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Preparing for a bench test with the Executive Pastry Chef at Disneyland Resort and kinda freaking... - Page 3

post #31 of 66
Thread Starter 
Quote:
Originally Posted by theresaf View Post
 

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

Theresa

 

 

Quote:
Originally Posted by Crazy-Gray View Post

I know you're probably really busy practicing but good luck for tomorrow icon_smile.gif

 

Thanks guys!

 

I did a full 3 hour timed trial run yesterday, and everything went extremely well!  I was cutting it really close to the time limit though, so instead of the Mickey cream puffs, I have decided to do an Italian Almond Butter Cookie with Lemon Zest, then drizzled with dark chocolate!  Let me tell you, they are fantastic, plus this simplifies everything quite a bit.  No more chocolate cream to make, and no more choux paste to make!

 

Other than that one tiny thing, everything is shaping up to be extremely good! 

 

T- 34 hours and 7 minutes o.O

post #32 of 66

I dunno how I missed this thread, but all the very best to you!  We're all cheering for you!

post #33 of 66

You must be there right now. Good luck! I'll be thinking of you and sending you good vibes!

"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #34 of 66
Thread Starter 

I GOT THE JOB!!!

 

I'll post more details later when I am actually at my computer, but I thought you guys would like a quick update =D

post #35 of 66

Excellent! Congratulations!!

VISIT US at BAKINGFIX

 

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VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

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post #36 of 66

Good work.  How's the adrenaline rush treating you at the moment?

post #37 of 66
Woohoo! Congrats!! Can't wait to hear more!
T
post #38 of 66

:party: Congratulations!  You've gotta be psyched!

post #39 of 66
Congratulations!!!! party.gif
post #40 of 66
Thread Starter 

Thank you all for the overwhelming support you guys were sending my way!

 

Now it is story time.

 

I arrived at the bakery a little before 10 and the first thing they had me do was sit down with one of the Head Chefs and do a sit down interview.  This consisted of normal interview questions, then at the end, a dedicated baking portion (What is laminated dough?  How many oz in a qt?  Etc).  I passed this with flying colors.

 

Next was a tour of the bakery, which was HUGE.  Extremely overwhelming, let me tell ya!  I come from a small bakery with less than 3 people in the prep rooms at all times so going to a commercial bakery with that kind of capacity was jaw dropping.  

 

After the tour came the hard part, the actual baking portion.  There were snags aplenty obviously, as it was a brand new environment with brand new equipment  for me to use, but the largest hurdle was the size of the place.  My work area was tucked away in the back corner of the bakery, and the majority of the storage was a decent size walk away.  Meaning if I forgot to grab that 1/4c of brown sugar, I had to walk ALL THE WAY back to the storage area, find the bin again as I had no clue where anything was, then lug it all back to my workstation and pray I didn't forget anything else o.O

 

All my dishes were completed to the best of my ability and to the best the circumstances would allow.  The Head Chef was left speechless by the Bananas Foster Banana Bread, and said that he had absolutely no critique for it.  The Strawberry Citrus Mousse also received comments like that, with them commenting on how simple but packed with flavor it was.  The Lemon Almond Butter Cookies sent me for a loop, as I didn't have access to a mixer, so I did them by hand which caused issues with the fat warming too much.  The cookies spread and puffed way too much, but they tasted exactly as they should, and received great marks for the combination of lemon, almond and dark chocolate.  The S'mores Cake is where time really REALLY took a toll.  I was unable to complete the graham cracker crust, and the cake itself stuck in the silicone molds I baked it in so I had a bunch of pieces of cake that looked like lady fingers.  In the end it was plated decently, and they all commented on what a great idea it was and that they wished they could have seen it executed properly.  The chili cake itself was a huge hit with them though!

 

All in all it was a very good experience.  I received the job offer not even an hour later, so apparently I did something right =D

 

Thanks again guys!

post #41 of 66

That is such great news!! Party time! :D:madhatter: 

post #42 of 66

I've not commented on this thread before, but just wanted to add my congratulations!  How exciting :-)  Well done.

post #43 of 66
Awesome! So happy for you!

Hey, want to share you banana bread recipe? icon_smile.gif
post #44 of 66
Really happy for you! Very well done indeed icon_biggrin.gif
post #45 of 66

CONGRATS!!!

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