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Desserts a la minute

Dessert

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59 replies to this topic

#31 elyse

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Posted 04 October 2003 - 07:57 PM

I think a la minute needs would be met if you simply combine hot and cold components, since they can't be done in advance. Or things that would go soggy. That kind of thing. Am I wrong?

#32 KateW

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Posted 04 October 2003 - 08:01 PM

I dunno lol, it sounds right, but I don't have time to go back to her with the idea. I could give it a shot though...try something daring

#33 elyse

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Posted 04 October 2003 - 08:38 PM

Live it up!

There's a thread somewhere on a la minute.

#34 chefette

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Posted 05 October 2003 - 04:43 AM

No elyse you are not wrong. You are exactly on target.

KateW on the other hand - You are completely wrapped around the axel on a la minute confusing it with tableside. Normally it is - as I believe has been previously covred here by me and others - a dessert consisting of hot and cold, or one or the other elements that need to be brought together on the plate at the last minute since they cannot be plated in advance like a slice of cake. It does not need to involve fireworks in the dining room.

Edited by chefette, 05 October 2003 - 04:45 AM.


#35 KateW

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Posted 05 October 2003 - 06:24 AM

How about a cup of hot chocolate, formed by pouring a warm cream and milk mixture over some attractive mini truffles at the table?

#36 KateW

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Posted 05 October 2003 - 12:18 PM

Anybody?

#37 elyse

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Posted 05 October 2003 - 12:19 PM

Okay if I just say yum?

But yeah that sounds a la minute. AND tableside. They can even choose their hot chocolate flavor by choosing from a selection of truffles.

Can I eat at your house? :wub:

Edited by elyse, 05 October 2003 - 12:20 PM.


#38 KateW

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Posted 05 October 2003 - 12:22 PM

Actually I have some truffles in the fridge from class right now... :biggrin:

#39 elyse

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Posted 05 October 2003 - 12:23 PM

Start drawing, my friend....


Gotta go mix some dough.

Edited by elyse, 05 October 2003 - 12:24 PM.


#40 KateW

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Posted 06 October 2003 - 06:25 AM

My drawings suck, but I hope it looks like I really tried, because I did. I really like how my menu came out on the special paper I bought. It has a cute colorful border and I chose a sort of playful font. I think it looks good.

#41 mckayinutah

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Posted 06 October 2003 - 06:45 AM

Let's hear your menu! :rolleyes:

McKay

#42 KateW

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Posted 06 October 2003 - 06:49 AM

Argh..I'm embarrassed...
:sad:
Edit: how about we wait and see what I get for a grade :biggrin:

Edited by KateW, 06 October 2003 - 06:50 AM.


#43 mckayinutah

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Posted 06 October 2003 - 06:56 AM

Believe me, you can't be any worse as I was my 2nd year at J&W, but if you want to wait until you get your grade, that fine.


Take care, :smile:


McKay

#44 KateW

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Posted 06 October 2003 - 07:17 AM

After the whole thing about the a la minute dessert I'm afraid of what you all will say about the rest of it...particularly the brownie, after that brownie safety comment...but it has a melted marshmallow in it, if that helps... :sad:
but no fake sauce I can guarantee that. Well here goes.
My place is geared towards children. It is a purely dessert restaurant.
Because my fictional place does birthday parties I had to put the obligatory cake and ice cream... there is a choice of white, chocolate or marble cake, and then vanilla, chocolate or choice of either with mix-ins. The ice cream is also served on its own as an individual dessert.
Then the a la minute dessert--choice of 3 mini truffles any combo of white, chocolate or dark, brought to your table in a teacup and melted with hot milk. brought with additional milk and a bowl of whipped cream. Served with cookies.
Then a meyer lemon mousse with mint-mango coulis--I don't know what I was thinking with this one but she liked it, however I know it is not creative and rather monochrome, so that does not need to be brought to my attention.
Yeah so there you go. I am happy with some items, not so much with others, but I think she is more concerned with the technical part of this rather than our creativity. I had her look over everything including the written body where I laid out my restaurant plan and basic ideas for the menu and she only had minor changes for me. I showed her my menu on Thursday which was all the same except for the a la minute dessert and she approved. So, we'll see...

Edited by KateW, 06 October 2003 - 07:39 AM.


#45 mckayinutah

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Posted 06 October 2003 - 07:24 AM

For your concept, the menu sounds great! Hopefully your grade will reflect that.

Good luck,

Mckay

#46 elyse

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Posted 06 October 2003 - 07:56 AM

Excellent. How many crepes Suzettes were there?

#47 KateW

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Posted 06 October 2003 - 08:01 AM

I have no idea lol I'm still at home...heading out the door in a little while and class at 1:30.
I don't think I'll know anyway.

#48 elyse

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Posted 06 October 2003 - 08:13 AM

Good luck!

#49 elyse

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Posted 06 October 2003 - 09:07 AM

I have no idea if you're still there, but would it matter if you offered a more varied selection of truffles? You could have raspberry white chocolate hot chocolate, dark chocolate Mayan spiced hot chocolate, Grand Marnier milk chocolate hot chocolate, etc..

