Monday, 28 August 2017

 Hello, everyone. It was a barbecue week in “Stolper Fährkrug” restaurant.
One of the events was a meeting of politicians. For them, we prepared the traditional German sausages and some steaks. They did not want any garnishes. Despite that, they had in their menu normal butter, herbs butter, lard, normal bread, and baguettes. The dips were only ketchup and mustard. The dinner was organized in the form of a buffet, which was separated into two parts. The preparation of the meat you can see in the video for this week.

The other event for the week was a big buffet rehearsal dinner. For which the fish and the meat were prepared on the barbecue.  The meat we used was pork neck and chops, and of course sausages. The fish was smoked salmon, which my chef cut in pieces. Then he wrapped it in aluminium foil with olive oil, chilli peppers, sea salt, and limes peels.After that he grilled it on the barbecue.

The garnishes were different salads from tomatoes, cucumbers, paprika, radishes, iceberg with radicchio, green salad. There were two types of dressings: yoghurt orange dressing and raspberry dressing.

The desserts were three: fruit salad, chocolate mousse, and lemon mascarpone crème with blueberries confit.

Fruit salad 
Chocolate mousse

 Lemon mascarpone crème

Organization in the restaurant

Thank you, for reading see you next week.

Sunday, 20 August 2017

Hello, everyone. My week has started with the preparation work for the meat and the fish.  I had to cut in portions duck’s liver, pike perch fish, red mullet fish. On the picture below you can see the vacuumed liver.

It was a big surprise for me, but this week on Monday it was really hot. My colleagues and I decided to refresh ourselves with fruit salad and a bit of ice cream.

On Friday I prepared French mustard soup using the special recipe of the head chef. I liked the taste and it is really easy and quick to prepare. We served it with slices of smoked salmon and small diced apple.

This week I peeled and roasted some potatoes. I have already described how we are preparing them with bacon and onions
 In this blog video, you can see the preparation before the roasting process. On the photo below you can see the peeling procedure.

I have spent the rest of the week in doing the ordinary preparation work.For example I have been cutting onions, measuring portions and vacuuming. It is a big range of many little tasks that make our job easier. In addition taking care of the hygiene is always a part of the job.

Thank you for reading, see you next week.

Thursday, 10 August 2017

Hello, everyone. The last month of my internship has already started. I am going to spend my last days in “Stolper Fährkrug”.  The first week was busy with the usual preparations. I have prepared onions and spring onions, which we use in many of our meals, mostly for the garnishes.

  The time has passed quickly but it was a pretty uneventful week. At the end of it, in the restaurant, we prepared a buffet. On Saturday I had a day off and for that reason, on Sunday I helped with plating and decorating the food. I was also in charge of recharging the buffet.
I decorated the mango mouse with the help of the head chef.

After that, I sliced the fruits for the fruit plate. I had to slice pineapple, peaches, a melon and some strawberries, blueberries, kiwis, figs, cannons, and grapes. The fruit plate was decorated by the head chef.

The last of my tasks for the buffet was to caramelize the brown sugar on the crème Brulee. After I finished that we have decorated it with chocolate crumbs on the top.

While the buffet was set, the service kept going so I helped my colleagues.
Thank you for reading, see you next week.

Thursday, 3 August 2017

Hello, everyone. I will be honest with you, I can’t fully remember the first part of this week and I am happy to have my photos. With their help, I can tell you how it went.  Time is running and it makes me think more and more about the past months, that I have spent here. I came to the conclusion that I will definitely miss my colleagues. Gladly, I have one more month to spend with them.

Back to the past week which for me began with preparing a tomatoes focaccia. We baked some and after that, I prepared one for the terrace menu.

On the next day I prepared two types of cake. One of it was an apple cake, which I really liked. The other cake is called Zupfkuchen. It is similar to a cheesecake with white chocolate and crumbles, which actually is my favorite.
Apple cake 


The last two days of the week I spend with my colleague Sophia. We were responsible for the garnishes for the buffet on Saturday. I prepared potatoes gratin, which took me more time than I expected.

Also, I marinated beech tree mushrooms and I grilled zucchini which I marinated after that.

 I prepared and blanched asparagus also. I prepared spring onions that you can see in this week video.

We did a nice arrangement of the garnishes for service. We have divided them into two parts: cold like antipasti and warm for the buffet.
Cold vegetables
Warm vegetables

Thank you for reading, see you next week.