Essays

QUINTA CLARKE, Barbadian – Professional Development Scholar 2009

MODERN PLATED DESSERTS COURSE
at Culinary Institute of America – Greystone Campus



When I first learned that I had won this scholarship I was elated to say the least. I could not hide my delight when I arrived at the beautiful building that was The Culinary Institute of America at Greystone and although I was having great challenges with the weather I knew I my hopes for this course would be fulfilled.

My chef-instructor Stephen Durfee was just what I needed. An instructor who wanted you to ask questions and think ‘outside the box’. After an introduction to the course and his personal take on desserts, he spoke about all aspects of plated desserts, including presentation, balance, textures and use of the contrast wheel. Then he asked for our personal introductions and finally he paired us up into teams handed out daily assignments.

On the first day we focused mainly on canapés, which can be used for cocktail parties or hor d’oeuvres.
We executed today -
• Strawberry cornets
• Little floating islands
• Campfire smores
• Almond milk panna cotta
• Lemon explosion
• Roasted pineapples

After presentation of our efforts to members of the faculty and student body we made preparations for tomorrow.

“What makes a great dessert?” started off our discussions on the second day of this course. We also spoke a great deal about meringues, the different types, their durability and how they presence affects the outcome of many dessert recipes.
Our desserts today
• Chocolate pudding with coffee ice cream
• Almond Cake with plum confit
• Sangria
• Grapefruit Crepes
• Chocolate fondant
• French toast
• Ingredient 7X

Ice creams and sorbets took most of our attention during the classroom session on the third day. We contrasted home-made versus commercial along with textures and palatability.
We completed today
• Apricot mousse
• Chocolate mousse with beet ice cream
• Callison d”aix
• Slow baked chocolate mousse
• Soft banana cake
• Inside out apple strudel
• Créme de farine with candied apple ice cream

After presentation of our desserts we gathered to discuss our successes and failures. We worked out our mistakes and got some constructive criticism about our plating techniques. Finally we had a small informal ceremony where we received our certificates

This course was great. I thought it was too short but was pleased to receive contact information from the instructor, in case I needed some assistance at a later date, this time at The Culinary Institute of America has changed my life - my perspective and approach are now different. Every time I receive an à la carte order, I mentally refer to the instruction I have learned. Before doing this course, I never made any suggestions to my pastry chef for menu ideas but now I feel empowered and already have some ideas waiting for the next time he asks. I can’t wait to do this again.

Of course none of this would have been possible without all the help I received, so I must say a heartfelt thank you. My success would not have been possible without
• The Caribbean Hotel & Tourism Association Education Foundation
• The Hilton Hotel
• Chef Angela Garroway - Holland and Chef Athlone Mcollin
• The Human Resources Department of Hilton Barbados

THANK YOU VERY MUCH!


Written by
Quinta Clarkes

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