gave us a worksheet about the three ambition of mine. My first ambition was to become a executive chef that can earns more than S$10,000 a month. My second ambition was to become a well known accountant. My third amibition is to become the boss of a famous fast-food restaurant that all ages of people would come to patronise. That's all I can say about. I would be looking forward for next year's Career 2008.Posted by WEIJIAN at 2:32 PM
Saturday, February 24, 2007
Chef Qualifications -> Entry 4
Normally there are different qualifications for being a chef, there is no such thing as THIS is always the kind of qualification that you MUST have. Being a chef, you can either work in a hotel or restaurant, and that is depending on what kind of qualification they wants. Mostly they will look for the kind of skills and knowledge you have.Knowledge of:
1. Principles and methods of food preparation and cooking, particularly as related to quantity preparation.
2. Kitchen sanitation and methods of care and cleaning of kitchen equipment.
3. Basic safety procedures as applied to food preparation and cooking.
4. Basic business arithmetic and record keeping procedures.
5. Basic supervisory principles and practices.
Skill in:
1. Directing and reviewing the work of an assigned kitchen staff.
2. Preparing and cooking large quantities of foods.
3. Directing and ensuring safe and sanitary kitchen operations.
4. Planning, coordinating and overseeing the serving of well-balanced and nutritious meals.
5. Performing arithmetic calculations to determine ingredient portions.
6. Preparing daily records of meal service and other written materials.
7. Establishing and maintaining effective working relationships with those contacted in the course of the work.
There will be class that were responsible for ensuring the proper preparation and cooking of food for a variety of City-sponsored meal sites and/or meal programs. Incumbents are expected to work closely with professional nutritionists and other meal program supervisors for the purpose of providing well-balanced and nutritious meals.
EXAMPLES OF DUTIES
1. Provides lead direction, instruction and work review to assigned kitchen staff;
2. Estimates food inventory requirements and requisitions food and supplies;
3. Directs and assists in the cleaning and sanitation of kitchen areas and equipment;
4. Maintains and oversees kitchen safety standards and the disposal of garbage;
5. Instructs staff in food preparation and cooking methods;
6. Maintains daily meal records and prepares reports of meal service for appropriate supervisory review;
7. Prepares meats for cooking by cutting, trimming, grinding or slicing;
8. Cleans, cuts, chops and slices vegetables and fruits for use in salads and desserts;
9. Cooks meat, vegetables, soups and other foods according to recipe or other instructions;
10. Prepares sauces, gravies, breads, cakes and pastries;
11. Sets up food for portable meals program on steam table;
12. Ensures proper storage and temperature of foods for serving;
13. Assists in overseeing the service of food and serves food portions at mealtimes;
14. Makes necessary food preparations for the following day's meals;
15. Assists in the receiving and storing of food items and supplies;
16. Cleans kitchen utensils and equipment and maintains cooking area in clean and safe condition;
17. Sweeps and mops kitchen or dining area;
18. Performs related duties as assigned.
Most restaurant will only employ experience chef. Equivalent to completion of high school and two years of experience in large scale food preparation and cooking which involved the preparation of quantity amounts of meats, vegetables, soups, salads, desserts, sauces and gravies.
Information from http://www.ci.berkeley.ca.us/hr/classspecs/6421.htm
Posted by WEIJIAN at 7:30 PM
Tuesday, February 20, 2007
Reflection on the hardware video -> Entry 3
About the National education video that our our English teacher played the other day, I still felt that Singapore is a place where we belongs. Only Singapore gives me a sense of belonging. The video shows that many Singaporeans went overseas for work. I also feel that what we do in Singapore is much more appreciated here compared to other country. In my own opinion, going overseas to work is no matters, it's just that we must always where we belong, Singapore is after all, our home.Posted by WEIJIAN at 11:01 PM
My Ambition -> Entry 2
My ambition, i always really wanted to be a chef. Reasons? I want to be a person not only who only knows how to eat but also know how to cook a simple dish into a delicious dish. The secrets behind a cup of coffee, or even a piece of bread, I want to unlock the secret. And also really wanted to satisfied people's stomach, it really fells good when a person says your dishes is really nice.The origin of the hat of the chef wears, i found two and it both makes sense so i will post both of them.
