I told Chef Neil about why I should leave pastry section and transfer to the butchery. It’s hard since everyone of them treated me like their co-worker; all of us OJT’s but for me I treat them as my family.

So with the help of Chef Bong, I began to work in the butchery section. Chef Bong is Lorelyn’s cousin’s husband. We met during Lorelyn’s 18th birthday and Chef Bong wouldn’t mind a woman working in his area.

I arrived earlier than the assigned OJT’s so my first task was to make fishballs: roll the mixture into balls. Then I clean the area and talk to my fellow OJT’s and one of them is Kim. Kim is my secret crush, we get along with other when he walked into the bakery and helped me make those chocolate crumbles.

Next, I help John clean the prawns: take of their heads and coverings; it’s hard ‘cause you’ll get wounded by their rostrum or by their legs. I also met Joegar and we talked about pastries, Japanese way of cooking and also comfort food. He said that comfort food is better than the ones being cooked in the kitchen for the reason that there is love when cooking comfort foods.

Sometimes I scan the pages of Chef Bong’s notebook for recipes but all of them are ingredients and few procedures. I learned that ascorbic acid is used when preserving corned beef and a lot of things.

I also learned a lot from Chef Francis about marine life; from tuna fishing to the infamous Abyss. There was one time when I prepare those blue marlin kebabs when Chef Bong told me to stay in the garden tent to help refill the buffet. It was when the guests reached seven hundred and we have to make sure that they are all satisfied with their cravings.

When everything was in order and the three day event ended; Bea told me to stay in the cold kitchen and have my grade made there. It was barely three days and the duty in our kitchen ended but I decided to overstay so that the Chef will give me a fair grade.