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.