I started my day early and baked him a "Tres Leches Cake", to celebrate the special day. Today was dessert day, my kind of day. I learned how to assemble together Perche'No's delicious Tiramisu, my sister Anna's favorite dessert. I also assemble together the famous Chocolate Lasagna and the "Pere" (sliced pear poached in red wine with a scoop of mango sorbet. I got to taste their chocolate mousse, that was yummy too! No quite like Chef Kim's chocolate mousse, the house chocolate mousse had small chips of chocolate in it, I didn't tell Allam, he need to fold faster like what Chef Kim told us. It tasted just as good.
I'm enjoying my internship at Perche' No, I only wished we lived closer then I would be able to spend more time there. Every time, I've gone in, Chef has something different for me to learn. Besides learning how to make the house desserts, today, Chef taught me how to pound "Yak" Scallopini, I must of pounded about 60 steaks. He showed he how to pound them correctly so it is one smooth, thin flat piece. I think I did good because none of the pieces had any holes in them. The trick to pounding is making sure the meat tenderizer is contacting the piece of meat straight, so no edge of the tenderizer is making uneven holes in your thin piece of meat.
Then restaurant got really busy, he was going to show me how to make fresh pasta from the 'big' pasta machine that they imported from Italy. So perhaps tomorrow night, I'll get to learn how to make fresh pasta. But before you know it, time just flew by and it was time for me to go home.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment