This past month was packed with delicious cold foods in the Garde Manger class. Each week, the class focused on a different aspect of Garde Manger including charcuterie, salads, canapés and hors d’oeuvres, and ceviches. Here are just a few of the appetizing small bites they created.
Chef Craig’s Sanitation & Fundamentals class learned all about breakfast, including egg cookery, griddlecakes and other traditional breakfast dishes. The students evaluated a variety of finished products, practiced making dishes such as Crepes Suzette and Eggs Benedict and served up their creations to their fellow students.
Baking & Pastry student Emilyrose Sturgeon just completed her externship at Longboat Key Club this past week and shared with us photos of some of her sweet creations.
On the second day of Pastry & Desserts, the classes are already producing beautiful and delicious traditional sweets such as Paris Breast, Meringues, Crème Brulee and Pot du Crème.
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.
