It has been a while since I posted about how work was going. So here it is… Fantastic! I have gotten used to the long 16 hour days, but now it flies by like nothing. The entire kitchen is used to us being around and all talk to us like we have been friends for longer than 5 weeks. I am learning so much, it is hard to describe. Entire philosophies of how a kitchen should operate, how simple ingredients can make the largest impact on a plate, and not to mention my overall skill. I have gotten to work with some new ingredients that I’ve never seen before. As well as work with some ingredients that I’ve seen before, but really learning how to utilize it.
My new pet octopus!
I am still in Garde Manger for most of the days. I have become very comfortable and know what I need to do daily. The plates changed like they do every 4 weeks. Here are some photos of the new menus.
Spargel Salad with white asparagus chibust and green hummus.
Along with garde manger and being allowed to run the station on my own some nights, I have been offered amazing opportunities to learn and advance my skills in sushi rolling. Chef Straubinger had a sushi event for a party in the scheune. The scheune is the barn. We had a buffet of sushi, sashimi, nigiri, and an option towards the end for personalized dragon rolls a la carte. It was an amazing experience and a wonderful opportunity for Chef to give me. Here are some photos of that event.
The next week was Easter. Easter was packed full of people, full dining rooms, buffets and other events in the sheune. Every employee was working at the Burg, and everyone was busy. The menu for Easter day had special dishes that we all compromised on. As a second course, there was a sushi dish that I was put in charge of. Here is a photo of it. I have become the Burg’s unofficial sushi chef! It was a ton of fun. That day we worked 18 hours straight with no break. But the day was very successful and extremely fun.
This past week we have met some new people and gotten to have long conversations with them, for example the co-owner of the Burg Staufeneck Herr Schurr. He is the brother in law of Chef Straubinger. As we sat and had a wine lesson with him, we told him how appreciative we were for the experiences and hospitality the Burg has shown us. We told him of the experiences other internship students who have gone to Germany had, and how they’re internships nowhere measured to what we are doing and learning here at Burg Staufeneck. He shared with us that it is the passion and focus he and everyone else sees in us. That other students they had did not want to learn, did not have the positive charming outlook, and did not have the drive to work all day with no complaint. He said that it is a plus that we have good skills in the kitchen, but our passion is why they offer different opportunities to us. Flattered, we continued to talk through the night as more bottles of wine were opened. Here are some photos of what we drank that night.
As a conclusion to this post, I want to say that I am enjoying it here so much. More than I thought. I am comfortable and happy. Even though I am tired some days, I always have my smile on. I will do anything and continue to learn as much as I can every day.
No comments:
Post a Comment