Okay, so I tried to remember to take pictures of all my breads BEFORE I either gave them away or froze them, and I did pretty well this time! I also took my camera to school and managed to get a picture of a few of the desserts we plated last night, yay!
I accidentally had already eaten the half of my Ciabatta that I didn't already freeze, so this is what is left of the Ciabatta. Usually you see the small square rolls for sandwiches at the store, but this is from a whole large loaf. This is one of the yummiest yeast breads so far!
This is our Focaccia bread that was topped with Proscuitto, basil, oregano, and garlic. Very tasty! Some pizza places use this for their deep dish pizza and as you can see it would be a nice thick pizza bottom to it.
This is the Burli bread, which we also did a second time yesterday, but I only took a picture of this one.
This is the Sourdough loaf with Gorgonzola cheese and walnuts in it.
This is the Pane Di Como bread. This picture isn't the best but if you look at it right, the part that split open makes it look like a clam!
This is the Pane Pugliese.
This is the Pain au Levain.
Here is the first batch of chocolate chip muffins. I didn't bring home any of the purple chocolate chip muffins though, so no pictures of those.
So yesterday was kind of crazy. Carly was sick, so it was just Dan and I in our group, which was fine, and we actually got all of our breads for the day out quite quickly. We had to make two dream tortes as well, so I started on those (I swear I've made at least ten if not more dream tortes already!) and Dan started on our breads. We had to make two loaves of one kind of bread each and one loaf of another bread as well. We choose to do the Rye loaves for our double loaf bread and the Burli for our single loaf since those were the ones Dan missed on the day he was gone, so that way he'd be caught up. We had to make two loaves of the Rye so that we could see the difference between using the regular straight dough mixing method and the autolyse mixing method. The autolyse method should shorten the whole process overall by doing a little premixing action to start. When it came time to make up the Rye rounds, we did notice that the autolyse dough did seem softer than the regular mixed dough did, and it did take less time to proof than the other dough as well. We actually ran out of space in the ovens and wound up using the brand new fancy oven (with steam injectors!) in the T3 kitchen for our autolyse loaves, and they came out beautifully even if the oven did smell somewhat like plastic at first since it is still super new!
Well, after we got all of our dream tortes made and baking, and all of our bread mixed and proofing, Dan and I were pretty much done and it was only 5:30pm. Today was actually a catch up day for anyone who was behind on their breads, so it was okay for us to be done somewhat early. We would have liked to make more bread, but we were unsure if we would have enough time to go through the whole process before we had to go to service and that was NOT the day to be late to service. So we decided to find another muffin recipe to make the type of chocolate chip muffins we had wanted to make yesterday - pretty much a white muffin recipe with chocolate chips in it. Once we found it, we scaled out and made our light purple muffins as we had wanted to before and they came out super yummy! Chef yet again gave us weird looks for making colored food, though he did say that as long as we placed these muffins at the eye level of children, they would be good sellers! :) After the muffins were done, we just did a lot of chocolate filigree, trying to practice designs for the upcoming petit fours this term. There is a really pretty swan design that I like and got down pretty well, though a little big for a petit four, which I will have to work on the size a bit.
So this term we are cutting down to only sending 2 people to the service kitchen so that we don't have so much down time over there. Since Carly was sick, Dan and I were the only to two left so we of course were going to service (after we had a yummy Chef Hammer dinner of chicken pot pie!). We have a new chef, Chef Cherif, who will be taking over for Chef Hammer down in the service kitchen Wednesday through Friday, so he came down with us today as well to see how things go. Tonight though was the 50 plate night and as soon as we got in the kitchen it didn't let up. We had some big tables - one was a birthday, one was a red hat lady dinner, and then some small normal sized tables. We wound up plating so many desserts and it was crazy trying to make sure the tickets were all filled correctly and ready on time, but it was a lot of fun and we pulled it off! Chef Cherif even made some fancy decorations for the desserts as well, which was nice to see what we will get to do later once we get into that stuff more. We actually got to the end of the night at 9pm, got the kitchen all cleaned, and were just waiting for the last ticket to go out, and found out there were no more tables missing dessert. Then where did this last ticket come from??? Haha, no one found out and so we gave the waiters and other kitchen people the last desserts that we had extras of, which they of course love!
This is our big bag of whipped cream to make rosettes with. It had been completely full at the start of service. In the front of the picture is a cornet which we fill with melted chocolate to do chocolate filigree.
This is the apple strudel dessert for the restaurant.
This is the chocolate dream torte for the restaurant. Chef Cherif added the fancy chocolate "feather" on top and the suuuuper yummy coffee dessert sauce on the side.
This is the caramel nut tart. Chef Cherif also added the caramel "feather" on this one as well.
The only dessert not pictured is the brownie sundae. The brownies are in the back of this picture, but we had no more sundaes going out by the time I had a chance to take some pictures.
I thought I had taken a picture of Chef Hall, but it wasn't on the camera for some reason. But this is our new instructor, Chef Cherif.
This is Dan with his hat illegally backwards trying to figure out if we have anymore desserts that needed to get plated or not...
Overall the service tonight was crazy with sooooo many desserts going out, but Dan I felt pretty good that we managed to get them out without too much help. Chef Hammer had to leave early, so while Chef Cherif was there tonight, we were kind of teaching him out the process goes of getting the dessert numbers, plating the desserts, waiting for the tickets to be fired, and sending them out at the right time. It went pretty smoothly, and Chef Hall would come to check on us, but I think Dan and I did a pretty good job on our own. It was fun to be under a little more pressure like that, but I am glad that it is over now too.
After class I went out with Ashely to get some food and we stopped by Voodoo Donuts., which was really busy by the time we got there late at night. Everyone must have had the same idea to get some donuts. I had a maple bar with bacon on top that was really good and took home a chocolate cake donut with chocolate icing and cocoa puffs on top of that, which was pretty good, but I liked the bacon maple bar better. Mmm... Voodoo Donuts are yummy...
Part way through the week Ashley and I decided to go to Seattle this weekend. We have Monday off for MLK Day, and it is our last day off until graduation, so we are going to stay tomorrow night and come home Monday evening, but I'm going to get to see my cousin Shannon and hopefully my friends Patty and Scott, and Ashley has some friends we're going to meet up with as well. I'm excited about going to Seattle since I've never been (or was to young to remember) and so we are going to try to go by the Space Needle and take an underground tour that sounds fun. The weather looks pretty nice so it should be a nice trip!
No comments:
Post a Comment