Sibgha Malik Winter 2022 Blog
by Sibgha Malik, March 25, 2022
As I am in my sixth block at Kendall, there is a lot that I have learned which has prepared me for my internship at Disney. In the first part of my block, I learned how the front-of-the-house operations are run at foodservice. From being a server, back waiter, host, and server assistant, acting in each role made me realize how vital front-of-the-house is, and without them, back-of-the-house can not work.
During the second half of my quarter, I am in the back-of-the-house at the dining production, where we make fine dining desserts and bread for real customers. I have learned a lot about plating techniques and how to prepare for a busy night. I have learned how important it is to have your entire mise-en-place ready, including your utensils.
Just a few days ago, I made my special that ran in the third week of the course. I made a Vanilla Pistachio Entremet. It consisted of a pistachio sponge, vanilla mousse, raspberry and strawberry gelee, pistachio mousse, and a pate sable ring. This was the first time I made my own dessert at Kendall from scratch and plated it with my style and technique. Pictured right is my special!