6am Shift

After weeks of solely doing dessert bar, I am scheduled for the 6am shift.  When I arrive I feel completely lost. Ive been work at the Poly for way over a month, but it feels like my very first day. I meet Jimbo (4am shift), and Tex, they had both been work for WDW basically since it opened in 1971. There was also another CP (collage program= intern) Amber. She went out of her way to make me feel comfortable. Jimbo had made the luau mousse, and it was our (Tex, Amber, and I) job to pour the mousse in the molds, cut of the genoise rolls (comes frozen in a box) and place the cake on top. Even with the three of us work steadily, It took a whole hour to get th mousse finshed and in the freezer. We did two trams worth. 38 trays, thats 900 plus individual pyramids.

Then it was on to production. There was so much we did. We make the desserts for all three of the restaurants, room service, and concierge. Everyday concierge needs three trays of mini desserts including mini cupcakes, tarts, mousses, mooncakes, and carrot cake, and brownies. They refuse to take a duplicate and the desserts have to be different each day. room service (know as private dinning) orders chocolate covered stawberries, cookies, and cakes ranging from 6inch to full sheets. Captain Cooks needs every day- two trays vanilla cupcakes, one tray of chocolate, two trays of brownies (ganached), and one tray of apple betty. Ohana gets the same 15 trays of pineapple bread pudding. Its Kona where all the hours are put.

White chocolate passion fruit creme anglaise (for kiluhaha)
Pasty Cream ("custard" for the cakes, turned chocolate for coco puffs)
Tart shells (cream pie)
Kiluhaha- 60 daily
Banana chocolate creme brulee- 60+ daily
Macaroons
Apples stack
Suger free carmel (dextrose - used for apple stack)
Coconut Pastry cream (cream pies)

and the list goes on. We struggled to finsih on time... every single day.