one day in international, i made curried shrimp. it was delicious and there is not photographic evidence of it. there was, however, evidence all over my pants. I managed to get curry powder….everywhere. Including my hind quarters, and it wasn’t long before the nickname Curry A$$ was born.
after advanced dining room, we went to advanced patisserie (because i’m soooo advanced now), where on day 1 we made all kinds of fruit coulis. I made a delightful cherry coulis. and got it on my pants. enter Coulis A$$. not nearly as catchy. BUT i actually have pictures of what my hard work and soiled britches produced (props to our chef who required pictures of every plate in our final project).
our chef was awesome. cool, calm, and collected (as most pastry chefs are) and not afraid to beat into the teenagers’ heads the importance of taking care of your body in this industry–with both food and exercise. only healthy snacks were allowed during lecture (i’m continually shocked by the amount of soda, cookies, and fast food consumed for breakfast here) and we all had to tell her what we do to keep ourselves fit. Ironic in a lab full of cream, butter, and sugar, but that made it all the more necessary.
So–the treats! We worked in groups the first few days, with one person directing the plate design, then the last days we worked together for production, but plated our own desserts. All these (well, the decent looking ones) went to the Advanced Dining Room for lunch service.