Cocktail practice

Last week I had the opportunity to be the chef’s assistant for the upper-level cuisine student’s final demonstration class. I helped to pipe cream, bake macarons, fill jars, deep-fry and garnish these cocktail appetizers for their class.



Of course these aren’t actually the final plated dishes. I took these photos after the finished dishes were eaten. The squid ink-brushed macarons, for example, were served in scallop shells as they are filled with a salted cod brandade.

March 13th, 2017


Tea Party

Yesterday I had the pleasure of attending a prêt à thé (tea party) and tasting all of the delicious dishes that my housemate and his classmates prepared! It was absolutely superb.


The presentation and taste of each sample was even more overwhelming than the selection of tea. My personal favourites were the sweet club sandwich, the hazelnut-lime macaron and the finger framboise.

Eight sweet and two savoury treats, accompanied by over a dozen teas to choose from

All of them were lick-the-plate delicious.

November 1st, 2016