Saturday 12-03-11 Working Weekend, The Guest House, Day 2

The Guest House, Day 2
Saturday, 12-03-11. Working Weekend

Saturday morning Chef William and I Came into the Guest House Kitchen at 6 in the morning to Mise en Place for the breakfast. We set up the cold breakfast buffet. The buffet consisted of yogurts, assorted cereals, pastries, a cold meat and cheese platter and assorted seeds, such as sunflower seed, poppy seed and sesame seed.

The Cold Breakfast, or starters were finished quite fast. After the starters were finished or the guests had enough, it was time for the hot breakfast or main. for this morning, Chef William and i decided on a breakfast with eggs(either scrambled, fried or poached), with a julienned apple wrapped and fried in a piece of bacon.

After the breakfasts were completed, Chef William and I did the normal Kitchen cleaning, ensured all the stock for lunch and supper was ready, and took note of any other stock needed for the dinner.

After split shift, Chef William and I returned to the kitchen, we did the Mise en place for the dinner.For the starters we had decided on a cold butternut soup or a Blue Cheese Salad.

For the Dinner, Chef William and I decided to do a lamb rack, or chicken with Vegetables.We set up a display to present to the guests and find out what food they'd prefer.

  After the Orders were placed, and Chef William and I Mise en Place all the food,we began cooking all the food, and ensuring everything was going to plan.We began by roasting the Lamb racks, shallow frying the chicken, boiled the pommes(potatoes) and vegetables. All the food was ready, and the guests were ready to eat. We Plated the food to our own creative choice.

After the main courses were complete, we began making the dessert for the evening, which was, a sponge cake base, with a layer of coole and then the sago pudding, with some more coole, and then a couple of fan poached strawberries on top with more coole sauce dripped on top and some chocolate sauce trickled on.