restaurant service

this week,we did the restaurant service in another kitchen. we had to move all the ingredients from the1st floor to 4th floor. the kitchen was not very clean n we weren’t very impressed(the kitchen is usually occupied by students that is going to have CAP exam which means they should have high standards.their kitchen says otherwise)the trays were dirty,the tables were undescribable. chopping boards smelled. sink-as bad. i guess exams can only measure your skill, but not your passion n mentality-both elements are as important.grrrr…..getting madder now!

enough said. we prepared 3 desserts.but the mise en place was done the day before. so we were actually quite relaxed.

litchi/framboise/rose macaron,litchi sorbet.

macaronG & i made the macaron shells n they look quite pretty,most importantly, they had the legendary ‘feet’.(we’re d macaron duo!).th 6-cm macaron is then served litchi/rose sorbet.

marmite lutee…?(don’t really know the spelling)


looks like pot is filled with fruits(pineapple,kiwi,banana, mango,orange) n spiced sugar syrup (cinnamon,lemongrass,ginger)then covered with puff pastry.

cheese square

carre blanc

like cheesecake,but using fromage blanc…french…pears marmalade  underneath n sponge biscuit at the bottom. taste great.

the first few hours was quite boring, nothing much to do…just nibbling stuff…^^…n deciding how to plate the desserts.

the cuisine kitchen was just next to us. it was the first time i got a glimpse of what they are doing.n they look really professional. porduced amazing dishes!they use speaker to call out orders…SO COOL!!! 

the service had a rough start. the litci sorbet was not churned yet n something was wrong with the pacojet machine so our chef had to find another one. so we couldn’t send out the desserts. a bit chaotic there…but everything turned out fine. some guests passed by the kitchen and i saw a boy and his parents asked about the desserts with such enthusiasm. i think that moment really make our hardwork worth the while… 

at the end of service, we get to eat what we made(actually we also taste them before service…) coz the leftovers were either ‘a la ventre’ or ‘a la poubelle’. wasting food is a no-no. so,’DEGUSTATION’ like my friend always says…aah,such a refined word…i really like the  sorbet…very sweet, but really taste the litchi n rose.

hoping to have a mutual relationship with the cuisiniers(such as giving us their dishes),we decided to build up good will by giving them the leftover macarons. thay ate them like hamburgers. it was nice as well to know that the cuisiniers liked them.

as i arrived home, i had to gobble down a jug of water n still felt thirsty. the sweet really made me sick…but lesson is never learnt. i still can’t stop eating sweet things.


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