Merry Christmas From Tante Marie’s

It is hard to believe that the students in the Professional Courses are half way through their courses. Both Courses are six months long. The Culinary students come from 10 a.m. to 4 p.m. Monday through Friday; and the Pastry students attend class Monday and Wednesday evenings and every other Saturday. We are very proud of the attractive, smart students and how much they have learned in the 12 weeks since School began. You can find out more about the Six-Month Full-Time Culinary Course and Six-Month Part Time Pastry Course at www.tantemarie.com.

Here for you are pictures of the Christmas parties that the students gave this last week. What the Culinary students prepared were recipes reviewing many of the techniques they have learned. They served a Grand Aioli of vegetables and shrimp; Chicken Liver Mousse with aspic; Eggplant Dip with pita; Beggars Purses of Caviar with Creme Fraiche; House Smoked Salmon Mousse Canapes; and Red Caviar Mousse. It was delicious and fun!

At the Pastry party, the students made a wide variety of confections; cookies, tarts, and cakes which were also a review of the techniques they had learned in the last 12 weeks. There were nougats, caramels, marshmallows, lemon tartlets, apple squares and much more. Good going everyone—you did a great job! (Of course, the leftover food was donated to Food Runners. You can find out how to donate food, money, or become a volunteer on www.foodrunners.org.)

Happy Holidays to all!