Finals week and Chef Hayes put her Advanced Pastry students through the paces. Students had to prepare a frozen component, a torte or entremets, a dessert sauce and appropriate garnish to complement their plated dessert.
This week Executive Chef Josh Conrad from Grand Teton Lodge in Jackson Hole Wyoming stopped by to talk to students about the resort and seasonal opportunities there. The Lodge is on the National Historic Register and is ranked among the top resorts in Wyoming. Students were excited to hear about the cheese and Charcuterie program Chef has developed with his team over the last two seasons.
Chef Curtis worked with his Stocks and Sauce class on fabrication beef. Students got to grill, sauté and braise cuts, creating brown sauces to accompany the meat.