{"id":8,"date":"2008-04-12T05:53:53","date_gmt":"2008-04-12T09:53:53","guid":{"rendered":"http:\/\/www.theunknownchef.com\/wordpress\/?p=8"},"modified":"2008-04-21T17:55:18","modified_gmt":"2008-04-21T05:55:18","slug":"restaurant-service","status":"publish","type":"post","link":"http:\/\/www.theunknownchef.com\/wordpress\/?p=8","title":{"rendered":"Restaurant Service"},"content":{"rendered":"<p>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<\/p>\n<p>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.<\/p>\n<p>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)<br \/>\nThe 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\u00a0 the pictures of these last two desserts<\/p>\n<p><a href=\"http:\/\/www.theunknownchef.co.nz\/wordpress\/wp-content\/uploads\/2008\/04\/restaurantprofiteroles.JPG\" title=\"profiteroles\"><img decoding=\"async\" src=\"http:\/\/www.theunknownchef.co.nz\/wordpress\/wp-content\/uploads\/2008\/04\/restaurantprofiteroles.thumbnail.JPG\" alt=\"profiteroles\" \/><\/a><a href=\"http:\/\/www.theunknownchef.co.nz\/wordpress\/wp-content\/uploads\/2008\/04\/restaurantsteampudding.JPG\" title=\"pear and ginger steam pudding\"><img decoding=\"async\" src=\"http:\/\/www.theunknownchef.co.nz\/wordpress\/wp-content\/uploads\/2008\/04\/restaurantsteampudding.thumbnail.JPG\" alt=\"pear and ginger steam pudding\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[16,20,18,19,21,17,15],"class_list":["post-8","post","type-post","status-publish","format-standard","hentry","category-general-stuff","tag-chefs","tag-chocolate","tag-desserts","tag-lemons","tag-patisserie","tag-restaurants","tag-service"],"_links":{"self":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/8","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8"}],"version-history":[{"count":0,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/8\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}