Pastry Arts - "Plated Desserts"

Pastry Arts covers a wide range of topics including plated desserts and composition. In PA-109 (Bakery Operations) students learn about classic and modern plate design, flavor combinations, style and composition. The course requires students to complete a series of assignments including (1) a mystery basket (2) a replicated fine dining dessert (3) a composed hot dessert (4) a composed cold dessert (5) a high volume dessert and (6) a special needs dessert. Each of their plates are critiqued and refined until each student has a photo ready dessert for their portfolio. The course culminates in a final "dessert service" where the students select one of their desserts and offer it on a menu for service to the public and their family and friends. In addition, they must submit complete recipes and plating instructions along with plate costing and retail mark-up. Then .... they set their stations and start service ... but, there is always a twist! Stations are switched and they will plate another student's dessert. No problem if their preparations and plating instructions are clear and accurate! Below is an image of the desserts they will be offering. The desserts will be offered on June 15, 2012 from 12:00 PM - 2:00 PM at Cafe Broccato.  A limited quantity will be offered. No RSVP required. We hope to see you there!

Chef Gene

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Platt Culinary in Tulsa show off Pastry delights

Students in Baking and Pastry class for Platt College get a chance at the end of their class to show off for their family and friends by producing a final buffet. The culmination of all their work over the entire class is set up for Staff, students, Family and friends to enjoy.

The student in Culinary Arts produce a wide range of items throughout the class including Breads, cookies, pies, tarts, pastries, and assorted cakes. Below are a few pictures of their hard work.

What makes a good Pastry Chef?

Recently, I came across Francisco Migoya's blog "The Quenelle".  I have been a fan of his books: The Modern Cafe & Frozen Desserts as soon as I received desk copies of the books to review from Wiley Publishing.  Migoya plans to release his third book: "The Elements of Dessert" in April of 2012.  I am looking forward to receiving that one as soon as it comes out (hint hint). Migoya is currently an associate professor at the Culinary Institute of America and has worked at some of the finest restaurants and has received numerous accolades. That being said, his "style" (as my students let out a big sigh - you'll know when I post about PA-109 Bakery Operations class and "plate design") runs parallel to my own thoughts of pastry and design. Migoya recently posted in his blog the top (8) then amended it to his top (10) list of what makes (or skills required) of a good pastry chef. So, students listen up, this might be something you have heard before. Ten techniques - pass/fail - no more - no less. Migoya's list is as follows in no particular order:

Lamination
Pate a choux
Pastry Cream
Brioche
Ganache
Temper chocolate
Macaron
Quenelle

Sugar Cookery
Piping Skills

I concur. A fairly solid list. A hard list to master. But, with mastery of one topic, all the other steps become all the more pertinent. So, making a macaron (typically only having 5 ingredients) should be a simple thing to achieve? Well, only if you have a solid foundation in egg foam, folding, piping, etc. So, yes the list includes much more than what you see at face value. Would I change the list?  Possibly depending on what outcome (type of pastry chef or training) is to be achieved. I am glad to say (another I told you so moment for the students) that the Platt College Pastry Arts Program explores each of these 10 skills in its entirety. Does that ensure mastery of each of the techniques? Certainly not! But, once students are exposed to them, isn't it their quest to make the very best? 

Chef Gene Leiterman - Pastry Arts Instructor - Platt College

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Entremet - A Better Understanding

An Entremet (or entremets from Old French, literally meaning "between servings") is in modern French Cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Western Europe during the later part of the Middle Ages and the early Modern Period. An Entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes.

Within the pastry world, an Entremet is typically a multi-layered mousse-based cake comprising of different complementary flavors with varying textural contrasts. A well executed Entremet should adhere to the basic principles of visual appeal, textural contrast, and, of course, taste. The classic preparation of an Entremet (what we also might think of as a "Fancy Cake" or a muti-layered Torte or Gateaux) or Entremet Glace (frozen cake) should be one of those fundamental skills required of any pastry chef.

At the Platt College - Pastry Arts Program every student must take PA-106 (Tortes & Gateaux) a course designed to explore classical Entremet.  Students begin the first 6 days of the 12 day course with the basic mixing methods of various cakes (single stage, high-ratio, creamed, chiffon, angel food, genoise, sponge, etc.) The students then practice baking, filling, icing, garnishing and serving each of the styles of cakes mentioned. Then, after a section on Ice Cream & Frozen Desserts and Petit Fours, the students use what they have learned so far in the course (in addition to what they have learned in PA-105 Classical Pastry) to create Entremet (pictures below). After presenting their work, they are ready for their Final Examination, a Grand Buffet of cakes chosen for them to complete ..... that will the subject of another blog!

