DiRoNa

At the beginning of the quarter, I helped work the DiRoNa gala. In my Advance Techniques in Bread class we made the plated dessert for the event. Hand made butter puff pastry, with percemin crème brulee in the form of a napoleon with a wine poached pear and cranberry chutney. It was delicious! The night of the DiRoNa gala I helped plate the dessert and bring out the sugar sculptures Kate and Chef Spendlove made. It was a wonderful night for fun and learning!

Here is a picture of the finished dessert!

-Kaylen Wilkinson