Bittersweet

Well the end is here.
i cant believe how fast the last 6 months have went by.

Finished my final practical today, and wow im i ever glad that is over!

we had 5 1/2 hours to do Brioche, Mango mousse cake,eclairs filled with coffee pastry cream and caramel on top,  Creme Anglaise, two chocolate genoise, one turned into a sacher, hazelnut tuilles, truffles, plate writing and fans. My body feels like a steam roller ran over it! i finished half an hour early and then did all my clean up! I think i did pretty well. there was some stuff that i have done better but being rushed i feel happy with what i produced :)

I also got my class valedictorian :) so i made a little video this past week and will do a little speech at the grad ceremony (i will post the video after grad! so that its a surprise for everyone in my class :P)


I guess the next post will be about life! and all the adventures it takes me one :)

till then
<3 Amz

Last Event

Hey all my followers! There is a special event going on at my school this saturday! Last time you will be able to come visit me at school!  i will be serving but my classmates are making the food! You should defitinetly come check it out! 

 https://dinnerinoldmontreal.eventbrite.ca/?nomo=1

<3 Amz

Oh my word! its been like a month since i have updated! Sorry guys!

Well i will try to do a quick update ! Life and school has went by so fast! And i only have 3 days left till the final!

So this was a creamsicle Charlotte, So there is ladyfingers around the outside,white chocolate mousse, a orange curd floater, Garnished with white chocolate cigarette, candied orange slices, and orange granita

This was a Bombe Alaska, So i it was vanilla bean ice cream covered with  pistachio ice cream then covered in Italian Meringue on a almond pound pound cake, toasted and then candied Pistachios garnished around as well as a Cigerette butterfly

My last plated dessert was my version of a snow egg, i found the idea from a restaurant in australia, and loved it, so i tried to recreate it but not excatly.

 It was a baked italian meringue dome, filled with chocolate mousse, a caramel center and a coconut tuille base garnished with a sparkling strawberry wine granita

In this picture you can see how gooey the surprise center was :)

One day i also made a tonne of truffles for Chef Tim, There was dark chocolate orange, milk chocolate strawberry, and white chocolate peach

A few students in my class also got to play around with sugar sculpting, So we all got a demo on it :)

Although when we came back the next day it had broke but the finished product still looked awesome!













Well thats all for now as i should prob study for the final thats in 3 days! Eeek!!

<3 Amz