DAY 1
Day one of week 9 was again like every monday, a day of prep. My prep consisted of prepping a large amount of vegetables that for the day of service are going to be blanched and shocked and served in a steam table. Also as a trial run today for the following week I did a trial of the amuse bouche that we are planning to serve for week ten
DAY 2
Day two of week 9 was the first day of the Thanksgiving lunch buffet. We served a couple hundred people on this day and things ran very smooth. For a half hour before service we got as much prep done as set up as possible. I was responsible for blanching and shocking of the broccoli and cauliflower and helping but the cheeses for the cheese tray. When it came to the day of service I ended up helping serve the mashed potatoes.
DAY 3
Not much prep was needed to be done for the last day of the Thanksgiving lunch buffet. Other classes in the culinary program contributed to the lunch with different dishes.
Thanksgiving Lunch Menu
Salad, fruit bowl, terrines, pates, house sausages, brussel sprouts, cranberry sause, mashed potatoes, cheese tray, raw vegetables, cauliflower, squash soup, turkey (white and dark), gravy, mushroom bread pudding and the dessert buffet; pumpkin, blueberry, and pecan pie and chocolate cake.
Day one of week 9 was again like every monday, a day of prep. My prep consisted of prepping a large amount of vegetables that for the day of service are going to be blanched and shocked and served in a steam table. Also as a trial run today for the following week I did a trial of the amuse bouche that we are planning to serve for week ten
DAY 2
Day two of week 9 was the first day of the Thanksgiving lunch buffet. We served a couple hundred people on this day and things ran very smooth. For a half hour before service we got as much prep done as set up as possible. I was responsible for blanching and shocking of the broccoli and cauliflower and helping but the cheeses for the cheese tray. When it came to the day of service I ended up helping serve the mashed potatoes.
DAY 3
Not much prep was needed to be done for the last day of the Thanksgiving lunch buffet. Other classes in the culinary program contributed to the lunch with different dishes.
Thanksgiving Lunch Menu
Salad, fruit bowl, terrines, pates, house sausages, brussel sprouts, cranberry sause, mashed potatoes, cheese tray, raw vegetables, cauliflower, squash soup, turkey (white and dark), gravy, mushroom bread pudding and the dessert buffet; pumpkin, blueberry, and pecan pie and chocolate cake.