Wednesday, March 28, 2012
Sunday, March 25, 2012
Wednesday, March 21, 2012
Thursday, March 15, 2012
Job Description/the Broadmoor Colorado 3/15/12
Title: 500101 Baking & Pastry Extern
Back to listing - Apply Prepare desserts, pastry, cookies, breads and specialty items according to the menu. Assist the chef as necessary
Essential Duties and Responsibilities include the following. Other duties may be assigned. Maintain quality productsPrepare food for breakfast / lunch / dinnerMaintain a clean, organized and sanitary work areaAdvise chef when food inventory is depletedOperate all kitchen equipment properlyPrepare requisitions slipsMust meet minimum 12 week requirement of employmentSpend time in both the pastry shop & the bakery
Skills / Requirements
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or general education degree (GED) and come form an accredited & approved extern school. Must be fluent in both oral/written English language. Must be able to use knives and other kitchen equipment.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before small groups of customers or employees of organization.
Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly exposed to wet or humid conditions (non-weather);work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles ;toxic or caustic chemicals and outdoor weather conditions. The employee is occasionally exposed to work in high, precarious places; risk of electrical shock; work with explosives; risk of radiation and vibration. The noise level in the work environment is usually loud.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Back to listing - Apply
Tuesday, March 13, 2012
Saturday, March 10, 2012
I had to share this little non paying customer!!! easy to please LOL Australia I think!!
Thursday, March 8, 2012
doughnuts glorious donuts
review from King Arthur Flour website
Doughnut Plant – New York City
While it is certainly no longer a secret, Doughnut Plant on Manhattan's lower east side is not a destination for most visitors to NYC. However, if you are walking east down Grand Street through Chinatown and happen to go a little too far, you will end up at 378 Grand which is home to New York's Doughnut Plant. What you would never realize by looking at this modest shop is that it has seven sister stores in Tokyo, Japan.
Doughnut Plant-NYC was started by Mark Israel in his apartment in 1994. He started out by delivering his doughnuts on his bicycle throughout lower Manhattan. As word spread he quickly outgrew the kitchen in his apartment and moved into a converted space in the basement of his apartment building. Shortly thereafter, with fame for his doughnuts spreading he opened his first "real" shop on Grand Street.
I have been eating these doughnuts for a few years now, and they are incredible. I'll be perfectly honest: I hate most doughnuts. But these almost defy the doughnut definition that we have come to know. First, Mark uses King Arthur Special Flour. KA Special is mostly used for breads. But this flour, made from hard red spring wheat with moderate protein, gives these doughnuts their characteristic chew. The interior is a creamy color, not white like so many other doughnuts made from bleached flours. But what really sets these doughnuts apart are the glazes. My favorite is Vanilla Bean, but Mark uses many natural flavorings that are bright and often seasonal.
Recently, Doughnut Plant added jelly-filled doughnuts. These are not what you think they are. First of all, they are square, with a hole cut out of the center. These doughnuts are engineering marvels. Instead of a glob of jelly injected into the center of the doughnut, like most, there is jelly all around the interior of the doughnut. So every bite contains jelly - not too much, not too little. They are a delight to eat.
In 2004, Mark and his partner Jun Goto opened their first shop in Tokyo. They now have seven shops, with at least three more planned by year's end. I traveled to Tokyo recently to check out these shops. I was very surprised. They have managed to duplicate the Doughnut Plant-NYC experience but in a Japanese sort of way. They have all the regular doughnut offerings that the New York store has, but they also serve an "Uguisu-Mame and Soybean Flour Bun" (I must confess I don't know what that is, but you can see a picture on their website). They are using KA Special in the shops in Tokyo, but they are also using the same equipment and processes. So the end result is that whether you're in the original Doughnut Plant in New York or the new stores in Tokyo, the taste and experience is virtually the same. Even if you aren't traveling to Japan soon, you can still check out their shops in Tokyo via their website.
— Tod Bramble