Before the resturant opens, we have meetings about menus and equipment and of course ingredients. So here is what the pastry department is responsible for: Lunch dessert menu, Dinner Dessert menu, desserts for tasting menus, mignardises, pre desserts, cheese plates and also some of the savory items. I can't believe how much different types of desserts will be on the menus!!! Lunch and Dinner menu desserts are going to be different. The will probably be at least 4 different types of petit fours. There are like a dozen different flavors of sorbets and ice cream for both dessert and savory. I have no clue how many different type of sauces we are going to be responsible for and the brainstorming of different types of desserts have already started. I finally decided I should start reading about molecular gastronomy. Since we are going to be playing with foam sauces and Xanthan gum...I think we are prepping about 1 week before the restaurant opens. It is so exciting.
The types of equipment we are getting is amazing. Total state of the art stuff! I am going to be so spoiled in this kitchen...we are basically getting everything we want! The chef also came up with the idea that maybe the Pastry Chefs should have a different style of chef coats. We are so special!! haa haa!
The Grand Gala Opening is April 7th. I can't wait!!!!
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