Open House

Open House is once a month and that give chance to students to work on a project,

From learning they go to production. First it's about applying the skills and recipes they already know, then the class need to be organized as a regular production day with everything baked fresh, and at the end the result look good…

Menu

Raspberry vanilla choux

Opera cake

Chocolate tart

Chocolate Pots de crème

Panna cotta with raspberry, cinnamon crumbles and caramelized almonds

Cookies and madeleines

Back to the classic

last week was all about custard. Baked, Cooked:creme brulee, creme Catalane, vanilla sauce, pastry cream and more

Ile flottante

Pannacotta, and Blanc manger

Grand Marnier Souffle and vanilla sauce

Baking on the web

Are internet websites, blogs, Facebook and more are making everything move faster?
let's apply that to pastry, that is what we look at in this blog.

I’m not that old but I come from the pre internet generation, when I started my career as an apprentice, you could only rely on your chef instructor, your boss and some really expensive books to find information.

Now the same info is available to everybody within a few second … new doesn’t last long, a good idea that pops up on the web will be used, transformed and  re-invented .

Today food is everywhere magazine, TV, internet. Do you think that a pastry like macaron would have gone crazy around the world without that technology?

Does pastry shop, bakery or restaurant today need a website?

Almost the end

One more 10 weeks session is almost over  … already

Some pictures of the final week getting ready for Friday display