Opening Day!

Wow...it's great how well things are running so much smoother with 2 days of practice. Although I know everyone is still a little stressed and of course very tired, but the vibe is picking up even more. The line is running very smoothly and much faster than the first day. Since we are desserts, we all have a little bit of time before our course is plated so I have been enjoying watching the line work and it's amazing to see how a plate comes together.

The plates are amazing from the appetizers to the entrees to the cheese plates and of course the desserts too! Every plate that goes out is like a work of art.
I hope every customer can taste and enjoy the combination of flavors and textures of each dish. So much thought, energy and care went into them!

It's great to have guidance in the pastry area. We played around with different plating and finally decided on what plate to use and how each dessert should look. The effect is wonderful. The plating is fabulous and I think very impressive.

We all want clean plates coming back to the kitchen...we all want everyone to say wow when dessert arrives at their table. We all want everyone to enjoy their entire dining experience. I know it's something we can achieve easily. That's how great our team is.

Stressed = Desserts

Today was a tough day for me, personally. I was sick the first couple of hours at work...it took 3 painkillers before I felt better. I wasn't sick with the flu kinda sick but just in pain. I usually hate taking painkillers too but I was feeling weak and sluggish. I'll be better tomorrow.

Then of course there are the worries and stress. I knew my mom was going into surgery and I waited most of the night/morning for my sister to call with an update. I guess the operation was longer then I expected because I didn't get any call before I went to work. Thru out work I had that in the back of my mind but I was so busy that I even forgot to eat! After work I finally was able to check my voicemail. My sister just said to call back since mom was awake. That's good news. Now I can breathe easier.

Our station was very busy trying to get things done since most of the ingredients arrived today but some were delivered too late to finish certain items. I'm sure we'll finish everything tomorrow before the opening day on Wednesday. I was very stressed about getting things done. I think I wasn't confident enough to just do it so I wanted to ask both Chefs for advice before actually making anything. Especially since we hadn't made any of these desserts before. Some instructions were misinterpreted and we messed up on a few things. I feel so bad about it. I'm going in earlier tomorrow to correct those mistakes. I feel disappointed with myself. I know, it's the first day but I've always pushed myself to do things perfectly and when it doesn't happen I feel awful.

I saw some plating from other stations and everything looked great. I think everyone is doing a good job. I know a few are a little stressed out and nervous. It's all so new...where things are, how we all work together, how things go together, how everything is plated, how everything is suppose to look and taste. It's all very exciting but stressful as well. I know everyone is nervous about the opening day but I believe we are glad it's finally here. Once we get into the grove of things, it will just flow.

Excitement

We are scheduled to open to the public on Wed. We were busy today prepping for the opening. It's a big deal because there are reservations already and I think some are for big name celebrities. It's all very exciting.

Eliot and I have gone thru the updated menu and we were trying to prep all the things that needs time to do. I think people forget how much sugar and eggs dessert needs because we ran out of eggs only after a few items. There were a lot of ingredients that hadn't been delivered so we weren't able to make everything we wanted to. I really really wanted to make at all the desserts from the menu but I guess we'll do our trial runs on Monday and Tuesday. So far we've touched on different components from each dish. I want to make sure we got everything perfect and that everything we make taste the way it should. If it can be better, I would love to figure out what needs to be tweaked.

This past Wednesday was a little hectic. We did a lunch tasting menu for a website review and at night we did another tasting menu for Dr.90210. The E! TV crew came in to film us again. It was great, they microphoned Chef and it was great to see her work as they filmed. What was funny to us was that the kitchen was calm as they filmed. They wanted some craziness but I think people just presume all kitchens to be like Top Chef or Hell's Kitchen or Iron Chef...people running around frantic to get everything done. We are a prepared kitchen. I know once we are open to the public, it might get a little crazy but I'm sure with our team, we will be as prepared as we can be.

Since I work pastry and dessert is always the last course, I have had time to watch my co-workers do their magic. I've enjoyed watching them work. I see the passion and dedication with each of them. I've come to admire all my colleagues. Where else can you a group of people who loves their job so much that they are happy to go to work everyday? I look forward to going to work like people who look forward to the weekends. I believe that in this profession, those who truly excel are those who live and breathe culinary.

Gala Opening!

I am completely exhausted...after many many hrs at work and on my feet all day...my body is not used to it yet. After 1 week of work, my body will adjust...it always does! Right now I am too happy to sleep. The restaurant's gala opening was a HUGE success. My chef and the owners of the restaurant told us at the end of the night how great everything was. We had 5 different magazines there...along with countless celebrities. Too bad we were too busy in the kitchen to see who they were...I'm sure we'll find out via gossip magazines! I did hear that some of the cast of Grey's Anatomy was there!

