Brigette Schmidt Blog Fall Quarter 2016

by Brigette Schmidt, November 29, 2016

This quarter at Kendall has been one of my favorites. I am currently in the dining room class but I started out in the production class. There has been a lot of freedom this quarter as far as what we produce day to day and I have really enjoyed that. I have loved coming up with a special for the dining room. So far I believe my dessert will include a molten hot chocolate lava cake with peppermint marshmallows, homemade peppermint pillow mint crunch, and peppermint ice cream. I’m hoping it’s everything people love about the holiday season on a plate!

Not only do we have the freedom to create our own plated special for the dining room but we also have a lot of freedom to play around with our sweet amuse and our mignardise. For my sweet amuse I made a Thai chili and cherry sorbet sitting atop a tangy orange sauce and orange segments with an orange poppy seed shortbread cookie on top. For my mignardise, I have made Yankee pralines which are a maple syrup based praline filled with walnuts and Craisins. I also made a cinnamon sugar cookie with pumpkin pie icing and cut them in small circles and crimped the edges to make them look like mini pumpkin pies. All in all, this has been a wonderful quarter and I am excited to continue it!

I also enjoyed working at the Fried Chicken & Champagne Fest! It was a wonderful group of talented chefs and it was interesting seeing how the events department was run. Happy Holidays to all!

Brigette Schmidt Blog Fall Quarter 2016
Picture taken at the Fried Chicken & Champagne Fest, Brigette Schmidt (L) and Emily Wooten (R).