Do you know how to lay a table?

1. Fistly, a clean tablecloth is placed on the table.
2. A service plate is placed on the tablecloth.
3. A napkin is folded up and placed on the service plate.
4. A main course knife is put on the right of the service plate.
5. A amuse bouche knife is put on the right of the main course knife.
6. A soup spoon is put on the right of the amuse bouche knife.
7. A main course fork is put on the left of the service plate.
8. A amuse bouche fork is put on the left of the main course fork.
9. A could starter fork is put on the left of the amuse bouche fork.
10. A dessert fork and spoon are put in front of service plate.
11. A butter/bread plate is put in front of forks.
12. A butter knife is put on the butter/bread plate.
13. A red wine glass is put in front of the soup spoon.
14. A white wine glass is put in front of the main course knife.
15. A water glass is put above the other glasses.
16. A bowl of olive oil is put right and above corner of butter/bread plate.
17. Finally, olive oil spoon is put in the bowl of olive oil.

Do you know how to lay a table?

1.First,a clean tablecloth and a main course plate are placed on the table.
2.The napkin is folded and placed to the left side of the plate position.
3.The main course knife is put to the right of the plate position.
4.The main course fork is put to the left of the plate position.
5.The soup spoon is placed to the right of the main course knife.
6.The salad fork is placed to the left of the main course fork.
7.The wine glass and water glass are put above the soup spoon.
8.The bread and butter plate is put above the main course fork
9.The dessert spoon and fork are placed to the in front of the main course plate.
10.When the customer finishes,the table is cleared.The cutlery and dishes are taken away.

Do you know how to lay a table?

Firstly, tablecloth is placed on the table. Service plate is placed to the amidst of the table. Dinner plate is put on the service plate. Salad plate is placed on top of the dinner place.

Then dinner knife, fish knife and spoon are placed to the right of the service plate position. Dinner fork, fish fork and salad fork are placed to the left of the service plate position. Also dessert spoon is put to upside of the service plate. Bread plate is placed to the left of the dessert spoon. Pepper and salt shakers are put upside of the bread plate.

Water glass, white wine glass, red wine glass and champagne glass are placed to the right of the dessert spoon. Finally, flower is placed upmost on the table.

"Do you know how to lay a table?"

Firstly, service plate is put in front of the customers. Salad plate is put on the service plate. Salad fork and dinner fork are placed on the left side of the service plate outside in. Dinner knife, tea spoon and soup spoon are put on the right of the service plate inside out. Dessert spoon and cake fork are placed top of the service plate.

Then, napkin is put on the left side of the forks position. Bread plate is put above forks position and bread knife is on the bread plate.

Water glass is put above the across desert spoon position and red wine glass is placed down alongside water wine glass position and white wine glass is put above the across soup spoon position. Cup and saucer is placed on the right of the soup spoon position.

And finally, if you want, place card is placed top of the desert spoon position.

That's all.
Enjoy.

                                               
     

                                                                   Hi guys!

 
I will tell about the ''Do you know how to lay a table ?

First place a clean tablecloth.Then place the main course plate on the table and put napkin on top the main course plate. The main course knife is put to the left on the plate possion. Then fish knife is put to the beside main course knife and put soup spoon to the beside fish knife. The place is put main course plate left first main course fork, second fish fork, third vegetable fork. Then place butter plate on the forks of the plate possion. Then put the butter knife on top of the napkin place the souce plate the beside butter plate. Then the dessert fork and dessert spoon are put the over main plate course. Finally put the first water glass, second wine glass and third fruit glass on the cross main course plate.
Don't forget the salt and pepper, a flower arrangement :) When the customer finishes the first course clear the table. Take away the cutlery, dishes and salt and pepper.

  MURAT BOZOK

  My favourite chef is Murat BOZOK. Murat Bozok was born on 6 December in 1975 in Istanbul. He studied at the university in Istanbul. He chose the culinary profession. He went to London for work in a restaurant. The restaurant has got Michelin stars. He worked with Golden Ramsey in kitchen.

  Then came back to Turkey. He has opened his restaurant. The restaurant is fine dining and it's name is "Mimolett" The restaurant has received many awards.

  After Murat Bozok has opened own a culinary school.

Civan Er

 

 Civan Er was born in Istanbul. He graduated Istanbul High School. He loves look magazine and then he makes meal on this. He spends time in the kitchen. His friend's Hatay he was very impress. And he graduated Marmara University the department of economy.

