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I did it! This piece of paper represents a great deal to me. It was a lifelong dream of mine to attend culinary school, but life and distance kept getting in the way of that dream. So many things in my life had to fall into place for this to happen and I feel truly blessed to finally have my dream come to fruition.
This is a marvelous way to end the day. Simply take your leftovers and prepare this delicious and creative cake. This way you never have to waste any delectable pastry or goodies. This cake is in honor of Saint Honore who is the patron saint of bakers. The base of the cake is made from puff pastry scraps or quick puff; 1/16" to 1/8" scraps, heavily docked. The walls of the cake are built with choux paste; profiteroles dipped into caramel and glued on with caramel sugar. This is also referred to as an Alsacienne Tart.
leftover profiteroles
leftover puff pastry or quick puff (rolled round, docked and the edge egg washed)
leftover choux paste (pipe around the outer edge of puff circle, where egg washed)
Chocolate-Hazelnut Tartlet
Crème Anglais.
Notes: As you will note from the menu, we were supposed to get some kind of fruit dessert, which all of the other diners (mostly culinary students and faculty) were served. For some reason, we, the one table of Americans, got a chocolate dessert…)
Institut Paul Bocuse
Ecully, France
(January 25, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Congratulations to PSCA for their first Chaine de Rostisseur Culinary Concourse. We at AFS were privileged enough to be one of the judges for the competition. Iron Chef Style!!!! Charles Trexel won first place and will be going to Nationals in March.Congratulations Charles and best of luck from us at AFS!!!!
F&B, the student-run restaurant at the Institut Paul Bocuse
Ecully, France
(January 25, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Now that I got your attention, this was actually at my Baking & Pastry II class a few years ago, where Chef Jennifer McClintick (a Nicole Kidman knock-off) was doing a demo on how to make the perfect Bûche de Noël (traditional French Yule Log cake). When you're a chef instructor like her, you get to wear the "toque" tall hat while us students had to settle for the unglamorous skull cap until we graduate and earn the bragging rights. BUT...both students and chefs get to wear the Cordon Bleu Paris logo on our coats. That's fair enough. BTW, the symbolism of the 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.
So, now let's ratatouille!!!
Saucisson Brioché
Sauce Porto et sa fine frisée.
Institut Paul Bocuse
Ecully, France
(January 25, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
All culinary and pastry training is done hands-on in our world-class facilities, under the guidance of our dedicated team of Chef-Instructors.
The library at The International Culinary Center contains over 5,000 books, DVDs, CD-ROMs and culinary training software. We even have a full-time on-site librarian to help you track down what you need!
Certificate from the second phase of training at The New School of Cooking. I had such mixed emotions when I finally completed the program because I loved each and every minute at school and wanted to continue to soak up every bit of information Carol Cotner-Thompson has to offer. At times I was weary from all of the traveling, but once it was finished a few months ago I actually found myself missing the commute! The completion of this program, which helped to refine my already developed baking skills, gave me the confidence to pursue my own business and I am in the process of starting a custom desserts and baked goods company. Watch out, Bakersfield! Indulge Desserts is coming to show you what REAL desserts are all about!