It is the middle of the second trimester here at Johnson and Wales.I am currently taking my academics, like the students here like to say, which are the lecture requirements that we all have to take to graduate.While communication skills, which is basically a speech class, and foundations of leadership have nothing to do with baking, the other two classes that I am taking do.
The first class is Menu Planning and Cost Control.Right now I am working on a group projects where we are starting to making a business plan.There are five of us working together on the projects, and all of us are high-achieving students.Which is a blessing and a curse.
While this business plan is fairly detailed and covers all aspects of opening a business, thankfully its only a shallow business plan.We don’t need to go into great depths about how much each little ingredient would cost, the name of the paint on the walls, or the exact measurements for the layout of the building.But, with all of us being so opinionated about what we want, it is making it difficult to agree on one thing so we can get things done.
So, I came up with the solution of each of us taking responsibility for one part of the project.That way each of us could feel like we could make some decisions and none of us were stepping on each others ideas.So, we have come up with our restaurant: Le Chat Noir (which means the black cat in French).
Le Chat Noir is to be located in a trendy, yuppie part of town called Stapelton.It will be a 24 hour cafe that specializes in great french food and a wide variety of coffees.My role in the project is to make the menu, so today I worked on coming up with dishes and writing descriptions for them.Here are a few of the dishes:
Salade d’ Epinard$5
Spinach tossed with a warm bacon vinaigrette, red peppers, red onion, hard boiled egg, and topped with aged Parmesan cheese.
French Onion SoupCup $2.50 Bowl $4
Made with three different types of onion and baked with Gruyere and fontina cheeses
A traditional french favorite with smoke ham and Gruyere cheese than grilled on french bread served with a cream sauce.
A variation of the croque monsieur made with smoked ham, Gruyere cheese and a fried egg then grilled on french bread served with a cream sauce.
Thinly sliced roast beef with provolone cheese and a horseradish sauce on a toasted baguette served with a side of au jus.
Crispy puff pastry with layers of vanilla, chocolate, and strawberry cream.Served with homemade vanilla whipped cream and chocolate shavings
A cakey cherry custard tart with homemade vanilla whipped cream and lemon curd.
The project is due in less than a week, and I am hopeful that our group will do a great job on this.I will post later what the outcome is.