Chef Hat - The History & Origin
The chef hat isn't for style but sheer practical use. They are for preventing every food eater's nightmare of finding hair in their food, purely and simply. They also denote how accomplished the chef is. If you've ever noticed the pleats on a chef's hat and thought they were simply for sheer fanciness then guess again - they are the equivalent of stripes on the arm of a military person. The number of pleats goes up to one hundred, which would be the most accomplished a chef could be.
There is no single known origin of the toque, the French name for the chef hat, and it is shrouded in historical guesswork and nothing is conclusive. One widely accepted origin of the chef hat is it originated in the Henry VIII era, when much to the King's horror he found a hair in his food. He then beheaded the person whose head it fell from, and thereafter ordered all of his kitchen staff to wear chef hats.
However other countries lay claim to been the first inventors of chef hats. The simple fact is it wouldn't be too outrageous to assume some sort of hygienic head wear was adopted by the many refined cultures of the world, in some shape or form.
What is the origin of the chef's hat? --Rwatson628
SDSTAFF Veg replies:
Elementary, my dear Rwatson. The chef's hat originated when a royal cook in the emply of King Henry VIII started going bald. Henry found a hair in his soup, had the cook beheaded, and ordered the next chef to start wearing a hat (the cook was only too happy to comply).
Actually, there are couple of different theories about the origin of the chef's hat, or toque, and there is probably some truth in both.
Some say the toque can be traced back to the seventh century A.D., when chefs were considered learned men (remember that "epicurean" derives from the name of a Greek philosopher, Epicurus). Learned men didn't always get the respect they deserved, though, and were often persecuted; at such times, they often took refuge in the local church, where they donned the same costumes that the local clergy were wearing, hats and all, as a disguise. Eventually, not wanting to incur the wrath of God any more than the wrath of the local savages, they started wearing white hats instead of the black hats worn by Greek Orthodox priests, and the toque was born.
The other most prominent story about the history of the toque is that it comes to us from the ancient Assyrians. Since one of the more common ways to do in His Royal Highness back then was to poison his food (not to mention the fact that spoiled food was more common in the days before Whirlpool), chefs were chosen carefully, and treated very well, often even holding rank in the king's court. Legend has it that the chef's high position entitled himto wear a "crown" of sorts, in the same shape as the king's, though made out of cloth and without all of those bothersome jewels. The crown-shaped ribs of the royal headdress became the pleats of the toque, originally sewn, and later stiffened with starch.
Speaking of pleats, the most widely circulated legend about the toque appears to be one concerning the number of pleats. From "A Pageant of Hats, Ancient and Modern," by Ruch Edwards Kilgour, copyright 1958: "It was regarded as natural that any chef, worthy of the name, could cook an egg at least one hundred ways. The most-renowned chefs often boasted that they could serve their royal masters a different egg dish every day in the year, some ofthem so cleverly prepared, that aside from being highly palatable they had flavors as widely different as completely diverse kinds of foods. Today, noted chefs are seldom called upon to prove their prowess in this manner. Nevertheless, they still wear one hundred pleats on their hat, the old-time symbol of their skill in the egg department." Maybe they did back in 1958, but several Internet sites advertising toques for sale, both paper and vinyl,described their hats as having 48 pleats. I guess the advent of cholesterol screening had a bigger impact than most of us thought.
The toque has changed many times over the years, but most stories about its origins are variations on one of the two above. Since the most dramatic changes in style and shape are attributable to the French, I'd be remiss if I didn't include something from a snotty Frenchman regarding the decline of toquish excellence. Roger Fessaguet, a previous co-owner of La Caravelle (which, I believe, is in New York), laments, "American chefs don't wear atoque. Could you think of a policeman without a hat? That is part of the full uniform. I still have 12 uniforms. In the old days, I used to send my toques back to France aboard French Line ships, to Havre, where they were washed, ironed and starched by women who knew exactly what to do." Yeah, and I'll bet he walked five miles in the snow to his restaurant every day, and ten miles back home.
