Live life on the fast track!
That is exactly what our students of the professional chef course did in the 4 days spent at Yas Marina Circuit, Abu Dhabi at the Formula1 event. Speed and some crazy frenzy energised the whole atmosphere, not just for the spectators but also for our budding young chefs who got a taste of the fast and the furious experience first-hand.
Be it the car or the kitchen, one thing remains in common – if you can handle the pressure, the track is open to all to perform. Our chefs had some super fun and some super experiences that will stay with them all their lives. Some things are meant to be remembered all your life, and this is just one of them.
Read on as 3 of our student chefs share their excitement with us:
A chef student of patisserie, I worked in the hot & cold kitchen for the event. A totally new working environment for me, I was sceptical at first about managing the responsibility, but it all turned out great. The chefs were so seasoned that we did not feel lost at all. Managing with less tools, new techniques & within a stipulated time-frame, taught us an important lesson for the kitchen – do not panic and taste everything you make.
I got back learning to be a lot quicker on my feet and an appreciation for all the behind the scene efforts that go into making that 1 bite-sized portion of a cold sandwich that we finish in seconds.
Noha Abdel Hafiz
I want to thank ICCA and the team for organising the opportunity to attend and experience the Formula 1 this year. The work training by the chefs of Yas Viceroy was so effortless and distinctively educational.
In a short time of four days, I have learnt more, not only about preparing food and its presentation, but also about kitchen standards and maintaining stock inventory which is as important as the food being made. We did have our share of fun in between the small breaks, but overall the experience and the learning gained is something that I will carry well in all my future endeavours.
The very thought of going to Yas Viceroy hotel and working during F1, one of the most busy and exciting times in the hotel was overwhelming. The feeling of entering the professional kitchen for the first time was unique and it brought to us confidence and understanding about how a professional kitchen really works. I was taught many new concepts such as how to manage a KOT(Kitchen Order Ticket) as well as learnt how to make new dishes and also got knowledge about mixing and combining new flavors. I was elated to be complimented by the head chef of the restaurant I was working in (Longitude Poolside Restaurant) at Yas Viceroy and would like to thank my instructors at ICCA for training me so well so as to get such a compliment.