Sometimes school is just stuffing your face with cheese and fruit. These are what are referred to as FANTASTIC days. Yeah we did some prep for the desserts (!!!) we're making in Catering and Buffet tomorrow, as well as some fruit work, but most of the day was spent just listening to the Chef talk about cheese...as we ate cheese...and then we ate more cheese.
Whew...not a bad lunch.
Side story on the fruit platters...Chef does his first and makes a beautiful Lotus flower out of the melon. He adds the rest of his fruit --the plate looks amazing-- then he's like, "So yeah, you guys do something like that." Nothing I've ever created in my life has ever looked as cool as what he did in 15 minutes. Sure, he spent the bulk of his career doing this kind of stuff, but I'm still totally jealous. I wish I liked melon more so I could buy a few and practice his technique. It's not overly complicated, but it would take a few tries to really perfect.
The Chocolate Genoise practical began today in Breads kitchen. We still have to frost and pipe some stuff on them at a later date, but I escaped the tricky baking procedure only losing half a point (the folding method is complicated; I had some flour/cocoa powder hide from me, the bastards). Regardless, I'm sitting pretty thus far and the cake turned out great.
Chef also demoed Chocolate Mousse, which we are sticking in between the layers and on top of the Genoises. Like I stated before...some days at school are pretty rough. :P
1 comment:
don't forget to add that the mousse is made with chambord to give it that rasberry kick. Cause if it's not, the genoise will not hold up on its own. I expected better from u shugar. tisk, tisk
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