Training kitchen

Dear readers. 13/10/2011

Our shift today was from 11am-7pm so we worked in the training kitchen. We made 2x12 pastry shells and we helped Alon with his peppermint crisp tarts. We did blind baking and it was the first time I have ever heard or seen it, this is when you line the raw shells with plastic wrap and fill the shells up with raw rice to keep them from lifting from the surface. We cleaned the training kitchen and came back to the main kitchen to clean and do orders until 7pm. We also helped with the bring and braai taking out the salads and the mossbolletjies because guests bring their own meat. We ended off the day by cleaning the kitchen and turning off the gas and locking up.

These are called puff pastries and they are filled with cream to make part of a desert.

This is the peppermint crisp banana tart we made and decorated for the conference.

Caught red handed how we taste as we go!! That's what makes a great chef, the one that knows the food tastes great!