Fundamentals, Day 7

1. Knife cuts on potatoes and carrots.
2. Chocolate filigrees from tempered chocolate.
3. We sliced and sautéed apples with our clarified butter.

4. We had another long lecture.
5. We then plated all of the things that had made so far. We piped diplomats cream onto cinnamon sugar pie disks. We sliced the poached pears. We put the apples and pears with the cream disks, and drizzles with the poaching liquid. Finally we topped them with filigrees, and served to the culinary students.

6. We had another long lecture, so again not much production.