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.