#50 KateW

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Posted 06 October 2003 - 06:48 PM

Yeah that would have been cool...but too late now :sad:
I don't know why I don't think of these things. It seems like I think of something really basic and stop there.

#51 elyse

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Posted 06 October 2003 - 06:59 PM

So, was it well received?

#52 KateW

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Posted 06 October 2003 - 07:28 PM

I don't know, we just handed them in today. She'll have them back to us by Wednesday evening probably.

#53 elyse

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Posted 06 October 2003 - 07:31 PM

:smile:

#54 KateW

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Posted 08 October 2003 - 06:10 AM

I got a 90...she said she wanted me to be more creative *and* make more use of what we learned in class. So both schools of thought are right, in this case.
She liked the hot chocolate idea, didn't like my drawings because I didn't use "templates". I thought it would look funny to have perfectly shaped desserts when they are not really like that, so I drew most of it freehand. I guess it would have looked better using rulers and stuff, even if it wouldn't have been accurate.
Points were taken off for not having the title of my establishment on the title page. I could have sworn she said the title page could be whatever we wanted. But I'm not going to squabble over that.
I was really nervous about my practical yesterday (molten chocolate cake with a sauce, crunch component and garnish of our choice based on what we had available) but I think it turned out ok. I don't know why I am such a klutz in the baking kitchen and not so much in a regular kitchen but I always end up spilling something...Yesterday I spilled the egg yolks for my creme anglaise and she said "I just have to say this...'the yolk's on you'..." Of course I laughed amiably and was just happy she wasn't yelling for once.
I think my creme anglaise came out well, that was 10 points. 10 points for each component on the plate, 10 points for sanitation, 10 for uniform inspection, 10 for use of tools, and 10 for time management. It all added up to 120 points so I might be forgetting some things. I was on time. I was so afraid I'd be the shmuck who was late, but nobody was late.
3 hours sounds like such a long time to make a dessert, but when you have 12 people doing the same thing, you have to wait for equipment, oven space, etc. It's a pain in the butt and that's what made me later than I expected.
The final exam wasn't too bad. It was both scantron and written answer.
I should be able to get the rest of my grades in the next couple days. Today I start garde manger.

#55 KateW

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Posted 08 October 2003 - 05:02 PM

You all must be busy today :biggrin:

#56 herbacidal

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Posted 08 October 2003 - 06:02 PM

You all must be busy today  :biggrin:

howja know?


good going, for a somewhat awkward assignment.
Herb aka "herbacidal"

Tom is not my friend.

#57 elyse

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Posted 08 October 2003 - 09:31 PM

Not only was I baking all day, I could not log on to eG. :angry:

But it sounds great, Kate. Congratulations.

Tell us what you would do differently next time.

#58 KateW

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Posted 09 October 2003 - 07:38 AM

I would *think* more. Outside the box and all that.
The drawings I can't do much about. No matter what I do it looks like a little kid did it.
I showed her all my written stuff, but I did not get her approval of the drawings. Perhaps I should have shown her the drawings too and gotten some ideas of how to make them better. And the title page, so she could have told me I needed the establishment name on it.
Surprisingly, my fiance is very creative with plating desserts, even though he hates the whole concept. Like me, he doesn't like food looking so extravagant when you're just going to ruin the whole thing with your fork. But he is very good with visuals and contrasting ideas. I should have asked him for help with my project but I had no idea he could do that stuff until I timidly asked him for help a couple days later on drawing my molten chocolate cake, expecting him to say "Are you kidding?" Instead he said "Oh sure! You could do this and this, or this and that..." :blink:

#59 Toliver

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Posted 09 October 2003 - 08:22 AM

I would *think* more.  Outside the box and all that.
The drawings I can't do much about.  No matter what I do it looks like a little kid did it.
I showed her all my written stuff, but I did not get her approval of the drawings.  Perhaps I should have shown her the drawings too and gotten some ideas of how to make them better.  And the title page, so she could have told me I needed the establishment name on it.

I wonder, though, if you could have capitalized on your artistic ability and gone the other way. Since it was intended to be a restaurant geared for kids, why not make the drawings look like a kid drew them? Draw the pictures with crayons. Make the drawings colorful and simplistic (i.e., kid-like). Write captions with a couple backward letters and so on. It would fit perfectly with the theme and would be geared towards your target demographic.
I guess I am having trouble understanding why someone in training to become a chef needs to also have the hand of Da Vinci when it comes to drawings?

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#60 KateW

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Posted 09 October 2003 - 09:58 AM

I dunno if she would have gone for that. True the menu is for kids but it's not by kids, lol. I guess she thought if you used compasses and rulers and such, it would look good, but I thought it would look rather unnatural to have perfectly rectangular brownies and such.
Guess what...for the garde manger project we have to draw more pictures...but I guess I'll be consulting another forum for that one :biggrin:





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