Hello, everyone, the third week of May is gone. This week, we enjoyed the nice weather and we did some work outside. We collected apple flowers, which we preserved in jars. I really like working outdoors in the fresh air. And I felt closer to nature.
We also collected spitz’s tops. They have a fresh and bitter taste. This task was for me and my colleague Rico. We didn’t complete it, therefore we were punished. The punishment consisted of cleaning the trash area with the other trainees. Despite the fact, we had to clean we had a great time together and we felt more like a team.
This week I also collected the radishes from our garden. You can see the garden and the back yard of the hotel in the video.
I got back in the hot kitchen and I worked with the executive chef. I always have an amazing time when I work with him. I learn a lot about the products, preparation techniques, seasoning, preserving. I am grateful for this chance and for all the time, that my chef is taking to explain me every detail. At service time I took care of the meat, of course with chef’s help. And I am really happy with the veal that we prepared.
Hello, everyone, time to tell you about my week. On Monday we prepared a wedding dinner. The family wanted a barbecue dinner so my colleague Lennart made fish, lamb, chicken, pork, beef sausages, and corn. For garnish, there were green asparagus, stewed vegetables, potatoes with rosemary and gratin with potatoes. Unfortunately, I can only show you pictures of the fruit plateaus and one of the desserts: berries cream with vanilla sauce and the special ice bomb with vanilla, strawberries, and chocolate ice cream.
The next task was to cut up quail which was a great new challenge for me. You can see more about it in the weekly video.
At the end of the week, the wife of the owner of “Gutshaus Stolpe” hotel and restaurant had a birthday. On Friday we prepared a buffet consisted of two types of salad: green and cucumber salad with yogurt dressing and parmesan. The guests had the pleasure to enjoy roast beef, Bratkartoffeln and confit quail breast. Also, there were homemade BBQ and Remoulade sauces. For dessert, I have cut strawberries with fresh peppermint, vanilla sauce, made by Lennart and а vanilla ice cream.
Strawberries and vanilla sauce
On Saturday we had the official dinner. The starter was Foie Gras with quail egg, glazed quail breast, crispy bread with lettuce salad, curly endive, radicchio, lambs lettuce and marinated apple. The next meal was peas soup with smoked sturgeon and shrimps. The main course was beef fillet with green asparagus, filled potatoes, and burgundy jus. The dessert was french cheesecake with strawberries and parsley chervil ice cream. And of course, Lennart made a special surprise cake.
Hello everyone, with the coming of the new month I went back to “Gutshaus Stolpe” hotel. It was an exciting week, with a lot of exciting work to do.
During the first week of May, I worked with my colleague Lennart. At first, we prepared a small delicious looking bread and some perfectly colored macaroons. I admire Lennart for having such a passion for bread and baking, it is really nice and aspiring to work with him. He taught me some tricks and secrets about baking.
My next task for the week was to prepare a Foie Gras. I had to grate it on a sieve and after that, I marinated and vacuumed it for 24 hours. I am glad that I had the chance to cook with this product.
One afternoon I worked with the head chef. We prepared chocolate candies, which we served as dessert for our dinner guests. I think that our filling came up delicious and I feel kind of proud of us. We used Matcha tea and pistachios which resulted in beautiful white chocolate candies.
During my free days, I visited my colleague Sophia, who has organized a dinner party for her friends. I helped her a bit with the hollandaise sauce. However, she did a wonderful job and surprised us with a tempting appetizer, which was dough for a tart with green asparagus, ham, and parmesan. As the main course, she served schnitzel made of pork fillet with white asparagus and the hollandaise I prepared. We finished the dinner with fruit salad and a vanilla ice cream.
Hello everyone, it is the last week of the month of April. With the end of the month came and my final week in “Stolper Fährkrug”. I had a lot of fun during those busy days and time passed quickly.
I started the week with the necessary dose of fresh vegetables. On the photos below you can see me preparing the peppers for the salads.
We also keep fresh herbs in the small improvised garden near the restaurant. There I can find quality herbs and spices with a guaranteed origin.
Also, I didn’t miss the fun around the washing area. I created my own way to protect myself from all the moisture around. My chef liked it and decided to take a selfie with me.
As I already mentioned it was a busy week, which I can prove with a photo of our kitchen after service.
I had to prepare the typical for Germany Bratkartoffeln, which are potatoes with bacon, onion and spring onions. We also made a Bauernfrühstück with it by adding eggs.
In this week video, you can see how I am making the Bratkartofeln.
Thank you for reading my blog, and see you next week.
Hello everyone, time flies and I present you blog number eight, describing the eventful week number eight.
On Thursday we prepared a big dinner for the members of a rotary club. We served the people appetite lamb leg with stewed green beans and potato pure.
I was transferred in the kitchen of “Gutshaus Stolpe” for a wonderful event: a silver wedding. We made plenty of food. At first, we prepared some finger food: four types of tempting bites.
From left to right: beef tart with parmesan and bread; soup of parsley root with croutons; onion quish with cream; pastry phyllo bags with baked cherry tomatoes and goat cheese;
I prepared one of the tree different salads: Ceaser salad, beetroot salad, and noodle salad. Beetroot salad was part of my tasks.
Penne salad with chorizo and spring leek;
Beetroot salad with apples and coriander;
Roast beef with parsley-garlic mayonnaise;
There was only one soup made of parsley root and wild garlic oil.
The appetizers, the main courses, and the dessert were served on a buffet.
One of the main courses was prepared with pork, which I closed on the pan. The other three had chicken, veal and salmon fillet.
On the left side veal cheeks and on the right juicy chicken.
Our guests had the opportunity to choose from a wide variety of garnishes.
On the left side potatoes crockets and on the right rosemary potatoes.
Broccoli, cauliflower, and stewed mushrooms.
Sauteed spinach and Basmati rice.
Of course, there were three types of sauces.
Veal gravy sauce.
We finished strong with three desserts made by my colleague Lennart
Chocolate cream with stewed pineapple
Curd dumpling with plums
And what is a wedding without a cake? For the special occasion, my colleagues prepared four layered ice cream cake. One of the layers was cake base the other tree were vanilla, chocolate, and strawberry ice cream. Unfortunately, I wasn't able to make a photo of the cake.
The last event was a big meeting of 120 pure-blooded people.
And in this week video, you can see, how I am preparing cucumbers for a salad.