Hello, everyone. After a short break, I am back with my blog. From now long I am going to share my weekly experience and feelings in the university.

On Tuesday was the opening of the academic year in Varna University of Managment. There I met some of my colleagues from my semester and from the next year. We had a great time together. We went to an Italian restaurant. Everyone of us shared his own adventure on the internship. It was nice to hear stories from people that have been through the same things like me.

After the lunch, we got back to the university and we took a selfie with the marketing specialist in Culinary Arts Institute.

On Wednesday we already started with the lectures. I found them really interesting. It is a bit hard to get out of the habit of doing more physical than mental work.

However, I am really enjoying the subjects that we have this year.

On Saturday I and my fellow-student Denitsa went for a market research on the local "Blue market" Varna. There we recorded information about the products and their prices.

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

 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! 

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!

 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.

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.