Internship and the Chicago Blackhawks

The Stanley Cup!

I know it was only three and half weeks, but I am so glad that I cam back early before the bread program to do a mini internship! I loved every minute of it. I learned so much and got to work closer to Chef Patrice and Chef Jonathn, two chefs who have helped me a lot over this past year! I cannot thank them enough for how much they have taught me! One of the coolest things that I go to help with was the replica of the Stanley Cup for the Chicago Blackhawks made from 100lbs of chocolate! I might not have done too much, but at least I got to help with something on it!! It was an awesome way to end my internship and I was very excited to be apart of it!



This is a picture of Chef Patrice and I working on one of the bases for the cup!

Not only did I get to help Chef Patrice on the cup; I got to help other chefs from the school, and Chef Josh Johnson.  It is not everyday that you get to say that you got to work alongside two World Pastry Champions!


Chef Josh is pictured on the right hand painting the cup.






The final product!

To give perspective of how tall it was here is a picture of Chef Sunny! She airbrushed and piped the logo!






















To see more pictures: Victory Has Never Tasted So Sweet

Breakfast Pastries Week One

 Brioche Braid

 Gallete de Rois (Kings Cake)

With the scrapes from the Gallet des Rois, we made a rustic apple tart with pastry cream, caramelized apples, and streusel!

Kougelhopf

If you don't remember this from my post during the pastry program, the Kougelhopf is very common during Christmas time in Alsace, France. Children make give this to their grandparents for Christmas!

Laminated Brioche

This is almost like a cinnamon bun. 

Lemon Pound Cake

Brioche

Chocolate Pound Cake

Croissants

Chocolate Croissants
We were taught a new technique on shaping them. Normally they do not have the design on top like that. They are usually more smooth. I actually like this this design. It is something different

Gibassier

This is one of the Twelve Desserts of Christmas in France. It has anise and candied orange in it. When it comes out of the oven it is then brushed with melted butter and topped with sugar.

Mouna

A brioche like bun that is flavored with orange.

Brioche Choco

(Chocolate brioche)

The poolish actually has Cremant in it instead of water. Cremant is a sparkling wine from Alsace. 

The layers from bottom to top:
Orange Streusel with Limoncello
Chocolate Pastry Cream
Brioche
Chocolate

Biocolor Croissant

The brown is made with chocolate croissant dough, but you could do any color that you wanted to.

Bread From Around The World

Pan de Canela

Cinnamon Bread from El Salvador

Pan de Coco

Coconut Bread from The Dominican Republic

Banana Bread

From Costa Rica

Challah

From Israel

Cañadas due azucar

Portugese Sweet Bread

From Portugal

Corona Dulce

(Sweet Crown) Anise bread from Spain

Surprising I really liked this one. I am not a big fan of anise but in this it was not overpowering.

Irish Barm Brack

From Ireland

It is their version of a fruit cake. Normally the soak it in whiskey (English fruit cake is soaked in brandy)

Pain de Saussisson

Sausage Bread from France

Fougasse

From France

There is not a specific ingredient that makes up fougasse. For this one we added olives.

Panela de uva

Grape Bread from Italy(Northern!)

Semonlina Durum

From Italy

Naan

From Afghanistan 

Just like the fougasse, there is no set rule of what to put on top. For example in India they put butter and fresh garlic on top. We put pistachio, sea salt, sesame seeds, onion seed, and sumac ( a spice from the middle east)

Pita

From Armenia

Cranberry Pecan

From the U.S

Jewish Rye

From Israel

Maraqueta

From Chile

Pan de Frances

From Peru

This and the one above along with Bolillos Mexicano are all the same bread, but they are shaped differently from each country.

Conchas

From Mexico

In Mexico these are usually eaten for breakfast. The topping on top is flour, powdered sugar, and shortening...you roll it out and make a design then place it on top and let it proof so that the topping forms around the dough.

Jalapeno Cheddar Corn Bread

Tex-Mex

Pan Dulce Colombiano

From Colombia

This past week we had the opportunity to learn from Chef Didier Rosada! He is an amazing and very talented baker. He has baked pretty much all over the world! Fun fact: When he first came to the U.S he worked in Pittsburgh for three years! Currently, he is running a large production facility in the Washington D.C area called Uptown Bakers. I am so grateful to have learned from such an incredible chef!

He said “Every culture has bread and it has taken me years to see, taste, and learn as much about worldwide baking traditions as I have.  My goal is to share that knowledge with students so they have a well-rounded repertoire and viewpoint on the world of baking.”  He has definitely accomplished this because in the course of one week we made a least 20 breads and learned even more about bread baking in general.


If you want to read his whole bio here is the link: Didier Rosada

The Halfway Point

This week we got to to move on to different types of bread with poolishes, levains, and sponges. We started this last week, but it was more french bread and country bread.

Beer Bread
This bread is one of my favorites! The dough itself does not have beer in it, although it could. However, there is a beer mixture on top and dusted with a lot of rye flour. As the dough proofs and the rye flour is absorbed into the beer mixture, it makes that design on top! No scoring needed!

Country Bread
This bread is shaped into Baguette Pointue(Pointy Baguette). I am getting much better at shaping these! 

French Bread

 Pavé au Levain

Rye Bread

Pain de Lodeve

 Cheese Bread
My favorite bread so far! This bread has Asiago and Parmesan cheese! 

 Rustic Bread

   Ciabatta

Pointage Bac

 Multigrain

 Sourdough

I cannot believe that the Bread Program is halfway over. I am excited to be home, but sad that I will be leaving FPS. I have learned so much and I owe everything to the chefs that have taught we what I know. One in particular, Chef Jonathan; he has helped me with so much over the past year!

Beautiful buffet made by Chef Jonathan of all the bread we have made over the past three weeks!