At school we have different stations in the kitchens. Two of them are for restaurant service, and as part of the dessert station you have to design a daily special. For those that don't really care or aren't interested, Chef will tell you what to do or just get you to serve one of the school's desserts ( Read more... )

Life's been a lot busier lately. It's hard to believe that the time in training pastry is over with already, and we've moved on to advanced side. I'm part of the set of students that the school is sending to the Skills BC competition in April, and I've been trying to practice with what spare time I have without burning myself out. It's really hard ( Read more... )

We had a secret santa event with the gang and I thought I could turn it into an opportunity to show off what I've learned as well! So I came up with a dinner party idea and threw a fancy theme on it as well.


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I've officially graduated ( Read more... )

I've been so busy that I haven't had much time to post. At least I've been able to "document" things through photos! Sort of.


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Whew, it's been getting busier and things are really speeding up! Yesterday was the first day of crossover training, so that's when people from training class start coming over to see what's up in the advanced side... then after that is finals for us in advanced and graduation! Eep ( Read more... )

Well, today when I checked the fridge there wasn't any kale or chard but there was spinach and some brussels sprouts, so I grabbed those. I also saw there was lotus root, so I grabbed that too. I sliced the lotus root thinly and deep fried it for crunch, and dusted it with sugar. Unfortunately I kind of did them too early, and even with me ( Read more... )

Today was a Monday, which meant that there isn't much leftover from the weekend, so there's more work to be done! I had traded my bakeshop for Alaia's appetiser station, so I had to prep pretty much everything. The chowder needed the base plus the veg and seafood, the salad had to be totally designed from scratch, carpaccio had to be cut, and I had ( Read more... )

Today was a pretty good day. Kevin was back in the kitchen and gave me a hand, while Peck was gone so Eddie had to sub in on sauce. Chef was helping with Jackie prep and doing the amuse bouche, and when service came around I was doing tournant and appetizers, so there was a lot of yelling on my end. Haha. It's cool being the person calling out ( Read more... )

Well, October has come around and we are now running a new menu. It's awesome because we had a hand in designing the new menu! It's great that the restaurant is student run and we get to exercise our creativity in putting out dishes as well as designing what kind of theme and ideas we want to try ( Read more... )