Finals week! This was a very hard final. We made a two-tiered wedding cake with a diplomat cream filling and both a simple buttercream and an Italian buttercream. We also made 3 dozen dinner rolls (3 different shapes), pate a choux (3 shapes), French apple tart and 3 differently flavored pastry creams. I passed but my cake decorating really needs work.
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I decided to use this Thanksgiving to practice two of the items on my exit practical at home. I made soft yeast dinner rolls in three shapes and a French apple tart. The rolls were great. My tart wound up ok, but my crust became a patch job and I made too much filling. However I discovered that left over almond cream makes great cookies!
Well, I was finally in the kitchen this week, making a recipe that I contributed. I made a Vegan Mushroom Risotto. I thought it was just fine vegan, but everyone thought it need cheese. So we made it a vegan/vegetarian option with a marscarpone blend as an option. I was really nervous! But for me it was a slow service. On the first day, no risotto was ordered. On the second day only one was ordered. But that was not really a surprise. Our restaurant really attracts meat eaters. This week, we had not only bison, we also had short ribs and a veal ragout. It was all good. I still felt “out of sorts”. I had the least amount of time in the kitchen. I learned a lot in this class, although I’m not sure I contributed much. At least in the kitchen. But I do feel much more at ease about working in a restaurant.
This week was hard. I made the Alpine Blend Pizza. Alpine Blend is a blend of several cheeses. While I did not make the crust, there was a lot of prep work. Lots of chopping, measuring and blanching. This pizza is served with a sunny side up egg. I have not made a fried egg in almost two years, so I had to practice. I felt overwhelmed and out of place. This was my first time cooking for service. Things went ok, but I did mention to Chef Alissa that no student should spend as much time in the dining room as I have this quarter.
This was a very unique week. The Art Institute serves Thanksgiving lunch for the rest of the school. Every kitchen class contributes. We made all of the sides. I helped to make the Maple Balsamic Glazed Carrots. Everything was quite good, although the mashed potatoes and fruit pies could have used a little help. We had more than enough food.
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AuthorKimberly-baker and food history enthusiast! Archives
March 2015
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