tag:blogger.com,1999:blog-11627239973776511682024-03-14T00:36:24.204-04:00Monique's Patisserie & Baking ExperienceThe experiences of a Patisserie & Baking Cook. Now a student at Gwinnett Technical College studying Culinary Arts.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-1162723997377651168.post-52891724412965916032014-08-14T00:11:00.002-04:002014-08-14T00:11:26.969-04:00Back In NOLA (New Orleans, LA)Hello again! It has really been a while. I Have to say the last two years have been quite interesting. I was recently the pastry chef at St. Ives Country Club. It was fun, a lot of work, but learned A LOT! About a month and a half ago I decided I needed a huge life change. Well, as luck would have it. I ended back in New Orleans and back at Sucre. For those who Have not fallowed me for long or are just joining me. Sucre is a confectionary. (You can look them up at shopsucre.com) This is the place I started my pastry experience. I enjoyed it so much I wanted come back. And I couldn't be happier with my choice.
So, over the past two years I graduated Gwinnett Tech with an Associates in Culinary Arts. Worked at St. Ives in the pantry/ dessert station in there dinning room. Then I went to being a pastry cook (the only one) for Chateau Élan. It was a good experience, but short lived. I went back to St. Ives to be the pastry chef. ( got offered a better deal and was closer to home). Around February of 2014 I decided to take on a pastry chef part time job working for Sweet Auburn BBQ. I can honestly say working two jobs in Atlanta that are far apart and about an hour away is a lot. I ended having to give up the part time job. I wanted to live. Then several months later realized I needed a life change. Texted a friend about any jobs she knew of and bam. I got a new job. :-)
I am currently doing gelato. Yummy and cold. Getting back in the grove of it all again, but all will work out.
I will post some pictures of some of the things I have done over the last two years for y'all soon.
Thank you for fallowing and reading about the experience in the baking and pastry world. Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-19435441410790794382013-04-24T13:17:00.001-04:002013-04-24T13:17:30.412-04:00Hi! I know it has been a while. Been working like crazy. I graduated Gwinnett Tech college in culinary art in December of 2012. I did my culinary internship at st. Ives country club working the pantry station in the dinning room.Now I am the pastry chef at st. Ives :-) YAY! Just yo let y'all know I am now on twitter too. @AntoineMonique
I'll fill y'all in later tonight.
Thank you for reading my blog.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-49619935478660495712012-09-01T00:09:00.000-04:002012-09-01T00:09:13.556-04:00A quick up date Sorry, it has been so long since my last post. I started working/ externship at St. Ives Country Club doing pantry (salad and dessert). I finished my spring semester well. In the summer I took contemp. and nutrition, and I finished well too. It was a busy and crazy summer going to school with a ton of homework and work. But I made it through in one piece. :) My externship is the last thing I am doing and then I graduate in December. YAY!!! I will fill in more details soon. Thank you for taking the time to read my blog.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com3tag:blogger.com,1999:blog-1162723997377651168.post-23377743540811610322012-01-27T20:45:00.003-05:002012-01-29T22:07:08.328-05:00First Full Week of the SemesterOn Monday I had my first class in Garde Manger (the art of preserving for later). Of course, typical of all first days of class, they go over the syllabus and what is going to be done during the semester. It looks like it is going to be a fun class. Plenty of homework, but it would not be college with out it. We did get to go into the kitchen today. We started on the topic of preservation and curing. Not everybody got to do each of the techniques individually. Each group perform a technique and not every group did the same thing. (Nothing new there.) But my group did dill pickles, bread-n-butter pickles, pickled beans, and cured salmon/grave lox. The other groups did pickled okra, kimchi, pickled ginger, sauerkraut, corned beef, pastrami, and bacon. I haven't tasted anything that we have made yet. But last semester, I know we used some of the products the other class made in garde manger and it was pretty good. <br /><br />On Wednesday, we had our first production for Fundamentals of Restaurant Operations. the first half of the semester, I'll work back of house (cooking) and the second half of the semester, I'll work the front of house (serving). The week before I was assigned to work with one other partner on soup and salad. So, he did the salad and I made the soup. The soup just happened to be Creole Gumbo. (Now I love a good gumbo.) Now the fun part begins. That's were I learn a lot from my mistakes. Our weekly homework for this class is to create a menu plan containing a Mise en Place list (list of everything needed - food & equipment), order sheet, equipment list, time line, and templates (how we would plate the dish). So, as I go through the recipes at home I immediately started to have some questions and concerns. I have eaten plenty of gumbo in my life, watched my dad make it, and I have made it once. The way the Chef Instructor had this recipe laid out did not look right to me. But it is what I was given. So, I go to class and I start scaling and prepping out my ingredients. While working, I asked the Chef how he wanted me to do the chicken, cut the sausage and the shrimp, because the instructions did not tell me what to do. And I don't know what he envisions for this recipe. When I scaled out half a can of tomato paste I started to question myself, "Um... this is a lot of tomato paste for that little amount of chicken stock. This can't be right." (Here is where the mistake comes in.) I didn't speak up right then, and I just went with it. As I started to make the gumbo and I add the paste, then I asked the Chef to come over and take a look because I don't think this is right. He asked, "Did you use tomato paste?" Of course my answer was yes. And of course the recipe didn't specifically say how much tomato paste, it just said 1 can of tomato. (So I figure the Chef knows what size cans of tomato paste we have which is only one size, which is huge, like 110oz) But, the Chef helped me fix my mistake. It did bug me at the end when the soup was finished, because it didn't taste like any gumbo I have ever eaten. But the definition of gumbo, "everything in one pot", meaning what every you have, put it in a pot. And Creole does refer to tomato base. In the end all the customers loved the gumbo. I even got ask to come to the front of the house by the Chef to talk with one of the customers who wanted to meet the person who made the soup. They happened to be from Louisiana and they loved the gumbo. I was embarrassed, because I didn't think it was authentic as I'm used to eating in New Orleans. Even my class mates thought it was good. A happy mistake in the