On the last restaurant service of my semester at Cordon Bleu, we catered for a buffet. Rita and myself made all the Petit Fours.
It was quite a night. At first, the 6 of us (the whole dessert section team) were in a very nice, spacious and properly equipped pastry kitchen. Suddenly, another chef walked in... our kitchen was Double Booked!
We were subsequently moved into a crammed storage space with barely enough space to work.
We ended up using trolley tops as our workspace and had to run in and out of the kitchen to use the ovens next door.
Anyhow, we made the best of what we had and had a blast that night.
From left to right: Caffé Eclairs, Congolais (Rochers), Baklava, Chocolate Macarons, Chocolate dipped Meringue.
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