 He did job application many places. And finally was accepted. He worked long time. Then he started  "Changa". No more he makes experimental food. He cares traditional food. So he opened own restaurant "Yeni Lokanta" in 2013. "İsli Dondurma" is his signature. Finally he was chosen chef of the year 2014 by GQ.

 In my opnion, he is very succesful chef and person.

 

 Thanks.

 Good evening allof them :)

I want introduce Andreas Karagiannis. He was born in Athens. He was work with Heston Bluemental in Fat Duck. He worked Frankie İstanbul and Neolokal in Turkey. We worked together in Frankie İstanbul. He is working in Athens now.

Massimo Bottura

Massimo Bottura is a chef who has a restaurant which called Osteria Francescana. Now, this restaurant is the third of the world. At the first time Massimo's family didn't want him to be a chef so he went to department of law but he left from there and he went to America to work as a chef. He met with her wife there and then he went back to Modena where he was born. In 1986, he opened his first restaurant which called Trattoria del Campazzo and he worked with Georges Coigny.
He used Italian and French techiniques on her plates and then he worked with Alain Ducasse.
In 2012, he won his 3 michelin stars. This restaurant is Osteria Francescana in Modena. He is chosen the best chef of the world by Paris International Gastronomy Academy. He had a restaurant in Istanbul but it is closed. Now, he is still a very good chef and still working to preserve his statute. 

Tarkan Özdemir

today I introduce tarkan özdemir. He was born in mengen bolu. He was graduate to Mengen cooks and anatolian tourism high school in 1996. he won 8 gold medals, 6 silver and 3 bronze medals in the international festivals. He worked in Le Meridien Etiler, intercontinenal hotels and Holiday inn Huangzou. He was retired in 2015.

MASSİMO BOTTURA

MASSİMO BOTTURA

I want to introduce Massimo Bottura. He was born in Modena Italy. He is 56 years old. He has 3 michelin guide and his restaurant ( Osteria Francescana ) selectioned first restaurant in the world in 2016. Last year Osteria Francescana was second. He is still working in Osteria Francescana and also aid project to UNICEF and WHO.  

Heston Blumenthal

He was born 1966.He is molecular gastronomy chef. He didn't take education. He travelled France when he was young. He went to Alain Chapel's restaurant and he gave importance to Gastronomy in a minute. He made job application restaurants but just Marco Pierre White made a comeback him. He worked with Marco Pierre White just a week. He and her girlfriend went to luxury restaurants and they tasted different food. He always read about gastronomy. He have own restaurant in 1995.His restaurant name is The Fat Duck. He is Michelin star chef. He has 3 stars. He went into "The World's 50 Best Restaurant's." He reaped a lot of reward.  He is going on his working. He give a seminar about food science in the gastronomy congress.

Hello guys.
I am going to talk about my favourite chef. In addition to he is a academician at the university, department of Gastronomy and Culinary Arts, in Mengen. His name is Osman, yess, Osman Çavuş :)
He was born in Adıyaman or Malatya. I not sure :) Actually we don't know his private life but his ideas very valuable for me, for us. Because his says: 'Live humanely and love country.' Yes, he always talks like this. And he paints in glowing colours to lessons so we don't bored. He tells to countries, globalization, policy and food politics of countries. Shortly there is many area of specialization to him. He studied departmen of Gastronomy and Culinary Arts in Cyprus. Then he did post graduate in London Greenwich University. He went to a restaurant in Spain last year. It's name is Arzak. Arzak elected 8.best restaurant in the world, ın the year of 2014. He worked in the restaurant to abroad long years so he is very experience in the kitchen and he shares to this experiment with us. He is a real chef!  (Sometimes he cooks to babies) :P

GRANT ACHATZ

GRANT ACHATZ

The reason that I choise this guy is he was a cancer. Now he is the best chef in the world. Let's start talk about Grant Achatz.

-He born April 25,1974 in USA.  He graduated from CIA( Culinary Instute of America ).  This school is the best culinary school in USA.

-He start working with Thomas KELLER. He learned French cuisine with Thomas. After that he worked with Ferran ADRIA.
Ferran Adria is the best about molecular gastronomy. He learned molecular gastronomy from him.

-He opened his own restaurant in Chicago called ALINEA. This restaurant has 3 michelin stars and if you want to make a reservation you have to make 2 months earlier.

WORKING LIFE

                              -WORKING LIFE-

Onur : Hi , Could you please tell us about your working life ? 