end. <br />Lessons Learned: If you think something is wrong and question it, it most likely is. So, ask first or go with you gut feeling. There is no such thing as a stupid question. (I had a valid question that needed to be asked.) Next time, I'll write down all my questions ahead of time. That way I can ask them all at once. <br /><br />On Thursday, in baking class, we started off with quick bread and used three methods of making them. Creaming, biscuit, and muffin methods. It was not truly what I was expecting, as how the class would run, but it was better than the cooking class was taught last semester. Each group got one recipe that used one of the three methods we were being taught. Each group put the recipe together one at a time so that the teacher could talk about it and the rest of the class got to see it be done. I still liked how Le Cordon Bleu did it better. They demonstrated each method in the beginning of class and then the students went to their station and made what the teacher demonstration. At least the Chef is teaching how it is done for the whole class. We made biscuits, cranberry orange scones, blueberry muffins, chocolate banana cake (I made this.), and cornbread with bacon and cheese. <br /><br />I can't wait to learn more next week!Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com1tag:blogger.com,1999:blog-1162723997377651168.post-60468927662585513142011-12-29T19:40:00.007-05:002012-01-17T23:30:39.177-05:00End of 1st semsterWell, I made it through the first semester with all A's in my culinary classes. I made an A and a B in my two hospitality classes. <br /><br />In all I wasn't too impressed with the program so far at Gwinnett Tech. Of course it was not what I was expecting, and in part I did not ask all the right questions in the beginning. Live and learn is the lesson there. ServSafe and Foundations of Culinary should have been combined into one class or into half-semester classes. It was a waste of time for a 7 hour and a 5 hour class separated when in each class we got out early and the other one you meet every other week. Ridiculous! <br /><br />Sorry, about the lack of writing last semester. But I would have written much of the same thing on every new topic that I have all ready presented. The following topics were covered after week 6 (this is what was made for lunch on that day): <br /><br />Week 7 - Pork, Lamb, and Veal<br />The meat made : Pork Ribs, Blanquette of Lamb, Veal Cordon Bleu (Yum!), Veal Scallopini (came out good), and Lamb Chops. <br />The sides : Grits & Cheddar Souffle (Yum!), Lyonnaise Potatoes, Brown rice, Brussel Sprouts, Fresh green salad with Dijon Vinaigrette, and Escalope de Porc Normandie<br /><br />Week 8 - Fish and Shellfish<br />The seafood prepared : Deep Fried Catfish (The bomb!), Lobster Thermidor ( I actually liked this even though I am not a fan of lobster), Pauplettes of Sole, Steamed Salmon, Steamed Mussels, Red Snapper Pappillote, Oysters Rockefeller, Sole Bonne Femme, Terriyaki Salmon, Seared Scallops <br /><br />Week 9 - Vegetables : Roasted Butternut Squash, Parsnip Puree (First time having parsnip. Really liked it.), Stirfry Asparagus, Beer Battered Onion Rings (Yum!), Ratatouille, Brussel Sprouts, Tempura Vegetables, Braised Red Cabbage, and Stuffed Artichoke<br /><br />Week 10 - Fruit : Candied Citrus Rind (Delish!), Apple Fritters (Yummy!), Cranberry Relish, Poached Pears, Mango Chutney (wonderful), Figs with a Honey Mousse, Braised Rhubarb, Warm Baked Nectarines, Baked Apples (wonderful as well), and Dried Fruit Compote<br /><br />Week 11 - Potatoes, Pasta, and Grains : Bulgur Pilaf, Deep Fried Potatoes (Who doesn't love French fries), Risotto Milonese, Potato Gnocchi, Hoppin' John (First time I have ever liked black eyed peas), Creamy Polenta with wild Mushrooms, Quinoa, Potato Pancakes, Candied Sweet Potatoes, Goat Cheese Ravioli with Roasted Red Peppers and baby spinach (was really good), and Fried Rice<br /><br />Week 12 - Healthy Cooking : Falafel (I actually really liked), Veggie Wrap, Saffron Vegetable Risotto, Pan-Seared Tofu Provencal (The tofu was not so bad), and a salad with Garlic Yogurt Dressing<br /><br />Week 13 - Eggs : Egg salad with Smoked Salmon Sandwich (absolutely loved), Eggs Benedict (The Best my Hollandaise sauce has come out so far), Shrimp and Avocado Omelet,and Garden Frittata<br /><br />Week 14 - American Regional Day : Each group had there own region assigned to them. My group was assigned Cajun/Creole which works for me being that my family is from down there. My group made Crawfish Etoufee and a White Chocolate Bread pudding. The Bread pudding was absolutely wonderful. The other groups had the regions of Carribean, Southwest, New England, and West Coast. <br /><br />Week 15 - Practical : For the day of the Practical we had to individually produce 8 knife cuts and a conquesa of tomato, minced garlic, sheffanod of basil, and minced parsley. Everyone also had to break down a chicken into 8 parts. We were also put into new groups. Fun! We were given a "mystery basket". Not so mysterious, because we are on a budget now. Because everyone fabricated a chicken that was the groups meat along with 12 shrimp. We where given potatoes, yellow squash, zucchini, and some other basic cooking odds and ends. We had to use 6 cooking methods and four knife cuts, and produce one platter and a single plate (for the teacher). My group did really well. We served roasted potatoes, sauteed vegetables (yellow squash, zucchini, and carrots), pesto marinated grilled shrimp, and pan-seared chicken thigh. It was really good.<br /><br />Week 16 - Deep Clean the kitchen and practical : I have to admit that I totally thought the teacher was nuts when he said we are going to clean first then take the final. I wasn't to happy with that idea. I mean think about it. We are all awake and ready to take the test when we first walk in. If we clean first we get tired. mmmm...... It didn't matter too much, I did well on the final. So I'm all good. <br /><br />In ServSafe, I passed the test with a 95, which was two points higher than when I took the ServSafe test at Le Cordon Bleu. Yay!<br /><br />I'm still disappointed in the fact that every class was based on putting out a lunch instead of working on the basics. They told us that if we had not made over a "B" on our knife cuts test to drop out or not sign up for Fundamentals of Restaurant Operations. Ummm.... if you have to say that, then why didn't you prepare the students better. (Yes, everybody should have been practicing outside of school.) <br /><br />Next semester I am signed up for 3 classes: Fundamentals of Restaurant Operations, Baking Principles, and Gard Manger. I couldn't get out of taking the Baking Principles class eventhough I have a Baking and Pattiserie certificate from Le Cordon Bleu. It's supposedly due to the accreditation agency that Gwinnett Tech uses being different than the agency that Le Cordon Bleu uses. The real issue is money, they just want more of my money. If any one figures out how schools work let me know. In Fundamentals of Restaurant Operations, for the first half of the semester I will be in back of house (cooking) and the last half of the semester, I will be in front of house, serving. Garde Manger means preparation of cold foods (i.e. salads, pates, and presentation of the food. Garde Manger also tries to use up scraps and make good use of them to make money with every part of what you purchase for the restaurant. So if you by a chicken or fish, try to use as much of it as possible.