Internship . . . .

                             MY EXPERIENCE @ BAKER’S CAFÉ

I started my internship here in Baker’s Café on April 11th . Initially, anyone would find it uncomfortable and out of world. The First five days I concentrated on Icings – Fresh cream and butter cream. Mr. Selvaraj was the person (In charge for icings) who introduced me to all those who work there. I was very impressed with the way Selva sir , effortlessly decorates those cream on that cake the most alluring one. In fact from that day I started having a soft-corner on there icing stuff and very inquisitive to learn many new things about them. Inside the production room, I was not only introduced to those who work there , but even to those machines which are the sole-reason for each and every product they produce in Bakery.

               Basically, in this internship, the main job for was to observe each and every product they make and of course help them whenever required. My Bakery was given the in charge of refreshments for the IPL-4 matches in Chennai. So, those were very hectic days where they treated me as one of their workers. Last few days I was given chance the mix the dough for pizza, puffs, Danish, rolls, Breads, Buns, Croissants. Etc. People over here are very amicable. Everyday I was provided with free lunch from the restaurant and beverages in between. I not only learnt how to produce and manage things in a bakery , but also something known as ‘hard-work’ and “Adjustment”. There are two people for making puffs, rolls, Danish , buns , croissant , rolls, One for mixing the dough, two people for mixing and baking the cookies and one of them for making the sponge, Two of them for baking the bread, bun, rusks, cookies, puffs and others which are to be kept in the prover and in the oven. 

                            

            Totally there are two chefs- the main in charge and assistant in charge. The Manager of the bakery informs the in charge about the needs for that particular day and that in charge passes the information to the assistant chef and the workers , the assistant chef makes sure that things are done accordingly and on time. Since, this is the main branch and the products are made only here-they are transported from here to different Sangeetha Hotels in Chennai, where other bakery branches are in them. 

             Baker’s Café is a pure Vegetarian place. It was a challenge for me to learn all those things without the use of even one EGG, not even it’s essence or  Egg  washer  is used in any food product they make. On the whole, I learnt that Bakery is not as easy as what people think. One must work really hard , they must be strong both physically and mentally, ready to face any consequences.  I thoroughly enjoyed each and every moment learning all those things and meeting people working there , who were so down-to-earth. Not to forget my very first experience getting cut by a knife !

:D :D :D :D