The moment i stepped into the school... i was so surprised to find only 7 participants (including me) but that's not all! All of them are from big giant hotels except me and another guy! Trust me when i say big! Raffles in singapore, traders & hilton KL, CARCOSA seri negara.. oh boy... all patisserie pros.... *stress*. Luckily for me they are all young & friendly! *phew* I made a mental note that "i cannot be shy!!!"
the master pastry chef, Jean-Francois Arnaud was there with Bruno, his assistant & our translator. We were briefed what to expect for the next 3-days and started! I will not bore you guys with our little details... here are the pics to wrap up wat we did!
Joconde Printed with 3 designs
Joconde cut into strips to line the cakes
choco caramel with 3 layers of biscuits with caramel & chocolate mousse
margot strawberry with layers of almond biscuits sandwiched with white chocolate & strawberry mousse
chocolate with gold dust design
i so love the design of this chocolate!!! playing with chocolate looks like so much FUN!!!
NOTE: we have to do everything from scratch! nothing is ready....
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