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-91095727864428369572011-10-07T20:06:00.000-04:002011-10-31T06:08:11.356-04:006th Week - Beef<a href="http://2.bp.blogspot.com/-mj0DymKjTiA/Tq4eHUMEbMI/AAAAAAAAAuY/GBZBSJdsXn4/s1600/PlatedFood_032_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669502091933281474" border="0" alt="" src="http://2.bp.blogspot.com/-mj0DymKjTiA/Tq4eHUMEbMI/AAAAAAAAAuY/GBZBSJdsXn4/s400/PlatedFood_032_web.jpg" /></a>Top left corner: Baked Apple Top of plate: Salisbury Steak, wilted spinach, Roman flat bread, pepper steak covered in pan gravy, roasted potatoes, grilled asparagus, beef stroganoff on egg noodles with peas and carrots, and Chateaubriand with roasted peppers.<br /><br />Today was beef day. We did not necessarily fabricate beef, because of time constraint and money. The teacher showed us how parts of the beef are fabricated. The thing that did not make me happy today was that we had to cut parts of our day out and some recipes, due to the fact that some students signed up for an event that they had to leave at three for. I'm sorry, but I payed to go to class and learn. Not to rush and accommodate others for lack of commonsense. Students should not be allowed to sign up for events that occur during class time. It is not fair to the other students that come to learn. I do believe that going to events are good for learning experience, but not when you ruin class time for others. I had to get on my soap box, because it is something I strongly believe in. We were supposed to have a knife test today, but it didn't happen.<br /><br /><strong>Team 1</strong> : Pepper Steak, Risotto Radicchio, Grilled Asparagus, (Roasted Potatoes).<br />The pepper steak was good. The Grilled Asparagus was wonderful. Chef said it was spot on. Yeay! We did not make the risotto radicchio. Instead we made roasted potatoes, because of us cutting class short.<br /><br /><strong>Team 2:</strong> Chateaubriand, Chateau Potatoes, Bearnaise Sauce, (Tourned Root Vegetables).<br />The Chateaubriand was so tender and flavorful. Yum! The teacher made a comment about what happened to the tourned vegetables and the chateau potatoes. Well, we did not have our knife cut test to give the group the potatoes, and they didn't have time to make them in the shape requested.<br /><br /><strong>Team 3:</strong> Beef Stroganoff, Buttered Egg Noodles, Peas and Carrots.<br />The Stroganoff was wonderful. The only time I can remember eating something close to this was when my grandpa made it.<br /><br /><strong>Team 4:</strong> Aunt Ruthies' Pot Roast, Roman Flat Bread (Finally came out right), Baked Apples.<br />Because of the time it took to make Pot Roast we did not get to eat it today, but we will next week. The flat bread came out right today. Along with not having time to let it rise the previous times, they were also stretching the product out to thin on the sheet pan. So, today they doubled the recipe and gave it plenty of time to rise. The baked apple was good. I had never had a baked apple served to me in tack with the core taken out stuffed with raisins and a batter. The only thing I would have done different would have either not served it in a small ramekin like bowl, or maybe have mixed cut apple slices in the raisin batter and baked that in a bowl.<br /><br /><strong>Team 5:</strong> Salisbury Steak, Broiled Tomatoes, Wilted Spinach.<br />Well, I have never really had Salisbury steak, but it looked like a meatloaf patty. Not a huge fan of most peoples take on meatloaf. I am very partial to my mom's which has no added vegetables and the meat is grilled with a yummy homemade BBQ sauce. The tomatoes and Spinach were good.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com1tag:blogger.com,1999:blog-1162723997377651168.post-90220748400102415922011-10-01T18:20:00.005-04:002011-10-31T00:02:02.854-04:00Made my own Birthday Cake!<a href="http://1.bp.blogspot.com/-Mt86LQ-aFbM/ToeSMKnLX2I/AAAAAAAAAt4/WFYY5vKLSkE/s1600/MoniqueBirthdayCake_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 388px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658652194519080802" border="0" alt="" src="http://1.bp.blogspot.com/-Mt86LQ-aFbM/ToeSMKnLX2I/AAAAAAAAAt4/WFYY5vKLSkE/s400/MoniqueBirthdayCake_web.jpg" /></a><br />Today I finished my birthday cake. It took a little over a week to finish it. Of course I waited till the last three days to bake and put it all together. The longest part were the leaves and the flowers. My leaves were my favorite part of the cake. Yes, parts of it were not what I wanted it to be or perfect. But I'm still learning and practicing. Which is why I made my own cake.<br />The inside of my cake is the triple layer devil's food cake from the Cake Bible and a spice caramel crunch butter cream. It was absolutely delicious. I was sceptical about combining the chocolate cake and the spices in the butter cream. But many confectioners or chefs pair chocolate and different spices. It worked out great.<br />Also today I start to practice the classic knife cut, tourne. The biggest mistake was that I did what I thought I remembered being taught. Wrong! I learned that I should look up what I'm doing before I do it. I was practicing the cut the wrong way, and I ended up cutting my left thumb. Boy was that fun. NOT! This is not my first cut, but it is the worst so far. Knives are the one thing that scares me the most, and the fact that you perform this cut in your hand and not on a cutting board. The other thing I dislike is how the teacher has us cutting the onion. We hold it in our hand and carve the root and top end out. We already had one girl cut the area between the thumb and the index finger. Ouch! Well life goes on.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com2tag:blogger.com,1999:blog-1162723997377651168.post-88195508088766935912011-09-30T23:11:00.000-04:002011-10-31T06:07:50.731-04:005th week - Chicken<a href="http://1.bp.blogspot.com/-wEuPL8RMuug/Tq4a-B98x_I/AAAAAAAAAuM/J5IF4qZWUFM/s1600/PlatedFood_026_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669498633888516082" border="0" alt="" src="http://1.bp.blogspot.com/-wEuPL8RMuug/Tq4a-B98x_I/AAAAAAAAAuM/J5IF4qZWUFM/s400/PlatedFood_026_web.jpg" /></a>Top left clock wise: Chicken tenders with chipotle dipping sauce and beer battered onion rings, Roasted Chicken with Gravy, Chicken sauté with garlic mashed potatoes, Wing with SE Asian Style peanut Sauce, and in the center Chicken Fricasse with Broccoli.<br /><br />Today we butchered chicken. The way the teacher showed us was different from what I learned in high school, and it was a whole lot better this way. The first step is to cut the back bone out. Then you pop the keel bone out of the chest. From there you can take the legs and wings off the body, and debone the breast. Lunch was full of chicken.