After Tableside I rotated to the Dessert station, where Clarisse and I took turns either manning the dessert cart in the dining room or plating desserts in the back.
The desserts we presented/plated all came out of first semester Plated Desserts station. I was in that station once (making things like lemon panna cotta and green tea creme brulee). It was kind of like coming around full circle.
On the day where I got to be in the back, these were the desserts I had to be ready to plate:
Mini apple pie, with dried apple chip, vanilla ice cream and caramel sauce:
Flourless chocolate cake with chocolate sauce, chocolate pieces and cocoa powder:
Strawberry napolean with strawberry sauce and garnish:
Banana bread pudding with whipped cream quenelle, caramel sauce and bananas brulee:
Given the options I decided to be very organized and lay out all the different ingredients I needed to plate each dish. I even make a list:
Sadly very little orders came in, but I was able to use the time to work on my plated dessert project for Advanced Baking - buttered popcorn ice cream sundae.
Don't worry, I'll talk about it in my next post!