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The following work in a pure Japanese hotel

Hello all!
I'm living in a country of mad, Japan!
Last time, I've written about my new job.
And today, c is the sequel! My

this fucking new job becomes more and more unbearable!
The hierarchy of this hotel is more important than what I had imagined.
C is unbearable for me!

work is not well organized or say that we must find is even a spot-that it should.
So we do not give me too much order, and I have to find myself, but after we yell because m n etiait not what he had to do first.
We do not give me enough information to do something but after it meters yell because it was not like that n that he needed to do.
And of course the Chief is the superiors are absolute.
Although we berates m for stupidity committed by another person, c m is I who apologize. It
m yell all the time for nothing.
I do not know if you understand this situation but it s not like when I worked in France.
Apparently this phenomenon is not restricted only to this hotel, but in almost all the pastries in Japan.
I wonder if I can continue to be a pastry in Japan.
Benefits work of this box are

have paid vacation (10 days per year) receive 14th month

have days off on weekends

CITED three things above are impossible to have when working in a traditional pastry in Japan .
So these are great benefits!
But in return, I lose the moral, I am not happy and I'm dead after work.

I am now thinking of solutions: either

find another pastry nicer (c is too complicated to find one) is

find another branch of work in which I can use my french and I make pastry at home or

find a cafe where I Can make pastry but less sophisticated than what I was doing until now is

find organic coffee or I can possibly make pastries and cooking because ca m also interested

I do not know how I'd do, but I do know is that I work at Christmas in this hotel ...
hoping I can keep his cool until the day I leave this club.

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Working in a hotel

I no dico today, I am sorry to make many mistakes! It's been 2weeks

I work in a hotel as pastry.
But my status is still "albaito" which means an insecure job. After two months
test, I can finally have all payroll taxes and then later I can go to CSD if I pass an interview with the manager of the hotel and again later (they say it takes about 3 years ) I have the right to enter a contest to be a real employee of this hotel. It
long way, but in Japan, in hotels, is about normal.
to be "used" CDI must be "Shinsotsu", that is to say, you just finished your studies.
It occurs in many branches of Japanese society. For
either say they do not yet have their own identity and therefore they can easily obey the rules of the company they work for.

I chose to be a pastry chef in a hotel that overcharged pure pastry corner for just two days off per week.
For Japan, the condition of employment in small businesses is catastrophic!!

The hotel where I work is not a palace but it is a luxury hotel that gives a good performance and good sweets.


trvail The Japanese-

1. Every morning, these are the apprentices who arrive earlier and preparing for their superiors. When
2. takes a break, we told everyone "I take a break" and then says "go ahead" then when you come back from the break, we tell everyone "Thank you for my break" and then says "well Income ". "(I can not quite translate Japanese greeting too!" But these are salutation of more or less polite)
3. When we finish the day, we go to the office of "great leader" of the hotel to greet
4. When someone with whom one has the relation is to develop one of our top and at the top it says "yoroshiku onégaishimasu = a greeting to request a service," we reiterate that it also completely futon "yoroshiku onégaishimasu "
5. There are specific job for new employésé (tasks whatever), then the senior never touch the washing machine and they never go looking for raw materials warehouse.
6. When supervisors make the remark , apprentices answered immediately "I'm sorry" Even if there is an unquestionable pretext, he does not say. Here is no excuse.
7. Apparently, there is little violence to a new male employee. (it happens often in pastry is allucinant it still exists in this modern society if !!!!)
8. Avnant is insulletait their new employees too, but like most of them left the hotel after a few months, they changed their system of "education" and now I feel better!
   
9. After a few days, there was already a "Nomikai" which means a meal of work almost mandatory you go into a bar-restaurant with all colleagues.
   

• there was "nominal Ikki" quasi-mandatory. The head forced to his apprentice or his lower drinking a glass of beer at once. From
• nouveux employees were trying to pour beer into a glass of their superiors to thank their superiors.
  
• At the end of the evening, waiting for their superiors pastry out of the restaurant to greet them.

This does not look at the Japanese
superiors are working as apprentices after completing his day ...
is bizzar!

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pure Japanese workers in Japan are slaves to their business or what? My trip to India

I knew it ... But it's unbearable!

In France, the logic is rather "Employees work which firms pay wages as equivalent. "And yet" It's the employees who keep their company so it's employees who have the strength. "

In Japan, the logic is rather "employees receive their salaries, so they work anyway for the company. "And yet" It is the company that pays the salary, so it now has the strength. "
And what is more surprising, the Japanese have no doubt concerned !!!!!!!!