<br /><br /><strong>Team1:</strong> Breast of Chicken Saute with Red pepper coulis, Garlic Mashed PotatoesThe chicken was yummy. I would make it again. The garlic mashed potatoes maybe a tad more flavor. We did not make the red pepper coulis. We made the sauce that was with the chicken recipe. It did contain roasted red pepper though.<br /><br /><div><strong>Team 2:</strong> Chicken tenders with chipotle dipping sauce, Beer Battered Onion Rings</div>The tenders were my absolute favorite. I did not care for the chipotle sauce. I loved the onion rings.<br /><br /><div><strong>Team 3:</strong> Chicken Fricasse with Sauteed Broccoli Rabe, Curly Endive, Apple & Gorgonzola Salad</div>This was good as well.<br /><br /><div><strong>Team 4:</strong> Roast Chicken with Chestnut Dressing & Giblet Gravy</div>The breast meat was maybe a tad dry.<br /><br /><div><strong>Team 5 :</strong> Deep Fried Chicken Wings with SE Asian Style Peanut Sauce, Asian Slaw. The wings were okay. I like my wings wet. The Asian Peanut Sauce was complex in flavor, but heavy in my opinion.</div><br /><div>Sorry, for the messy plate. We go around a table as a class and hold our late and get food.It's a bit crowded. </div>Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-69118826053235336842011-09-27T01:18:00.003-04:002011-09-27T22:54:57.143-04:00A picture of me working at Sucre<a href="http://3.bp.blogspot.com/-FZHBZ7DJKQE/ToFc79fsk0I/AAAAAAAAAtw/vePjQi5ox7M/s1600/Mo%2BSucre.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 205px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656904792143598402" border="0" alt="" src="http://3.bp.blogspot.com/-FZHBZ7DJKQE/ToFc79fsk0I/AAAAAAAAAtw/vePjQi5ox7M/s320/Mo%2BSucre.jpg" /></a> I was looking at Sucrés Facebook page and ran across a photo of me. What a surprise! I probably could have held the bag better, but if I'm not mistaken I am making the Kalamansi Chocolates. You can see that some of the cavities are not coated with chocolate. That is because they had cracked. Oops! Somewhere the temperature went wrong. Most likely they got left in the freezer a tad too long. Chocolate, if you don't know, is very temperamental. Any slight change or not paying attention could mess it up. I looked so peaceful.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-47480521034029420512011-09-23T23:10:00.000-04:002011-10-31T06:07:19.238-04:004th week - Mother Sauces<a href="http://2.bp.blogspot.com/-CUcV6PRPLvo/Tq4ZDV_c7XI/AAAAAAAAAuA/1mahF8ztYUg/s1600/PlatedFood_022_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669496526139616626" border="0" alt="" src="http://2.bp.blogspot.com/-CUcV6PRPLvo/Tq4ZDV_c7XI/AAAAAAAAAuA/1mahF8ztYUg/s400/PlatedFood_022_web.jpg" /></a>From top left clockwise: Mesclun Salad with Rasp. Vinaigrette, Roman Flat Bread, Macaroni and Cheese, Broccoli Almondine with Maltaise sauce, Tomato Sauce pasta, Pan fried chicken with carrots and pan gravy.<br /><br />There are 5 Mother Sauces : Hollandaise, Tomato, Brown, Bechemal, and Veloute. They were classified this way under Auguste Escoffier after simplifying Careme's work. Each of these sauces makes many small or intermediary depending on the types of added ingredients desired.<br /><br />Each team in our class was assigned a mother sauce to make.<br /><br /><strong>Team 1</strong> : Hollandaise, Broccoli Almondine (roasted almonds, Maltaise)<br />Maltaise is a small sauce of Hollandaise You add Orange zest and juice to the finished product. I believe it needed a bit stronger orange flavor. Hollandaise is still not one of my favorite.<br /><br /><strong>Team2</strong> : Tomato, Meat balls (pasta)<br />The group was missing a person today so they did not get to making the meat balls for the pasta. I would not compare this sauce to a store bought sauce. I have never tried making one from scratch so I have no bases to judge off of.<br /><br /><strong>Team 3</strong>: Brown Sauce, Mesclun Salad with Rasp.Vinaigrette, Roman Flat Bread<br />This was the only sauce we did not get to taste today, because of the time it takes to reduce it down. We will try it next week. The Romain Flat Bread which was supposed to be thick came out rather flat, like a cracker. Just did not have time to let the dough rise properly.<br /><br /><strong>Team 4</strong> : Bechemal, Macaroni & Cheese<br />The mac and cheese was good. I would have loved some more Cheddar in it. I'm not sure I love bechemal sauce. I find it heavy.<br /><br /><strong>Team 5</strong> : Chicken Veloute : Pan fried Chicken with Pan Gravy<br />This came out good.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-77336834891432961142011-09-17T20:34:00.005-04:002011-09-30T09:41:11.990-04:003rd Week of SchoolDuring second week of school, I only had two Hospitality Classes and <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Fundamentals</span> of Cooking, since Labor Day was a Holiday.<br /><br />No holidays this week, so I had all my classes. On Monday, in Principles of Cooking, we started in the kitchen for the first time. <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Even thought</span> is was the first day, it still seem more <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">chaotic</span> than it should have been. We started the class by going over a few things. We did a measures conversion test (not graded) on tablespoons, teaspoons, cups, pints, quarts, and gallons. I missed two due to simple math errors. Oops! Need to slow down a little and think. Then we did the morning line up, where everybody lines up and the Chef checks the uniforms. Then we went into the kitchen and got ready for class. Getting ready meant washing our hands, getting a sanitation bucket and wiping down the tables, and then get a cutting board.<br /><br />Then the teacher demonstrates a few things and then we started cutting vegetables. Some <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">different</span> cuts, ex. Julian, small dice, medium dice, and large dice. The instructor did not truly pay attention to the correctness of the cuts. All of our cuts were going to be used for the stocks. The funny thing was, we did not get to make stock. I know that our class is not long, but it made me <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">disappointed</span>. What is the point of attending culinary classes, if you don't do any hands on. I want to learn, which is why I went back to school. In my opinion there is only one way to learn cooking and that is hands on. There is only so much a person can get out of a book.