Chocolate centerpiece from scratch to finish
Garnish Discs for verrines
This was my take on the classic, Banoffie Pie. With Dulche de leche, sliced banans, dulchey crunchy balls and vanilla cream, glazed with vanilla glaze
72% dark chocolate and candied orange fingers
Salter peanut rocher
A glimpse of other offerings from buffet
Cheese and Pork Room
Chocolate dipped Foie Gras lollies
Once the buffet is laid, and u have cameras coming out of pockets and and that is what is the feedback of your work, u see chefs and other colleagues coming and clicking your work is a positive sign and the feedback you get from colleagues is the purest and honest one.
This year to call it an end we tried working with various geometrical shapes in cakes, pastries, verrines, and tarts. During this try we came up with some successful desserts, did some mistakes, learnt from it and carried it ahead. Moving ahead with your learning is the biggest asset that I carry along in 2015 and await for new adventures, experiments and let this journey unfold itself !!
Wishing all Happy and Prosperous New Year !!
No comments:
Post a Comment