Today no office. 12 km in the morning, reading and lunch. Train, library then 5 pm at the restaurant.
Quite night at the garnish section.
As usual we were 5 in the kitchen and 1 in the pastry section. Today I had:
- peeled pistachios for the day after pork terrine
- minced shallots
- prepared 5 tomato tarts
- plated 2 tomato tarts (I brought the 3 left home :D)
- plated soups
Chef Y. showed me how to use properly the chef’s knife to mince shallots. And explained me why my knife sucks. 🙂 It it an European style knife with a protection on the handle that doesn’t permit a proper sharpening. I have to buy a new one.
Tonight they said that I have to do something with the duck confit…