<br /><br />The next thing we started was making our lunch that we the students were all going to eat. It seems like making our own lunch is more of a concern than teaching us how to cook. My group was responsible for making the <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Caesar</span> salad. The other groups made other dishes. The only part that didn't turn out correct was the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">foccasia</span> bread, because that group didn't have the right amount of time to let it rise. It turned into a flat bread. The teacher almost did just about everything for each team. The instructor put together my teams salad dressing, team 3's pasta, and team 4's soup. After all the dishes were finished we sat down and ate it, and then it was time to clean up the kitchen. The soup was pretty good, the pasta and cookies were good too.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-86428664951729798092011-09-03T20:52:00.008-04:002011-09-30T09:43:22.685-04:00First full week of schoolOh boy! Lots of work got handed to me this week. It is like a never ending list. Talk about me being overwhelmed. You would think I was studying to be a doctor. But it is all good and it is important to my education. I just need to buckle down and get my self organized. The tough thing about school these days is that just about every class has a different source (program) on the computer where you get assignments, turn in homework, download articles to read, and take quizzes on. I like the old paper method. That way I don't have to get on the computer 50,000 times a week to check and make sure I didn't miss anything. Technology today is driving me insane. Yes, it has its good points, but please give me a break by just giving me one location/platform on the web to find all my school information.<br /><br />I start in the kitchen on Monday, September 12. I can't wait! The only thing that bothers me is that we work in teams. Right now I am only in the kitchen one time a week for roughly 4 1/2 hours. So the first day in the kitchen we are making stocks. Well, what it boils down to is that each team is assigned one stock to make, and then next week we are assigned one mother sauce. So, for example, I will have made chicken stock and<span style="color:#000000;"> Hollandaise </span>sauce in school and never make the other ones. Now, I do realize the school budget and class time are both small, and what we pay for the class is a lot smaller than the bigger schools. But ....., this seems a little weak to me. So hopefully somewhere I will gain the knowledge from observing what the other teams are doing or I'll be able to fit it in at home. But in my opinion it is not the same learning by yourself.<br /><br />The one thing we also do in this class is make lunch for the culinary students to eat. The same principle applies to making lunch as the things we make in class. Not all students get a chance to make all the items (in fact, a very small percentage will we even get hands on with). I believe the first week my team gets to make a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">caesar</span> salad. It should be really interesting to see how this all works out. I'm hoping for the best.<br /><br />We also got to take a tour of the kitchen and boy is it the cleanest kitchen you have seen. For as many years as this kitchen has been used at <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Gwinnett</span> Tech, the kitchen looks bran spanking new. They are very strict on keeping it clean. As the Chef said, for the most part, they always get 100's on their heath inspections.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-62989961656239260082011-08-28T17:21:00.001-04:002011-08-29T06:24:37.133-04:00Hollandaise Sauce<div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-ARDGbrrnzHI/Tlpc0p56fyI/AAAAAAAAAtg/_JUjdKRIQaQ/s1600/EggsBenedict.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5645927142534053666" src="http://1.bp.blogspot.com/-ARDGbrrnzHI/Tlpc0p56fyI/AAAAAAAAAtg/_JUjdKRIQaQ/s400/EggsBenedict.jpg" style="cursor: hand; display: block; height: 324px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> (Eggs Benedict) </div><div style="text-align: left;">Upon my dad's request, for his new found liking of Eggs Benedict, I tried making Hollandaise Sauce for the first time today. The first batch scrambled on me. Too high of heat maybe, and I stopped stirring for a second to check the temperature of the egg yokes. Oops! It was a good thing that only that part messed up, because I had just enough clarified butter for one more batch. The second batch worked. After having successfully completing the Hollandaise, I tasted it, and it was a bit on the tart side. Hollandaise should taste buttery, but not so much that it covers the light lemony taste. So, I added some salt, white pepper, a little cayenne, and a little more clarified butter. It tasted much better. Then my dad poached the eggs, and heated the ham. We put it all together on a English muffin. Yum! I have never eaten eggs Benedict before today. I wouldn't say it is my favorite, but I have never tried it before. My mom and dad liked it a lot. Even though by the time dad got his eggs poached, muffins toasted and assemble the Hollandaise sauce was broken from the temperature changing. I felt bad, because he was the one that wanted it. Oh well. He says he can't wait for me to try it again next weekend. Nothing but trial and error to make you better.</div></div>Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-16254613515547391902011-08-27T15:00:00.007-04:002011-08-28T11:53:16.537-04:00Welcome Back!!!Sorry, It has <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">been</span> so long <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">since</span> I have written anything. I was taking a three week <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">vacation</span> from the world. I'm back home in Georgia and boy am I happy to be home. <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Since</span> I have been home I have been doing more cooking, mostly dinners, but I can use the practice. One of the things I made for the first time was gumbo. I even made the stock from scratch. It came out pretty good, but it was missing something and I couldn't put my finger on it. But if anything I'm sure of, it was lacking a little flavor. And next time I might try and get the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">roux</span> even darker than I did. I have baked two kinds of muffins from <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">scratch</span> as well, Cherry Chocolate and <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Cinnamon</span> Raisin. They were pretty good! Yum! :)
<br />I also made Ricotta <span id="SPELLING_ERROR_6" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Gnudi</span></span>, a recipe from a cookbook by Giada De Laurentiis. It is kind of like a gnocchi with cheese instead of potato. It needed more flavor in the chicken stock, and the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">prosciutto</span> could have been sliced a hair thicker. But the <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">important</span> thing is that I tried something new. To go along with the Ricotta Gnudi, I tried frying ravioli, which was breaded. It was the first time I made this and boy was that good! Maybe next time I will make the ravioli from <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">scratch</span>.
