Garde Manger Class

I think it's pretty obvious that baking class is much more interesting to me and more fun to post about. This last semester I learned fruit, crudite and cheese platters; how to plate sandwiches to make them look appealing; made many types of salads including potato, pasta, bean, and all other kinds; did an ice sculpture; made appetizers and a "show platter" which is all real food, but coated with aspic so many times that they are no longer edible.

Last Friday was the Presidential Scholarship Ball and was also the practical final. The practical final was a show platter along with 300 appetizers. It only took all week while putting in lots of extra hours! =)

Here's the show platter. The galantine on the right is a whole duck that I cut the back open and took the bones out, stuffed it with forcemeat and salami and tied it back up. Yum!

Toast point or cracker with orange rosemary butter, roasted duck salad with oranges and pistachios

Wild rice pancake with lingonberry cream cheese and garam masala seared duck breast

Duck breast mousse profiterole topped with bacon

Here I am with a week's worth of work that went like hot cakes. ;)

Thanks to the husband who surprised me with flowers for no reason and became my table decoration!