..today.
Just a quick one, but splendid just the same.
I ate Pan Fried Asian Risotto Cakes - 3 risotto cakes topped with a seared Tasmanian scallop, and served with a peanut and basil emulsion.
It was an entree and was excellent value at $5.50.
The flavours superb. Congratulations to TAFE Drysdale yet again for a job well done.
Yes - I'll be the first to put up my hand and admit to bias - but, hey, if they gave me crap food and service, I'd have to be honest and tell them.
As it was, I got fantastic food and service. The young students couldn't be faulted.
The food was enough to see me through the rest of my day till dinner tonight. I loved it there.
Bad luck it's school holidays soon then they will be closed again till next term.
Don't forget them everyone - next time you want to lunch out, and it's term time, and it's a Wed, Thurs or Fri! Please try and book though. I didn't. Shame on Rita. But I WAS in and out within 15 minutes!
Wednesday, 5 September 2007
Subscribe to:
Post Comments (Atom)
Posts
11 comments:
closed for school holidays? why??
maybe restaurants should close on public holidays...
They're a teaching establishment/facility, with students attending, and training in all facets of hospitality. That's why they're closed in the school hols. They don't exist to make a profit for their owner.
Restaurants need to make money in order to survive, hence being open as much as possible, including public holidays.
Although on public holidays, your staff costs are triple. Those lovely penalty rates and extra people on board to cope with the extras. When you break it down, you often turn over more, work harder, but in terms of profit, nah!!
I wonder if say on Australia day, we charged as much as cab drivers on new years eve. Reckon we would get away with it?
I'll come back to Drysdale later.
Yet another example of why Drysdale and the relics that are teaching(?) there should go.
Food Nazi!
Hey Gastronomic Brown shirt. Can you expand on that. Or do you have a new order in mind. Seriously I'm curious, not taking the piss.
Whats your Krystalnacht.
Food Nazi - that's fine to state your opinion, but surely on a blog you should back it up a bit.
You've told us that Drysdale & the 'relics' there teaching should go - then what...?
We are left with no specific training facility for our hospitality businesses to draw on?
If you ruled the world, well Tasmania anyway, what SPECIFICALLY would you do to ensure all of us here receive the toppest, bestest food and service we possibly could?
I will only state two things that should change about Drysdale, otherwise I won't have time to torture my crew.
1) Drysdale should work like an ordinary restaurant, ie. train the students on nights, public holidays etc. Why give them a false sense of what hospitality is like?
2) Last time I checked (recently) the teachers have very out dated ideas and lack the hardness you acquire by being on the front line.
I will now retire to my bunker and wait for the barrage of outrage.
Food Nazi!
You dag! Come out of the bunker & talk to us!
When I was there yesterday, Kathryn Wakefield was working the floor, and came & chatted to me. If she hasn't got the most up-to-date experience in hospitality, I don't know who has.
I agree to a certain extent about operating it as a normal restaurant, and the students getting a more protected version of a hospitality job, but in the REAL world, don't you get the shits when your waitperson gets told off or trained very obviously when you go to a restaurant?
I'd much rather that initial training were done in a place like Drysdale so they can learn good habits (slowly), then get thrown in the deep end! At least they should have some kind of clue about what they're meant to do.
Some are naturals and can just step into any hospitality job and act like they've done it all their lives when in fact they've never done it before.
That would be people with good self-confidence (to pull it off, and not be nervous around those real, live customers). Not that many people are like that.
If you've got a restaurant - how about we use yours for training instead?
First of all I send my apprentice to Drysdale for training. They are called training days. They cover a set curriculum with them that I have to sign off on also (eggs, farinaceus etc). Then they come back and I put them under pressure in the real world in a real environment. This is why an apprentiship is formatted in this manner.
The boring stuff they learn, well thats called the very fundamentals of their craft.
Am I missing something here. Also, whats the betting if Drysdale or Skillet etc were open on the public holidays. Can you see many of us releasing our staff on our busiest days? Buckleys I believe is the phrase here.
As a student from drysdale i wish to defend their honour, some teaching methods are out of date yes but they are anywhere you go that is a training facility, they train us to be ready for the industry not to work like slaves on a public holidays for free.. do you work in the hospitality industry? because also as an attendant at a well known restaurant in the CBD i know when i get to work on a public holiday or weekend i dont expect to have it easy like a school its hard work but with the training i have recieved from alistair, anneke, liz, nicole and the rest of the teaching and cooking team iam ready to tackle anything head on.
I belive if you have nothing nice to say keep it to your self so in future please do not bring down the people of the industries future at the end of the day if we dont train properly then who is going to serve you and i correctly in 5- 10 years time?
Well I am an ex-student of Drysdale, and I cannot speak highly enough of the fantastic staff and training methods.
Maybe it's just me, but this blog seems to be full of highly opinionated anon commentors who all, for some reason, appear to hate drysdale.
Not sure why, because I learnt more there than any other training instution I have ever attended.
Post a Comment