<br />
<br />I started school at <span id="SPELLING_ERROR_10" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Gwinnett</span></span> Technical College last Wednesday. I'm working on an Associates Degree in Culinary Arts. This is a two year program. My first class was Fundamentals of Culinary Arts. The rest of my classes will start this coming Monday. In all I'm taking Principles of Cooking, Safety and Sanitation (<span id="SPELLING_ERROR_11" class="blsp-spelling-error"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Servsafe</span></span>), Event <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">planning</span>, Food and Beverage <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">Management</span>, and Fundamentals of Culinary Arts. I feel a little overwhelmed by my first class, so I'm a little <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">afraid</span> of what the rest will look like. I have taken/read the <span id="SPELLING_ERROR_15" class="blsp-spelling-error"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Servsafe</span></span> and passed two times already. So, hopefully that class won't be too stressful. Well, more to come soon.
<br />Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-55654873714885346572011-07-16T23:08:00.021-04:002011-08-28T11:41:33.653-04:00Last Day at Sucre<div align="center"><a href="http://1.bp.blogspot.com/-_eYDdajAIJg/Tlpg1bD_OxI/AAAAAAAAAto/ZnnTbE2vatk/s1600/Tariq_Monique.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645931553776155410" border="0" alt="" src="http://1.bp.blogspot.com/-_eYDdajAIJg/Tlpg1bD_OxI/AAAAAAAAAto/ZnnTbE2vatk/s400/Tariq_Monique.jpg" /></a>Chef Tariq Hanna and me in the Sucré kitchen.</div>
<br /><div align="left">Well, my last day at Sucre was a bit sad, but I managed not to cry. It was a fun and good <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">experience</span> for me in New Orleans for the past 11 1/2 months. I have learned a lot about myself. Maybe not as much about my field as I would have liked, but I did learn. I'm on to a new adventure now. Yay! Thank you Sucre for everything you taught me! </div>Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-15136829213985973902011-07-08T21:54:00.004-04:002011-07-11T16:23:41.138-04:00Good News and Sad NewsLast week I went home to go to orientation for school. I am now registered for classes, have ordered my uniforms, and have all my knives for school. I'm so excited! :)<br /><br />Well, today I was asked that next week be my last week at Sucre. Business is slow and since I had already told them I was leaving at the beginning of August, they asked if I would go ahead and make next week my last week. That I was leaving to go to school, saves someone else's job. I am kinda sad about it, but I would have been sad when I left in a few weeks as well. I have enjoyed my time at Sucre and will miss my co-workers dearly.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-89039125529639086872011-06-17T22:31:00.005-04:002011-06-20T13:39:28.423-04:00Argyle Birthday CakeI was asked to submit a potential cake design for use in the stores. The goal was to make a birthday (or any-occasion) cake for any gender. They already have several cake designs that can be changed in color. I chose to do an argyle design after seeing a sweater vest in a store. I thought the design was different and could be done in any color combination. I didn't do a full pattern all around the cake and left negative space. I utilized bright colors to draw attention, as a birthday is a joyful celebration. After doing this cake I realized that I needed to listen to my dad and practice pipping often. The lack of quality was evident in my yellow piping on the cake. And no, I'm not to proud of it. I wish that I could do the cake over again. To make it look better. But you know what, I learned from making the cake. I made the Gerber daisies that are on the cake. Most likely, you would not find the flowers on the cake in the catalogue or on the display in the store as they are cost prohibitive for most people. The cake could have been executed better, but I'll get better with each cake.<br /><br /><br /><a href="http://1.bp.blogspot.com/-dUZ2a6QOjTE/TfwOR12zSaI/AAAAAAAAAtI/7S22TNNRZW8/s1600/BirthdayCake_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5619382134729034146" border="0" alt="" src="http://1.bp.blogspot.com/-dUZ2a6QOjTE/TfwOR12zSaI/AAAAAAAAAtI/7S22TNNRZW8/s400/BirthdayCake_web.jpg" /></a>Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com1tag:blogger.com,1999:blog-1162723997377651168.post-36519741152486284532011-06-08T22:00:00.012-04:002011-06-13T17:03:18.700-04:00Delivering cakes<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617812199734345682" border="0" alt="" src="http://4.bp.blogspot.com/-HUSwXQbv1ho/TfZ6bmQFf9I/AAAAAAAAAtA/ypk2eu3BwBw/s320/wedding%2Bcakes%2B006.jpg" /><a href="http://2.bp.blogspot.com/-s8woY6pA2EI/TfAsigmRn7I/AAAAAAAAAs4/-G7SA8zAFUc/s1600/wedding%2Bcakes%2B002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5616037706708656050" border="0" alt="" src="http://2.bp.blogspot.com/-s8woY6pA2EI/TfAsigmRn7I/AAAAAAAAAs4/-G7SA8zAFUc/s320/wedding%2Bcakes%2B002.jpg" /></a> My co-worker, Jen, went out of town this week and intrusted me with delivering and putting together the cakes at the delivery sites. I was so happy to do so. These are the cakes above. The scound is a 6 tier cake and the first is a 5 tier cake. It was my first time putting together such big cakes. They are heavy so you do need some help if your not strong enough to move and position the cake. But I had lots of fun, and really enjoyed it. The 6 tier was delivered to a museum and there were people all around watching me put it together. Talk about presure to do it right and not mess it up. I can't wait to get more into cakes. I'm working on it! :)Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-24639313359449697822011-05-27T23:08:00.003-04:002011-05-27T23:10:43.317-04:00Going back homeWell, I'm human, and I changed my mind. I am going to school. And I am excited.