Not much to report.

This week has been pretty much the same thing every day. I arrive and spray and cut the cakes; today I had to do 3. I started cutting at 9:30...and finished at 11:10. It's very time consuming and exact.

After that, I got to do service again. I've done it today and for the past 3 days, which is fun. Today I really had everything under control so that I wasn't so frantic.

Yesterday I was scolded by the executive chef of the regular kitchen for burning a creme brulee too dark. It was fairly scary, especially since I had just been told by someone else that I was doing it too lightly.

Another exciting thing was that Georges Perrier said hi to me. Well, that's how I like to say it.

I actually said "hello chef" to him, and he responded with "hi". Still, it was exciting.

Tomorrow is back to the regular menu for a day, so I'll get to make the tarts and the other cakes again.