Chef de Partie

Back in the fall of 2007, I became chef de partie at the Rainier Club. By definition, a chef de partie of a big kitchen (like the Rainier Club) is a chef in charge of a department, supervising a staff of at least two, as well as overseeing food production.

In my job, I managed the pastry secton, a department that produced not only high volume banquet desserts but also fine intricate plated desserts for the Club's fine dining restaurant.

Espresso Semifreddo - a special wine luncheon

Intermezzo comes out of the pastry secion , this one is a lychee sorbe and spiced pineapple foam

Mignardise come out of pastry too - these are dark chocolate mousse macaroon sandwiches

Valentines day 2008 - "Cupid's Share" (dark choc bonbons, citrus zeppoles, malted milkshake)

It was a huge learning experience and a true test of wits. Expectations were high (and even higher coming from my own self) and the desire to please EVERYONE coupled with balancing production schedules, and keeping all records and lists current and accurate was a true balancing act. The job needed me to be most alert, stern yet patient, productive yet creative as I ever can be. And to top it all off, my stint was during the Holiday season, our busiest by far!

Pictured throughout are some of the items that we worked hard and patiently to produce.

"Tiramisu" - a banquet dessert which was added during my time in pastry

The still popular warm banana cake, toffee truffle and bruleed banana dessert (formulated winter 2007)