Hey there!!! Alisa here this week has been very busy. I have finals starting tomorrow. So this week my classmates and I are planning for finals. So here is the food that I got to sell and make this week.
BLT with Chipotle mayo
Bacon, egg, & Cheese Biscuit
Bread pudding
Peanut butter Goodness
Join us next Tuesday for the Patisserie class final practicals! Special menu to include: Bacon-Cheddar Breakfast Tart, Boston Cream Bismark, Strawberry-Margarita Cupcake, Pecan Pie, Oreo Cheesecake, Southern Chicken & Dressing Sliders and Roasted Pork Bahn-mi's!
So if you're in the Bryant , ARKANSAS area please come and join us. We start back on August 15,2018.
Hey guys! Alisa here. This past week I got to go to Diamond Chef 2018!!!! I had a blast there. The food was amazing!!!!! Everything there was made by students! This was my second year going. Last year, I was a guest. This year as a student. My job was serving the guests. I worked at the Neoclasic Confections table with chef teacher Chef Jan Lewandowski. I love her classes that I'm in this term. I also got to see my Mentor Donnie Ferneau. He was helping the competing chefs get their miese . Miese en plase-Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place." I have not been able to see Donnie in a while because we have both been busy. But it was really good to see him again.
The Confections that I got to serve are pictured below.
Apple Tatin Cakes -Apple Cake, Caramel, Apple Gelee
Tiramisu Puffs - Coffee Marscapone & dark Chocolate Swirl
These were just the few amazing treats that they had. My favorite was the black forest verrines. I even got to meet some new faces at Diamond Chef. I got to meet Kat Robinson!! Pictured Below.
Kat is a Arkansas food expert, and Travel Journalist & a writer. you can follow her on Twitter and Instagram @TieDieTravels My mom got me interested in her because I love to blog and write abaout food myself, plus video it from time to time.
The Competing Chefs are:
Chef Casey Copeland , The Avenu , Hot Springs he did not win but I still support him.
Chef Jamie McAfee , Pine Bluff Country Club I know him he comes to my school sometimes.
Chef Coby Smith, Arkansas Heart Hospital I don't know much about him I have never met him.
Now here are the Chefs that placed!!!
Chef Brandon Douglas , Green Leaf Grill 4th place
Chef Joseph Salgueiro, Pleasant Valley Country Club 3rd place
Chef Jordan Davis Chenal Country Club 2nd place
And your Champion and Winner OF DIAMOND CHEF 2018 is ............
Chef Mary Beth Ringgold, Capers, Copper Grill ,Cajun's Warf!!!!!
Here is the video I took. Its in my Snapchat Story.
Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.
