‘All good things must
come to an end’
It has come
to an end of my journey at the Slieve Donard. It has been an incredible six
months at this fine establishment. Since my last blog post I manage to
accomplish working through the crazy Christmas Season at the Slieve.
The
Christmas season in the slieve starts off with the polar express. This is a
Christmas Wonderland that takes place for ten days in the hotel. Its great
event for kids and families. As part of this big event they have the option of
sitting down for an early bird menu before they enter the polar express
exhibition. This means its even more pressure in the evening because you have
groups in for lunch, families in for early bird and another 100 booked for a la
carte so the pressure is really on. I really did enjoy the challenge of because
even though we were under a lot of pressure in the kitchen we did managed to
keep everyone laughing everyday especially when Robert would sing at the stop
of his voice in the kitchen that would get everyone going (stick to the chefing
Rob ). When I did hear I’d be working through Christmas, not going to lie was tough to hear
because I am such family orientated person and love nothing more then the
company of my family especially during the festive season. When it did come to
Christmas Day it just felt like any other day of work we just had to keep our
heads down and get on with it. We had three buffets all in different rooms in
the hotel. We served about close to 500 people Christmas day which was
extradioanry to see that many people in the hotel sitting down to have their
Christmas dinner. I think what really made the Christmas day for me in the
slieve was sitting down after the long
day of hard work Christmas day to be served a delicious meal of steak and
chips. We had glass bottles of coke and bottles of beer on ice. We were on
cloud 9 just sitting down kicking back enjoying sitting down and eating an
delicious meal with the team. 
After
Christmas Day, Saoirse and Rob had finished up it was actually heart-breaking
seeing the two of them go because they were such a positive influence on me
working in the kitchen. It wasn’t the same without them and the pressure was on
because we were two chefs down but I didn’t let that get to me as there was no breather...it was straight back
into the work because it was another busy day Stephens day and New Years but we
succeded as a team and got threw it all.
This moment
on I just want to say a huge thank you to everyone in the Slieve Donard for
welcoming me with open arms. They looked after their staff extremely well, they
always seem to cheer you up the no matter what the situation is and must of all they never stopped believing
in their staffs capabilities. I would highly recommend the Slieve Donard to any
future trainee chef that is considering coming to join the team.
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