Frostbite, weird eggs and...

GEORGES PERRIER. Yep, I saw the man himself! He was so dressed down I didn't know who it was and tried to get by him...until I heard him address the other chefs and kiss them on the cheeks. He, of course, did not acknowledge my existence, but it was still fun to see him.

I got to the kitchen and first thing I got to glaze the cakes on my own (Wendy and Le Bec). Here are freshly glazed cakes. The glaze is heated up and then poured on the cake; some is then scraped off with an offset spatula.

I decorated the Wendy, Le Bec, and for the first time, the Matilde! This is a berry cake-mousse-gelatin thing. My job was just to pile the berries (in a specific order) and glaze it.

I then made my tart, apple-almond. [Today I was told that my tart looked 'very nice'. Before it was only 'nice'. I guess I am improving!] I never showed the machine that peels, cores and slices the apple, so here it is:

I had to pull many, many frozen cakes from the freezer, and I literally lost feeling in my fingers. It was not a fun experience.

I also had to measure out some eggs, and in the process ran into some bizarre eggs. The first was one with two yolks, which I compared to twin chickens that didn't hatch? That's all that makes sense. The other egg I can across was fairly gross. It was a normal looking egg, but in the inside there was a blood spot. Apparently this was an egg that was fertilized but then killed. I guess with all the eggs I've cracked I was bound to run into something gross.

Remember to make reservations for Restaurant Week! Even if it's not at Le Bec Fin, there are so many fun restaurants on the list. I am hoping to go to one, if not all, of Jose Garces' restaurants. Any takers?