8AM Chez Panisse Intern Schedule

8:00 AM CUSTARDS AND COOKIES

- If custards are on the menu, gather ramekins and hotel pans for custards, put aside ramekins for 2nd custard bake. Taste and Adjust custard as needed. Consult with Chef or Cook

- Custards should be in the oven by 8:10-8:15 for first bake

- Set timer for 55 minutes; check when timer goes off (with chef/cook if necessary) and reset timer appropriately.

Note: Creme caramels bake for less time than the creme brulee custards. If serving panna cotta, use the first part of the morning when you would normally be baking custards to carefully cut the pannas and cover them with plastic individually

- Check with cafe assistant as to which cookies are on the day’s menu. Count cookies left over from day before prior to production
- Re-crisp them in oven for 5 minutes. Put away once cooled

- Cut and place all cookies and half sheets, place prepped sheets back into freezer until custards are out of the oven

- Once custards are out, cool them place on perforated sheets
- Creme caramels should be carefully cut while warm then placed in walk-in (the cutting should be done only by cooks or interns that has previously been trained to do this)

- Caramels and Chocolate custards remain at room temperature; all other custards should go to the walk-in

Begin baking cookies. Place cookies in airtight containers once cooled 


9:30-11:00 AM

- Get Prep list from cafe assistant and/or assist with knife work for tarts or condiments for cafe

-Set-up all condiments for cafe (fruits, dates, etc, chocolate sauce, cookie tray, custard tray, chopped peel, nuts etc)

11:15-11:30 AM
- Help set-up dessert display for cafe

- Check display/tasting with Chef - THIS IS MY FAVORITE PART! TASTING EVERYTHING ON A PLATE! We play with the plating and see how everything taste and look together and make adjustments as necessary... and the best part is... I get to do this EVERYDAY!!! YUM!



11:45 AM
- Prep additional fruits and nuts if needed

- Begin 2nd Custard Bake

- Get list of afternoon projects from the Chef


12:15 - 12:30
- LUNCH BREAK

- 12:30 PM Onwards

- Afternoon Projects

1:15 PM (Wed, Thurs) 1:45 (Mon, Tues, Fri, Sat)

- Clean and organize station, relolcat station, take out trash and recycling, sweep


3:50 PM
- Finish and put-away all projects

- Clean and Organize Station

- Fill out ‘you have’ list for the following day (projects completed today for tomorrow)