Traiteur

Note: This is the final update I have from our last week of classes at Ferrandi.  I still have a few posts left to do about my time at Ferrandi, but I plan to disperse those randomly throughout the rest of the winter.  So, stayed tuned for those.

In our final week of classes, a catering (traiteur) class was thrown in for good measure.  It was so much fun to do several different recipes at once and not have the pressure of doing everything perfectly.  We needed that release since the final test was looming.  We truly made a smorgasbord and had a blast doing it.

I was in charge of the cauliflower and passion fruit veloute (soup).

This was the final product - served in shot glasses.

Sonja was in charge of the "inside out" sushi.

Sushi rice is ready.

Learning how to roll the sushi.

Salmon and spinach "inside out" sushi.

Estee was in charge of the tuna.

She made a delicious tartare.

Alexandra did a bell pepper coulis.

Chef showing her how much Agar Agar to add to the coulis.

The finished product.  Pretty cool looking.

We all chipped in to make a salad out of wheat.

Which we served on these adorable wooden spoons.

Carleta was in charge of a millefeuille of duck.

As well as this saffron rice.

Which she rolled in Spanish ham.

And then cut into bite sized pieces.

Pahaba got his salmon steaming on and produced a delicious dish.

And we also had pickled hard boiled quail eggs.

The Chef had all of us sign the marble before plating everything.

Voila!  A day's hard work ready to be devoured.

And Group B ready to do just that!