<br /><br />I have plenty to plan. Goals included!<br /><br />I'm working on it all.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-5239747206831219212011-05-24T22:50:00.014-04:002011-05-25T18:25:57.282-04:00Orchids for a wedding cake<a href="http://1.bp.blogspot.com/-kXut10EQ-sI/Td2ByJSFLgI/AAAAAAAAAsU/eEfDbHiNp6U/s1600/PinkOrchids_gumpaste_web.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 337px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610783409258704386" border="0" alt="" src="http://1.bp.blogspot.com/-kXut10EQ-sI/Td2ByJSFLgI/AAAAAAAAAsU/eEfDbHiNp6U/s400/PinkOrchids_gumpaste_web.jpg" /></a>Before I took a week off work for the Nicholas Lodge class, I had learned that Sucré had an order for a wedding cake with orchids. I asked if I could make them. When I got back I volunteered again, and was given permission to make the orchids. I was super-excited, especially since I had just learned to make three different types of orchids in the class.<br />I asked my co-worker how many, what type, color, and size. I spread the work out over five nights. I was volunteering to make these, so I wasn't getting paid for my time or materials.<br /><br /><strong>1st evening)</strong> I made the gum paste,<br /><strong>2nd evening)</strong> made centers and started a few petals,<br /><strong>3rd evening) </strong>finished petals,<br /><strong>4th evening) </strong>attached the throats,<br /><strong>5th evening) </strong>assembled and dusted with color.<br /><br />I think they look beautiful!<br /><br />Well, I brought the orchids into work the day before the cake was due and found out that the couple had canceled the cake order. Talk about a way to completely bum you out. I spent all that time and money and the flowers would not be used. It's easy to understand why a bakery should require deposits on special order cakes. And the deposit should not be refundable once work is begun.<br />The good thing is that I got good practice even if they are not being put on a cake. But the flowers would have been beautiful on top of a wedding cake.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com1tag:blogger.com,1999:blog-1162723997377651168.post-12325803807365940332011-05-15T22:27:00.015-04:002011-05-16T22:38:26.584-04:00Nicholas Lodge's 5-Day Ultimate Gumpaste Flowers Class<a href="http://3.bp.blogspot.com/-0MD2ym6-zxs/TdCMQs2iOGI/AAAAAAAAAr8/5npJ3XYKkJQ/s1600/Web01.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 207px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135754621958242" border="0" alt="" src="http://3.bp.blogspot.com/-0MD2ym6-zxs/TdCMQs2iOGI/AAAAAAAAAr8/5npJ3XYKkJQ/s400/Web01.jpg" /></a> The last five days my mother and I attend Nicholas Lodge's 5 Day Ultimate Gumpast Flowers Class. We had a lot of fun. This is my second class with Nicholas (<a href="http://moniqueslcbexperience.blogspot.com/2010/03/nicolas-lodge-training.html">see blog from previous class</a>). Below are the flowers I learned to make this time. The first picture is of all the flowers together.<br /><div align="center"><a href="http://1.bp.blogspot.com/-_wbzeKKPk0w/TdCMQdype_I/AAAAAAAAAr0/4l5PwC1l6rE/s1600/Web02.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135750579125234" border="0" alt="" src="http://1.bp.blogspot.com/-_wbzeKKPk0w/TdCMQdype_I/AAAAAAAAAr0/4l5PwC1l6rE/s400/Web02.jpg" /></a></div><br /><div align="center">Below are: left - Cymbidium Orchid, right - Cattleya Orchid<br /><div><a href="http://2.bp.blogspot.com/-H3fFD0CB-Rw/TdCMPwtEzWI/AAAAAAAAArs/Jid_gZtcvyI/s1600/Web03.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135738476154210" border="0" alt="" src="http://2.bp.blogspot.com/-H3fFD0CB-Rw/TdCMPwtEzWI/AAAAAAAAArs/Jid_gZtcvyI/s400/Web03.jpg" /></a></div><br /><div align="center">Below are: left - Gerber Daisy, right - Calla Lily</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135739000958338" border="0" alt="" src="http://2.bp.blogspot.com/-wsIl6dWIYbc/TdCMPyqMrYI/AAAAAAAAArk/Z8e0ykGedRM/s400/Web04.jpg" /></div><br /><div align="center">Below are: left - The Ultimate Rose and rose bud, right - Lisianthus</div><br /><div><a href="http://1.bp.blogspot.com/-e0498rGqObU/TdCMP6oHv9I/AAAAAAAAArc/vzY9faFV1qA/s1600/Web05.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135741139730386" border="0" alt="" src="http://1.bp.blogspot.com/-e0498rGqObU/TdCMP6oHv9I/AAAAAAAAArc/vzY9faFV1qA/s400/Web05.jpg" /></a></div><br /><div align="center">Below are: back - Dendrobium Orchid, middle - Sweet Pea, front - Carnation</div><br /><div><a href="http://4.bp.blogspot.com/-uZPcRckyRA8/TdCL_3bmZKI/AAAAAAAAArU/IA8whAZooBM/s1600/Web06.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135465403999394" border="0" alt="" src="http://4.bp.blogspot.com/-uZPcRckyRA8/TdCL_3bmZKI/AAAAAAAAArU/IA8whAZooBM/s400/Web06.jpg" /></a></div><br /><div align="center">Below are: back left - Hydrangea, back middle - Daisy, right - Stephanotis, front left - Lily of the Valley</div><br /><div><a href="http://3.bp.blogspot.com/-F69JniGcynI/TdCL_j5WeAI/AAAAAAAAArM/uczYI9Adgws/s1600/Web07.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135460160075778" border="0" alt="" src="http://3.bp.blogspot.com/-F69JniGcynI/TdCL_j5WeAI/AAAAAAAAArM/uczYI9Adgws/s400/Web07.jpg" /></a></div><br /><div align="center">Below are: back left - Fern, back center - Eucalyptus, right - Fern, front center - Variegated Ivy, front left - Birds Foot Ivy</div><br /><div><a href="http://4.bp.blogspot.com/-3760E066BeA/TdCL_cJEKEI/AAAAAAAAArE/I7gjqqhbMqg/s1600/Web08.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135458078500930" border="0" alt="" src="http://4.bp.blogspot.com/-3760E066BeA/TdCL_cJEKEI/AAAAAAAAArE/I7gjqqhbMqg/s400/Web08.jpg" /></a> </div><br /><div align="center">Below are: Gardenia</div><br /><div><a href="http://4.bp.blogspot.com/-cBkz63nDORU/TdCL_RpcFfI/AAAAAAAAAq8/YudArWofzs0/s1600/Web09.