Next week I start working with the ADPA pastry chefs. Yes folks, that's the Alain Ducasse à Plaza Athénée guys. Well, it's just going to be for a week since they're short-staffed and requested a stagiaire to help out.
My hours will be a little different; starting at noon instead of 7:30AM and finishing at who knows when! It will be interesting to see the plated desserts. Working in the lab until the early evening, we never get a glimpse at what the ADPA pastry chefs make. They always seem to be doing mise en place, preparing caramels, poached pears, and other elements of desserts to be finished later on.
So stay tuned! I've got an exciting, yet potentially disastrous week ahead of me!
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