I feel like I’m back in undergrad, spending my Saturday doing work! I woke up at 8:30 this morning and have been plugging away ever since, only taking a 10 minute lunch break, to get my dessert/cost control project done. So far, I’ve finished about 1/2 of it and have costed out two of my desserts by ingredients to get selling prices and plate prices. What a headache! It’s not that this kind of work is that difficult, it’s just so incredibly tedious that it makes me go crazy! The fun part was writing the menu with the descriptions of the desserts and the not-so-fun part is the math involved. I still have to sketch out all the plates with diagrams and finish writing my ingredients, method and costing for my final kid’s dessert. Ahh! Culinary school is a lot of work to say the least.
Last night was a lot of fun though—-we plated up our desserts and the wine class came in and tried everything and we all had a small glass of sweet dessert wine to try. I didn’t like the wine because I really am not a fan of sweet wines so I only took a couple sips and then put it down. I did taste everything though and felt like I had wayyy too much sugar by the end of the night. I also ate my Annie’s bunnies at the beginning of the night, around 7:30 because I got hungry for a snack. We didn’t taste desserts until 10:30. I didn’t really eat a lot of any one thing—-just tastes of sauces here and tiny bites of things there. It sure was fun though and everyone was intrigued by our “pancake pudding” dessert with maple candied bacon, chocolate sauce and homemade ice cream “butter” on top! Also shown here is the white chocolate mint creme brulee and the saffron toasted coconut panna cotta with chocolate pate a choux.
For breakfast this morning I made a Rudi’s bagel topped with about a tbsp of almond butter and some jam as well as half of a banana (the other half was bruised and icky) and a yogurt with a little agave nectar. That, coupled with some strong coffee (last night was a super late night at school—didn’t get home until about 12:15) was perfect fuel to being working on my project.
I worked diligently for a couple hours then broke for lunch. I made a quick and easy Amy’s All-American veggie burger with a slice of provolone cheese, ketchup and dijon mustard on a Rudi’s bun with a peach and got back to work. I’ll probably do this for another hour then go to the gym to do some cardio, take a shower, pack and head for home. We’ll see what time I actually end up getting there though!