Homemade vanilla bean ice cream with soft chocolate ganache sauce, blackberries and strawberries served on the same plate as Bavarian creams with home made lady fingers and chocolate garnish plated 3 times.
The next plate was filled with 8 equal sized Frangipanne petit fours, each spread with a thin layer of raspberry marmalade and coated in creamy powdered sugar glaze, topped with matching tempered chocolate garnishes.
Even though this blog post marked the end of my culinary school core classes, I do plan to continue to post some memorable moments (and photos) of past culinary school courses as well as brand new posts regarding my externship as a chef supervisor in a university cafe! All posts will have at least a picture - because what fun are blog posts without them!?
Lastly, for more detailed info on any of my recipes, learnings from culinary school, favorite restaurants, and even more pictures of food, visit my website (which I design and maintain myself) at www.NewAmericanFoods.com.