Kona Bread

50 lbs All Purpose Flour
10 oz Salt
5 Lbs Sugar
20 oz Yeast
1 G EZ Eggs
2 1/2 qt Pineapple concentrate
 5 lbs Margarine
4 G Water

In a 80 qt mixing bowl pour in the water, eggs, concentrate. Add the flour. add salt, sugar, and yeast in three different corners so they do not touch. and the margarine. Mix on 1st speed for 1 minute, and 2nd speed for 15 mins.
Portion out 9 oz rolls for kona bread and 1.5 oz rolls for sliders and roll. Proof
Bake at 325 for 15 min (13 for the sliders)

uhg

So yesterday I switched from dessert bar to bread shift. I start at 1:30 and go to 10.
I made bread for Kona cafe. Its a sweeter bread with pineapple juice. (9oz rolls) I un-molded chocolate mousse for "The Spirit of Aloha" basically a luau. I made bread for Capt Cook's the same recipe for Kona bread but smaller 1.5oz rolls. I made chilupa for fish tacos for Kona's lunch. I also made breakfast bread for the luau. There was two kinds. pineapple and cinnamon.

I discovered that most of the baked good come in a box- frozen. They are taken out and baked. croissants, danishes, cookies, bearclaws, nearly everything.

I kind of feel not useful

First Day at Work

I arrived to my first day at work an hour early. I was so nervous about being late, I took the early bus and looked around. On the first floor service area of the Ceremonial House there is the woman's locker room, cafeteria, and offices. Capt Cooks (a quick service restaurant) in also on the first floor. . On the second floor is the HUGE kitchen, chefs office, Ohanas, and Kona Cafe. The bakery provides desserts for the three restaurants.

I met my two trainers Ashlee and Leeanne. Leeanne trained my on Wednesday and then Ashlee took over for the next five days. I worked in the dessert bar in Kona Cafe. Later I will move to another part of the bakery. Ashlee describe the Polynesian culinary staff as a big family. She then said the bakery was the odd red headed child. I really understood that.  The bakery shares a kitchen with Ohana and Kona Cafe. We report to all the chefs, but really don't have a chef directly above us. There are eight desserts in Kona. On a slow night there are 400 covers. 650 is considered busy. There is always only one person making the desserts for the whole restaurant. (STRESSFUL)

Set up for cream pie

Waffle Iron for Kona Cone

Chocolate Temperer

View from door

Kilauea

Cheesecake

Kona Cone

Kids Make Your Own Sundae 

Coconut Kiki Tart (cream pie)

No Sugar Added Apple Stack

Fondue

Chocolate Banana Creme Brulee

5 days in Flordia

I toured the kitchen today. The Polynesian is very beautiful, tropical themed and gorgeous. The sous chef I will be reporting to is super nice. He is from Chicago too.

I will start off in Kona Cafe doing the dessert line. The desserts I saw were breath taking. I start training on Wednesday. I get Monday and Tuesday off. (I will probably enjoy the theme parks!)

T minus 2 days

Its two days until I leave for Florida. I will be interning at Disney World! THE Disney World in Orlando, Florida. I have three suitcases packed. One is for towels, and linen, etc. The second for clothes and shoes (eight pairs- and that's cutting down). And the third is for whatever I could not fit in the first two.

I will have an apartment through Disney- Buena Vista Apartments. I don't know who my roommate(s) will be. I am so excited, I can't think straight.

One annoying thing- I am called a "Cast Member" instead of an employee and instead of calling my uniform chef whites they call it "Costumes". Humpf