Thursday, June 30, 2016

BBQ Days

First barbecue of the season with a brand new barbecue! We kept it simple - sausages, buns, and an assortment of condiments for now. Looking forward to many more to come!
Spicy, sweet, and tofu sausages.
Onion buns.
Hot mustard, grainy mu=ustard, hot sauce, ketchup, sauerkraut, pickled red onion.

Wednesday, June 29, 2016

Special Dessert Sayings

Sometimes you get diners who are celebrating an occasion. Often they want a special plate or something extra. Sometimes they tell you in advance. Sometimes they don't. Last summer I would always do a few special base plates in advance based upon who had calld ahead for special occasions, plus a few extra. I just piped melted dark chocolate in a parchment paper cone, and kept the cone on top of the oven in case I needed to pipe more plates. To make the chocolate shiny, gently go over it with a blowtorch just before service. Another option is to make chocolate plaques with common sayings on them, they will keep for a long time.

Tuesday, June 28, 2016

Skills - Set-Up

When doing a competition, it is important to familiarize yourself with your work area as soon as possible in order to be most efficient. It is particularly important to locate key ingredients. It is very helpful when you are allowed to see the competition are the day before. I took lots of pictures so I could study them the night before and make best use of my time during the competition.
frozen purees 

provided small wares
dry goods pantry

brand new stovetop range
oven racks
induction burner

stocked fridge

work table
dish wash sink

Monday, June 27, 2016

Skills - Samples

Not only were there cooking and baking competitions at school - there were also demos, and try-it-yourself stations. These included sauteed chicken, meringues, freshly baked cookies, and pictured below, chocolate mousse cups with flambeed pineapple. I suppose this was only fair since spectators did not get to taste any of the competition foods.

Saturday, June 25, 2016

Skills - Post Secondary Cooking Desserts

Day Two, group two cooking, desserts featuring dark and white chocolate and hazelnuts.
Caramelized white chocolate panna cotta, chocolate cake, hazelnut
chocolate crumble, passion fruit curd, passion fruit caramel,
white chocolate chantilly, chocolate garnish 
White chocolate vanilla bean cremeux, raspberry mousse, basil lemon sponge, toasted hazelnut crumb, blackberries, raspberry puree

Dark chocolate brownie, white chocolate mousse, raspberry

White chocolate mousse with raspberry insert, under a dark chocolate dome with hazelnut brownie

Raspberry orange sauce, white chocolate mousse, hazelnut
 blondie, dark chocolate ice cream, dark chocolate ring

White chocolate bavarian, hazelnut frangipane, raspberry glaze, lemon curd, hazelnut craquelin, dark chocolate raspberry spheres

Dark and white chocolate bavarian cream, hazelnut lace cookie,
strawberry salad, creme angalise, chocolate caramel flan, raspberry coulis

Dark Chocolate Brownie, Salted Caramelized White Chocolate Ganache, Hazelnut Tuile, Macerated Raspberries, Passionfruit Emulsion, Bubble Sugar

Chocolate ring with vanilla and white chocolate
chantilly cream puff, dark chocolate mousseline cream,
roasted pineapple in coconut crust, candied lemon zest,
mango and pineapple coulis, capricette with nuts

Velvety white chocolate cheesecake napolean, topped with fresh berries and dusted with basil sugar, served with hazelnut dark chocolate truffle and raspberry coulis

Friday, June 24, 2016

Skills - Post Secondary Baking Petit Fours

Day Two, group two baking - petits fours, two types each. I could try to describe them, but i don't have accurate descriptions and the pictures will mean more.