by LaChelle Ruff, September 6, 2021

I’ve learned so much over the summer term. But the most exciting techniques I’ve learned was in my advanced pastry techniques class. I was taught how to make petit fours, small bite-sized confectionery or savory appetizers. Which included macaroons, tartlets, palmiers, etc. I had so much fun making these delicious decadents and working on my plating skills. It has also been beneficial to learn how to organize production, prioritize and multitask. All skills that I thought I mastered but in the culinary industry It was proven to need a little more work. I love baking and having the opportunity to create products that I otherwise wouldn’t and broadening my palette.