Second Week Review

 Pumpkin Salad. The pumpkins are Pumpkin chutney in cream cheese and glazed with pumpkin squash soup.

Above is the Wegi Menu. Served with balsamic tapioka and green hummus.



 To the left is Veal and Foie Gras terrine. A Veal cristini, and pea paper.





Below is pike perch with daikon radish.











Below is Steak tartare with onion, and quail egg.

The days are going by faster and easier. I am able to veer off on my own, and complete tasks with little direction. It is easy that the same menu stays for 4 weeks so every day we prep the same things. Half way through the week on a normal day of about 25 A la Carte in the dining room, Herr Geiger, the Sous Chef of Burg Staufeneck comes up to me and states that instead of Amuse, I will be cooking at Garde Manger for service. I was ecstatic! I get to run the station by myself and the chefs trust me. The day went smoothly and there were no issues. Sadly that was the only day I got to run the station by myself. I understand on busy days that they schedule someone with me. Other than that it was a good week overall. Each day we feel more comfortable working and talking to our co-workers. These are some photos of the dishes I make in Garde Manger.