11.27.2012
As a B.R. guest at the Commissary facility, I captured a small idea of how the bakery world works. Jerry, as our guide, introduced us to his work place where foods were produced really fast which later, he deports them into all the sixteen restaurants that he owns in NYC. I noticed new machines that were used for different purposes like to bake or smash or even fold table clothing or towels. He also taught us a little skill on how to design deserts simply by melting a bunch of sugars and turning them into caramels. He then stretched the melted sugar and created different shapes, it was pretty cool. For lunch, we had two different types of pasta, and a new meal made from smashed pumpkins, they were simply covered with flat spaghetti. At last we had three different types of ice creams all made in their kitchen, they were amazing.
Great post, Tenzin! I think our readers will appreciate your details. Which part of the BR Guest facility did you find most interesting?
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