We start on the 7th February and I must say that your blog (probalby the best blog on Ferrandi) is being closely reviewed by many of us in the February class.

Do you know what kind of restaurants you all will be attending for internship? Are they mainly Michelin starred restaurants and if yes, which ones are people in your class attending? Again thanks for your always prompt answers.

Good luck on the internship! I’m sure you will love it!

Thomas, you still didn’t get it quite right. 7 services meaning 7X2 (dinner+lunch the next day with a similar menu).
I had a post about each one of them and for your convenience I just added a tag:
https://www.eatingcookingfooding.com/tag/restaurant_service
My exams are finished and school is over. Starting stage in less than a week! Keep following upcoming posts for more info. When is your first day at Ferrandi?

I believe you must be doing your exams now. Good luck with it. Have you decided which restaurant you will be interning at after this month?

All the best

Also I forgot but I think specifically this service with Chef Daniel Rose, maybe he was a bit afraid to give us anything too complicated to cook because his name was on the line. The AB tasted good but it was so easy to make, and no one could tell him anything about it (his decision).

Hi Thomas
The thing with the restaurant is that it’s 7 times, and there are only 4 stations. Meaning: each one of us does each station twice for the exception of one. This is why I did the AB twice. It does makes sense. The problem is that it means sometimes (which is more than once), you haven’t got a lot to do. The other group Anglo B had an arrangement that only one person is doing the AB this way he has a decent amount of work to do. In our case it was 2-3 people every time and I believe this was the mistake. Also I had complaint about the situation but the response was “there’s nothing we can do” plus they made me feel bad that I said anything. If you’re missing something to do, they will find you something to clean, to arrange or help the other groups, but for me it didn’t make me feel I was “part of the game”. Anyway I have written my opinion about it but I don’t think anything will change as it seems everyone else was happy about how it went. I proposed the idea of 4 restaurant services instead of 7 but instead the idea of also making the dessert was more appreciated. About being the Chef de partie – this is a good job with more responsibilities, even though you may have to give up some of the cooking in the service itself. I had it twice and I wish I had it more times like others which were chef de partie even three times.
Thanks for your concern and good luck with your personal battles 🙂 (I definitely had my share)

Did you ask Stéphane why you are asked to do the amuse bouche again? It doesn’t sound fair to you. I thought they would rotate everyone so that each one gets to do a different thing each time? Also, I remembered you being the service manager twice and didn’t get to do the preparations? There must be a mistake or someone overlooked in the organization of the restaurant services?

For the upcoming course, I will definitely tell the chef in the restaurant services if I were to be asked to do something more than once.