A picture's worth a thousand words...

so here are a bunch.

Wendy

White chocolate curls for Wendy

Chocolates in the chocolate room

Another apple-almond tart

St. Nizier (flourless chocolate cake)

View of the cart all put together

(even though I hate this picture I thought I had to include it)

Yesterday (Friday) I got to the kitchen and was shown how to check the numbers of people coming for lunch/dinner for the next few days. There are still reservations open! Come to Restaurant Week!

After that, Stacey asked me if I knew how to do everything and felt comfortable with everything. I thought she was just checking in, or wanted to quiz me on the things I'd learned. I said yes, and she then said, "Ok, well I'll be in the other room if you need me, so just give me a holler".

She let me do all the cakes by myself! I glazed, decorated and garnished all of the cakes for the cart: the Wendy, the Gateau Le Bec Fin, the Matilde, the Costa Rica, the Tart de fruit de moment (Fruit tart), the St. Nizier (the coffeecake was already finished).

It was fun to just work at my own pace, not really having a deadline other than finishing the cakes before dinner service. I certainly worked more slowly than she normally does, but I still got it all done.

I also made 60 mini tarts for the dessert buffet, and lined 5 tart shells for today's dinner service.

After watching Julie and Julia again last night, I've decided I'm going to do a modified version of that project. Not attempt to do one a day, or even one a week, but just to document how each recipe goes and how it turns out.

I've also decided that I am going to have mini cooking classes! I know that some of my friends enjoy eating what I make, and I bet they'd enjoy learning how to make it too. Possible topics are bread making, fresh pasta making, cake glazing and decorating, and ice cream making.