Mandarin orange chocolate mousse with raspberry gelee and espresso bavarian cream

Fresh strawberry torte with almond genoise and vanilla bean bavarian cream

Flourless chocolate mousse torte with hazelnut dacquoise and caramel

"Banana Split" entremet glace

Slice of "Banana Split" cake with fresh berries and strawberry compote

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Final Presentation - Pastry Arts AM (International Breads)

Every Pastry Arts student must take a series of upper level lab (kitchen) courses. The second one they take is PA-104 (International Breads).  During the course, the students learn more detialed information regarding the methods required to bake artisan-styled breads from different categories and regions of the world.  The students make approximately 45 different varieties of bread during the first ten days. Then they produce artisan pizzas to order as a final assignment (see previous post - Pizza Day). Then on to their final exam - a table presentation. They select (randomly) their 5 breads they must make from the list already produced in what we call a "Bread Lottery". They must also choose a decorative piece (Hungarian bread ring, six-pointed star, oval platter, heart platter, cornucopia, or decorative plaque). Then on to baking! The students did a great job! Images below show some of their work.

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Competition - Daily updates

As some of you might know I will be going to Atlanta, GA from August 26-28 and competing in the Chocolatier of the year section of the Pastry Live Event. This is exciting for me but represents only a small piece of what I hope to gain from the experience. I will be attending a full list of seminars taught by leading pastry chefs from around the world. This will be a great opportunity to learn new techniques and to validate the great pastry concepts we have already integrated into our Pastry Arts Program at Platt College. In addition, the event will host a student competition and a cake decorating competition.  Wouldn't it be great to have a student competition pastry team competing!  I want to share my experiences at the conference through dialogue, photos, and videos. I will place information on a separate blog and will recap each days' events as a link on this site. I have included the various platforms you can follow with updates from the seminar below. There will also be a tasting on Monday, August 22nd at 4:00 PM for anyone who wants to attend at the Moore campus. So if you like chocolate, come take a taste!  This will be an opportunity for me to share with you the two chocolates I will be taking to the competition and give me an extra chance to practice.  More information and a reminder will be coming again later!

Blog - Life of a Chocolatier
CocoFlow - Facebook
CocoFlow - Twitter





http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

3000 Layers - Puff Pastry

Did you know that proper Puff Pastry has over 3000 layers! Puff pastry is a versatile product and a staple in every pastry kitchen. It is produced by alternating layers of fat and dough in a very precise folding method. The trapped water in the layers of butter quickly turns to steam in the oven and causes each layer to rise independently creating the many layers associated with this pastry. Puff pastry is neutral in flavor and therefore is a great container for both savory and sweet applications. Puff pastry is considered a laminated dough in addition to Danish Dough and Croissant Dough (which contain yeast and will be the subject of another post). The Pastry Arts Program at Platt College - Moore Campus teaches all of our students during their second kitchen class - Classical Pastry (PA-105) the fundamentals of laminated dough during the first three days of the thirteen day course. The photo below shows the layering associated with puff pastry. Most commercial kitchens will purchase pre-made puff pastry (frozen and a great convenience). Here at the Pastry Arts Program the students make and laminate their puff pastry by hand in classical pastry fashion! Hard work but worth every bite! Now, on to Pies!!

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

3-Course Meal - Board Meeting

The Chefs of Platt College - Pastry Arts Program (Moore, OK) were very pleased to host the Board Meeting at our campus recently. The Chefs with the assistance of the AM senior pastry students executed a fantastic meal for our guests! What a great opportunity for the students to see all aspects of menu development, production, and service. We are so glad to have such a diverse goup of Chefs and students! Special thanks to Chef Arly, Chef Marshall, Mandy Goar (PA-AM), Donna Keener (PA-AM).



 

   Roasted asparagus with summer greens dressed with honey balsamic vinaigrette with toasted pine nut and chevre crustini



          

Beef tenderloin with seared scallops and charred tomato and roasted fennel salad
with parsnip/pear puree and bernaise 



 

Key lime mousse bombe filled with sour cherry gelee and cream cheese mousse
on top of a graham cracker short bread cookie served with candied sour cherries



http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

2011 French Cinema Week: Kings of Pastry

We are very excited to take the students of the PM Pastry Arts Program to see "Kings of Pastry" at the OKC Museum of Art during French Cinema Week tonight! Hopefully, the film will give them a sense of awe at the pursuit of perfection coupled with the everyday humanity associated with the contestants!

Kings of Pastry screens Tuesday, July 12, 7:30pm
Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef – it is a dream and an obsession. The finalists, France’s culinary elite, risk their reputations as well as sacrifice family and finances in pursuit of this lifelong distinction of excellence. Similar to the Olympics, the three-day contest takes place every four years and it requires that the chefs not only have extraordinary skill and nerves of steel, but also a lot of luck. In English and French with English subtitles.
Directors: Chris Hegedus & D.A. Pennebaker 2010 France/Netherlands/USA/GB 78min. NR digital HD

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Pastry Arts - Graduation

The Platt College Pastry Arts Program - Moore Campus is pleased to announce the graduation of five students from the AM Program tomorrow! The five individuals have completed all requirements to earn their diplomas and are set to make their mark on the wonderful pastry industry in the OKC metro area! Congratulations!

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.