Internship at Gattopardo

While waiting for DB Bistro to clear my security checks, I decided to do an internship at Gattorpardo with Chef Lino Sauro from Mondays to Wednesdays.  I started my first week and did 3 lunch time shifts.

I took a bus for the first time in ages because it was at Fort Canning Park so I wanted to go local.  Taxis have become impossibly expensive!  I wore my own uniform since they don't really have any uniforms to give out.  The kitchen is divided into a pasta section, cold section, hot section and a dessert section inside.  The open dining area is where they have the pizza making and the hot grill. 

On Wednesday I worked with Chef Lino since there was no one on the pasta station.  This is our pasta station.  I helped him set it up by warming all the stock and laying out all the mise en place.

The pasta mise en place area.  I set up the chopping boards for our use

This is the oven.  They only have one but it's enough.  During service time, it's mainly used to warm the bread and the fish.

 

The heart of the kitchen.  The hot stoves are on the other side of the pasta section.  The cold section is behind it and the dessert section is behind the cold section.  

Overall the kitchen is quite large and comfortable as it is air conditioned so it mainly stays cool.  I helped out at the hot stove and at the pasta station.  When I was working for Francois, I always wanted to work in the cold section but now I realise after LCB, I prefer the hot stoves because that is where the action is.

I will work here for the rest of February, swapping to the evening shift next week to get a feel of what it is like since I am told it's much busier.  

I will probably start at DB Bistro in March.