So I've always been curious why the French are so obsessed with spiral staircases. After asking someone, the reason is that they don't take up a lot of space, and real estate in Paris is quite pricey.
Well in my opinion, it's not wise to have anything of spiraling nature in a kitchen where there's grease and water. So, I guess you can imagine how I started my day working with the gastro patisserie chefs of ADPA. Yup. I fell down the stairs. Not once, people... twice. Yes, I'm just THAT challenged when it comes to walking down stairs properly.
Overall it was a long day; noon til midnight with just a 20 minute pause. I only got yelled at by the chef a couple times, but its worth it to see the things that are plated up. We made a couple wild strawberry desserts, a vacharin, baba, chocolate cake, a citrus tart, some other ice cream dessert, as well as a bunch of mignardises, chocolates, caramels, and marshmallows. Its a lot of work, but I'm glad (though sore) that I can see what goes on in the gastro kitchen. At least now I know why I never see the gastro patisserie chefs making anything - there's a separate small pastry lab located in the main gastro kitchen.
Hopefully today I'll get the hang of things, and at least not fall down the stairs again.
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