Pastry department is indeed very different from the savory side. In pastry, the entire team works together as one unit where as savory walks around like Voltron — each unit operating on their own until the assembly during service. The staff’s work style, pace, and personalities are all different between the two departments.

Starting at 7am, the morning shift begins prep. From bread baking to cakes and sauces, a lot of elements are carefully produced. The dinner shift folks come in early afternoon, helps finish up the prep list, sets up for service, then do final plating during dinner service.

I love it when there’s a party and the composed plates lined up looking all nice. (This is also true of savory dishes but they were always sent off right upon completion, hard to photograph).

Cheese Plate
3 cheeses accompanied by apricot, candied walnuts, and French baguette

Party Dessert
flourless chocolate decadence cake, white chocolate powder, wafer crumbs, crimson berry sauce, panna cotta topped with orange foam, (and macaron ice cream right before service)

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