Tag: chefs

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Restaurant Service

We all had to do a stint of at least one day at restaurant service in the training restaurant this week as part of our course module

I was in charge of the patissierie section , over 2 days, and got to teach some things to my helpers that they didnt know as they had never done restaurant service before. I had a blast and really enjoyed it.

On the first day we did a Lemon meringue pie with a raspberry couli and a white chocolate mousse with vanilla tuilles and cinnamon marscapone on the side.(go to the schoolwork link on the blogroll and have a look at the pictures)
The second day we did profiteroles with grande marnier pastry cream and white chocolate and orange ganache with orange blossom jelly and the second dessert we did was a hot pear, apple and ginger steam pudding with a caramel custard and roasted nectarine, here are  the pictures of these last two desserts

profiterolespear and ginger steam pudding

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General Stuff

Finally In to the pastry section

ohhhhh my word working with pastry is so much fun. We made full puff , rough puff, short paste and sweet short paste this week at school

I made a selection of different things , mince savouries, sausage rolls, apple turnovers, sweet tart shells with chocolate mousse and berries and lemon meringue pie. My tutor was very happy , she said that my pastries looked and tasted like they were made with lots of love and passion. I had a bit of drama with my rough paste which I made apple turnovers with, as somebody stole my batch out of the class fridge , the ******** *********(leave that to your imagination:o) ) and so i had to remake and didnt think it would be so great , as it wouldnt have had enough resting , folding time but managed to get another couple of folds in by getting in to class early the next day .But everything worked out great, it came out light and nicely puffed and crisp

You can have a look at the pictures by scrolling down on the “Food I have made” column and clicking on the School link (im adding all my school pics in to one album

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General Stuff

Soups and sauces

This last week we have been doing assessments for school , we have made things like bechamel/parsley sauce, veloute/chasseur sauce, demiglaze/mushroom sauce, hollandaise, pesto,salsa, cream of celery soup, seafood chowder

I have also made a roasted nectarine and melon soup which was served chillied and tasted fabulous

Next week we start pastries woooooooooooohhhhhhhhhhhhoooooooooooooooooo i seriously can not wait

**does a very happy dance**

soups and sauces

there is a link over in the blogroll if you cant see it here

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Wow new beginnings

I have gone back to school and am studying to be a Pastry Chef , Im so excited about it . Course started in the beginning of October 2007 and will go for 1 year then i hope to go on to a higher level and do another years worth of study.

I have been very slack in posting so hope to rectify that over the school holidays.

I have so much to write about , so much to catch up on so bear with me as it will all steadily be updated.

I am in a very international college , the students are mainly from china but also from afew other countries as well . In my class I was the granny of the class:O)

we did a restaurant project where in groups we had to design a restaurant from the ground up, which was a lot of hard work but it was really challenging , I will be talking about that in depth further down the track.

Next semester our practical classes start which Im really looking forward to doing , I will be changing classes to the mornings from the afternoons and will have to get to know a whole new class

http://www.nsia.ac.nz