01/15/2001

1/17/01 - We have a 600-person party on 1/20 so I went in to help prep for it. Made and piped out 500 savory profiteroles. It only took me about 300 before I had the technique down. After I baked those off I made shortbread cookie dough (plain and chocol

1/17/01 - We have a 600-person party on 1/20 so I went in to help prep for it. Made and piped out 500 savory profiteroles. It only took me about 300 before I had the technique down. After I baked those off I made shortbread cookie dough (plain and chocolate) for checkerboard cookies. I met the Pastry Chef from a restaurant around the corner. My current chef worked for him a few years back. Once I've put in a few weeks where I'm at I'm going to start working with the other chef as well. I've only got a few months left to gather experience so I'm going to be fitting in work wherever I can. 1/20/01 - We were closed for dinner because of the 600-person buy-out so all we needed to do was prep for lunch and finish the pastries for the buy-out. I got in about 45 minutes before the chef and did my usual (pate a choux, baked the brioche and apple galletes, made the fig tarts). After the lunch desserts were behind me, I made zabaglione. I have made this before but this style was slightly different. The water bath was at a simmer as opposed to a boil, we used Muscat wine (had previously always used marsala) and we folded in whipped cream at the end. After the zabaglione I made 300 Russian Tea cookies. Those were surprisingly easy to make (butter, powdered sugar, vanilla, flour, toasted pecans). Baked off the cookies, went home and took a long nap. -Logan

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