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Taken at home. It survived the train ride!
Made of blackberry and coconut sorbet sandwiched in between layers of french meringue (which itself is covered in toasted almonds). The whole thing is then covered in whipped cream and decorated with more french meringue.
I've tasted about 40 different flavors of sorbet and ice cream this week. Life is good.
Meet Jorge Montes, Chef George Catering and Homemade Chefs --
meetsfla.tv/meet-jorge-montes-chef-george-catering-and-ho...
Focaccia pizza brushed with garlic olive oil and topped with caramelized onions, roasted garlic, tomatoes, herbs, and cheese.
Named after the French patron saint of bakers and pastry chefs. The base is puff pastry and the middle layer pate a choux. The whole thing is topped with cream puffs dipped in cooked sugar and pastry cream is placed in the middle. Hehe that part didn't survive the trip home. The pastry cream should have been piped as perky peaks but they kinda flopped over before I got home.
Part of the kit I'm using for culinary school. Not pictured: various decorating tips, combs, a rolling pin, peelers, a chocolate fork and oh so much more...
Never made a black bean burger before. This was a first…lots of texture. But despite it being a black bean burger and nada beef burger I was quite surprised how flavorful and tasty it was!
LCBK210 Advanced Patisserie Techniques
Another plating: Lemon Raspberry Tart.
Layered pate sucree, lemon curd, piped pearls of lemon curd mousseline, pate sucree, fresh raspberries dusted in powdered sugar, pate sucree, piped French meringue. Plated with raspberry melba sauce with passion fruit puree reduction.
Closeup of my chef's coat. The first time I put the coat on, I was so emotional. It was a lifelong dream of mine to attend culinary school, so this jacket represented MUCH more to me than just a uniform or piece of attire we were required to wear to class.
This is one of my five mini French desserts I was required to prepare for our final buffet for pastry arts at our culinary school Lacademie de Cuisine. May 2005.
After the cake round goes on, Marzipan is colored light green, rolled out pretty thinly and cut to fit over the top. The name Frasier is written by fine piping dark writing chocolate on top. One strawberry is sliced part way through and fanned out, then placed on top. The acetate is removed from the cake and Voila!
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!
Classic Pastry Arts teaches everything a professional pastry chef needs to know, from conquering the tricky chemistry of chocolate to plating with breathtaking presentation.