Ali: Sure ,why not? Whatever you want you can ask. I will answer

Onur : What is your previous job ?

Ali: I was dishwasher. I was cleaning kitchen.

Onur: Well. What is your present job? 

Ali: Now I am a restaurant manager in Miami.

Onur: Good job from washing dishes to managing restaurant. How did happen ?

Ali: I am ambitious person. I was always watching chefs while washing dishes and cleaning kitchen. Then I decided to work hard and manage everythink.

Onur: So You made it. Congratulations. What languages do you speak ? 

Ali: I speak English and Spanish.

Onur: What is your goal ? 

Ali: One day I'm gonna open my own restaurant and it will be famaous in the world.

Onur: Best wishes in your life. 

Ali : Thanks.

How to make Pancake?

HOW TO MAKE PANCAKE?

First get the equipments and ingrediens ready.

Ingrediens

5 whole egg
100 g all purpose flour
200 g sugar
200 ml milk
5 gr vanilla
5 gr baking powder

Equipments

1 nonstick pan
1 whisk
1 bowl for mixing ingrediens
1 ladle

How to make ?

-Start whisking eggs and sugar.
-Sift dry ingrediens ( flour , vanilla, baking powder )
- Keep whisk all the ingrediens.
- While you are whisking , preheat pan.
-Pour mix onto the pan.
- Flip over.
-Serve with whipped cream and fresh seasonal fruits.
-Enjoy your meal. :)

MURAT BOZOK

He is a chef. He was born in İstanbul. He gratuated English department of business. After he had gratuated, he decided to became cook.

He went to America for education. Also he worked at restaurant in Rhode Island. He gratuated and he started to work at Hyatt Park Boston, Ritz Carlton in New York. After he came back to Turkey. He opened a restaurant. It's name is " Mimolett". Now he is working Murat Bozok's Kitchen. Murat Bozok's Kitchen is a culinary school. 

CLAİRE DAMON 

Claire Damon tells love stories with her cakes. A woman's cakes could become sensitive, emotional and graceful. 

She was born in Aveyron, France. She came to Paris. When she worked in Fouchan, she met Pierre Herme. She learnt the subtleties of patisserie. After three years. Before she went to Bristol and Plaza Athenee, she had met David Granger. She opened the bread and pastry boutique with Granger. She is working with stability her boutique.

Her best cake: La religieuse au caramel

Her the key part: To find the book of succesful and to practise their recipes.

The nature is flawless, we should take example. We add everything which is surplus. She says " I use a little sugar, a little flour and I don't use any egg. "

 gennaro contaldo

 

 

He was born italian in 1949. He is an italian chef. gennaro is very successfull chef. He is patient in the kitchen. He is happy because he loves his woek so much. He introduces to italian kitchen to the world. He is popular chef. His dishes are very look delicious. Passione, received a prize for the best italian restaurant in 2005.Because, Passione is open to new ideas every time.My suggestion is you go to Passione restaurant. You'll don't.

GORDON RAMSEY

GORDON RAMSEY

He was born Scotland in 1966. He is an English chef. He began this job became commies. His first restaurant is Aubergine. His goal is the best chef in England. He wanted to  be younger Michelin Stars Chef. His family were poor and problematical. So he wanted to rich and popular chef. And he did. But he loved TV programs. He started TV programs. His last TV program’s name Masterchef. His restaurants have been awarded 16 Michelin stars in total. 

                                                 


 FERRAN ADRİA

 HE İS CULINARY ARTS'S LAST GENIOUS

 Ferran Adria is a Spanish chef .He was born on May 14,1962. He is an artist, a scientist, an inventor, a stage director, a designer, a philosopher, an anarchist.  He began his culinary career in 1980 as a dishwasher. In need of money to vacation on the Mediterranean island of Ibiza, Adria took a job as a dishwasher at a French restaurant in the Hotel Playafels in Castelldefels, Spain.It was here that he learned the classic culinary techniques.
He was the head chef of the el Bulli restaurant in Roses on the Costa Brava. .He is a three-star Michelin chef.He is known "molecular gastronomy's father".elBulli was only open for about six months of the year, from mid-June to mid-December.It received first place in the restaurant top 50 in 2002,2005. It was again awarded the first place in 2006,2007,2008.El Bulli had the particular dish for example: piña colada was coconut foam, dehydrated pineapple and a sort of rum gel - served on one spoon. He has got elegant restaurant and he is a cool man !