I worked in a small family business with a French chef.
But he was already 10 years that it is in Japan, so I can not tell you how it was ...
Anyway, the work of this box was not at all what I wanted to do more

There was no social security contribution paid by the company.
overtime were not paid, which gives about 4euros per hour, well below the SMIC Japanese (specifically, I was paid monthly, that is to say, whatever I'm working 70heures per week, at the end of the month I always hit the same salary.
No 13th month. I must tell you that in Japan, if you work in CDI for a large company, you can touch up about 18th month!!
No paid leave
I 65heures worked an average week.
One day off per week.

Obviously I have stopped working and as of July, I work for a company again "pure" Japanese, then I can tell you with pleasure what happens!!

life led by working in that box was exactly "metro-boulot-dodo".
While I was finally in Japan, I had no time to see my friends.
Then I did not even have time to get out with my boyfriend because we did not have the same rest day, me and him on Monday, Saturday and Sunday. Fortunately, we live together!

Up here, I told you about the miserable life in Japan.
But it's not the case with all Japanese.
It is still benefiting from the rich country of Japan.
And not all companies do not pay overtime.
But at the same time, I can tell you there are worse !!!!!

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Crackers Belin


A revelation this recipe. Now it's on, when I was a drink I hold the remake. I made the recipe in my nature 2 . I changed into exactly what I wanted in the end. They are really crispy! PERFECT.

Preparation time: 20 minutes Cooking time
: 10.15 minutes per plate


-
1 egg - 250g flour
-
water 90g - 50g olive oil
- 7g salt
+ Paprika - poppy - herbs de provence - sesame - Gruyere -

ketchup Combine all ingredients except the spices. Form a ball and let dough rest 10 minutes. Preheat oven to 160 180 ° C.
Spread the dough on a floured surface. Expand shapes the size you want. Place on baking paper or silicone. Sprinkle with spices or herbs. Bake 10-15 minutes. Cool and cook until all the crackers batter.

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as Asian noodles with seafood and Black Mushroom Risotto


A very simple dish to eat squid for my man (not easy) .. But it sank itself.

Preparation time :
15 minutes Cooking time: 15 minutes

-
noodles - 1 small handful of black fungus
- 1 jar pepper
-
few shells - white cuttlefish
- 1 / 2 onion
- mirin sauce
-
salt - olive oil

Cook or rehydrate the mushrooms. Drain and reserve.
Cook noodles. Drain and reserve. Chop the onion, cut the pepper into strips.
Cook the shells according to your method. Cut the squid into small white pieces.
In a skillet, sauté onion in a little butter and oil, add the white cuttlefish, cook, add peppers, mushrooms, then the pasta. Mix well. Pour 2 cases of mirin sauce, stir, add salt if needed. It's ready!

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2 shrimp


A risotto so simple and good. Basically we had to do with mussels, but more than mussels at the supermarket! So, prawns and shrimps have been fully the case. I put my favorite recipe, guaranteed results! A treat, my man is hooked.

Preparation time: 2h
For 3 persons:
- 200g risotto rice
- 500mL shrimp broth (water, salt, herbs, shells cube +)
- 10cl
cream - 1 / 2 onion
-
butter - olive oil
-
salt - 1 case of tomato
- Parmesan powder

Shell shrimp (yes even gray! And c is long!). Reserve a few specimens for decoration. Keep all the shells, put them in water 1/2L, but not too much salt, add 1 / 2 bouillon cube and some herbs (rosemary, bay leaf, thyme ..). Bring to boil off, skimming occasionally. Pass through a chinois and reserve.
Heat a little butter and olive oil in a large saucepan, sauté chopped onion, salt and add the rice, do it well back until it is translucent.



Add a ladle of broth, stir well and let the rice absorb the broth. Repeat this process until the rice is cooked (18.20 minutes). Add the tomato paste and cream. Add shrimp. Add salt if needed. Dresser, decorated with some shrimp and then sprinkle a little grated Parmesan.

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creative Sushi Shrimp scampi

Leftover rice? Do you like sushi? So it's easy. The only thing is that you have the right ingredients. I am my recipe for sushi .


After you eat them with salmon, tuna. I had nothing like that so I took some shrimp scampi and I had fun on the presentations. For
wasabi, a little mustard will do.

Preparation time: 25 minutes


- rice
- 2 cases of rice vinegar - 1 case of mirin sauce

- 1 case

sugar - 1 pinch of salt


In a small saucepan, heat the vinegar sauce, mirin, sugar and salt. Once everything is dissolved, remove from heat and cool. Take
shrimps and prawns, peel, cut them as you wish. Combine the rice with sauce (little by little, you taste, not suddenly as it depends on your quantity of rice).
Train your sushi. Those are mine ...

