My tasks were checking the stocks, organizing staff to serve the greatfoods around the town. I also learned saurdough bread. How tofermantize and how much degrees does it takes ? This processcontributed my skills. Sourdoug ban, jerusalem style bagel, flourless cake etc. These were some bakery crops ı have done at thisrestaurant.I learned another section for my career.

It was a vegan restaurant. I learned the basic and advance details ofvegan kitchen which is the future of modern kitchen. I also helped ournew co workers. The important role was controlling the stations andstock. I completed my mission here.

I learned how to cook and how to diversify the tastes in the kitchenuntill this experience. During this experşence, ı focused on how tomanage timing and how to improve exhibition of foods. It was a busyrestaurant. We were serving our foods around two hundred guests forlunch. I learned advance tastes of Turkish Kitchen for both hot andcold side of it.

I started as a commis and promoted as a demi chef in time. Thisrestauran had a menü which includes mostly Latina Kitchen. I workedevery station of the kitchen at Pio Gastro. These stations were cake,bread and grill. First task was learning how to cook a good bread andknow its ingredients. As a second task ı learned some modern deserts.During these tasks ı also learned how can ı use pan as a professional. Itcontributed my confidence in kitchen. Sous vide, josper, vacuummachine and paco jets were some equipments that ı used in thatkitchen. All sauces and ice creams were handmade. That was also oneof the contributions of this restaurant for me.