GÖKAY ÇAKIROĞLU

    Gökay Çakıroğlu is the best chef I have known. He was born in Mengen. He graduated from culinary school of Mengen. Gökay Çakıroğlu worked Dedeman Hotel Conrad Hotel The Plaza Hotel The Marmara Taksim Hotel Four Seasons Hotels and Tapasuma Restaurant. When i was a trainee  at tapasuma I met him. He was my executive chef. First day of my internship he said ' First rule is hygiene in kitchen. Never don't send an order to customer if the meal is unhygienic. Second rules are be respectful and be honest other personnel. Other things isn't more important then these things.'
    He is a disciplined talented successful  chef. Everyone showed respect one another and foods are very hygienic and delicious in Tapasuma's kitchen. He likes traditional  cuisine . He likes teaching what he knows. 
                                                                                  FAHRİYE COŞKUN

Massimo Bottura

        He was born in İtaly.He studied law.But he was interesting cooking.Then he opened cafe in Modena.It is his first restaurant.It name is Trattoria del Compazzo.He did intership at Georges Coingny's restaurant.He learn Italian cooking and clasical French cuisine.Also Massimo worked with Alain Ducasse is a French chef.Massimo opened Oseria Francescona in 1995.

          It was awarded thirt Micelin star Massimo Botturawrote four book.Their name is Aceto Balsomiro , Parmigiana Reggiana , Attraverso tradizione ainnovazione and Never Trust a Skinny Italian Chef.Also he opened '' Ristorante Italia di Massimo Battura'' in İstanbul.Osteria Francescana is in the best restaurant in the World's 50 Best Restaurants in 2016.

Didem Senol Tiryakioglu

 Didem Senol Tiryakioglu was born in Istanbul.  She is married. She has two children. She graduated from Koc University Psychology department. She got a culinary education at French Culinary in New York. Then she worked Eleven Madison Park in USA.  After she return to Turkey she worked Nu Teras in Istanbul. On May 2010 she opened her first restaurant  ‘’Lokanta Maya’’ in Istanbul. Then she opened ‘’Gram’’ in Istanbul. She has written two boks. The books’s name: ‘’Kızınız Defneyi Oglumuz İskorpite’’ and ‘’Biraz Maya, Biraz Gram’’. She won ‘’Time Out Istanbul  The Best Chef Award’’ in 2010. 

 I worked at her restaurant in this summer. Didem Senol is very hardworking, hepful and humanist. If you ask me, the secret of Didem Senol’s success is goodness. 

TOM AİKENS

Tom was born in 1970 in Norwich, England. Tom has been cooking since the age of 16.

Tom's father and grandfather were wine merchants so he interested in this job.

Tom studied at Norwich City Hotel School. After he worked in different restaurants.

His first restaurant 'Tom Aikens Restaurant'. it opened in Chelsea,in april 2003. This restaurant won first Mıchelin star in 2004. Second restaurant opened in 2006. This name is 'Tom's Kitchen'. Aikens first international restaurant opened in İstanbul in November 2013. The restaurant in Zorlu Center.

Also Tom has written three books. These name's Cooking, Fish, Easy. Finally Aikens works with many charities. He is a very helpful :))

Şef Pelin Çakar

PELİN ÇAKAR

Job describtion: Food and Beverage Manager 


 She has educated marketing training in UC Berkeley San Francisso.At the same time,set up a web site to earn Money.She sold turkısh food in there. Then she worked in the school dinning room.
She joined several seminars and workshops in the Culinary Instutie of America at after graduation.(2001)
 She was an interest in Spanish Tapas.When came to travel to the Turkey, She met Cem Mirip,the owner of the Lucca restaurant.Then she started working in the Lucca Kithcen with him.She was projected Spanish Tapas Night at Lucca in there.She has been working there since 2006.
At the same time, she is consulting with Chef Willy Moya, that have been working in michelin star restaurant.She is responsible for public relations,procurement and organization.

Mehmet Gürs

     Mehmet Gürs is a Turkish Chef.He is İstanbul's most recognizable chef..Mehmet Gürs was born in Finland .He grew up in Stocholm and İstanbul.He began working in Swedish restaurants at the age of 14.He spent  eight years training and working as a chef in the United States 

     He moved to Turkey and opened his first restaurant called Downtown.He founded the Istanbul Food and Beverage Inc. he opened  Mikla restaurant and a fast food restaurant called NumNum. He explored every part of Anatolia with an anthropologist.He has created "New Anatolian Cuisine".He has changed the Turkish kitchen with his innovative approach and with this approch His restaurant,Mikla was listed as 56 in  the worlds  100 best restaurants's list.

