Hello all! I am happy to say that I have completed my 400 hour internship! It was a long and challenging process, but I did learn a lot and got to see what it would be like working in a restaurant. I really enjoyed having the freedom to create a variety of desserts, and I was able to practice and improve many pastry staples that I can use in the future.
Here are more of the desserts that I created!
Almond Joy: Chocolate cake and coconut mousse wrapped in a white chocolate band (painted blue), salted almond brittle and a coconut macaroon
Cherry Cheesecake Trifle: homemade graham crackers, mascarpone and goat cheese cheesecake bites, cherry and red wine sauce, sweet cream
Fruit tacos and granita (one of my favorites!!): Watermelon and vodka granita (like shaved ice), almond cookie taco shells, cake croutons, berry sauce and kiwi sauce, assorted fruit, coconut (looks like cheese) and sweet cream for dipping (looks like sour cream)
Chocolate Peanut Butter Trio: (L to R) buckeye (yes I made this in Michigan and got a little bit of heat for it!!), chocolate macaron with PB buttercream, chocolate cookie with PB ganache, toasted peanuts and dark chocolate sauce
Strawberry Rhubarb Pie Sundae: roasted rhubarb, lime cardamom frozen yogurt, strawberry sauce, chopped almond brittle, toasted swiss meringue and pie cookie sticks
These next three desserts are extra special because my mom was in town and got to try them along with some of my future in-laws! I made sure to include strawberries because that is her favorite.
Chocolate Pot de creme (a baked custard similar to creme brulee), fresh raspberries and edible cookie spoon
Strawberry shortcake: orange-scented biscuit, poppyseed ice cream, fresh strawberries, sweet cream and sweetened balsamic reduction drizzle
Pecan Whiskey Tart, caramelized bananas, dark chocolate sauce
Carrot Cake with cream cheese mousse, caramelized pineapple and honey butterscotch sauce
Chocolate Raspberry Hazelnut Mousse, raspberry sauce, toasted hazelnuts and nutella
Cinnamon Raisin Bread Pudding, whiskey vanilla custard sauce, sauteed apples and cinnamon sugar cream
Mocha Chip Gelato Sandwich with hot fudge sauce for dipping
Another big accomplishment from the spring quarter was walking for graduation. Although I have classes this summer, Baker College only does one ceremony a year, so I was able to participate. My mom came from Columbus as a surprise and she got to see my accept the Muskegon Chronicle Award and give a speech in front of a lot of people!!
First, there was a smaller ceremony just for the culinary school where we were all recognized and received a metal. Here I am in front of the school.
Then came the ceremony for all Baker graduates. Here I am giving my speech-I'm on the big screen. Whoa!!
Here I am with my mom and awards! It was a great day and I felt so honored to represent the baking and pastry department.
The last few weeks I have been busy with personal things... like getting married and getting ready for our offspring! I have been feeling pretty good, just trying to stay cool and avoid swollen ankles if possible. My last lab is going well; I am really enjoying making small desserts and cookies. I can't wait to share pictures from my last lab soon! I guess I will need to rename my blog in a few weeks (tear!!). Hope everyone is having a great summer!
