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post #16 of 66
Thread Starter 
Quote:
Originally Posted by thecakewitch View Post

Just a few thoughts: research on the style of cooking of the Exec. Chef. You said you don't have formal training, read baking books (CIA, Le Cordon Bleu) and practice. Not all kitchens are equal, make room for adjustment (your food, your work attitude, time constraint, oven availability, etc.). Make a list of the components of your dessert and the steps to make it or what to make first. I like to sketch my plate. Just like designing a cake, i make dessert sketches. Your flavor combination should make sense together, sometimes keeping it simple is a good thing. Good luck!
 

Great information, thanks!

 

The EC is a Frenchman, who was trained in pastry in France.  So for him, classical is most likely the best bet, but working at Disney, I'm sure he is up for interpretation.

 

As for the books, i actually do own all of the materials required by CIA trained Pastry Chefs and I have been slowly working my way though them taking in depth notes.

 

And if there is one thing I am amazing at, it is planning.  I was already planning to have a minute by minute breakdown of all my steps and a comprehensive list of all my required ingredients all scaled properly down to suit the servings I need to accomplish.

 

I like to think my flavor compositions are sound, what do you think from my above post?

 

And I will definitely be sketching out my plates.  Thanks!

post #17 of 66

Love this thread, it brings out the best in our CC community. Good luck, TheNerdyBaker  ;-D 

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VISIT US at BAKINGFIX

 

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post #18 of 66
I don't want to nit pick your dessert and this are just my opinion. In the end it is up to you to decide.

"For my plated dessert, I wanted a Frozen theme. Elsa will be a white wine granita and canelle of sea salt ice cream dyed to match her dress color, and two or three colors of sugar decorations to represent Elsa’s powers. Anna will consist of a cayenne pepper molten chocolate cake with a chocolate acetate spiral to symbolize the castle walls she was trapped in. The plate will be decorated with two sauces; a vanilla bean custard sauce and a strawberry sauce. They will be scrolled from each side of the plate, and meet in the middle."

1. Sugar decoration- is it made from isomalt or plain sugar? A lot of chefs are particular about all components being edible on a plate. And if the component is necessary.
2. Molten Choco cake - personally, everytime i see this item on a menu, i think of the 80's.
3. I like to have different textures. Unless the sugar decor is your crunch item, i find your plate soft/creamy on soft/creamy.
4. I don't know your recipes, but i like that you have a little salt and spice.

Your competition will be Culinary school graduates (they recruit them during career day). Be confident with your skills and what you can do. Also, personality is important. Make them want to work with you.
post #19 of 66
Quote:
Originally Posted by MimiFix View Post

Love this thread, it brings out the best in our CC community. Good luck, TheNerdyBaker  " src="http://files.cakecentral.com/smiles/thumbs_up.gif" /> 


 



Me too icon_smile.gif this is the best kind of helpfulness and to someone so grateful it's lovely icon_smile.gif

NerdyBaker I wish I could pop round and sample your practice runs! They really sound amazing!
post #20 of 66
I would do a Grand Marnier creme brûlée and a dark chocolate cake with ganache for the minis, or even a Black Forest cake (epic). A mini is usually considered 3 bites, so maybe 3 to 4 inches across. I also am not a fan of the molten lava cake. It's something you'd get at Chili's, not a upscale place.

Not sure about the spun sugar cage either. That might be iffy if the weather is humid.

But yeah, the French love their Grand Marnier.
post #21 of 66

There is an EXCELLENT pastry competition series that you can watch on youtube (I think it's still there) called "Le Meilleur Patissier" and I remember seeing them doing a wide variety of miniature-type desserts. 

 

The main issue is that it's in French, but it's not too difficult to follow along, and you can tell who wins and loses via their facial expressions.  

 

As a rule (and I apologize if I am stereotyping), Europeans tend to like their desserts less sweet than Americans, but then again it's Disney in america, so you'll have to walk that line

 

Also, if you can incorporate at least one dessert that helps a food-restricted group it could help your chances (gluten-free, egg-free, kosher, dairy-free etc.)  I think a gluten free chocolate dessert wouldn't be too difficult...maybe even modifying that molten cake? 

 

Good luck!!!

post #22 of 66
Thread Starter 

UPDATE:

 

Just got the call today for the hands on assessment.  It is scheduled for next Friday at 10am, and the friggin' Mouse threw me a curve ball D=

 

The 5 hour assessment that they outlined in the paper they gave me was a misprint apparently; I only have 3 HOURS!

 

At this point in time, I have gone in to full panic mode.

 

Everything has to change now =/

post #23 of 66
Don't panic, just plan. I still think you need to do the classics. You can never go wrong with a classic mousse for your plated dessert, served with fresh fruit. I think your quick bread choice is fine. For your minis, those should be 3-4 inches in diameter, enough for 3-5 bites. For the minis, I'd go with a creme brûlée like I mentioned above. You have time to do a genoise or biscuit roulade (would be better) and then you could cut rounds and mold them with ganache or mousses or creative crunches. You can do it!!!

Never underestimate well-done classics.
post #24 of 66
I keep going back to the creme brûlée and Black Forest because it reminds me of Beauty and the Beast. You could do the mousse for Belle instead of the creme brûlée. I like something dark for the Beast though, either ganache or chocolate shavings.

