Tart On This!

Pies and tart segment is coming to an end. :( :(!! Sad faces and 'awhs' all around. I have my second practical exam coming up so I am super psyched about that especial the decorative aspect. That has always been my weak stop. But before I delve into the delicious, scrumptious menu that I have put together. I will dive into the AWESOMEness that was last night.

Okay so there is a club called BCA (Bridging Culinary Arts) and well basically when you really think about it we are the free labour the university uses for functions that they host here, at least on the Culinary campus.

AND IT IS AWESOME!!!!!!SWEET!!! RAD!! COOL!!! Whatever other synonyms that you can come up with.

Last night was a function for the induction of one of JWU's chefs into the Order of Golden Toque. What is the golden toque you may ask? And I quote "The Honorable Order of the Golden Toque is the highest acclaimed recognition a Chef can receive in America."

So I volunteered my time in the pastry plating department, of course, and I got to spent the evening with the head chair of the Baking and Pastry Department. SWEET!!! :D. Got to ask him about every dessert and pastry question that crossed my mind and even bounced idea off of him to see what he thought of them. He specializes in plated dessert, my weakness, and he gave me some tips about making a proper plate.

But wait.....the night gets better!! Yep it sure did. The building in which the event took place was four floors tall. Why this detail, right? Well each floor was a different region cuisine. So after I had dessert, which was French Macaroons, Assorted Petite Fours, Orange Curd Tarts and Sea Salt Truffles, I made my way to the apps., New England Calm Chowder and Lobster Bisque (I shied away from the Bisque as I started to scratch after tasting). On the second floor it was South American themed, which featured Mexico cuisine. I had grilled octopus with pinto beans and avocado stuffed hearts of palm. On the third floor and may be the best floor; Asia featuring Korean cuisine. There I snacked on mock sushi and crispy skin pork. Italy was the European country themed on the fourth floor; there I had prosciutto wrapped scallops and mozzarella balls, beet sorbet and grilled pizza topped with tomatoes and spinach and prosciutto. And CHEESE. The best Gorgonzola I ever tasted. And OLIVES!!! The night was well worth walking up and down stairs and lifting heavy ass tables and chairs and everything in between.

OTHER UNIVERSITIES AND THEIR BORING ASS LECTURES HAVE NOTHING ON CULINARY SCHOOL....I LOVE CULINARY SCHOOL!!!!!!!!!!

So after everything settled down, I hit the hay. Yeah Friday night ended that boring. No girl invited me back to her place nor did she come to mine (even those there is a cute chick in the club)nor did I go get drunk with anyone after we closed off the building.

Saturday however was most uneventful and rather annoying. I spent most of it waiting on a bus to take me to Walmart.

Oh almost forgot the menu for the exam; Rustic Apple Pie, Chocolate Chiffon Pie, Lemon Meringue Tartlettes, and Chocolate Buttons Tartlettes. Enjoy. And try not to drool over the computer after reading that bit of food porn.