Christmas graduation buffet

Graduation buffet by Chef Benjamin E. croquembouche in the middle of the table as been made during a visit in our school from local fox 26 http://www.houstontexasfood.com/?p=3316
(pictures quality is not that  good... hope santa will get me a new camera)

 

close up wedding cake session

not so happy Holidays???

I remember when few years ago,I was working in Switzerland, one of my colleagues was former chef instructor . One of the things he learned from his colleagues is that when you are a chef instructor and you dismiss a class before Christmas break, do not wish the students a merry Christmas or happy holidays because you know that even if they are apprentices they will put in long hours. Popular Christmas song says "it's the most wonderful time of the year" but for pastry chefs this season also means long hours, lots of work, lack of sleep as well as… the best season for business.
The chefs here are busy working on Friday graduation buffet (before taking a one week break). 

 Merry Christmas

Pastry chef vs boxes

Is it as easy to be a pastry chef nowadays as it was 20 years ago ? Maybe not. Check with your provider each one of them sells magic powder to make cake, genoise, cookie, chocolate mousse and more or already made cheese cake or cookies.

If I have my restaurant or my pasty shop why should I wake up at 4 am every morning when I could just pull everything from a box... But should I choose the "easy" way ? Maybe not! Read the labels, make some research. , preservatives, food coloring, extra sugar and/or salt added, high fructose corn syrup, trans fat and much more.Are does in my daily basis ingredient list ?

If I make cookies I’ll need butter, sugar, eggs, flours, chocolate chips. I know butter, sugar and yolks are not good for health either but don't you feel a little bit better knowing that at least your food is made with real ingredients.

Does orange juice from concentrate taste better than fresh orange juice ... ??? 

http://www.sixwise.com/newsletters/06/04/05/12-dangerous-food-additives-the-dirty-dozen-food-additives-you-really-need-to-be-aware-of.htm

http://www.traditionaloven.com/articles/122/dangerous-food-additives-to-avoid

Nougatines...

  Notice the name of the post? "Nougatines" with an S at the end...

This book, written by my former chef and today Meilleur Ouvrier de France, is bringing new techniques and idea about nougatine.

Well explained and full of advice, the nougatine is worked as a show piece and not only as a base for Croquembouche. 

for more info http://www.imag-e-motion.ch/pages/LudovicMercier.html

2011 fundraising gala buffet

cake by Janie T.

cake by Misa N.

Ginger bread house

Friday  December, 9th and Saturday 10th, we have been asked by the Heritage society to build a ginger bread house display for the candlelight evening, kids loved it and parents took advice from students(many thanks to the one who volunteer) about decoration. The room we display , had more than a 1000 visitors form baby's to grandparents.

display at the end of the first day

all details added the second day

Pastillage and sugar

Christmas Cookie Competition

This competition is open to everybody; it's once a year and its fun...

http://www.icecutterschristmas.com/
For the story Jay and carol have an ice sculpture business and no doubt , they are good at it, when jay is carving ice, carol is his best PR, she can talk hours about the work they put out,

Back in November they did a donation of an ice carved Eiffel tower for our “champagne et chocolat” fundraising gala (post coming soon) and ask us if we were interested of entering a cookie competition , no need to ask twice all advanced student sign up.

Result the school took the 1st, 2nd and 3rd place and we enjoyed an ice sculpture demo

1st Cherrie

 2nd Jenna

3rd Patty

and more