Daily Double...

I didn't hit the mega million lotto... only a daily double in back to back internships. I left home at 9:45 am this morning and didn't get home till 10 at night. I'm starting to have second thoughts about working back to back jobs, 12 hours on your feet is too long, it is hard on the feet and my lower back from being on my feet all day long. I can manage the 12 hours at a desk job but being on your feet all day long is hard on the body.

Today was my first day interning at the retail side of Boulangerie Nantaise. I learned how to make sandwiches, serve customers and use the bread slicer. Being a boulangerie, it's main products are breads, artisan organic wholesome loaves of bread(rosemary/salt, multigrain, olive, country french, whole wheat, potato and the basic baguettes), basic croissants and the filled ones (chocolate, ham and cheese, marionberry, almond, apple). Sandwiches are made to order and 2 types of soups are served. If you are looking for eclairs, cream puffs, opera cake, napoleons, you're out of luck. Today, the only non bread items were a large pan of brownies, 2 oatmeal raisin cookies and 5 chocolate chip cookies. Tomorrow night, I get to start the baking internship from 9pm - 2am. So hopefully it will be more interesting.

Just finished up my 4 weekends at Perche' No, hard to believe I'm almost done. Everyone has been wonderful, Chef David is always looking out for his employees and making sure they all eat and are not hungry. Today, he fed me some kind of sweet potato coconut soup, turkey neck bone and a whole plate of spinach linguine with a creamy house cure proccuito sauce. It was delicious!

We were busy, we ran out of osso bucco and cut it close with the lasagna, when I left at 9:30 pm, there was only 4 servings left. I was busy, making chocolate lasagna dessert, nuking up osso bucco, canneloni and lasagna today. In between each order, I was de-steming 10 boxes of basil, so when Chef has time today or tomorrow, he plans to make lots of pesto sauce. My knife skills are getting better, Chef Abdul came by to thank me for slicing up the garlic, he told me they were consistently the same thinness so when he sautes them up, they all cook up the same time. He said I did good and to keep it up. I'm calling it a day and need to head off to bed so I can get ready for another grueling night tomorrow.