PASTRY

The initial intimidation factor of our pastry chef has largely given way and this has become one of my most favorite stations. We've learned some great added touches with Chef Alain. That he doesn't suffer fools lightly, well, I can appreciate that, especially because he does acknowledge hard work and work done well.

Pictures and a few comments on the jump...

As you see, sometimes there's just not enough for us to do. It can be seen as the ultimate efficiency to have one person putting the ice cream on the plate and another cook garnishing the plate...but consider this: I have time to take a picture and you don't see the other student in our group doing anything nearby...


A chocolate tort with hazelnut ice cream and meringue garnish. The garnishes that can really snazz up a plate. There's something to be said for simplicity and overgarnishing can be a disaster (like dry ice on a ceviche plate...why on earth would someone think that's a good idea? if it's on my plate it should be edible) but a good garnish, well-conceived and well executed...a great thing to learn.

Marinated plums, sliced thin with an ice cream and simple mint garnish.