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Pastry School Diary: Week 38

July 2, 2015 by Beth Meyer

We started week 38 of pastry school at the kitchens of Billingsgate Fish Market again to complete our event using the menu we created and developed during week 37.

I really enjoyed working in the Billingsgate kitchens. They’re nicely spaced out, every area has good counter space, a sink, oven and stovetop. Plus a lovely terrace to take a break on and look at the bankers working across the way in Canary Wharf. 😉

Class at Billingsgate

Class at Billingsgate

We started the day getting organized and prepped to make all of the dishes to serve for a one o’clock lunch. We spent the morning prepping and making the components of each dish. As with week 37, I was on the sausage biscuits, chicken & waffles and bonus fried buttermilk biscuits with butter pecan ice cream.

Waffle & starter prep

Waffle & starter prep

Biscuit making

Biscuit making

Biscuit assembly

Biscuit assembly

Waffles

Waffles

Waffling

Waffling

Waffles

Waffles

Waffle Stacks

Waffle Stacks

Frying chicken

Frying chicken

Frying chicken take two

Frying chicken take two

Fried Chicken

Fried Chicken

After the prep, we began platting up all the dishes. Since we were in a different kitchen, we weren’t able to plate up everything exactly as we’d have liked, but we made do with what equipment we had. 🙂

I forgot about the sausages in the biscuits, so those were done a little bit last minute. Thankfully they cook quickly. Oops!

Canapé: Buttermilk Sausage Biscuit topped with Cheddar & Bacon

Canapé: Buttermilk Sausage Biscuit topped with Cheddar & Bacon

Starter: Hash Browns topped with a Fried Quail Egg

Starter: Hash Browns topped with a Fried Quail Egg

Main: Fried Chicken & Waffles with a Balsamic-Maple-Pecan Syrup

Main: Fried Chicken & Waffles with a Balsamic-Maple-Pecan Syrup

Fish: Salmon Breakfast Burrito with Mango Salsa

Fish: Salmon Breakfast Burrito with Mango Salsa

Dessert: Frozen Yogurt Smoothie with Fresh Fruit

Dessert: Frozen Yogurt Smoothie with Fresh Fruit

As a class, we were split into two teams and presented our menu to Ian, Miranda and the class. Despite not having a cohesive flow to our menu, all of the dishes tasted really nice and we were pleased with the way it turned out.

The other group did a twist on modern Spanish tapas and all of their dishes were really lovely as well. It was a fun couple of days in the kitchens at Billingsgate!

Presenting the dishes

Presenting the dishes

Our dishes (mostly)

Our dishes (mostly)

Capturing the dishes

Capturing the dishes

Bit of an awkward stance to get a good view of all the dishes at once ;)

Bit of an awkward stance to get a good view of all the dishes at once 😉

Our dishes

Our dishes

Going through the dishes

Going through the dishes

The bonus dessert item on our menu – butter pecan ice cream sandwiched between a fried buttermilk biscuits rolled in cinnamon and sugar – was a huge hit! I’m probably a little lot biased, but it was my favorite item. 🙂 I’ll be posting a recipe for this in the next week.

Frying up Buttermilk Biscuits

Frying up Buttermilk Biscuits

Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

Assembly Line

Assembly Line

Butter Pecan Ice Cream sandwiched between Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

Butter Pecan Ice Cream sandwiched between Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

Butter Pecan Ice Cream sandwiched between Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

Butter Pecan Ice Cream sandwiched between Fried Buttermilk Biscuits rolled in Cinnamon & Sugar

On Tuesday we talked about each event and how we felt that things went. Our group went through the various stages of development of each of the dishes. We started to put together the presentation that we were to present to the class the following day.

On Wednesday we put the finishing touches on our presentation and presented to the group on our menu and received feedback from Ian, Miranda and the other group.

Filed Under: Cooking, Food, Pastry School

Beth Meyer

Hi y’all, I’m Beth. Born and raised in Atlanta. Moved to Los Angeles to work in event marketing. Spent 2012-13 traveling around the world for a year with my best friend. Followed by living in London for nearly three years where I attended pastry school. In April 2016, I moved back to the City of Angels, where I am a pastry chef and food stylist... read more...

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