View allAll Photos Tagged CulinarySchool
The Sweet Spot is the coffee shop inside the new Culinary Institute of Michigan in downtown Muskegon.
Just like Courses, the restaurant, it is student run.
This has been my favorite thing to make and eat so far. So so good!
And I got to airbrush the top with chocolate spray!
”I got a degree in communications, didn’t find a job right away, started cooking, went to culinary school…Eventually, I would like to make a career change.”
“And why is that?”
“I would like something more stable. But also, in culinary school they don’t exactly tell you that you won’t be free to cook the way you want, and other people will be telling you what to do and how to do it”
A file photo from back-in-the-day. Project for the week was making fondant icing to cover any celebration cakes. We were graded mainly for decoration (where they should be firm and not limp), neatness, color coordination and overall visual and taste presentation. Some even put edible flowers. I believe my project was the half-shown yellow over mint green with pink roses, to the left.
Fondant icing by the way, is an icing made out of gelatin, confectioners sugar and water. This icing is rolled to a uniform thickness and then laid over the cake. It can also be used for detail work such as making intricate flowers. A fondant-covered cake can be spotted by its rounded edges.
...a traditional french dessert often served at weddings. They can be several feet high so this one in comparison is a little baby croquembouche.
The sugar sculpture on top was the most fun to make. :) Not as much fun dipping 100 puffs in HOT as heck melted sugar. That stuff hurrrts when if gets on your skin and I was even wearing gloves.
Composed of hazelnut dacqouise (which itself contains caramelized hazelnuts), chocolate biscuit (or sponge cake), hazelnut mousse, chocolate mousse and topped off with a chocolate mirror glaze and chocolate plaquettes. All made from scratch.
I think my other camera would have done this cake so much more justice. I almost don't want to cut into it! It doesn't help that the cake was in the middle of melting. The long train ride home was a bit much for this poor thing.
Hopefully I can take a picture once it's cut so the inside layers will be visible. :)
I'm bringing another cake home tomorrow. And I have absolutely no room for any of this :/
The Kitchens at Reynolds
Nine Mile Road & 25th Street
Richmond, Virginia
37º32'26" N 77º24'35" W
The home of Reynolds Community College's culinary school.
Here, students enjoy fellow student-cooked Family Meal as they study for exams in our fully-equipped library.
Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Thai Cookery, Chinese Cookery, Dim Sum, Bakery,Chinese Dessert and Domestic Helpers Training Programs. All lessons are offered 365 days a year and conducted in English. .www.marthasherpa.com
A Vacherin is an edible container. It's components are disks and rings of baked til dried meringue and whipped cream. Once completed it may be filled with anything you choose. February 2005
This was part of my final exam in culinary school for baking and pastry. I had to create the recipe from memory (didn't know which recipe I would be assigned until the test started). Although I still think there was too much sauce on the plate, the napoleon was very tasty.
Lyon is known as the culinary capitol of France for good reason. A gaggle of famous chefs who have helped define French cuisine over the past century have called Lyon home. The cooperative market where I took this image was started by celebrated French chef Paul Bocuse.