Yesterday was the Annual Staff and Faculty Banquet here in Culinary Arts. As usual that means that our advanced students were working extremely hard on their final desserts for this event. In the end, the party and the desserts were a success and several of them passed the last project that they needed for graduation. Our dessert menu consisted of: Blueberry Pecan Baklava, Caramel Pineapple Turnovers, Raspberry Chocolate Tartlets w/ Pistachio Praline, Tropical Tiramisu, Chocolate Orange Creme Tuiles, Delce de Leche Meringues in Chocolate Vasitos, Banana Split Bites, Lemon Poppyseed Almond Cakes w/ Brandy Snaps and Chocolate Meringue Kisses w/ Strawberry Mousse.
We would also like to congratulate all those who won awards at yesterdays ceremony. Well done to all.