So currently it’s been a few days with the new Prix Fix menu and has it been hectic. There have been so many days where I didn’t have enough champagne mangoes to roast for my service, so I would end up roasting regular fist sized mangoes. Has anyone ever double peeled mangoes… the biggest pain in the butt EVER, especially when the mango is ripe. They slip all over the place and are a bit tough to grip when slicing in half.
On Wednesday, Chef had me work with Krystina to prep for the party that night. The most I’ve done with prepping for parties was making small components like a chantilly base or having extra garnishes. I ended up making mini alsatian apple tarts, or as the menu says “French Apple Cake”. Cookies, Tarts, and Mignardises has prepared me very well for this. It was Krystina’s and I’s first time making the Apple Cake and we did pretty well. She was working on slicing the apples with a mandolin, while I finished each Apple Cake. Chef Temme would be proud lol! We made about 45 Apple Cakes and it was a pretty nice change from my usual production for service. At that time it was service time and chef decided to takeover. At that point I was freaking out a bit because of the fact that some of the Mise En Place was JUST enough for my service and if we ran out while he was working service, I thought I’d get owned lol. Thank God that didn’t happen and we had enough of everything.
I have definitely picked up a lot of speed and comfort with handling lunch service and prepping. It hasn’t been too tough for me, except when tables order millions of desserts.This one table on Thursday was my last table and ended up ordering 6 desserts, 4 of which were a la carte. 2 of those was the new Chocolate Tart dessert. Let me tell you… this is one of the most time consuming items on the menu to plate. It looks great and tastes amazing, but it requires so much labor. You basically cut about 20 to 30 banana slices, line them within a mold in a circle, finish the inner circle with 4 or 5 banana slices, and then caramelize them. Once that is done, place the mold back on a use a scraper to pick up the ring of bananas. Place the ring on top of the chocolate tart which is on a plate with chocolate glaze designs and finished with a spun sugar nest and maldom salt.
Thursday was a rollercoaster of a ride! The production list was so long that it filled the ENTIRE whiteboard, even worse was that it filled the board again AFTER lunch service was over. We literally had almost nothing… I never thought I’d have to do SO much, but it felt great to finally kill the list. My chef had also given me news that day. He told me that in about April, I would be switching duties and do what Krystina does now which is production, spinning ice creams, setting up catering orders, and prepping for parties. There will be a new extern, who I will show around and have them working Lunch Service. He told me that I was doing really well, looked like I’ve gotten my bearings, and that I should be able to learn the new position fairly well. I was so excited to receive such feedback and also nervous because it’ll feel like week one all over again where I have to learn a completely different position. I’m ecstatic and nervous for April!
Last but not least, Alise had told me that her fiancee dropped by on Thursday night and that he tried the pear tart. He absolutely loved it and complimented Alise on the pears. She told him that I roasted it and that I did a bomb job :) WIN! I definitely feel like this was the perfect place for me to learn so much as I have!