Week 4

This week in Pastry we are doing cakes...yes...I am a little bored because Tuesday was basic piping techniques! Ummm...I think I got that down! But it was cool getting a few pointers from Chef. We made a Lemon Buttermilk Poundcake and a Swiss Meringue Buttercream! Yummy! He wanted us to assemble the cake and at least pipe a border, so I did that and piped some chocolate and I brought it home to finish it...now I just have to figure out who to give it to!

It's nothing special, he wanted us to keep it simple!

We had a visiting Chef from Italy this week, Chef Fabrizio! He's been doing demos and had us do a special menu on Friday in the restaurant! It was too much fun!

This is Chef Fabrizio

Aisha slicing the melon

The assembled plates of prosciutto and melon lined up and ready for service

Stacey and I were cutting cheeses (hehehe) and building the plates

Jeremiah

Chef putting final touches on the Pumpkin Flan

Risotto ready to go

Penne pasta and sauce ready to go

We had the best imported Olive Oils from Italy...they were amazing!

Dessert plates lined up and ready for finishing touches

Our menu was incredible! We served a 7 course meal!

Course 1:

Bacalao - Halibut and Mashed Potato on a Crostini and finished with Olive Oil

Course 2:

Pumpkin Flan topped with a cheese sauce and finished with olive oil Course 3:

Prosciutto di Parma and Melon

Course 4:

Mushroom Risotto and Penne Pasta with Tomato Sauce

Course 5:

Tuna wrapped with bacon, served with Broccolini, a Balsamic Sauce and garnished with crispy bacon

Course 6:

Cheese Plate - (counterclockwise from the handle of the spoon) - Taleggio, Asiago, Fontina, Pecorino Romano and Parmesan Reggiano

Course 7:

Chocolate Cake with Sabayon and Chantilly Cream

Stacey with Chef Fabrizio

Me and Chef Fabrizio

Chef Mo and Chef Fabrizio

Chef Jolis (one of my favorite Chefs), Chef Fabrizio, Chef Gallivan (our Chef Director) and Chef Ward (Chef of my al a carte class)

Me and Stacey

Me and Aisha

After lunch we all came out to meet everyone in the dining room and they applauded us for the lunch we did. We took a group photo and it will be in the next issue of Flavors magazine!

We did one more group picture in the kitchen

Then another when Chef Ward came back in