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Mini spare ribs pecking


This is an original idea to serve either as a starter, main course or snack, buffet and other quick meals. I love sweet and salty but I rarely eat spare ribs - And then there I wanted to "make" because it is not pork ribs that I bought there was no slaughter. I took the pork cutlets and then cut into small pieces ... But if you have around, take in, it must be even better. Anyway, we loved it.

Preparation time: 1hr

- 2 pork cutlets
- 3 cases of honey
- 1 case of ketchup
- 1 packet of vanilla sugar (it brings something extra)
- 1 case of tomato
-
paprika - 1 case
olive oil - 1 case
wine vinegar - salt

Cut slices into cubes, size of a thumb. Cook in water: No need for fat, pieces remain soft and more. So 8 to 10 minutes in simmering water. Drain and place on absorbent paper to remove excess water.
Meanwhile, make sauce: Mix honey, ketchup, sugar, concentrate, oil, vinegar. Taste and add salt if necessary, and paprika (optional).
Coat the pork with the sauce.
Bake for 15.20 minutes, continuing to coat from time to time so that the pig really absorbs the sauce.
Dresser and eat on.

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Toasts Goat pepper chutney


Here is a very nice appetizer out of the ordinary. It's really delicious goat alliance - chutney. A repeat without hesitation because we really loved it.

Preparation time: 25 minutes



- baguette slices
- goat
- 1 / 2 bell pepper
-
1 tomato - 1 / 2 onion
-
sugar - 1 case
ketchup - salt
- olive oil


Cut the pepper and dice the tomato. Chop onion. In a skillet, sauté onion in a little oil, salt. Add the pepper and tomato. Sauté 10 minutes. Add sugar (to taste, for me at least 2 tablespoons) and ketchup. Let stew, and taste. This should keep a sweet taste.
Cut baguette into slices and goat cheese, sliced fairly thick. Place on bread and place a spoonful of chutney on it, garnish with rosemary.

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Espuma tuna with lime


Thanks to tips from Chantal (PLEASE !!!!!) I could do this for our menu espuma Valentine. I wanted to make a espuma fish but I was afraid, say it clearly, it's fair! She explained very well how, on his model of espuma cod . So it was a breeze. I literally loved me. My man less because he does not like this too fluffy, too much air (you can not win every time!).

Preparation time: 15 minutes Resting time
: at least 2 hours

- 100g tuna (canned)
- 100g cream
- 1 lime juice
-

salt Mix together the drained tuna, cream, lemon juice and a pinch of salt. Taste and adjust according to your tastes.
Sift mixture through a fine strainer (ESSENTIAL FOR THE SUCCESS OF THE RECIPE). Put into the trap. This gives you 16cl of liquid. Bumping
2 cartridges and put in fridge for 2 hours.
Me I served with prawns. Prepare your decorations in lime if you wish.
When eating, there is more to vigorously shake the siphon and to "pay" in your cups or mugs. And serve immediately.

(Next I will serve the espuma in other dishes because it does not show enough this pastel pink).

Bon weekend!

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Small balls rolls Maple Sugar


Why balls rolls and no buns ????? Simply because my dough did not even have time to stand up because my oven crashed ! Let me explain: when I'm baking, I generally make my raised to 30 º C in the oven and then I cook. But the trouble with this famous furnace, the thermostat has gone crazy .. I put a thermostat or 6 ... it's cooked to a temperature that I would situate between 150 and 180 º C. So when coming to see the emergence (not even 20 minutes), my buns .. uh sorry my balls rolls .. were already cooked!! Good

most in all this is that I keep them warm my recipe as the taste of these false buns were really delicious, sugar maple gives a little extra very nice. And then I changed the furnace so it should make nice buns next time.

Preparation time: 20 minutes
Lifting time: 40 minutes
Cooking time: 25 minutes


- 350g flour
-
2 eggs - 10g yeast
-
milk 40g - 10g sugar Maple (if maple syrup must give the same taste)
- 20g sugar
- 100g butter
- 1 teaspoon salt
(I put a little dye red buns to give all rosy, but it does not show too)

Place all ingredients in bread machine and let knead for 10 minutes. (Meanwhile, listen to the match Bordeaux - Monaco on the radio and jump for joy at every goal, every 4 minutes !!!).


Remove dough and knead by hand. Divide dough into 10 small (well the size you want). Put them into balls and arrange on a plate Impression ... buttered and floured Finally look at the picture it will give you an idea.


