Restaurant Nights...

So this post is not specifically about food, it does not include recipes or measurements, it does not have fancy pictures of rolled sponge bread, or strawberry compote. I do not mention intricate baking pattern of famous chefs. No, this is a post about the madness and craziness that the restaurant industry can have. The stress, the emotions, and then the calm that is much appreciated.
I hope to give those that have never worked in restaurants a little blimp of what it is.
Last night the restaurant I work at, ran out of Alfredo sauce in the middle of a Friday night busy shift. OMG. The two managers on duty were overwhelmed when they started to realize that other dished were coming out, but hey the ones that had alfredo were not. The GM who had opened and was about to take off, stood watching as the cooks scrambled and hurried to not go insane with all the tickets popping up on the blinking screen, and the ones that were backed up. The servers having to deal with customers who had to wait up to 45 minutes for a bowl of pasta. Some took it lightly like my table, that laughed it off, and patiently waited, other however were not so lucky and got blamed for what was a culinary mistake.
"How can this happen?" asked the managers, who is to blame in this situation. the cooks for not making more, the managers for not checking? And who is held accountable?
Servers kept coming to the line and telling the manager expoing, "where is my food?" "my table has been waiting" "what do I tell them?" "they are mad". She was doing the best she could, the manager running the floor, probably went to half the restaurant and apologized to the tables. the managers aid ended up "comping" (taking off) many of the dishes so the customers would not pay. My whole table's check was paid by the restaurant. Oh, the loss of profit on a night like that.
At some point the manager on the line, yelled at the one running the floor... Oh, all the things that happen when people are stressed.
But as much as can go wrong, there are many things that go right, as you see other servers helping those that were behind, people helping the expo manager, apologizing honestly to their tables.
And it is those moments when the customers realize you care, when they thank you even though they waited an hour to eat, when everyone helps, and laugh it off. When after all is over, you can throw the towel on the line and exhale. Those are the moments that brighten my day. When you are so tired than instead of asking for a dessert you ask for sauce and everyone laughs. When you ask your table is they would like you to grate salad when you really meant cheese.
And when in the end, we are one big dysfunctional family.
I LOVE IT!!!

LEMON CURD CAKE

I feel like I have abandoned my precios blog... I haven't. I just have piled up pictures of cakes and food's I've made and take a picture to post them, yet the hours of the day fly away like butterflies if you come near.
And so comes the end of a day, the end of the week, the end of the month. The good news is, it's not yet the end of the month, and second good new is I have like 50 minutes before I leave for work which means I have some catching up to do.
So, last week I had a half day off, and though I had some homework piling up with my cake pictures I decided to grab my apron and do a cake. Me and my mom had already bought all the ingrdients for a lemon curd cake from...yes... the Martha book. I think I have decided I am going to try and do all the cakes in the cake chapter. Just the cakes!!
Well ,the cake was a bit labor intensive, though nothing compared to the Austrain Sacher Torte I made for school, which I will write on later!
Here are the instructions for the lovely Lemon Curd Cake

Ingredients:
1 cup unsalted butter, room temperature
1.5 cups all-pourpose flour
1.5 cups cake flour
1tbs baking powder
.5tsp salt
1 cups sour cream
Grated zest of two lemons
2tbs lemon juice
2 cups sugar
4 large eggs
2 batches lemon curd
1 batch Lemons Swiss Meringue Buttercream

Directions:
Preheat oven to 350, Butter 2 9x2 round cake pans, line with parchment paper, butter parchment paper.
In a bowl sift together, flours, baking powder, sant, set aside.
In a separate bowl combine sour cream and lemon juice/zest
In an electeic mixer combine butter adn sugar for about 5 minutes, scrape, add eggs one at time and beat for 1 minute after each.
Then on low speed ad four mixture alternating with cream. Start and end with flour.
Divide batter into pans, bake for about 30 -35 minutes until tester comes out clean. Let cool on pans, then transfer to cooling racks top sides up.
Using serrated knife, trip tops to even cakes, slice each layer in half, making two layers. Place one on bottom of cake plate, and spread 1/2 cup Lemon Curd over top. Repeat process with remaining layers, do not put curd on top layer.
Crumb coat with meringue and let chill for about 30 minutes.
Using offset spatula spreat entire cake with buttercream. Refrigerate 30 minutes before decorating with lemon curd. Using paper cornet filled with curd, pipe dots to decorate cake. Then pipe vertical lines of differet sizes on sides of cake. It can last refrigerated for up to 3 days.

LEMON CURD
Ingredients:
8 yolks
zest of 2 lemons
1/2 cup fresh lemons juice
1 cups sugar
6 oz unsalted butter,, cut into pieces.

Directions:
Combine yolks, lemon zest, juice, and sugar in heavy bottomed pan, whisk. Cook over medium heat, stirring constabtly with spoon until thick enought to coate a spoon.
Remove from heat. Add salt and butter, one piece at a time, stirring until smoooth. Strain, cover with plastic wrap, refrigerate at least one hour.

LEMON SWISS BUTTER CREAM
Ingredients:
4 egg whites
1.25 cups sugar
1.5 cups butter room temperature
3/4 cup lemon curd

Directions:
In the heatproof bowl of an electric an electric mixer set over saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until sugar dissolves.
Attach bowl to mixer, fitter with whisk. Beat eggs on high unti stiff peaks form, Continue beating until fluffly and cool.

Change to paddle, add butter pieces at time, beat well after each addition. With spatula mix in 3/4 cups lemon curd.