So my trail went well, I think! (I'll know officially by Friday if I get the position...) It was fun working in a real restaurant kitchen, and everyone was really nice and patient and stuff, even when my nerves got the best of me and I kinda made a few mistakes here and there...
The kitchen crew ate dinner ("family meal", which looked DELICIOUS by the way), at 4:00PM, but I was sooo full from all 239874 breads that we made (and took home) in class today, so I didn't eat anything. Throughout the night, though, Chef Jansen fed me various desserts, like this graham-cracker semifreddo with a toasted marshmallow sauce (that I made!) and some chocolate sauce (a take-off of s'mores), a deconstructed meyer-lemon sticky rice pudding with rice foam, and this super-sweet meringue souffle with a caramel sauce.. (it was so sweet I took one bite and threw it away).
When I was done with all my work, Chef handed me the dinner dessert menu and told me to pick something that looked interesting, so I chose the Brown Butter Cheesecake.
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Pictured above is the brown butter cheesecake baked on top of a pecan daquoise, rolled in crumbled pecan daquoise, topped with creme chantilly and a scoop of banana sorbet (my absolute favorite part of it all!), served with some bruleed bananas, pecan tuile, salted caramel (really salty), and some candied pecans. I think all the components meshed really well, and I appreciate the fact that they give you a large portion, seeing as it's $12...
BUT. It was sooooooo rich and such a large portion that I couldn't finish it, so I ended up throwing 1/3 of the cheesecake away. (gasp) I proceeded to leave the restaurant with a headache from all the sugar I consumed that night, and when I got home, I had to lie on the couch to regain my composure....
What's weird is that the more I bake and stuff, the less I'm able to consume large amounts of sugar. Maybe it's me getting old. Either way, the irony . . .
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