Judge's Plate (clockwise from top right): Charlotte royal; pain au chocolat; lemon cookie; passion fruit bonbon
We have several graduations each year at the school. They are always attended with enthusiasm as students celebrate with friends and family their accomplishments. For the pastry students, the final project includes the making of four desserts: a cake or pie; a Viennoiserie; a petit four; and something chocolate, such as a bonbon or chocolate dipped confection. Students also are required to make a stand on which to display their final creations. As is standard for all FCI projects, there is a theme. And students may use pastillage (sugar-based dough that dries hard when left out); poured, pulled, or blown sugar; and/or chocolate to make their stand. The final projects are some of my favorite items to see on display, as they demonstrates the culmination of all the student has done during the past six (day program) or nine months (evening program). The student, too, gets to see how far they have come, thinking back to the first time they made croissants or tempered chocolate.
Here are some recent photos of what students have done. The first group is from a day class. Their theme was places. The second group is from an evening class. Their theme was space. Click on photos to view details.
Clockwise from top right: New York City (Seagram Building); New Jersey (Jersey Shore); Chicago; Dominican Republic