Day 42 (11-08-2014):

I have begun helping with the dishwashing and later with Herr Mertens in the pastry. I have assembled desserts for VIP customers and  then I have made some glasses with “Melba dessert” and “chocolate with raspberry compote and cream panacota”. I have cleaned the deep fryer in the kitchen a la carte.

 Panacota of chocolate with raspberry compote and cream

 

Melba

Dessert for a "Kaffeepause"

Amenities for a VIP customers

Day 41 (10-08-2014):

I have helped Herr Mertens with lunch staff. I have been doing the grilled chicken stripes. The chicken has been added to the bechamel sauce with peas.

In the kitchen a la carte I have helped with the mise en place and later we have cleaned the kitchen.

In the morning I have walked by the “Medienhafen”. Medienhafen is the old harbor, now renovated with the newest buildings, bridges, hotels and restaurants.

WDR, TV Channel at Düsseldorf

 Stadttor (Gate City Building)

 

 Frank Gehrys Häuser

  Frank Gehrys Häuser

 Frank Gehrys Häuser 

The Living Bridge 

 The sport harbor

 

Barges sailing down the river 

   

Day 40 (9-8-2014):

Today I was in the Kitchen a la carte with the Chef, my partners Felix and Sarah and Herr Mertens.

I prepared the mise en place for a trial menu. The menu was a test to the next carte. That night we had 25 reservations. The hotel manager and his wife had also reservations.

Menu items were as follows:

    - Arugula sorbet / Meliá Salad,

    - Sirloin steak with mashed potatoes, glazed carrots and small balls of vegetables (potatoe, zucchini and carrot),

    - Fish fillet wrapped with salmon and vegetables with nori seeweed on saffron sauce and a crispy vol-au-vent topped with a flower / chicken nuggets,

    - Vanilla ice with raspberry compote and green crumble.

 

 

Meliá salad

 

 

Sirloin steak with mashed potatoes, glazed carrots and small balls of vegetables (potatoe, zucchini and carrot

Fish fillet wrapped with salmon and vegetables with nori seeweed on saffron sauce and a crispy vol-au-vent topped with a flower / chicken nuggets

Vanilla ice with raspberry compote and green crumble

Day 39 (8-8-2014):

I have explained the chef what happened yesterday and I have asked the chef to change my place in the kitchen because I don’t want to work with Pascal. I don’t want to see him crying.

Herr Mertens has understood the problem and I have been working in the pastry, away from Pascal.

I have helped to assembly desserts and I have prepared the mise en place to make bolognesa sauce. I have helped to make meat store. First I have toasted the bones in the oven. Second I have fried lightly the bones with oil and vegetables. I have added the meat juices with red wine and vinegard of módena. Later I have added tomato paste and more red wine. Then I have put water and it has been cooking for five hours.

In the kitchen a la carte, I have prepare chips of beetroot and I have baked potatoes.

Day 37 (6-8-2014):

I began my job at 10 o’clock. I have helped with the appetizers and the salads for the buffet.
In the kitchen a la carte I have helped with the mise en place and I cut thyme, parsley, tomato concassé, diced peppers and onions. I have prepared mixed salads and I have put down the recipe of mango chutney again (sauteé onion chili and salt, add mango sugar and vinegard, and cook until it is reduced 1/3).
I made a crispy for ceviche with a similar pasta philo cut in triangles and joined with whipped egg. Then I have cooked it in the salamander until golden brown.

  

Day 36 (5-8-2014):

I have been in the Nord Park, another green zone of Düsseldorf, with a big fountain, some boulevards, some squares with many flowers.

 The neighborhood

The Rhin

The beaches

 The bike path

 The promenade