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; 

Ceaser salad; 

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. 

Pork medallions.

Salmon's fillets.

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. 

Horseradish foam.

Mushroom cream

We finished strong with three desserts made by my colleague Lennart

Creme Brulee

Chocolate cream with stewed pineapple 

Curd dumpling with plums

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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.

Thank you for reading my blog, see you next week.

Hello everyone, this is blog number seven and my second week in “Stolper Fährkrug”. As you probably know we celebrated Eastern this week, therefore, we had a special holiday menu. It included a lot of asparagus and also young potatoes. Part of my job was to peel them.

Before 

In the middle ( my chef peeling asparagus) 

After  😀

Cutting fresh vegetables for the salad is part of the Mise en place for the day. You can enjoy the way I am cutting tomatoes in the video below.

My working station

Garnish 

Of course, not a single preparation can go without ONIONS. I am grateful to my chef, who gave me unique protection goggles. However, from my experience, I concluded that the best way to cut onions is using sharp knives and being fast.

As I already mentioned it was Eastern and we had a big family choose our restaurant to celebrate it. We greeted them with a festive lunch, in which preparation and plating I was involved. Unfortunately, I wasn’t able to take photos of all the dishes.

The salad (iceberg lettuce salad with radicchio, red and yellow peppers, radishes, cucumbers, tomatoes, green and purple lettuce salad)

Part of the mean course (backed lamb leg) 

Dessert ( Creme Brulee,  black currant sorbet, advocate mousse ,  marinade plums and strawberries) 

This week I also helped to prepare something interesting and typical for German cuisine: a cold plate with different types of sausages.

The plate is served with butter, Schmaltz( pig fat with seasonings and onion), and six slices of bread

In my days off I went to Berlin for a little trip. And I loved it! The Berlin Cathedral is really beautiful so please enjoy the photos.

Of course, I enjoyed a pizza and delicious German beer.

Thank you for reading my blog and see you next week.

Hello everyone is already April.   This month I will work in the tavern, which is part of the “Gutshaus Stolpe” hotel.  The place is called “Stolper Fährkrug”. It gives great opportunities to improve the speed skills in the kitchen.

I got only a few days to learn, how to prepare the cold garnishes, the starters, some desserts and, by my opinion,  very delicious Tarts. It was very challenging and interesting.

Tart with smoked salmon 

Tart with bacon and onions 

In this blog, I would like to share also, information how I spend part of the time of my days off. For example in the work week end, together with my colleague Sophia, we went to spa center. There we found the resting power of the sauna. We didn’t miss the chance to try the outdoor pool and of course the jacuzzi. After hard work that is an awesome way for relaxing.

To take rest is not enough for the body to release the stress, so I am glad to say, that I started to take more care of my body.  For example, I am regularly practicing yoga. A pleasant way to reduce and to control the stress. Eating healthy is also one of my targets. I am starting the day with big breakfast and finishing with an early light dinner. Vegetables and fruits are an obligatory part of each day.

Whole grain bread with hummus cherry tomatoes and boiled eggs 

Thank you for reading my blog and see you next week. 

Hello everyone, it has been another week filled with new challenges and products I have never worked with. I am more motivated, more enthusiastic and ready for work after the end of this week.
It was the first time I have seen how to prepare a soup using artichoke leaves. I really liked it.

I have also learned an interesting technique for garlic preparation. It consists of keeping the garlic in a humid environment at low temperature, where the garlic is left for a couple of weeks.   As a result, the garlic looks spoiled but it actually tastes sweeter.

And here it comes my new favorite dish, the king of all fish: St. Pierre. I have tasted different kinds of seafood, but this one blew my mind and made my taste buds burst! Working with the fillets was pleasant because you don’t need special equipment just a sharp knife. In this week video, you can see how it’s done. I really wish I could have shown you the taste since, in my opinion, this is the taste of heaven. An interesting fact is that the St. Pierre (or John Dory) is one of the ingredients of the famous French soup “Bouillabaisse”.

On Saturday we had to cook dinner for a small group. My responsibility was to prepare the lamb and to plate the meat. I really enjoy working in a team, it feels nice to know you can count on your teammates for everything.

I know it looks like I’m not doing anything on the photo, but I swear this was just the beginning of the night ;)

(Sous vide chicken with black salsify puree and dried morels) 

(Lamb with chips of  Jerasulim artichoke )

Thank you for reading my blog and see you next week.