Adaptation
During my second week at work I did a huge variety of things not only in the pastry. This was the period to adapt the new kitchen, the chefs, the whole team and the rules in Meo Modo. We continued the preparation for the new season and we were making mise e place for the dishes in the new menu. This will facilitate our work when in fact the restaurant starts to work. Many of the things are being prepared and stored vacuumed.
The period of five working days during the week started in the pastry with making dough for some really delicious crackers and gluten free bread with sunflower seeds. I also baked the Cantucci dough that I had previously made. When the pastry chef has a day off I helped in the kitchen with cleaning some peas and making cornflakes chips. We also made deep cleaning and arranged all the delivered consumables such as chemicals, gloves, paper and storage boxes. I participated in the preparation for an event in Barcelona. This included arranging some very beautiful flowers with sugar in boxes for the 25 guests to the private party on a yacht.
I also decorated some chocolates with and made boxes with 100 handdecorated chocolate bon bons. Other of my tasks included making lavander infusion, big dough and dough for burgers. I prepared different types of fruit purees and marshmallows with carrots and camomile. The day before our day off we were only with the pastry chef. It was a very calm day with nice atmosphere in the kitchen and listening to music while working. So this week was quite nice and am looking forward to telling you more about the dynamic environment in the kitchen a few days before the opening.
