A little more freedom...

Today I got to do a variety of things all by myself.

For starters, getting all the glazes ready at the beginning of the day. I had to melt them down to get them ready to glaze the cakes, not too big of a task. I didn't get to do the actual glazing (it's very exact; my arms aren't that steady), but I got to decorate the Le Bec and Wendy all by myself.

Le Bec

Wendy

I still struggle with placing the gold leaf...and often feel bad when I mess up and waste some. At least I'm trying.

Then I made my tarts of the day: 2 apple-almond. I am considering making these after my junior project as a little business, but the almond flour alone is $7 per pound (unless I buy 25 pounds!).

I measured out ingredients for more almond cream and more buttercream. Next week and the week after is Restaurant Week! $35 for dinner and $20 for lunch. Because of these weeks and the high volume (500+ per day), we have been preparing some of the cake. There will only be three options for dessert: Le Bec cake with ice cream, lemon tart, or creme brulee. Chef Cedric says he would like 20 frames of Le Bec, with each serving 85, ready by this Sunday. He also says these will only last one week....eek.

I got to build Le Bec frames with Stacey; she measuring the buttercream (which is delicious) and I placing the cakes. All the cakes are frozen and stored in huge freezers; these are then pulled out when needed and glazed, garnished etc.

I attempted to take some pictures of the kitchen before anyone was there this morning, but then Stacey walked in and I felt weird taking pictures. Here are a few:

Count for how many for lunch and dinner

Make a reservation for Restaurant Week! I (might) be able to come say hello, and you would get a delicious meal for not too much money.