I have worked in the kitchen now since 1983, 31 years of standing on my feet leaves little wonder why the ankles need a weekly massage to keep working.
Over those 31 years, I have many moments that leave a memory, but I have to say, the twelve months that have just passed me by, are probably the proudest twelve months of cooking that I have ever had.
From guest chefs to new menus, to amenities and big events and tense moments, our team has done themselves extremely proud and proven that we are indeed a formidable Pastry department.
We are nowhere near perfect, but is any team ? We are a collaboration of passions, talents and enthusiasms that just click.
I adore our team. I get tired, our events get bigger and more demanding, my time becomes fractured in many directions and on certain days I just don't get the time in the kitchen I desire or need, other days I am stuck in the kitchen more than i can handle, yet the team is my energy, my humor and my saving grace.
Thank you to modern technology and smart phones it is easy to remember the year we have had together thanks to the thousands of photos we take along the way, something I have few off from the past.
It is great to look back at the events and the people, the challenges and the rewards and the accomplishments we have made along the way.
It has been a huge first year, we have seen out two Executive Chefs and two Chef De Cuisines of outlet restaurants, introduced new menus in the lobby restaurant and more importantly into the Banqueting and wedding department, we survived the Wedding Fair, the Peninsula Pink-tober month, Halloween, Easter, Mothers day and Fathers Day, both only a day long but which took nearly 400 amenities to the rooms with them. The French promotion celebrating the launch of the Peninsula Hotel's opening of it's Paris hotel, the Pen Concert and the arrival of the Board of Directors and within days of this post, Christmas and New Year.
Our Queen of Pastry for the Peninsula Boutique "Thei" has done us extremely proud with an amazing array of pastries being changed multiple times for our guests. We have worked side by side with famous Chefs, opened new menus in the NEW Old Manila restaurant and have worked with some major brands on their functions and events bring pride to us all again, made families happy with Debuts, graced the ceremonies of numerous weddings and fed throngs of happy corporate clients.
Satisfaction for me comes no closer than our chocolate room, where our room amenities are produced and although we lost a veteran of 25 years service, we are pleased that she has joined her family in the USA and will see out her days close to her children.
Lastly, as well as our AM Bakery team, our AM Pastry team, the PM pastry team and our Afternoon baker, we also have the Midnight Bakery shift which does the majority of the production for the Pen Boutique and our breads.Rarely seen this team does an amazing job throughout every single night as the others sleep. Our team is 24 strong made up of permanent and contractual staff, guilder by "on the job trainees" and stewarding. Everyone of them plays their vital role in our 24 hour operation spread between 3 kitchens, pastry, bakery and the chocolate room.
To see some of our achievements, look below at just a handful of our work pics.
Im proud of my team, Im proud of our work from 2014 and can not wait to see what more we achieve in 2015..
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| Some of our team, new and old who make the workload bare able. |
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| Pastillage |
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| Buffets |
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| Afternoon teas |
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| Banquet plating for the Pen Concert |
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| VIP Amenities |
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| Our banqueting Champion Lawrence Mendoza |
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| PECAN PIE |
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| AMENITIES |
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| PINK-tober |
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| French Afternoon tea |
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| Pink-tober afternoon tea |
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| Pink-tober at the Pen Boutique |
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| Old manila Desserts |
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| Halloween pastillage |
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| Halloween Room Amenitites |
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| Holding up the Buffet tables is Chef Ed Madela, the man who keeps me sane and grounded. Every kitchen needs an Exec Sous Chef this good. My hat goes off to this hard working team builder. |