The E! crew came in and filmed us preparing for service with Chef giving us a prep talk. It was really great. Everyone worked so well together, we were so happy to be working for such a great restaurant and with Chef D and Chef C as our leaders...what more can we ask for. I'm feel so lucky to have this job because of the people I'm working with.

One co-worker gave me a great complement tonight. We were talking about 1st kitchen jobs and he was surprised this was my first kitchen job. He told me I was great tonight...he was really shocked that I hadn't worked in the kitchen before...I felt great.

Once service started it was like we were on productive excellency mode. Since desserts didn't need to go out until at least 9:30pm....I helped out with the line. I can now talk about the menu. Everything was bite size...Eggplant Churizo, Oyster shooter with Yuzu gelee, Lamb lollipop with Mint caviar (I helped with that, I was happy to learn how make them...I really wanna use it in a dessert someday) Steak braised in butter with a mushroom truffle sauce...it was to die for! The scallops was my favorite. Lastly a gourmet Ham & Cheese sandwich. Of course none of these are as simple as it sounds. I wasn't part of preparing these dishes so I can't really explain them in detail. I know a lot of work was involved with preparing each dish. The spices and the detail that went into each dish is like love!

Ok...now to something I know...desserts. We had Saffron Chocolate Mousse which is one part of our Taste of Chocolate Dinner Dessert. It was a rich chocolate flavor with a hint of saffron. One of the best chocolate mousse I've ever had. Then comes our glory dish. Pina Colada Float topped with a pineapple chip. It is innovative and one of the best desserts I've ever had in my life. The flavors go so well together and it's surprising to people when they see how cool it looks! I love every minute I was working...helping each other out...plating, creating and just enjoying being part of this amazing restaurant.

After we were all done, Chef came in to talk to us. Gave us a great talk...talking about our success for the night and our future successes. Our goal is to get 4 stars from LA times and at least 1 Michelin star! Pressure? Nah...I know our team can do it. We are all dedicated to the success of this restaurant.

First Day as Abode Pastry Chef

So today I went to work. It was great, it was really good to be working. The entire team was so happy to actually be cooking again. Since all of us has been waiting for Abode to open, we all have been unemployed and bored at home.

As soon as I got to work I started to snap away. I wanted to document the first day of work at Abode. It was fun. Since there was an AM team and a PM team, I think I might have missed some people. It's ok, more pictures will be taken tomorrow!

We got our uniform. My chef coat is so nice, a little big but it's Egyptian cotton. Unbelievably comfortable

We finished 1 dessert and prepped the 2nd dessert. So far, it taste terrific. I can't wait to plate it and see the final result. It's going to be HOT!!

One More Day...

I start my real first day of work tomorrow! We are going to prep for the Gala Grand Opening which is on Saturday. It will be Eliot and me alone for the Gala. Pressure is on again! I am very excited. We estimate making about 150-200 for each dessert. We are doing two desserts. Miniature size of the 2 from our menu. I won't write what they are until I've tasted them so that I can describe them.

Another piece of exciting news is that E! will be there filming the Gala. I think it will be part of "Dr. 90210"'s show. He is one of our investor! The buzz about Abode is swarming around LA and it's getting bigger. Expectations is at an extreme high. I'm sure we will live up to it since our team is amazing.

Abode has so much vibe for creativity that will make our menu shine. It will be refreshing for LA's culinary scene.

A Change

Today we were at the restaurant to start cleaning some of the new equipments and get ready for the restaurant's opening. The restaurant is coming along beautifully. The decor is ultra cool. Everything is natural. They chose to use wood, marble and leather as the theme thru out the restaurant and it is really amazing.

I had a private meeting with my chef today. I was on a natural high to know what she thought of me. I think one of the best compliment I've ever received was when Chef said I reminded her of herself when she first started out. I am also honored that she wants me to be part of the team for years..for the long run. Esp. for the next restaurant they want to open. It's such a big honor for Chef to believe in me like that. By that I know I have to change the way I think and trust myself...I just need to boost my confidence which I know will come with experience. I know I will give Chef everything I have, not to impress her but to show her my respect because she believes in me and my abilities.

I'm super excited about the restaurant and really can't wait for it to be open.

1st Round!

So it was the first time I made anything that my chefs were going to eat/taste hence my stress to succeed. When I told her I made something she was very excited to try it and I had described it as not my best....just because I know it wasn't my best work. It's was pretty good but not my best. I've done so much better in other desserts. So I brought out the green tea cheesecake for her to try and when she tasted it she liked it. It was a win for me. Our Chef de Cuisine liked it too so I was very happy with it. They both said it was good. I know that Chef was disappointed I didn't say it's the best thing I made but I'm only honest about what I create and I definitely intend to stay humble about my work. I think she wants me to express more confidence in myself and my food.

