Day 30:

I have helped to assembly the desserts, cut vegetables for dressing salads. In the kitchen a la carte I have helped with the mise en place, made Cesar salads, refilled cups, cut and fried bananas, peeled potatoes, fried potatoes.

Day 29:

Herr Merten and I have prepared dough for brioche, cake French of chocolate, vanilla and coffee mousse pudding of vanilla. I melted white chocolate to decorate the sticks of grapes and chocolate with milk.
I think the pastry section is the place where you can learn more.

Day 28:

This Monday I had very good luck. I returned to the pastry section. I like making pudding, mousse, tiramisu, desserts with a fabulous assembly. I have worked with Herr Merten (Pastry Chef of Melia Düsseldorf). For me this is a difficult task because my level of English is low and he has a hard regional accent. Much patience was needed but at the end Herr Merten and I agreed on the job. We have used English, Deutsch, and body language, hahaha.

I have prepared sticks with three grapes and later covered with chocolate.

The next task was to make a brioche.

Then I have made “Amarettini”. This dessert is a small ball of almond+sugar+eggs+flavour of sour almond.



Day 27:

I have helped with the buffet. I have assembled desserts and cool meat. Then I have cleaned lettuces and have assembled salads for the buffet and the staff.

Later in the kitchen “a la carte” I have prepared three dressing salads.
- With balsamic vinegar+mustard+honey+salt+black pepper+oil.
- With white vinegard+mustard+chive+parsley+salt+black pepper+oil.
- With white vinegard+lemon+grated citrus fruit peel+garlic+salt+oil.

The next task was cleaning the kitchen with my partner Enrique Pérez, a Spanish cook who was born in Germany.

Día 26:

Today is my second free day. I went to run along the Rhein Terrace until the Nordpark in the morning.

In the evening, I have gone to the old town for dinner. We have had a typical German meal: a knuckle of ham with puree of potatoes and Sauerkraut (Eisbein mit Kartoffelpüree und Sauerkraut).

Day 25:

Today and tomorrow are my free days.
First I went to the Hofgarten near to the Melia Hotel and the old town. The building at the end of the picture is a very big shopping center.

 

The big shopping center

Later I went to the Volksgarten. This is a very nice garden, with lakes connected by the river Düssel that gives name to the city. There are lots of fountains, squares, restaurants and a hundred of ducks, swans, ravens and any heron (wading bird) and fish.

 The clocks's wood

 Some big fish

 The river Düssel

Day 24:

I have put the order (cheese, milk, butter, fruit, rice, wine, vegetables) on the walk-in fridge and the store room. 
Next I have assembled salmon with a flower shape in big serving trays and another appetizers for the buffet. I have prepared a cheese board and cut cool meat. Later I have cut cucumber and pepper of different colours in stripes for glasses appetizers with a cocktail sauce. 

In the evening I went to Oberkassel (a neighbourhood of middle-class over the river Rhein).