The week after plated dessert week was even crazier, and I wasn't sure that was even possible. We started the four week sequence over, so we were back to doing dough. But! That was the last week for the students who started in January (and a couple who had started in September), and at the end of every term there's a cocktail party. All of the students leaving/graduating at the end of the term are required to make a dessert (or appetizer if they're in the cuisine course) from their country of origin, and they spent most of that week in the kitchen preparing for it. That was also the first week of a few new students, so the kitchen was absolutely packed.
I don't have any photos of the bread we made that week, and honestly I'm not sure that I even remember all of what we made. I do remember we made an anise flavored bread, pain de mie, classic baguettes, and financiers. That may have been it. Chef also had the students who weren't leaving make some more desserts for the cocktail party (like mini tarts, macaroons, pate a choux with cream filling, etc.) So have some photos of the desserts at the cocktail party!
That was a really sad week. The students who were graduating all left on the Saturday morning, and tears were definitely shed at our apartment. Luckily that day my roommates and another two girls from the school went to Carcassone, so that brightened our spirits a bit! Carcassone was such a beautiful town. It kind of reminded me of the renaissance festival a bit too, so that automatically makes it amazing.
The week after plated dessert week was even crazier, and I wasn't sure that was even possible. We started the four week sequence over, so we were back to doing dough. But! That was the last week for the students who started in January (and a couple who had started in September), and at the end of every term there's a cocktail party. All of the students leaving/graduating at the end of the term are required to make a dessert (or appetizer if they're in the cuisine course) from their country of origin, and they spent most of that week in the kitchen preparing for it. That was also the first week of a few new students, so the kitchen was absolutely packed.
I don't have any photos of the bread we made that week, and honestly I'm not sure that I even remember all of what we made. I do remember we made an anise flavored bread, pain de mie, classic baguettes, and financiers. That may have been it. Chef also had the students who weren't leaving make some more desserts for the cocktail party (like mini tarts, macaroons, pate a choux with cream filling, etc.) So have some photos of the desserts at the cocktail party!
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