I was in Production Kitchen at 7:30am, because I volunteered to bake the pastries and muffins to be served to visitors. See the photo immediately below for the pastry platter that another student and I prepared.
A pastry platter with croissants, cinnamon twists, apricot danishes, chocolate croissants, chocolate & pear croissants.
This is one of two fruit platters that Chef A prepared for the Open House. Beautiful, isn't it? (Click on photo to see a larger image.)
This is the other fruit platter that Chef A prepared.
This is Salle Cointreau, which is one of the demo rooms. Here, you see LCB Ottawa staff talking about the history of the School, just before Chef D (cuisine chef, he is standing on the left) came on to do his demo. This brought back memories of what I experienced on Orientation Day in September last year.
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After the baking was done at 9:30am, I went upstairs to Salle Cointreau to help and to watch one of the cuisine chefs and one of the pastry chefs present a short demo. It was an interesting morning. It is always fun to assist the chefs in events like that, because you get to work with the chefs, rather than have them watch you work (and critique your creations) in the practical kitchen. They seem so much more human when you are working for them. :-)
I think I will really miss LCB Ottawa when I finish my courses.
How time flies! Two more weeks to the Intermediate Pastry final exam. I can feel my stress levels going up now, but I have to stay focused and do what I have to do... One day at a time.
