Crunch time again...

So the end of term 2 is now almost here and things are getting a bit craaaazy again.  This week has gone by SO fast, I can't believe it is already Friday tomorrow!  We started this week on petit-fours and are preparing a platter for presentation on the last day off term.  This past Tuesday, Glacier Nat'l Park outside of Kalispell came to do some recruiting.  They have lots of positions open, but only a handful are actually pastry openings, so I got my application in that night!  Pretty much they have one Head Pastry Chef and one Assistant Pastry Chef at each of the lodges in the park, and they also are hiring for the Prince of Wales Hotel in the Waterton Park in Canada.  I am not sure if I can request where I am placed, but any of the lodges in the park would be great!  

I have made so much this week that I can't even think what it is.  I updated my "What I've Made" list on the right, but had to cheat and look at my check off list to see what I've don that was missing from the list.  There are a lot of small things being made and unfortunately I haven't gotten many pictures of them.  Things get so busy in the kitchen I forget to take pictures and I am not bringing all of the goodies home all the time.  I did get a couple of pictures of my cream puffs and my swans though. 

These are two of my swans.  They were so much fun to make!  I want to try to make some other animals though.

And here are the yummy cream puffs!  We got to make them pretty high, and the smaller ones looked cuter really tall!

And this is a picture of some basic chocolate work I made for Carly's birthday.  I drew it all freehand as a last minute thing for birthday cupcakes the next day at school.  I didn't have very good chocolate so it was hard to pipe out because it wouldn't stay thinned out very well.  It was late and I didn't have any other color to put for the background color, so I used the last few peppermint Hershey Kisses that I had from the holidays and they swirled together to make it pink.

So I started a small business class on Sundays all through the month of February last week.  It is a really great class and Chef Maxine really knows her stuff!  To pay for the class I am working in the school restaurant as a server and am actually really enjoying it!  I have worked there 3 times this week so far and (cross your fingers!) I have not spilled anything on anyone - myself included - as of yet!  It is a little slower at lunch time some days, and so Chef Wilke (the school's Exec Chef and Director of Education) goes out on the street and invites people in for a free lunch once in awhile so they get to know the restaurant, the school and the quality of service and food provided.  What is hilarious to me is that Chef Wilke will go across the street to Starbucks and Subway and convince people to dine with us and have a yummier lunch on our side of the street.  And so far he is pretty convincing because he brings over a few groups each time!  Yesterday he even started running next to a lady who was jogging down the street, trying to convince her to have her water break with us, but unfortunately she didn't stop.  So now, for those of you coming to visit, you can come at lunch time and have me serve you!  :)  Or you can tell me ahead of time and I won't serve and can just go to lunch you!  The best part of serving though, is that I get lunch and get to taste all that is one the menu, yummy!