One project that I've been working on recently has been our Christmas baked goods project. In a couple of weeks, we will begin to sell puddings, mince pies, and chocolate truffles at the restaurant. Although it may seem fairly straightforward, organizing a project like this takes quite a bit of effort. Lots needs to be done: ordering materials, communicating with the pastry chef, creating ingredients lists and cooking instructions, evaluating costs, and managing sales.
I've never undertaken a task like this, so everything is new and interesting. It has been really educational to follow the project from start to finish; I've worked with marketing to develop designs, the food-labeling people at Jamie Oliver to create nutrition labels, and even alongside Ed (the pastry chef) slicing up figs for the puddings. Look at the picture below of the dried fruits macerating in brandy (nearly 4 liters of it)! Yes, that's a full-size trash barrel. We plan on selling 200 puddings this year.
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