Its been a little while since my last post, so i am going to post a quick one then add more in a couple of days.
We finally finished up desserts last week and to be honest i am a little relieved because it was a lot of sugar but i still love my sweets. Made some pretty good stuff and it was a little more laid back in the kitchen which was a nice change. I can see why some prefer to be pastry chefs, a little less hectic and you get to play with chocolate, butter, and sugar. I have some good photos so i will post those soon.
Last wednesday we changed back to main courses with some fish, then pasta on thursday and meats on friday. Tomorrow we will finish with some pork and fish, after that we will move into timed exercises with different menus that we will get each day in class. So, hopefully a good and exciting week.
On the restaurant front things still continue to go well. Cooking more and more each time i am there. Actually got to run the second station twice last week, meaning it was just me and one other cook, usually there is three of us. It was pretty cool and i didn't screw anything up. I also got to work an event with Chef Cesere last tuesday. It was put on by wine and spirits magazine and there were a handful of restaurants and a bunch of wineries from around the country and the world on hand. It was a great experience, met a lot of people and got hooked up with some free wine. This coming saturday there is another event on the upper west side that i will be helping out with too, hopefully it is equally as successful.
Only 11 more days here in new york then off to italia!
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where is the love? where? nowhere. was great seeing you :)
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