Tuesday, April 26, 2011

Recap: Advanced Bakeshop, Spring 2011

My life has been pretty busy lately.  Busier than I'd like, but I love my job and my life, so I'm not complaining too much.  The only thing is that I haven't had any time to blog... and that makes me sad!  So, I'd like to show my dwindling readership exactly what has been keeping me busy... Starting with Advanced Bakeshop, which concluded tonight.

 Hazelnut Dacquoise

 Chocolate Macaron Disaster Experiment
Turns out, it does matter in macarons if you're using dutched cocoa powder or natural... 

 Macaron Assembly 

 Lemon Macarons for the Vintners' Dinner

 Grand Marnier Souffles 

 Saucing the Souffles

 Raspberry Fruit Mousse Torte

Petits Fours Week
sorry for the poor quality... used my phone for this one. 

 Tiramisu Ice Cream Sandwiches Assembly

 Tiramisu, classical style 

 Raspberry White Chocolate Passion Fruit Torte 
Pate Sucree, Raspberry Jam, Raspberry Sponge, White Chocolate Mousse, 
Passion Fruit Gelee, Jaconde with red decor paste, Raspberry Gelee

 Marjolaine Gateau 

 Marjolaine Gateau, the following day, plated for 181 Palmer Restaurant 
(best lunch deal in Charleston!) 

 Making-meringue-surprise-bonus-quiz 

  Making-meringue-surprise-bonus-quiz 
Carol, pictured on the right, writes a blog called "Live Well, Eat Often, Snack Much"
about her adventures in culinary school.  


 Tempering chocolate & practicing chocolate cigarettes

 The William
Almond Dacquoise, Nougatine, White Wine Poached Pears, Creme Chiboust 

 Open Skills: French Macarons 

 Practical Final: Giant Strawberry Macaron Entremet
Macaron shell, Chocolate Mousse, Creme Diplomat, Fresh Strawberries, 
Chocolate Cigarettes, Confectioners' Sugar & Mint
 
  Practical Final: Giant Strawberry Macaron Entremet
Macaron shell, Chocolate Mousse, Creme Diplomat, Fresh Strawberries, 
Chocolate Cigarettes, Confectioners' Sugar & Mint
And so you have now seen a pictorial representation of how I've spent the past 16 Tuesdays from 3pm to 9:10pm.   This class has been great and very dedicated to their learning, even throughout hardships and unexpected circumstances that always come with culinary school.  Many did back-to-back classes, meaning they had two 6.5 hour classes with very little break!  Talk about exhaustion at the end of the day?  Yes.

Stay tuned for more re-caps as classes conclude for the semester!

5 comments:

  1. Looking at your blog always makes me feel so proud, which is weird since we are peers...but whatever. Maybe it's just the sense of pride that all North Dakotan's feel when we see one of us succeeded. Way to win one for ND, Laura!

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  2. LOVE the recap, Chef! And thanks for the blog shout-out!

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  3. You've been busy! Thanks for the great photos - I thought all your desserts looked wonderful.

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  4. Oh I love this so much. :) Yay!!

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  5. Get all your favorite spirits and wines on Duty Free Depot!

    All the highest quality brand name beverages for unbelievable low prices.

    ReplyDelete