Advanced pastries students were asked to re-imagine classic desserts. This is their take on bananas foster.
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Advanced Pastries class made Baked Alaska with vanilla spongecake, vanilla bean ice cream, and Italian meringue.
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Chef Curtis and his students replaced processed white wheat flour in some favorite dishes: Garlic Knots made with Millet, Quinoa and whole wheat, Shrimp with garlic olive oil on whole wheat pasta and some greens to round out the menu- Spinach and Kale with red peppers, garlic and chili.
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Potato Eggplant Gnochi in Chunky Tomato Eggplant Sauce, Tomato Baked Shrimp with Feta and WW Pasta in Califlower Sauce
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Southern pecan cheesecake
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