                                                              DUYGU TUĞCU

She is pastry chef. She is 30 years old. She is yugoslav. She studied international financing in university. After she got training graphic design. She worked media sector a long time. After she did clothing designer.  She got training ceramic bu she didn't happy this job. She found out happiness in the pastry. She opened own place. She got training pastry and bread making in the national and foreign. She reaped reward in a lot of competition. She was presenter in a lot of cooking show. She made a lot of cake, cookie other dessert. She works in a especial university and she makes cakes. She usually makes 3D cakes. She always improve oneself. She train other cake's lovers. She is very happy  for her job.

                           DANİLO ZANNA

                    Danilo ZANNA was born on 15 april 1982 the İtaly Toskana.His family was the cook so he followed his family job and he was a cook.He take to education for italian cook's an he specialized about the italian cuisine.Then he follow in love the turkish girl and he come in turkey.Then opened the restaurant.He have been here for nearly four year.This is restaurant in mecidiyeköy and it is name ' The Pizza Co'.Besides he is doing tv chef for the planet mutfak canal.Other he is preparationing italian cook's workshop the Kadir HAS university in İstanbul  culinary institute and he have been counseling the university.

  He said that:' I am happy being married a turkish girl and I lived in turkey.'

  Danilo ZANNA don't tire to do a lot of job.He is cook, tv chef, university preparation and restaurant director. When he asked 'How do you do a lot of job ? '

  He says those :' You don't born soon on yourself, you wake up early, you spend carefully for time,you always  spend time your family and  to be important don't spend  null time and times is spend good  '

I like him because him pronounce very funny and him descriptions easy and beautiful

 

YUNUS EMRE AKKOR

 

Yunus Emre Akkor was born in Kilis in 1975. Yunus Emre started cook when he was child. He learned to cook from his family. Yunus Emre graduated university and he opened a restaurant with his brother in Bursa.

 

After, he began to focus on Ottoman Cuisine. He started making a presentation about Ottoman Cuisine in universities.

 

Yunus Emre usually writes recipes for national newspaper and gastronomy magazines.

 

Yunus Emre joined "Gourmand World Cookbook" and he won "Best Fish And Seafood Book" with book "Osmanlı Deniz Mutfağı"  in 2012.

Helene Darroze

She is a French chef.  She has three Michelin stars and three restaurants. These restaurants are Hélène Darroze at the Connaught in London, Restaurant Hélène Darroze in Paris and Moscow.

She began working for Alain Ducasse in the office of the Le Louis XV restaurant in Monaco after graduating from university in 1990. She returned to her family's restaurant and kept its existing Michelin star after working for Ducasse for three years. Then the restaurant suffered financial difficulties and closed in 1999. She opened Restaurant Hélène Darroze in Paris and won her first Michelin star in 2001, picking up a second in 2003. The second star was lost in the 2010 version of the guide.

She was named as the new chef at the Connaught in London in 2008. she is also responsible for of the hotel's catering services. Hélène Darroze at the Connaught was panned by restaurant critics when it first opened. Food critic Jay Rayner described the food there as "Two of the very worst dishes ever to be served to me at this level". Despite this, the restaurant was awarded a Michelin star in 2009, and then a second star two years later in 2011.

In 2012, she was admitted into the French Legion of Honour as a Chevalier (Knight) by President Nicolas Sarkozy.

Good Evenings :) 

DIALOGUE

ALEX: What were Bill previous job?
BİLL: I worked in a boutique pastry.
ALEX:  What are your goals?
BİLL: My goals are to have pastry school.
ALEX: What do you enjoy most?
BİLL: I enjoy most is make a cake.
ALEX: What do you enjoy least?
BİLL: I don't enjoy working in the cold ambiance .
ALEX: What do you disklike about your job?
BİLL: I disklike working at special days.
ALEX: Thank you.
BİLL: You're welcome.

         

          Hi guys…

         

           I am going to tell to you chef Ömür AKKOR  today.

