Saturday, 16 September 2017

 Hello everyone! I would like to apologize for being late with this week’s blog but since it is my last one I needed a little bit more time!
I would also like to thank you for the amazing six months that we have spent together! Despite all the difficulties and misunderstandings, I would not change a single thing in my internship.  I am really grateful to my colleagues as well, they helped me with the overcoming of many obstacles during my stay.
My last week was surprising for me. The chef has organized us a trip to the Ozeaneum in Stralsund. It was quite an interesting experience because I had the opportunity to see a lot of fish species that I have already cooked. Basically, we were there to enjoy the swimming of our dinner. After the aquarium visit we had a reservation for a small restaurant on the seaside where we had a delicious dinner.  When we got back to the hotel, we found out that a present: two framed photos of the hotel and of the kitchen staff signed by our colleagues.

Since I know that my chef is following my blog and I haven’t had the chance to say goodbye properly, I would like to finish this blog with the following:

,,Chef, thank you for all the work and life lessons you thought me, for the hours you have spent on answering my sometimes really stupid questions, for being my mentor and my friend at the same time and for not giving up on me in moments where I did it myself! I am honored to be your student!”
To everyone else: ,,I had awesome time with you and I hope to see you soon again!’’
Special thanks to everyone who has been following my blog and has been reading my stories.
P.S. I am kind of glad that I had to say goodbye this way, cause MAN, that would have sound super fake and cheesy in person! 

Thursday, 7 September 2017

Hello, everyone! My last week but one went pretty normally, with the exception of Friday. Then we had to prepare a buffet for a wedding. At first, the chef ordered us to prepare the finger food which was meant to be served in the afternoon and which consisted of bruschettas with tomatoes and mini mozzarellas, lard sandwiches with radishes, pumpernickel with salted butter and wild ham. It was my responsibility to slice the wild ham, which I, personally, found too salty.

A part of the garnishes was on my to do list for the day. I started with green beans wrapped in bacon. In this week video, you can see I prepared them. The beans were the garnish for the pork fillet which was also wrapped in bacon.

Next on the list was to roast a mixture of vegetables, which were garnishes for the turkey breasts filled up with spinach, pumpkin and cream cheese. In the vegetable mixture, there was yellow and green zucchini, yellow and red paprika, red onions and spring onions.

Additionally, I roasted some mushrooms(oyster mushrooms, chanterelles and white mushrooms), which were served with the wild meat.

The only representative of the sea in the menu was the red mullet fillet with white turnips and separately potatoes straw.

The rest of the garnishes were blanched vegetables, potatoes gratin and rosemary potatoes.

The chef made some huge plates which included fish plate, cheese plate and a fruit plate. He also prepared a few butter roses with some lemon butter and salted butter.

As a dessert, my colleagues prepared a lemon mascarpone crème with blueberries confit and strawberry yoghurt with elderflowers espuma.

Thank you for reading, see you next week!