One of my peeves is that a lot of Chefs I've met are really arrogant. Some I have to say can be but there are those out there that just thinks WAY too highly of themselves. I know to be a good chef one must completely believe in and stand behind what they make. They also must have a lot of confidence in themselves but...it doesn't mean you have to become an arrogant ass. I'm so excited and happy that my chef is nothing like that. She is so down to earth and so passionate. I'm very excited to be working for her. I can't wait anymore....I should be in the kitchen by Tuesday!!! Fingers crossed.

Thursday Desserts!

We have a staff BBQ tomorrow and I wanted to bring some desserts. I have spent all day making them. Unfortunately it wasn't what I had expected. I started by making mini tofu cheescake. I expected a smooth texture but the recipe had called for firm tofu. I should've used soemthing else. The firm tofu made the texture too lumpy. I think the recipe is ok...just need to be tweaked. Next I tried an Asian dessert. Sago with a coconut pastry cream filling. That didn't turn out right either. I think my problem was overcooking the sago. It was too gooy. So I screwed up 2 desserts. I started to stress that I didn't have anything to bring to the party.

So after thinking a little I decided to just do what I know best. The desserts I've already done before. I made mini Green tea cheesecakes. They turned out fine. Light green tea taste. It is good. I'm happy with it. I didn't really want to do something that heavy but....really didn't have much choice. I had no clue where I could get mini ramekins like the ones I had in HK. Otherwise I'd probably do my signature creme brulees. I just hope that everyone will be ok with what I bring...maybe I ought to bring alcohol instead.

1 More Week...Hopefully.

Today was very exciting. We had a meeting and I met everyone from the restaurant. The entire Kitchen team. It's was great to finally meet everyone. The feeling was light and happy. I think everyone of us were really excited and glad to be apart of Abode. I personally can't wait to get into the kitchen. I think it's a wonderful idea to have a dinner together before we open. Next Thursday we are all meeting up for dinner and drinks. It's going to be fun. I think if we are all sorta friends, the kitchen will work together a lot better.

I think by next weekend we should be able to get in and start organizing where all the equipment should go. Labelling and just work out our space. It's going to be great. Just waiting for the health department to ok the kitchen.

There is a dry opening planned where we can invite friends and family to the restaurant. The grand opening is still scheduled for April 7th. Pressure is on!!! All my friends have already started asking me about "getting on the list" for the opening. I think I've created a lot buzz within the few friends I have here. My landlords Kelly & Patrick are so excited about it. We've become really good friends. Roger wants to bring Wendy & also his sisters. There are others but I'm not going to list everyone!

The interior design of the restaurant is amazing. The furniture and decor are all natural material. I think the chairs and tables are all handmade. They cost a fortune and I'm so glad the investors are really serious about this restaurant and want the best all the way thru.

At the meeting, Chef talked about the high expectations since our restaurant is almost classified as super fine dining! It makes me nervous but at the same time very excited. I am nervous because I don't have alot of experience in the kitchen but I am excited to see how much I can push myself to succeed. I want to be able to meet the expectations of Chef and I want the restaurant to be known for the entire meal. I mean most restaurant reviews talk about the highlight of a meal...usually the entree or the dessert stands out. Our goal is for the entire meal to stand out and be balanced. I want to make sure the dessert is going to be as fabulous as the main course. I do not want to disappoint Chef in any way. This will be the pressure I put on myself to make sure I succeed.

To add to the pressure, the James Beard Foundation has a newsletter which will talk about the opening of Abode as well. The PR firm hired to promote the restaurant is one of the best. They are sending out press release packages, etc. Therefore, the pressure is starting to stress me out and I'm not even in the kitchen yet!! People who knows me well knows how anal I can get with making things as perfect as possible. I think my chefs at school knows how much pressure I put on myself for everything I make to be 100% perfect. At least this anal side of me will aid me with making sure I can live up to the standard of Chef.

We worked out the lunch menu and I'm dying to learn the steps to making the entire dinner menu. Lunch menu is stemmed from Dinner...just to start and make it easier for us. I don't know the Petit Fours or the pre-desserts yet. I'm sure Chef will let us know very soon. She also told us that the tasting menu will be different everyday which means that the dessert for the tasting menu will be different everyday. Which means a HUGE challenge for us. I'm really excited about that! Where is there a job that will push your creativity to the limit? I still can't believe that I am part of something so special.