I've been absent from Corkscrews and Cavaliers lately. This quarter in school has been by far my most challenging! I'm getting into my upper level management classes for my bachelor's and my lab classes are getting more difficult as well.
Garde Manger class has by far consumed my life this quarter.
What is Garde Manger you may ask? Here is a definition for you:
A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration.
The most difficult part of this class is the Banquet Event Order project. For all of you asking me to help with weddings and parties, etc. This is the class teaching me how to orchestrate an event like that! So to all of you, I will be properly equipped to help with your special day!
So this is my 'Action Station' I chose for my project. It's a Shrimp and Grits station because who doesn't love Shrimp and Grits with an awesome sauce and good toppings?
This is the series of centerpieces I chose for all of my buffet tables. I guess design school wasn't a total waste of money! ;)
Those are my most interesting parts of my project. The rest would probably put you guys to sleep. So, I'll spare you!
Finished the project and haven't lost my mind YET. Still have a case study for Human Resources to finish then I am on a flight to PARIS, FRANCE!
A few more blog post and I will be reporting from France and Spain!
What time will it be then? UH #winetime !!
