Beignet,A member called and wanted to order one of each dessert on the menu tonight, and wanted you have a picture taken and then emailed to him. Didn't actually want the desserts, he just wanted a picture of them.
Weird, much?
Then he called back and said he wanted a picture of "whoever made them" with the desserts.
We explained we already gave the desserts to the wait staff.
He said no problem ring me up for all of them again, and take another picture.
<queue the Twilight Zone music>
So, the member paid the Country Club $80 for 2 pictures, seriously?
Left to right:
Buttered Popcorn Crème Brûlée with house made Almond Fiddle-Faddle.
Pan Toasted Angel Food Cake with White Chocolate Gelato topped with white chocolate magic shell.
Warm Peach Crumble, with Mascarpone Gelato.
Beignet with Espresso Gelato topped with chocolate magic shell and a dark chocolate covered espresso bean.
Summer Berry (whatever is fresh) Shortcake (scones made fresh daily)
Or very creepy... I made it into some perverted foodie's spank bank???
Kind of hoping that he was going to be sharing it with his friends/family/colleagues to brag about how much the food quality has improved at the Country Club since the old Exec. was fired and the new Exec. Chef took over.
I pondered the possibility that there might be an entire underground dessert fetish community that travels around the city gobbling down chocolates and snorting powdered sugar, and smoking rock candy.
Like i said "i started inventing plausible reasons".
Doesnt mean i believed any of them.
At least you took a nice picture and smiled, i think if i was to take a picture and e-mail the client, they would call back, asking me to remake the dishes and take another picture without me in the photo. I would probably not smile and hold a straight face, especially if i was tired lol.
With a membership in the country Club @ >$20K for an individual, +$> for family membership, ( and that just gets you a sticker for your car to get onto the property) I dare say they are hurting over the loss of $80.00
Thanks but I an still a lowly Culinary Arts student that got hired as a pastry cook to cover the evening (2-10) shift. It's not even what I really want to do with my career.
Really, I just want to bake, artisan style breads especially. But everybody tells me I have an aptitude and temperment for it. If I have to make pretty plated deserts to "feed my muse", then so be it. At least I'm not slaving on the hot line. Sadly, the Panera franchise and its ilk, pretty much killed any hopes of ever opening a real boulangerie & patisserie in this or any other city.
As long as I'm learning, and growing professionally, and stay away from the hot line, I'm happy. Making a few extra dollars should help pad up the savings account for when I graduate from my current Culinary School (32 weeks to go, but who's counting?) and in the head off the NECI for my Bachelors in Baking and Pastry Arts.
Well done! And absolutely weird on the part of the customer, so glad it was compensated. I'm cracking up about the pervert imaginings!
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