Orchids for a wedding cake

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.
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.

1st evening) I made the gum paste,
2nd evening) made centers and started a few petals,
3rd evening) finished petals,
4th evening) attached the throats,
5th evening) assembled and dusted with color.

I think they look beautiful!

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.
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.

Nicholas Lodge's 5-Day Ultimate Gumpaste Flowers Class

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 (see blog from previous class). Below are the flowers I learned to make this time. The first picture is of all the flowers together.

Below are: left - Cymbidium Orchid, right - Cattleya Orchid

Below are: left - Gerber Daisy, right - Calla Lily

Below are: left - The Ultimate Rose and rose bud, right - Lisianthus

Below are: back - Dendrobium Orchid, middle - Sweet Pea, front - Carnation

Below are: back left - Hydrangea, back middle - Daisy, right - Stephanotis, front left - Lily of the Valley

Below are: back left - Fern, back center - Eucalyptus, right - Fern, front center - Variegated Ivy, front left - Birds Foot Ivy

Below are: Gardenia

Below are: Stargazer Lily

Sad but Good News

Well, 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.

I have learned a lot about myself in the last few weeks;

· I can get a job all by myself. Just like at Sucré.
· I am a fast learner.
· Speed is of course needed but takes time to build up.
· That most likely, working in a restaurant is not for me.
· I can do anything I set my mind to do.
· That no matter what you are doing you can't under perform at any job.
· Finally, communication is the absolute way to make life a little easier and work better.

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! :)

Second weekend at Commander's Palace

Boy 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.

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.

First weekend at Commander's Palace

Wow, am I tired. On Friday, Saturday and Sunday, I worked at Commander's Palace. 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.

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.