In my Intro to Pastry class we STAY busy and make as much as we can in 1 class! He has us turning out so much stuff! Last week we made pie and tart doughs, so we would be able to come in and make our pies and tarts this week. So on Tuesday,
Chef piping an Italian Meringue on his Banana Cream Pie
The finished pie
My partner Megan and I made a beautiful tart! Chef came over and said simply, "impressive!" We just grinned and said, "thank you!"
Before it was glazed...
...after it was glazed! That's a Strawberry Rose I made :)
My Chocolate Cream Pie
On Wednesday, we started on cakes. First we made:
Angel Food Cake
Then we made sponge cakes which chef showed us how he cuts the cake and fills it with cream and berries
Then did a plated dessert with a slice
The other sponge cakes, we filled with raspberry jam and rolled to make a jelly roll cake! Once we put whipped cream on and the other we left plain
In al a carte, Tuesday was our prep day. So we got everything ready for lunch service for Thursday and Friday. Then Thursday came and chef asked for a volunteer from each station, I volunteered reluctantly...but it turned out to be a good thing because we got to go out in the dining room and eat lunch like a customer!!!! It was so much fun! We literally ordered 1 of each item so we could try it all! It ended up as if the 4 of us got a 4 course meal! We had to critique the meals and report back to chef and the others in the kitchen when we were done!
Aisha cheesing!
Jason and Drew
We had so much fun! Chef was giving us a hard time for taking so much time from course to course that he started sending out servers with messages like asking if we were writing the next Escoffier book, then he sent us a bottle of ketchup to go with our food and kept doing more and more! It was funny! So we would send back messages and then he would tell them that we may not want to eat our next course! Then we sent back a double espresso to hurry him up because the food was taking a little while to get out to us!
So Jason posed with his food and "ketchup"
Some of the dishes we tried
Duck Salad with assorted lettuces and endives, caramelized pears and spiced pecans
Creations Gumbo...soooo spicy and soooo good!
Grilled Bistro Steak with sauce Dianne, onion ring gratin and broccilini
Moroccan Sliders with chickpea fries and harisa ketchup
The entree "special" Venison with creamy polenta, spinach, carrots and parsnips and it was so good!
The Creme Brulee flavors this week are vanilla and passion fruit with a chocolate crackle cookie, lime meltaway and a spiced cookie
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