Peanutbutter Cookies

 my trick for making the marks on the cookies is a meat tendrizer tool and dipped in sugar

Heres how they turned out. Good!!!!!!!!!!!!

Lemon Tarts

I made lemon tarts from a new book called miette

i made the pate sucrree but i added lemon zest

I cut around the tartlette pan with a pasrty cutter

 I carefully pushed the dough in the pan.

I cut off the excess dough.

 I poked holes in the dough with a fork so it wont get bubbles when it bakes

 I filled them with homemade lemon curd.

 I smoothed it out.

Here is my finaal product, YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Epi bread

 I actualy made the epi bread out of sourdough.

Well I didn't exactly cut them equal.

 I cut it at a 45 degree angle

 heres how they look before i baked them.

 It looks good with butter

YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sour dough buns

 I made these out of sour dough starter

 I used english muffin rings

 The dough was pretty easy to make but it had a lot of ingrediants.

 it was really easy to roll out

I cut out circles and put them in the rings and then dusted with cornmeal

 I put a sheet pan on top so they can rise and I baked them with the pan on top

This is my final product. My sister ate hers with nutella and I had mine with butter.

They are not really english muffins but theylook like it

Bouchon Breakfast

We came for breakfast and I wore my shirt and apron. The nice server gave me a ratatuille coloring page. She said "good morning chef" when she came to our table. We forgot to take pictures but we had yummy sourdough waffles, strawberry crasaunt, benyeys, sticky bun and fruit. The vanilla bean butter was so good for the waffles!

Bouchon Dessets

 We ordered 3 desserts but Chef Scott sent us a lot more!

 homemade ho ho

 bouchons with pistatio ice cream

 cream caramel, its kind of like flan

 pot de creme with ginger and shortbread cookies

 creme brulee

 coconut and passion fruit sorbet

 and after dessert Chef Scott sent us some hot chocolate and espreso for my mom and dad

We ate everything! My favorite was the sorbets. 

BOUCHON LAS VEGAS!

 Well we went to bouchon of course because its my favorite restaurant. Phil the manager gave me a tour and he gave me this white shirt. The only thing I'm missing is a paycheck.

 This is me sitting in the lounge.

Here we are at the table. The guy that gave us water thought Dad worked at Bouchon because of my apron and shirt.

This is Chef Scott. He is so nice !

 These are some of the chefs I met in the kitchen. The kitchen is very busy and clean.

 I remember this chef from last year and he remembered me too.

My favoirte part of the kitchen is the bakery.