Monday night, the restaurant was closed again for a private party. Many fellow students were annoyed that their time in the kitchen behind certain stations was being interrupted by yet another private party.
With my last night in the pastry kitchen I didn’t want to miss the opportunity to make one of the desserts that may be on my final exam. Around 5:30 pm it was clear that Chef only had 6 students to help out to make the night successful and he was very upset. I headed back to pastry after he called attendance and was the only Level 6 student doing pastry that night.
I consulted with the pastry Chef and got to work making the chocolate brioche bread pudding so I could serve at least 50 portions. I got to work making maple ice cream, chocolate custard, and candied orange peel for garnish. I have to admit it was a slow night, once I got everything prepped and ready there was a long lag time until we actually had to plate desserts. While some protested and decided to skip the night, I was happy to be there to make the dessert practically by myself. Sometimes it’s nice to be a one-man show.
With my last night in the pastry kitchen I didn’t want to miss the opportunity to make one of the desserts that may be on my final exam. Around 5:30 pm it was clear that Chef only had 6 students to help out to make the night successful and he was very upset. I headed back to pastry after he called attendance and was the only Level 6 student doing pastry that night.
I consulted with the pastry Chef and got to work making the chocolate brioche bread pudding so I could serve at least 50 portions. I got to work making maple ice cream, chocolate custard, and candied orange peel for garnish. I have to admit it was a slow night, once I got everything prepped and ready there was a long lag time until we actually had to plate desserts. While some protested and decided to skip the night, I was happy to be there to make the dessert practically by myself. Sometimes it’s nice to be a one-man show.
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