01/01/2001

1/6/00 - A new year, a new adventure and no emergency room! Started at the new place bright and early on a Saturday. First thing I made was Pate A Choux. It's a pastry made of water, butter, salt, eggs and bread flour that is used to make crème puffs, éc

1/6/00 - A new year, a new adventure and no emergency room! Started at the new place bright and early on a Saturday. First thing I made was Pate A Choux. It's a pastry made of water, butter, salt, eggs and bread flour that is used to make crème puffs, éclairs, etc. Then I went on to mix a Goat Fromage Blanc ice cream base. While I was mixing the ingredients for the Fromage I was baking off Apple Galettes and Brioche. After the Fromage I made Fig Tarts. I rough chopped dried figs, mixed with sugar, lemon zest and balsamic vinegar. Cut pastry dough into squares and laid the fig mixture onto the squares. Added a quick egg wash on the corners so I could fold over and seal. Pinched it closed with a fork and threw it in the walk in. I finished with Apple Tarts. Cut pastry dough into rounds, topped with an apricot something-or-other (a French word I don't remember), almond crème and a cone formation of sliced apples. At the end of the day I met the Exec Chef and we chatted briefly. He's a CCA graduate and spoke highly of Johnson and Wales (I was glad to hear that). He invited me to come in and jump on the hotline whenever I'd like. I'll take him up on the offer soon and keep you posted. -Logan

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