Tuesday, September 29th

Tuesday was our first day of baking. When we walk in, the first thing we do is set up our work stations. This means sanitizing our station, getting out our mixers, writing down what the Chef has assigned us for the day, getting out our tools and our ingredients. Then, the Chef does an hour or so demo (depending on how difficult the recipe or how many things we will be making for the day). Our very first assignment: chocolate chip cookies. We learned one of the EIGHT methods to making a batter – the first of which is the creaming method. So after the demo where we are allowed to ask questions, we are released to begin on our own. After you make your project for the day, you have to sanitize your station again and “present” your project to the Chef (pictures attached starting with day 3) who comes around from student to student to analyze your work. Day 1 was great. J Another part of our day is “meising” for the following days projects. Mise en place is organizing things that you will be using to create something. This means we measure out (NEVER using volume measurement – only weight) our butter, sugar, etc. for the next day. Baking for the day stops at 4 which is when Chef grades us and then starts clean up. Each table is assigned a duty and the tasks rotate tables daily. We have to do a number of things like cleaning out the walk in fridge and freezer – juicing fruit that has been zested, condensing things like egg cartons and packages of butter, etc. We have to sweep, organize the shelves, fill up the bins of dry ingredients, wash all the dishes, clean all the stove tops, check all the appliances to make sure they are clean, etc.