Well after 10 years I lost my job due to my high expense, they got someone half my age and for half the pay, seems to be the new trend. Anyway I interviewed for a new position last week, and now have a follow up interview to do a tasting of 3 plated desserts and a 3 tier wedding cake. I have about 8-10 hours to do all this from the get go. The desserts on the menu now are very nice and VERY intricate about 6-7 components each. I am having doubts I can get all this done in time. I have about 8-10 hours to prep Monday and 1 hour to finish up and present the dishes Tuesday. Do you think this is a realistic time frame? I hope I can do it as the job pays $$$ also the position would be for exec pastry chef for the flagship restaurat as well as 6 other restaurants (R&D menu development etc.) I don't want to blow it. Especially in a new strange kitchen I would really be slowed down. I would be pressed to do this in my old kitchen. I have all the recipes ready to go, a organization chart made, sketches, I went over all this in my head about 10x. I am getting all flustered about this. I was thinking of for desserts, hot chocolate mousse with orange fleur du sel and bitter chocolate sorbet- garnish cocoa shortbread sandwich cookiess and a tuile spoon to hold the sorbet. Apple Tatin Moderne- Melon balled apples (best way I can describe it) cooked with with 5 spice caramel, vanilla shortbread base, sesame florentine, vanilla bean ice cream. I am going for a fruit tart look with the florentine wafer basket on the top to hold the IC. A spin on tira misu with espresso soaked lady finger base 3"x3", mascarpone sabayon around it, espresso ice cream on top of the lady fingers, chocolate custard and a drizzle of bitter chocolate sauce. garnished with shoestring chocolate lace tuile and amaretto gelee'. Chocolate strata- gianduja marquise layered with chocolate wafers on a sheba cake with liquid chocolate filling served with carmel shards, a little gold leaf and chocolate cigarette garnishes. I only need 3 desserts so which would be the best? I figured I would post this in the chefs forum for input. Thanks. Rat.