Jacqueline Erin Mearman: 2009

Sunday, September 27, 2009

Bread Sampling- Scoring and Stenciling

Sampling of Items Completed in Chocolates and Confections Class

During this class we studied the art and preservation of confectioneries. Before taking this class, I thought the look or taste of the finished product was most important. However, by the end, I came to learn that several factors play into the making and creating of candy. From water content to air quality, the environment surrounding the candy is essential in preserving the flavor profiles and crystalline structures in each and every molecule of hydroscopic sugar. This class, for me, was a turning point in realizing the exact science that goes into sugar and chocolate work.

In this lass, I also gained a general understanding of the measurement of brix. We learned to use refractometers of different sorts from an old-fashioned cylindrical model to a new-fangled digital read version.

Coconut Pineapple Passion- Garnishing Stage

This dessert was completed in Contemporary Cakes where we learned the basic principles of constructing a traditional entremet. An entremet is a French mousse cake that is served around 4:30 in the afternoon. It's intention is to feed 4-8 people between lunch and dinner. Chef Weber, a Frenchman himself, was extremely strict in organization and sameness. He was the teacher in school that would make us mop over and over until the floor was a shiny as the glazed cakes. Though I've had several chefs preach the importance of these things, Chef Weber is the guy who pops into my head whenever I know I'm bending the rules just a bit whether it be a slightly soiled side towel or a crumby station top. Thanks to him, you can count on me for a clean uniform and station whatever the case may be.

Macaroon Ganache Cake

Completed alongside Chef Stefan Riemer of Disney's Yacht and Beach Resort.

Gingerbread Horse- Y&B 10th Anniversary

This project was completed at Disney's Yacht and Beach Resort during July 2009. The horses are made of inedible material for structure, then covered with coating chocolate, modeling chocolate and other decorating mediums. Five horses total complete the herd which are placed atop a gingerbread carousel in the lobby during the Holiday season.