Northwest Florida Baking Showcase
On Wednesday, August 3, Chef Layne Eggers and Chef Tim Yeabower showcased the talent of their culinary students. They instructed and helped seven students prepare 80 interactive desserts, including tarts, cakes, mousses, tiramisu & bananas foster, on 21 eight-foot tables. Yes, that is 168 feet of gastronomic delight.
The NWFSC Culinary Arts Management students 12-week-long baking and pastry class showcased various sweets and pastries for their final exam. Over 200 guests attended the event, from President Devin Stephenson to the fire department class and community members.
There also were two butcher block bread tables with focaccia, challah, French baguettes, loaf breads, and dinner rolls on display with various flavored whipped butter spreads. Four pastry display tables, 40 feet long, filled with delicious cupcakes, cheesecakes & German chocolate cakes. There were so many different and tasty items from which to choose, and the only problem was understanding the chef's advice on keeping the right pace. What pace?
The guests enjoyed all the delicious items on the displays, while the students reportedly received A's on their final exams. The culinary management program at Northwest Florida State College fills a much-needed support element for the Emerald Coast. It prepares students for employment in the culinary and restaurant industry.
Students gain employable skills and knowledge through classroom instruction and culinary lab experience. Careers include sous chef, line cook, culinary manager, baking and pastry cook, personal chef and more.
Seagrass Restaurant at Northwest Florida State College is designed to provide NWFSC Culinary and Hospitality Management students with a hands-on learning environment while showcasing their talents to the community. Well done, and kudos to the students, the administration, and the community that came in FULL support. No pun intended. Mark your calendars for next year.
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