I forgot about your frozen theme. What about a fresh fruit sorbet? You could still use spices and maybe do some tuile cookies.
post #25 of 66

This might be a silly question, but are absolutely sure the entire menu is up to you, or just the one plated dessert? Almost every bench test I have ever done was more about my technique, ability to follow instructions without getting overwhelmed, how I handle a kitchen, my hygiene practices, organization, etc.


This has nothing to do with the menu portion, and may seem elementary, but so many people screw it up. Show up clean! Clean fingernails, no hair hanging down, clean shaven, no jewelery, clean chef's coat, appropriate footwear, etc.
I used to be the nasty person on the other end of bench tests, I crossed off so many people because of not washing their hands before they started, dirty fingernails and rings.

I always had a pair of chopsticks in my case for plating, if you use something a bit unusual like that, take it, but don't show up with a huge tool box, lol.

 

Biggest piece of advice, clean as you go! A messy work station will not be tolerated.


3 hours isn't as scary as it sounds. You want elements that can be made simultaneously, if you are melting chocolate for 4 recipes, make sure you only have to do it once. A timeline is important, make your menu, keep it simple and classic, don't second guess it! Do a trial run every day if you can, know your process inside and out.

post #26 of 66
Oh that is a curve ball! 3 hours to set up ice cream or granita is pushing it, unless they have a blast freezer or you know how to use liquid nitrogen (if they have it). Think of a multi purpose dessert elements like a raspberry puree for sauce which you can use also with some Chambord to make some kind of bavarois. Or a Choux paste to make profiteroles which you can also use the paste for decoration (pipe a design on parchment then bake).

The important thing is plan! Good luck!
post #27 of 66
Quote:
Originally Posted by scrumdiddlycakes View Post
 

This might be a silly question, but are absolutely sure the entire menu is up to you, or just the one plated dessert? Almost every bench test I have ever done was more about my technique, ability to follow instructions without getting overwhelmed, how I handle a kitchen, my hygiene practices, organization, etc.


This has nothing to do with the menu portion, and may seem elementary, but so many people screw it up. Show up clean! Clean fingernails, no hair hanging down, clean shaven, no jewelery, clean chef's coat, appropriate footwear, etc.
I used to be the nasty person on the other end of bench tests, I crossed off so many people because of not washing their hands before they started, dirty fingernails and rings.

I always had a pair of chopsticks in my case for plating, if you use something a bit unusual like that, take it, but don't show up with a huge tool box, lol.

 

Biggest piece of advice, clean as you go! A messy work station will not be tolerated.


3 hours isn't as scary as it sounds. You want elements that can be made simultaneously, if you are melting chocolate for 4 recipes, make sure you only have to do it once. A timeline is important, make your menu, keep it simple and classic, don't second guess it! Do a trial run every day if you can, know your process inside and out.

 

Wow, this is all really great advice!!!! Especially about practicing every day until the test

post #28 of 66
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post
 

This might be a silly question, but are absolutely sure the entire menu is up to you, or just the one plated dessert? Almost every bench test I have ever done was more about my technique, ability to follow instructions without getting overwhelmed, how I handle a kitchen, my hygiene practices, organization, etc.


This has nothing to do with the menu portion, and may seem elementary, but so many people screw it up. Show up clean! Clean fingernails, no hair hanging down, clean shaven, no jewelery, clean chef's coat, appropriate footwear, etc.
I used to be the nasty person on the other end of bench tests, I crossed off so many people because of not washing their hands before they started, dirty fingernails and rings.

I always had a pair of chopsticks in my case for plating, if you use something a bit unusual like that, take it, but don't show up with a huge tool box, lol.

 

Biggest piece of advice, clean as you go! A messy work station will not be tolerated.


3 hours isn't as scary as it sounds. You want elements that can be made simultaneously, if you are melting chocolate for 4 recipes, make sure you only have to do it once. A timeline is important, make your menu, keep it simple and classic, don't second guess it! Do a trial run every day if you can, know your process inside and out.

 

Thank you so much for that.  Excellent insight =D

 

So after I learned more about the time limits and where I would be working, I tweaked my menu completely o.O

 

My quick bread is now a Bananas Foster Bread with a Rum Brown Sugar Soak and Walnut Streusel.  I combined my original idea in to one item in order to simplify.

 

My mini dessert plate has become a Cinnamon Dark Chocolate Cream Puff with Dark Chocolate Whipped Cream, dipped in White Chocolate Ganache.  The second mini dessert in an Orange Strawberry Mousse in a store bought white chocolate cup (they said we could use 1 store bought cup).

 

My plated dessert has become a Fireside S'Mores Cake with graham cracker crust, a dark chocolate chili cake and toasted meringue with a scratch chocolate sauce.

 

A majority of my new menu is practically stir things together and serve, plus like you said I have multiple uses for several items, so I think it will fit much nicer inside the time constraint.  

 

I feel confidant with this new menu, and they still fit with my "Every dessert is a character" thing I wanted to do.

 

Time for practice and planning.  LOTS of practice and planning.

post #29 of 66

Good Luck!  Love the Smores idea - it appeals to children of all ages and yours sounds amped up and delish!

Theresa

post #30 of 66
I know you're probably really busy practicing but good luck for tomorrow icon_smile.gif
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