Well i have now finished week 2 of advanced! And i must say it is gettin easier and better as we are all learning where everything is in the new kitchen, as well as learning our new Chef Instructor, and just getting adjusted to the rotations.
Since we moved to advanced the school gets new classes for basic training, so there is new students in the school! i have only talked to a few of them but they seem pretty cool and the breads they are developing are amazing!
I was on production, Plated Dessert and then Bakeshop this week. And at the beginning of the week i completely forgot to take pictures! oops!
But When i was in production i made Pralines & Cream and Marjoline. So that means i had to make 6 sheet pans of Hazelnut Sponge, and then also 4 different kinds of mousse to finish the assembly of those 2 items.
Then i moved onto Plated Dessert!
First day i made a Macaron Sampler plate.
So it had 3 different flavors. On the left is A Red Velvet Macaron with cream cheese filling, Middle is a Smores, So a Cinnamon Macaron, topped with a Chocolate Ganache and then finished with Marshmellow, On the right is a strawberry sauce, then a strawberry macaron that i crumpled up, topped with a vanilla SemiFreddo (which is sort of like ice cream base mixed with whipped cream and then churned)
That day i also had to made Ricotta Cheese for my dessert the next day! This was such a cool thing to do and learn! But i totally forgot to take pictures until i was done!
So this is the cheese at the end! The process was boiling salted milk, and then once boiling add lemon juice and stir gently and it will eventually seperate and then you take out the solid parts and strain through cheese cloth.
I used this cheese to make Cannoli's which i have never made or even had tasted before but one girl in my class loves them so i figured why not.
I googled it the night before and discovered that Candied Orange is usually a component in it So i Made Orange Curd for my sauce :P
Onto Bakeshop! So this station you are finishing desserts or cakes to be sold.
So a Sacher Torte is sacher chocolate cake layered with raspberry jam and ganache in a swirl
These are Mango mousse and Cherry Mousse Pyramids
Pasuwa is a chocolate cake with chocolate mousse with cheesecake and chocolate chips in it.
These next two are Pumpkin Spice cake layered with Pumpkin Mousse and then finished with Italian Buttercream. I then added praline grains on the side for finishing touch but it also added a crunch. This cake was delicious!
Another Pumpkin Cake just different decorations on the top :)
Saturday i had a Food & Berevage Operations Management Class With Chef Tim, He also taught us the WSET. It was a very fun and enjoyable class :)
This is him with the wine cupboards he is installing in the Schools Restaurant!
Hope your week was good!
<3 Amz
