June 8-11, 2010.
“Welcome to a real kitchen, Violet. There’s no room and there are too many people.” That’s definitely the quote of this week. There are two worktables in the kitchen: one against the wall, and one in the middle of the room that's about the size of two normal tables. All last week, I was working at the table against the wall with the whole thing to myself. Now I realize what an unrealistically huge work space that is. Important lesson #4: Contrary to popular belief, a commercial kitchen provides much less work space than your home kitchen.
This week, I’ve been confined to the corner of a table, and it’s not the easiest place to be when you have to make hundreds of cookies, dozens of cupcakes, and a few cakes. On the other hand, it’s great when you’re trying to socialize with your co-workers.
I don’t think I made any significant, life-altering mistakes this week, but I did manage to ruin a little bit of maple buttercream by putting it in chocolate whoopie pies instead of vanilla buttercream. The whoopies were saved, but unfortunately, the buttercream had to be thrown out. May it rest in peace. Important lesson #5: Maple and chocolate just don’t go together.
One item on the menu here has raised my curiosity. I made cream biscuits this week, and they seem like normal enough biscuits, except they have no butter. I don’t understand why anyone in their right mind would have any desire to make a biscuit with no butter. I overheard some employees talking about how insanely heavy the biscuits are, but I’m determined to try one myself before my ten weeks are over.
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