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135455261496818" border="0" alt="" src="http://4.bp.blogspot.com/-cBkz63nDORU/TdCL_RpcFfI/AAAAAAAAAq8/YudArWofzs0/s400/Web09.jpg" /></a></div><br /><div align="center">Below are: Stargazer Lily</div><br /><div><a href="http://4.bp.blogspot.com/-ZN7yTG56Eak/TdCL_VXMuuI/AAAAAAAAAq0/AZtzuD8JAqQ/s1600/Web10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607135456258734818" border="0" alt="" src="http://4.bp.blogspot.com/-ZN7yTG56Eak/TdCL_VXMuuI/AAAAAAAAAq0/AZtzuD8JAqQ/s400/Web10.jpg" /></a></div>Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com1tag:blogger.com,1999:blog-1162723997377651168.post-11233748000783382072011-05-01T21:19:00.008-04:002011-05-02T16:22:34.016-04:00Sad but Good NewsWell, after the two weeks of working two jobs, I reached my limit. It was too many hours and too much stress. Don't get me wrong I could do either job well, but either is the operative word. I was getting better at Commander's Palace each day. But, it was just not for me. So it is sad news in a way, but it is good news because I'm learning and narrowing my goals toward my profession.<br /><br />I have learned a lot about myself in the last few weeks;<br /><br />· I can get a job all by myself. Just like at Sucré.<br />· I am a fast learner.<br />· Speed is of course needed but takes time to build up.<br />· That most likely, working in a restaurant is not for me.<br />· I can do anything I set my mind to do.<br />· That no matter what you are doing you can't under perform at any job.<br />· Finally, communication is the absolute way to make life a little easier and work better.<br /><br />So, it’s back to working at Sucré only, and my little world of chocolate. I enjoyed my learning experience at Commander's Palace even if it was a brief period of time.I know have to reevaluate my goals and decide whether or not going back to school for culinary degree is really what I want to do. Now that I have discovered how I feel after working a Commander's Palace, I have more experience to help in my decision. If I decide not to go back to school, then I will need to figure out what, where, and how to go from here. As the saying goes, life's not always easy.Next week, I'm traveling back to Atlanta to take the 5-Day Ultimate Gumpaste Flowers Class from Nicholas Lodge. This will be my second class with him and I'm so excited! :)Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-69333911918655408862011-04-25T22:25:00.001-04:002011-05-01T21:19:23.883-04:00Second weekend at Commander's PalaceBoy was it busy! Of course it was Easter this Sunday, and they served just under 800 for brunch. I got to try working on the souffle station. It was a good day to learn a new station because it was Sunday dinner service and there was only 250 for dinner. But I did learn that once you get behind in a service it is hard to catch up quickly. It's also important to prep enough so that you do not run short. On Saturday, I almost cut it close but I made what I was told too. You never know what each service is going to be like.<br /><br />Work at Sucre is going well. I just got done making Easter Chocolates and now I am working on Mother's Day Chocolates. We have a collection of lemon, raspberry, and rose.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-75327071721893656032011-04-18T23:45:00.001-04:002011-04-20T01:34:05.964-04:00First weekend at Commander's PalaceWow, am I tired. On Friday, Saturday and Sunday, I worked at <a href="http://www.commanderspalace.com/">Commander's Palace</a>. The first two days I went in to work at 2 pm and then 2:30 pm on Sunday. Friday was my first full day. I wasn't sure what to expect. I started out prepping (make partial or whole recipes) for desserts. This prep work is not necessarily to be used for the night shift. During the time frame from 2pm to 6pm I have to do prep work and set up for that night. All weekend I did ice (plated desserts). I plated pie, cheese cake, starwberry short cake, chocolate bread pudding, and ice creams. After service everybody cleans up the kitchen from top to bottom. Their kitchen is really clean. I found out the approximate numbers they serve every day for brunch and dinner. On Saturday night we served over 450 guest. Sunday for brunch they served just over 700 guest, and dinner was just over 250 guest. I was suprised since I had never really given it much thought as to how many people are served by a busy restaurant. It is tough trying to switch my schedule from working from 7 am to 5 pm for 4 days and then the next three days working 2 pm to almost 2am.<br /><br />People ask me what I think about working two jobs, and if I like the new job. To be honest, it is very tough and demanding. But I will adjust to it. There are many things to learn and I have lots of improving to do. But, hey, that is the whole point. So far, I have only worked 4 days at Commander's Palace and I'm still trying to grasp how it is done. Don't misunderstand, I can do the work, it's just getting used to a new environment and learning to do things their way.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0tag:blogger.com,1999:blog-1162723997377651168.post-43052789009977851182011-04-08T23:59:00.004-04:002011-04-19T22:09:28.718-04:00New AdventureWell, tonight I had my trail stage at <a href="http://www.commanderspalace.com/">Commander's Palace</a>. Since this was the first time I've tried out for a job, I was excited, nervous, and scared. Of course, I worked in the pastry department. Since it was a Friday night, it was called a sink of swim shift for people doing a tryout for a position. I did a little prep work and then I helped plate desserts the rest of the night. At first I was a little slow, but as I got more comfortable I picked up the pace. Of course I will have a lot of learning to do and will continually work on increasing my speed. At the end of the evening the head Sous Chef pulled me aside to talk, and he told me the people I worked with during the evening liked me. He said he would hire me to work part time on Friday, Saturday, and Sunday nights. Each day will be approximately 11 hour shifts.Monique Antoinehttp://www.blogger.com/profile/15571169610382260905noreply@blogger.com0