Sugar & Snowstorms: June 2012

WHOA. Yeah. Where to begin???? Yes, so I fell through with the New Year's Resolution of weekly updates, I do apologize. School got real intense and time became impossible to find. I don't think I can recap the last four months better than by saying it has been amazing. School was incredible, I learned a crazy amount in a short period of time, I built some awesome friendships and relationships with my blockmates and chefs, I secured and started my internship, I moved, I helped to marry off my best friends, I had ANOTHER birthday, and I got engaged-- to name a few!! Bahhhhh, it is insane what has changed since January!!

Wedding Cake

:) Chef Adrian, Pete, Chef Dan

Dinner with my BFF

Birthday in NYC

Our Best Friend's Wedding

EEEEEEEEE, 11/2/13

Part of my internship class is a monthly blog update, what better way to reunite than by requirement?! Perf!

So let's start from the beginning, or April 24, my first day at The Ocean House in Watch Hill, Rhode Island http://www.oceanhouseri.com/index-alt.php.

B-E-A-Utiful Ocean House

Boom. Pastry Intern. The first week or so was a bit, err, um, well, uncomfortable-you know how it is when you start a new job. I was yearning for time to pass and comfort to come, I wanted to know where to find a saucepan without assistance, I wanted to come in and know what I was expected to do, I wanted the confidence that I had in previous kitchens. I am now much more comfortable and confident. I have been through two big holidays, a few handfuls of events, and a menu change and I am looking forward to the rise in business as the season progresses!

Mother's Day Dessert Buffet

I am blessed with an incredible group of people to work with and learn from

Spitting Image

Adam: Boss. Baller, Bahhhhhhh. Hands down the best possible human being to learn pastry from, AMAZING mentor.

Meghan: Momma Meg. Has been awesome from day negative 43, helped me with questions I had prior to the application, helped with the dreadful apartment search, and helps me daily with new and exciting recipes. FANTASTIC lady.
Sarah: Sweet Sarah. PM plater. She joins me at 3:00 and always saves me a cheese puff! Go team pastry. Duh.

Official NECI grads. Sarah and Meghan

In addition to team pastry there are a ton of other fabulous kitchen cuties at OH:

Chef John: Executive Chef. Refers to me as sideshow or freakshow or whatever affectionate name comes to mind when he sees me and my untamable fur peaking out of my cap.
Team Banquet: Marky Mark-we have an ongoing paper, scissors, rock war that I am constantly losing due to my attempt at "strategy" which is really just me over analyzing the dueling hand game. JC and Cuz, they're cousins and two of the nicest fella's you'll meet.
Team AM Seasons: Marissa, Diane, Jeffery Clark, Andrew, and Christine. All awesome. They call and I come running. Literally.
Team Seasons PM, Team Verandah, Team Seaside, and Team Dunes. I don't work as closely with them, but they are always a pleasure to be around in our homey kitchen.

A few of my responsibilities include:

AM/casual prep and plating

Chocolate Tart-6 components
Creme Brulee -4 components
Lemon Dome-5 components
Blackberry Jaconde-5 components
Sorbet Tasting-5 components

"Daily" Quiche. $22 dose of creativity. Today's beast: Maple Sausage, fennel, apple, pepper melange, and Atwell Gold cheddar.
Tea Service- macaroons, Madeline's, mini opera cakes, scones, shortbread, strawberry jam, marscapone, and whipped butter
Afternoon refreshments-Scones and cookies
Turndown amenities-macaroons, cookies, and chocolates(Adam's beautiful creations)
Mignardises- all sorts of goodies
A few small banquets (a few brownies, lemon bars, and cookies here and there),
Sunday Brunch crepe station-Crepes made to order. Interaction with guests. Utilizing BOTH degrees.