Friday Photos from Culinary School...

Bavarian cream

Chiffon Cake

I was one of the students tempering chocolate for this cake and our
Chef Instructor put it all together.
She does lovely work!

Last night I did a Baumkuchen which is layers of batter baked under a salamander (broiler)
for about 1-2 minutes and then you spread a new layer
and do it all over again until the cake is about 1 1/2 inches thick.
It was a cool process!!!

Teacake night

This semester has been lots of fun so far!!!