Today was a day that I had a love/hate relationship with the pastry kitchen. When I got there there weren't any chef coats. Bad sign. Then I was assigned the task of cutting massive slabs of cake into precise 1"x3" rectangles. This usually would've been fine for me, but somehow my brain just wasn't working. Once I finished the cutting, I got to the part of my day that constituted the love part.
Stacey said she had to work on the creme brulee and lemon tarts, so she put me in charge of the line. The whole line! I was responsible for plating every single dessert that was ordered. This was a fun way to utilize my organizational skills--keeping track of everything that was going on. There are only 3 desserts available during Restaurant Week; they are lemon tart
creme brulee
le bec with vanilla ice cream
Can calculus contribute to the design,preperation,or presentation of deserts? Maybe what shape can hold the most chocolate.An opinion please.
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