Sarah Tachon

• Pastry production:
- Preparation in large quantities of the necessary recipes for making pastries for both of the shops (Bakery & Kitchen)
- Specific confection according to the events of the year: Pies for special events and Thanksgiving, Buches for Christmas, Religious for different occasions
- Chocolate decors making
• Finishing station: in charge of the preparation of all the pastries for the morning opening

• Preparation of different catering pieces (sauce, vinaigrette, whole piece, …)
• Worked in the fish preparation team: de-scaling, filleting, bones removing, cutting, lobster preparation
• Vegetables preparation: peeling and cutting (brunoise, mirepoix, julienne, …), chop and chisel the herbs
• Worked on several prestigious events in the Paris area: Château de Chantilly, Le Grand Palais, Rolland Garros
• Different jelly preparation: raspberry, Thaï, Porto, kumquat, ginger, cucumber, chlorophyll, …

• Measuring and weighing ingredients
• Food preparation: washing, cutting and preparing food before it is cooked
• Pastry production: custard cream, different mousses, meringue, chocolate and lemon shortbread, hazelnut dacquoise
• Baking: Breton cakes, shortbread, cake, choux pastry
• Cake removing, cake filling, poaching, chocolate frosting, spraying, finishing touches