1:30 Let rise at room temperature ambient or 40 minutes in oven at 40 º C (making sure that your oven is not dead). Then briochettes
brown, raised the temperature to 180 º C, throw a little water to make steam and bake for 25 minutes the briochettes. Cool on a wire rack.

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Crumble goat - cherry tomato basil: A fall!


That entry I made Friday night for our Valentines dinner (yeah we could not do it Thursday). After an appetizer of mixed feelings (to come), this crumble has won all the votes. My man LOVES! It's even more tomorrow!

Preparation time :
15 minutes Cooking time: 20 minutes

crumble:
- 50g flour
- 12g
breadcrumbs - 20g Parmesan
- 30g butter
- 10g almonds

- 1 / 2 log goat demi-sec
- some cherry tomatoes
-
walnut oil - fresh basil

Make crumble topping by mixing all ingredients by hand, and the sanding . Book.


Pour a teaspoon of walnut oil at the bottom of each ramekin, to distribute everywhere.
Cut the cherry tomatoes into slices, put them on the merits.


Chop basil, divided in turn over and then put a little goat everywhere. Add another drizzle of walnut oil.


Cover with crumble topping and basil.


Bake 20 minutes (150 160 ° C). Serve hot or warm.

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Hello everyone!
Here I am, I am finally!
I took a long vacation since last August.
I tell you now a part of my journey as interesting!
Apart from that, I am currently in Japan and I work. I hope
able to tell you about my life in Japan later.
(But holaire seen my work in Japanese, it can be difficult ...)

India

was superb!
How would I ...... India does not leave me bored!?

At first, I participated in a workcamp.
This is 10 days of learning yoga in a very "sacred" (ashram) and the other 10 days of work in a small kindergarten-primary education.
We were 2 Dutch, 2 American, 2 British, 1 Finnish, 1 Mexican, 1 singapolienne, 1canadienne, an Indian and I Cordiner a Japanese.
life in an ashram was drive.
was the disciplined life of yogi monk. 5:20

it wakes
6:00 meditation, singing sprituel, history of yoga
7:30 tea time 8:00
yoga brunch

10:00 11:00 24:30
theory classes small task for the common life
1:30 p.m. 2:00 p.m.
tea time course optional yoga yoga
3:30 p.m. 6:00 p.m. Dinner

8:00 p.m. meditation, singing sprituel, history of yoga in bed


10:30 p.m. I was interested in yoga before, and now I'm interested more.
This is not a sport but a lifestyle. How we
Menge, we think, we live ......
The meal was lacto-vegetarian.
Unlike what I thought was not bland but it was delicious! Then
"yogi monks" who come from all over the world were very nice!
was a pity that I do not understand English well at that level and then for the theory course.
Anyway, I had a great time there!

Second part of the site was more like a normal international site.
was painted illustrations with English words. (It is an "English" school)
Then, when you can, you taught what you could, like English, art etc..
And I, I taught origami folding Japanese paper.
They seem happy to have learned origami. So I was as happy
!!!!!!
The children were very curious, very cute and very adorable!
I do not know if the French or Japanese children also have the same purity of childhood.
Anyway, I had fun here too. In addition to our team
site was great.
Even if I do not know speak English, I do not feel excluded.
Because it was a good team!!
Thanks guys!

After the rally experience, I left all alone ...... During
Changyi, we can say it was quiet, everything was organized.
And now it was me who was the only organisateurice this trip.
I visited full of caves and ancient monuments.
was great, we see the power and spirituality of India.
But what interested me most was the actual life of the Indians.
What they live, what they eat, what they think so ...
It's hard to see it all by making a simple trip, but I tried.

What I frrapé most is that their life is very simple.
pentdant this trip I felt that my life is too materialistic and that we are over-consuming. The Indian
use items until they can no longer use them in repairing.
There is not much disposable stuff.
The packing list was often in newsprint.
A small snack in the street, there is also a newspaper, a base sheet eco-disposable or non-disposable plate they wash in a bucket of water (not very hygienic but ecological).
I also noticed the importance of water, especially hot water.
I think the majority of locals have no bathroom at home so they wash in the river, the lake, well or sink with a bucket of water.
Cheap hotels that I used did not hot shower.
So either I shower with water or FOID I was given a bucket of hot water and I washed with.
was not practical but it was doable.
Japan or France uses plenty of water without thinking.
But we think sometimes people without access to water as we do.
There are other interesting things;
- their clothing is a simple fabric like "sari".
- they eat with their fingers
- they do not use toilet paper in the toilet.
etc. ...

I do not know now what I mean ......

I'm glad this trip.
India has many problems such as poverty and offset between rich and poor, Margles all, I love this country very special!

Photos
http://patissiere.spaces.live.com/photos/

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