The Greenbrier Resort: Pictures!
Here are a few pictures of some of the items I get to make on a daily basis at my internship at The Greenbrier Resort. I barely ever have time to take pictures but I try to when I get a chance. It’s hard to believe I have been working there for a month already. I am really glad I chose The Greenbrier to do my externship, loving every minute!
A “Not so baby” baby shower cake!
I requested off this weekend to go to my cousin Emily’s baby shower! It was a very non-traditional shower, and more of just a gathering of friends and family. I made the cake and it was themed to the new baby’s bedding! It took me quite a while to make but I was happy with the outcome. The bottom layer was a german chocolate cake with coconut pecan frosting and the top two were Lemon cakes soaked in a strawberry simple syrup and frosted with strawberry buttercream. I only saw a picture of the bedding before making it so I think I did a darn good job of getting similar colors.
The Greenbrier Resort: The Beginning!
I started my externship two weeks ago at the beautiful Greenbrier Resort in White Sulphur Springs, West Virginia. The Greenbrier is unlike any hotel I have ever been to. There is so much history behind it, and it looks like it did 100 years ago. It has nine different restaurants, a casino club, three 18 hole golf courses, and a five star spa.
Here is an excerpt from my externship manual about my first two weeks
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During weeks one and two I produced several items. I made multiple large batches of cookies every day, usually around 600. Most of the cookies were scooped and then frozen for the 8,000 needed for the PGA tournament being held in July. I produced and assembled items including: Chocolate Fudge Cakes, Raspberry Bars, Cannolis; Apple Pies, Apricot Tarts, Chocolate Chip Cookies, Oatmeal Cookies, Peanut Butter Cookies, Scones, Berry Compote, Whipped Cream, Tea Cream, Bread Pudding Base, Macarons, Brownies, Pastillage, Tiramisu, and many other items. I practiced my knife skills making apple fans for apple pies and cutting different berries for topping desserts. I also practiced quenelles because they are used on many of the plated desserts that the resort offers. I worked with the night banquet team to help plate 250 tiramisu plates, with a quenelle of whipped cream, anglaise sauce, and a chocolate décor piece. I worked with the tea crew to provide the resort’s afternoon tea at 4:15 daily, which included hundreds of assorted cookies, scones, and chocolate tarts.
Birthday at Bouchon!
For my Birthday, a few friends and I had dinner at the wonderful Bouchon Bakery (still saving up for Per Se). I ordered Pork Belly Mac & Cheese with fusilli pasta and English Peas in a parmesan mornay sauce AND Braised Chicken Soup with Poached Herb Dumplings. Everything was fantastic.
Of course I had to order dessert as well! I went all out and chose the Chocolate Souffle with Anglaise. Simply Amazing. Great birthday dinner with some great friends!
The day before I left the CIA to go on externship me and a few other classmates plated 350 graduation desserts. “The Frozen Red Velvet”