Ömür AKKOR was born in Gaziantep in 1975.Ömür learned to cook from his grandmother.He grew in Istanbul  than  he went to study in university to Bursa.His department of economics but he didn’t work his department when he was finish university soon after that Ömür and his family opened a restaurant in Bursa.They usually cook Gaziantep’s meal in the restaurant. He search various cuisine to improve oneself in fact.Ömür  went to ottoman turkish course to learn ottoman meals. He is fascination with former turkish cuisine so I admire him.He isn’t chef only, at the same time he is cuisine investigator.He wrote nineteen boks.Ömür is working in his restaurant and travelling all of city of Turkey recently.Because he is going to write a new book about Turkish cuisine.

I think Ömür’s the best book is “Mutfaktan Güzel Kokular Geliyor” .He wrote this book for the visually handicapped.Do you understand to why did I admire to him? 

Massimo Botturo

Massimo Botturo was born im Modena, Italy in 30 September 1962. He is an chef and restautant patron of Osteria Francescana. Botturo studyed law in the universty. Botturo’s parents want to work family company. But he want to be chef. Botturo get to work be good chef. He went to ABD for improve oneself.

Later Botturo turn back ABD in 1986. Right after he opened first restaurant the Trattoria del Campazzo. Over here he have chance to meet someone Georges Coigny and Alain Ducasse.

Then Botturo, opened Osteria Francescana in Modena in 1995. Over here he work famous chef Ferran Adria.

Osteria Francescana is come in first in The World’s 50 Best Restaurant 2016. In the way Massimo Botturo in became globally known.

Hi everyone!

A: Hello! I am going to make a survey about professions to you. Dou you have a moment?
B: Hello. yes of course.
A: Thank you. I must ask question to you. Are you ready?
B: Yes, I am ready. You can ask.
A: What were your previous job?
B: I worked in a restaurant in Sakarya.
A: What are your time in present job?
B: I am working in Güral Hotel for 5 years.
A: D you like your job?
B: Sometime.
A: Why?
B: I like my job very much also it is well pait but it is very tiring.
A: All the while do you work in the kitchen?
B: I suppose not, I don't want to do this job. I went a proffesional and sense of humour food and beverage manager.
A: Why?
B: Because there is not discipline in kitchens. I am going to correct.


Ayşe TALAS - Nurşah UYGUN

DIALOGUE

1. What was yasemin previous job?
She worked in a small hotel in the city center

2. What are her goals?
Her goals are to travel usa and to work in Chicago.

3. What does she enjoy most?
She enjoys most cook meal.

4. What does she enjoy least?
She doesn't enjoy meeting people.

5. What does yasemin disklike about her job?
Yasemin disklikes working extra hours and work in small kitchen.

                             


                                                       -CHEF  ARDA TÜRKMEN-



Arda Türkmen was born in 1975 İstanbul. Graduated from İstanbul Bilgi universty, Department of Business Administration in 1999. Tıme in previos job works on a TV program.
He is thinking enjoy cooking.  He want to be a first-class chef. According to him, the pay isn't good and the hours are so long. His changeable occupation makes him tired. He is goal good at his job. I follow it with pleasure :)

- What your previous job?

+ I didn't work because I was student

- How long have you been working in the restaurant?

+ I have worked in the restaurant for 5 years.

- How is your working condition?

+ The restaurant's kitchen is small and very stressful place but the team is helpful.

- What do you enjoy most?

+ I enjoy most cooking and waking up early.

- What do you enjoy least ?

+ I don't enjoy working a lot.

- How is your manager?

+ He is very angry but he is generous. He pay salary at the right time.

- What are you goals?

+ I want to have my own restaurant.


İLKAY YORGANCI

Hi everyone !

- What was your previous job?
   I worked in a big restaurant .
- What are your goals?
   My goals is to be a butcher.
- What do you enjoy most?
   I enjoy most all of them what I'm doing.
- What do you enjoy least?
   There isn't anything that I enjoy least.
- How do you describe your manager?
   I describe that he is very kind person.
- How is your working conditions?
   It isn't so good. There are extra shifts but the pay is good.


İlknur Ödübek
Beyzanur Uyar

Good days

Sufle

ingredients

1 kg milk

600 gr egg

450 gr couverture

300 gr butter

300 gr sugar

250 gr flour

100 gr cacao

equipments

saucepan,spatula,whisk,oven,casserole dish

method

preheat oven to 180 C

Melt the butter on saucepan and sieve the flour into saucepan and whisk

add the couverture,cacao and sugar than continue to whisk.

After 5 minutes add the milk and continue to whisk.

10 minutes later turn down the heat and wait 20 minutes

pour the mixture into casserole dish and bake 8-9 minutes

you should service with vanillia ice ream and powdered sugar