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Learn to Create the Legendary Desserts of Auguste Escoffier

Submitted by Meditec on Fri, 06/28/2013 - 16:19
Learn to Create the Legendary Desserts of Auguste Escoffier

If you have ever wanted to learn how to make the greatest desserts of all time, Meditec's new culinary programs will introduce you to the creations of Auguste Escoffier.

Escoffier revolutionized the art of cooking in the 19th and 20th centuries. His confections and pastries set the bar for international cuisine—that's why master chefs and culinary students 100 years later study his techniques. One Meditec course features a module on Auguste Escoffier and Professionalism. The module introduces the art and science of cooking by examining the impact of Escoffier's life and legacy on the culinary profession.  Along with the history of cuisine, students will develop the personal traits that make up successful, professional culinarians. In another module called The Art of Decorating and Plating Cakes and Desserts, students will explore the techniques of plated desserts and the theory behind building edible art for a la carte service, competition and banquet functions. Students will learn to produce specialty decorated cakes and sauces for plate presentation. They will learn to ice cakes and cupcakes and gain proficiency at different decorating tubes. They'll also learn to prepare masterful icings such as butter cream, ganache and vanilla anglaise. Naturally, the course has an Auguste Escoffier connection. As extra credit, students can prepare a classic dessert he invented at London's Savoy Hotel: “Fraises a la Sarah Bernhardt.” Named for a famous actress of the era, the dessert starts with fresh strawberries sprinkled with powdered sugar and dessert wine. They're served atop vanilla ice cream and covered with whipped Chantilly cream into which strawberry puree and pineapple pulp have been added. The correct presentation mimics a beautiful sunset. Another Meditec course module covers Cold and Frozen Desserts. Students will compare and contrast different types of ice creams, describe the process for making sorbet, and identify the ingredients used in ices, ice cream, sorbets and mousses. They'll learn the importance of maintaining the temperature of the equipment, room and ingredients. They'll also go over the churning method for making ice creams and sorbets and still-freezing methods for preparing frozen desserts. This module will focus on another renowned Esoffier creation (which also was created at the Savoy Hotel to honor a famous entertainer, this time Australian soprano Nellie Melba). “Peches Melba” combines two classic summer fruits by layering poached peaches and raspberry sauce over vanilla ice cream. Interestingly, Melba toast was another Escoffier creation that honored the famous singer. In these and all of Meditec's culinary offerings, students will learn the importance of food safety in the modern kitchen. In addition to the minimizing the risks of cross-contamination and the importance of proper refrigeration, students will learn to correctly handle raw eggs in mousse and frozen desserts. Additional culinary modules include:

A World of Chocolate — Covers fundamental concepts, skills and techniques. Students will learn simple centerpieces, identifying a variety of chocolate products, and chocolate tempering and using tempered chocolate for dipping and molding. They'll make hand-rolled truffles and chocolate-dipped strawberries, among other favorites.

French, European and American Classics — Students will create elaborate tortes and cakes by applying glazes and using decorative sponges. They'll learn classical and modern preparations, including cream-filled cakes and bombes. The module covers French baking methods and how measurements affect texture and taste. The delicious desserts students make in this module include brownies and Grand Marnier Soufflé.

Meditec's industry-driven curriculum gives students a strong foundation in the fundamental skills they'll use in a professional kitchen. Emphasis is placed on a student’s ability to work as a functioning member of a food service team in a professional kitchen, culinary studio, catering service or other food service operation. If your goal is to enhance your personal culinary knowledge and expertise, contact us today to learn more.