Surviving the Boot Camp

Setting up an electronic restaurant would be boring without the drama like that of reality show. Just like the contestants in "My Restaurant Rules",  Noodle went on a "Boot Camp" to get some experience on what it is like to work in the "back of house".

Instead of trying to cook 2-course meals for 60 people in an imaginery restaurant function, Noodle Cook went through the rigors on how to work equipment like the waffle maker,  how to separate egg white from yolk, and applying basic knowledge of effects of fats and flour type to pastries making.

Supplied with just egg, tapioca starch, and buttermilk, Noodle has nothing more than imagination to produce something edible. Over 2 intense days, Noodle experienced first hand the sheer physical work and what it is like to think on the feet, and to come out with innovative solutions with very little skills.

Amongst the disasters were undercooked crackling, burnt waffles, and tough mille feuilles, which fortunately can all be fixed by digital remastering, as unlike real life contestants, Noodle has the benefit of a computer.

Taking into account the requirements of the judging panel, at the end of the "boot camp" Noodle produced fat free crackling to perfection, and made healthier versions of dessert pastries, like low fat crispy buttermilk tuile, mille feuilles, and macadamia tuile without saturated fat. The result of this "boot camp" are now incorporated into menu items.