Vanilla Garlic Gets Experience

-Elaine and I plating dessert for a special event lunch.-

If you've been following the updates on my Facebook or Twitter then you're probably aware of what the above picture is about. I'm taking five weeks away form work to do an internship at Grange Restaurant, one of the premier restaurants in Sacramento. I'll be working in the pastry department under the guidance of pastry chef, Elaine Baker.

-The to-do list on my first day. We almost got it all done. (They did have to take some time to show me around after all.)-

Doing this is something that's been on my to-do list for a long time. For the past few years I've been getting along just fine teaching myself how to do pastry. However, that only goes so far and I've been wanting to get some real training and experience under a talented instructor. I didn't want to go to cooking school as I heard that the experience wasn't quite worth it, and, to be honest, I'm still wrapping up my MA. I'm all burnt out school-wise. Instead, I wanted to learn on the job. Finally, I get the chance.

I'll be blogging about my experience here and writing a few other pieces about it over at Sacramento Magazine's blog. Expect a few recipes from the kitchen to pop up in various places (I'll let you know where once they're up) as I find time to sit down and compose them.

If you happen to be in the area come by for lunch or dinner. If you want to try and catch me to say hello make a reservation for Saturday night as I'll be working the line. Hope to see you there!

-Fromage blanc on tomato jam with honey roasted tomatoes and bacon phyllo. Served alongside is some lemon basil sorbet served on crumbled corn cake. The little black things are some candied olives (seriously tasty things, those) that were used in a dessert the night before.-