Changing Moments into Memories

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• Changing Moments into Memories
• For all of our Guests

Red River Collage Professional Baking Term 2
CO-OP By Robert Adriaenssens
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Information about the Fairmont

• Features 350 spaciously designed rooms over 21
  floors with 3 stages of luxury
• The Fairmont Rooms
• The Moderate Rooms
• Fairmont Gold Suites
• 3 kitchens throughout the hotel
• The Velvet Glove Restaurant Kitchen
• The Banquets Kitchen
• The Pastry Shop
• With excess of 200 employees The Fairmont
  Winnipeg Is not only one of the best places to
  stay for a glass of champagne with your favorite
  celebrity but also one of the most friendly and
  accommodating places to work
• By the way did I say it kicked arse!!

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The Products of the Pastry Shop

• 3 Stages of products
• Room Service
• Breakfast
• Danish, Croissant, and Muffins
• Other products brought in from other bakerys
  around the city
• The Velvet Glove Restaurant
• Breakfast, Lunch, Evening Dining
• Includes Muffins, Danish, and Croissants for
  breakfast
• Lunch can include anything from our special
  individual cheesecake to several different
  flavours of mousse.
• Evening dining is much the same with the
  exception of some other desserts like ferangipan,
  tart tatin, apple croissant pudding, and our
  holiday special christmas pudding

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Continued..

• Banquets
• Lunch and evening dining
• Consisted of mainly assorted mousse from tiramisu
  to something as simple as chocolate.
• Everybody loves Chocholate D mmm mmm good
• Pastries like the apple cranberry strudel below
  were mostly for buffets that we held quite
  frequently during the christmas season
• We also used many frozen products such as naniamo
  bars, brownies and lemon crunch squares

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Productivity

• At any given moment until 6 pm there is a maximum
  of 2 people in the bake shop producing deserts
  for up to 3000-3500 people daily.
• Multi-tasking is required
• You need to be organized and fast
• creativity helps, many plate designs are last
  minute decisions that can change with a blink of
  the eye making it unique and one of a kind

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Skills acquired from the Fairmont

• Knife Skills
• For about a week and a half i was put on the
  banquets side of the kitchen where I prepared a
  wide variety of fruits and vegetables for soups,
  salads, and for garnashing plates.
• Production on a much larger scale which included
  a lot of recipe conversions
• The importance of plate presentation
• The ability to make deserts I have never made
  before

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Conclusion

• If your looking for a great restaurant to learn,
  awsome staff, competitive wages, oh wait did I
  mention how great the staff is.... Then for your
  next CO-OP choose the Fairmont Hotel.

Who knows u might See me there
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• Fin