For the past two weeks classes have focused on cocktail and restaurant desserts. We’ve been making petits fours, verrines, and plated desserts, all of which I find really exciting and different to what we’ve learned thus far. There’s a bit more creativity and artistic freedom than before, which I find to be a fun challenge. Verrines and plated desserts are especially open to interpretation that during planning I’ve let my ideas run wild. However, 99.9999% of the time my ideas have stayed in abstract form. Time constraint and above all my lack of experience and skill are harsh road blocks to my fantasy presentations. I’m not discouraged (yet) though; I have years of practice ahead of me.
