Day 23:

I have been preparing different appetizers with Frau Kunze (Souschef of Melia Düsseldorf) for 70 services. Next I have cleaned lettuces for salads, cut cucumber and tomatoes and prepared salads and I have helped with the breakfast of buffet.

 

Later I have made crêpes of chive. Crêpes were rolled with cheese crème, lettuce cut very thin and slices of salmon. I have helped Frau Kunze to replace the empty dishes of buffet and I have taken any pictures.

The buffet

 

Day 22:

A new day in the pastry. I began assembling desserts for VIP customers, with fruits and chocolate.

My next task was preparing “baumkuchen” (a cake tree), a traditional dessert with many layers for making the bark (tree covering). To prepare this dessert we need much patience because every layer will be cooked in the salamander (extend a very thin layer in the baking tin, cook until golden brown and repeat the process).

Other type of "baumkuchen"

Later in the kitchen a la carte I have helped with the “mise en place” refilling small glasses with sauces, and cutting vegetables for side dishes.

Then I have helped preparing mousse of chocolate and brioche of walnuts.

Day 21:

I have been preparing differents appetizers with Frau Kunze (Souschef of Melia Düsseldorf) for 80 services (bacon roll with  plum and spicy souce, ham with melon and different cool meat).

Then I have helped to assembly desserts in the pastry section (Tiramisú, pear sponge cake, chocolate pudding and green biscuit). Later I have cleaned the pastry section.

Day 20:

I have helped to cut and assembly cool meat for the buffet service. I have prepared pizzas for the staff. Later I have made two cheese boards. Then I have helped Mr. Merten (the pastry chef). We have made a grape-skewer (three units on a stick). Next we have dipped the sticks in chocolate. This is a hard work, but the final result is worth of it. Finally, I have cleaned the pastry section.

Then I have gone to the Fair of Düsseldorf, a very important fair of Germany, but this fair is smaller than Fair of Albacete.

Day 19:

Yesterday I began my job at 12 o’clock. I peeled eggs, cut bread with a cookie cutter, toasted bread, cut apples and cucumbers into small dices and mixed with crème cheese and salt. I chopped the salmon and mixed it with wasabi. I assembled the appetizer, the toasted bread (in circles) laid down, then added the salmon with the cookie cutter, and topped with crème cheese. For dressing I used small bunchs of dill.
Next I have helped in the dishwashing section.
Later I have cut ham and hard pork sausage and made the assembling of another appetizers (bread + butter + ham, bread  + butter + hard pork sausage, bread + butter + tomato sauce).
In the kitchen "a la carte" I peeled potatoes, refilled glasses with sauces, and cleaned hotstones. I have seen how to assemble desserts and they have shown me a private dining room with all appetizers on the table, for a just married couple.