I regret not having written in very recent times, but it was a wonderful reason for !
Monday we started to talk about preparations for banquets and buffets, for breakfast from simple ones stralusso for important events. Meanwhile, in the classroom training, designing the dishes that we had to make in the grand buffet organized for today! Yes, all these wonderful pictures are well 4 days of hard work mental and physical performed by us poor students. Gentlemen we cooked everything from pork leg in the crust glazed kid, from salmon to trout in Bellavista and then, cous cous, bowls, path, mackerel, jelly, pies, cakes, roasts, pies and pastries, of course he put his paw with chocolates, cakes, Sacher, creams and all that you could only imagine! I took care of the salmon (see photo No. 3. Bravo eh?) But given that we had as many as 64 chefs with more aid Chef and Chef. In one word: BORDELLO! Everything is fantastic and more fun because I was the Runner (in a few words what to check that the table has Always full of stuff), it looked very bad when people take large portions, because otherwise I had to run like crazy to fill the table with natural cazziatone of Chef! What can I say, people who took part in the tasting have also gobbled up the tables, thanking a thunderous applause (which never hurts!) Mamma Mia! What hard work!
Monday we started to talk about preparations for banquets and buffets, for breakfast from simple ones stralusso for important events. Meanwhile, in the classroom training, designing the dishes that we had to make in the grand buffet organized for today! Yes, all these wonderful pictures are well 4 days of hard work mental and physical performed by us poor students. Gentlemen we cooked everything from pork leg in the crust glazed kid, from salmon to trout in Bellavista and then, cous cous, bowls, path, mackerel, jelly, pies, cakes, roasts, pies and pastries, of course he put his paw with chocolates, cakes, Sacher, creams and all that you could only imagine! I took care of the salmon (see photo No. 3. Bravo eh?) But given that we had as many as 64 chefs with more aid Chef and Chef. In one word: BORDELLO! Everything is fantastic and more fun because I was the Runner (in a few words what to check that the table has Always full of stuff), it looked very bad when people take large portions, because otherwise I had to run like crazy to fill the table with natural cazziatone of Chef! What can I say, people who took part in the tasting have also gobbled up the tables, thanking a thunderous applause (which never hurts!) Mamma Mia! What hard work!
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