Well, it's almost been 3 months since my last post... kind of embarrassed!! I AM still in school (almost done, 1 1/2 quarters left) and have already had an exciting quarter so far. Let me fill you in briefly...
First, we had a regional conference in Detroit for the American Culinary Federation. Not only did I attend many informative educational segments and eat a lot of delicious foods, I also competed on the Knowledge Bowl team. For those of you who didn't know, I have been studying since last summer in preparation for this competition. Me, along with four other students practiced 2-3 days per week as well as studied on our own for many many hours. The competition was Jeopardy-style and questions could come from any of the 5 approved books. It was a very exciting day and we placed third out of ten teams! It was the best the team has done so far, so it was a very proud moment for our team and school. Plus, since the conference was so close to Muskegon, many of the instructors were there to cheer us on.
Here we are with our shiny medals!
I also just completed a lab class called Cafe and Restaurant Production, where we learned about mass-production for a bakery setting. We also learned more about plated desserts that would be used in a restaurant setting. This class was a lot of fun! We got to be creative with our flavors and designs, which helped me grow as a pastry student. Here are some pictures from my final exam...
These are Mocha Bars: layer of chocolate almond cake, chocolate and coffee ganache and espresso mousse. I topped them with shaved chocolate and swiss meringue that I lightly torched
These are my Key Lime and Vanilla Mousse Cakes: sponge cake soaked in key lime simple syrup, key lime curd gelee (just means set with a little gelatin so it stays in place) and vanilla bean mousse. I wrapped them with a white chocolate cage with some green color and topped with glazed kumquats. They were tangy and delicious!
We also got a "mystery basket" and had to come up with a plated dessert (just like Chopped!!). My 2 required ingredients were: lemon and cream. I was excited because I love desserts that are tangy! Here is what I created...
From left to right: Meyer lemon and thyme granita (like shaved ice) served in a hallowed out half lemon with a cookie spoon, lemon panna cotta on a cookie with a syrup soaked lemon supreme and a 3 layer cake: sponge cake, lemon curd, lemon mousse with hard lemon caramel candy drizzle garnish
So, in addition to this class, I am also the intern! This means I will be working for the quarter at the school for 400 hours. My main tasks are coming up with 3 plated desserts each week for our student-run restaurant Courses (check out the concept and menu...) and working with Chef Luis to do special projects for the public (like: wedding cakes or pastries for an event). So, I am half way done right now and so far it has been a great experience!
Here is my space in the restaurant. I don't have free reign, but it is a nice roomy space!
Here is just below the pick-up window for the servers. I have a sketch and ingredients needed to plate each dessert.
Coming up with 3 new ideas each week is definitely a challenge! Here are some of my plates so far, hopefully you can see the improvement as time goes on!
Coconut ice cream with vanilla panna cotta topped with fruit salsa and mango sauce
Lemon cake roll, raspberry sorbet and raspberry sauce
Chocolate pistachio mousse dome glazed in chocolate on a cookie base, chocolate sauce, pistachio dust
Chocolate cinnamon mousse wrapped in chocolate belt (there was a pattern that transferred to the belt), chocolate cinnamon sauce and fresh strawberries
Chocolate beet cake, orange and goat cheese bavarian cream, orange kumquat sauce, pistachio florentine crumble and white chocolate decor
Mini warm apple tarts, caramel ice cream, caramelized pecans and sea salt
Pistachio cake topped with green tea mousse, apricot glaze and sauce, pistachio and meringue stick garnishes
Key lime cake with lime curd and topped with lime mousse, mango salsa and baked meringue rosette
From left to right: orange mocha bar with blood orange sauce and cookie loop, profiteroles (like cream puffs) stuffed with white chocolate passion fruit ice cream and chocolate drizzle and almonds, and curry-spiced cake stuffed into lemon honey bavarian cream and fig and pear frozen yogurt in an edible pistachio cup
Flourless chocolate cake layered with ganache, lemon curd sauce, port wine reduction drizzle, cookie and almond crumbs and strawberry sorbet
Butterscotch creme brulee with sweet cream and fresh berries
That's what I have been doing the last 5 weeks! I will have more pictures to share as I complete my time as an intern. I have many exciting personal things going on as well, so I am very busy, but it is all worth it. I hope everyone is enjoying spring!!
