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 https://adventureabroud.blogspot.de/2017/05/hello-everyone-it-is-last-week-of-month.html.
 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.

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.

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 

Zupfkuchen

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.

Hello, everyone. This week has started with me preparing deep fried onion rings. I made them for the Apero.  Another component of the starter are the previously mentioned marinated quail eggs. This time I made the marinate using Lennart’s recipe.

My next task was to make a chervil sorbet. I have never done a sorbet before. Preparing it was not as hard as I have imagined it before. My first try was not that good, but the second one was quite successful. We have used the sorbet for the strawberry dessert on the menu.

It was an ordinary week at the end of which there was a concert. Specially for the guests of the hotel, the executive chef organized a buffet. I was responsible for recharging the buffet but before that, I helped with preparing it. I helped for one of the desserts, which was a frozen sweet yogurt with hazelnuts crumbs.

 I also helped with decorating two of the starters. One of them was an artichoke salad with buffalo mozzarella, which I decorated with corn and lavender flowers.

 The other starter I decorated together with my colleague Manuel. We had to plate smoked trout with red radish. I don’t think decorating is my strongest skill, but still, I gave my best.

In this week video, you can see how I am cutting hazelnuts.

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

Hello, everyone! This week I had a lot of emotions in the kitchen, which is exactly the reason I love this job. Every day is different and you never know what the next meal will be. At work, I had to do pretty much the same things like the previous week and still, I have a lot to tell you.
My week started with making pancakes at home. It is always nice to spoil yourself a little bit before work.

 On Thursday I had to cut cherries in thin slices, which took a lot of time and nerves but my executive chef told me that for the next day I will have to cut more cherries and I accepted the challenge. The next day I got to work only to see 5 kilograms of sour cherries waiting for me to get started. It took me a lot of time to slice them and when I finished I understood, that I did my job the slowest way possible. It was a valuable lesson for me: before acting, always think through all your options.
Except for the cherries this week I did my work very well.

Cherries

Sour cherries

The pastry chef, who was responsible for me, gave me a special task: to do everything without asking questions like “Should I?” “May I?”. Of course under his surveillance and with his help, I managed to make the onion quiche for the starter and I have also prepared the cheesecake for the pralines.

For this week video, I am going to show you how I sliced cherries.
Thank you for reading and see you next week.

Dessert time

Hello everyone. This week I got back to the kitchen of “Gutshaus Stolpe” hotel and restaurant. I started the week with preparing the starter, which included onion quiche, homemade mayonnaise, tartar sauce, all is prepared by Lennart, beef jerky, and the other component includes radishes seasoned with salt pepper, chives, on which is placed smoked cream cheese, crisp bread and marinated quail egg. The decoration came entirely from our garden.

My week continued with wild salmon that I had to filet. Unfortunately I didn’t do it so well, but the next time I will do it better. 

On Friday we had a buffet and I worked in the pastry section. I helped Lennart to prepare and decorate the desserts. At first I squeezed some lemons for the lemon tart, which later we decorated with sweet crumbs, red berries and cloverleaf. There was also sweet yogurt with fresh strawberries and homemade muesli. We also served chocolate cake, decorated with nuts and berries. 

Lemon tart

Yogurt

Chocolate cake

On Saturday we had a wedding celebration. As an afternoon meal before the dinner we served finger food, which included: wild salmon, watercress, sour cream, which I prepared, pumpernickel; rabbit with buttermilk and fennel; leek quiche, sour cream and herbs from our garden; veal ragout potatoes espuma and beech-wooden mushrooms. 

On the buffet for dinner i helped with the pastry and we made rhubarb tart decorated with sweet crumbs and berries. The other dessert was chocolate mousse with preserved plums, I cutter in dices the plums, this you can see in my week video, and I prepared the crumbs, which my executive chef liked. The third dessert was crème Brule decorated also with berries.  

Rhubarb tart

 

Chocolate mousse

Crumbs

crème Brule

Thank you for reading and see you next week.

Hello everyone. This was my last week in “Stolper Fährkrug”. My last days here started with potatoes puree, which we needed for three of our dishes. The first dish is in the kids menu and it’s a schnitzel.  The second dish is pork cheeks, which you can see on the photo below. The other garnish, for this dish, is green beans with bacon and onions. The third of our dishes is duck’s liver, which we served with caramelized apples and onions.

Pork cheeks

Duck’s liver

This week I had to make Bolognese sauce that we have also used for the kids menu. I stewed onions and carrots, and then I added the tomato puree. In another pan I closed the minced meat and later I added it to the tomatoes. My colleagues said they like the result.

At the end of the week I prepared something favorite from my mother’s kitchen and that is quick banitsa. Here is the place to say that I nailed it. It had the exact same taste and consistency as my mom’s.

I want to apologize, but this week I don’t have a video for the blog. The reason is that I had a little accident and my week finished a few days earlier.

Turned out it is not so bad, how it looks like.

I hope you enjoyed reading, see you next week.