Essays

TRENEL IFILL, Barbados – Professional Development Scholar 2009
Culinary Institute of America – Greystone Campus
On my arrival at the San Francisco International airport, I could not contain my excitement. Although it was dark outside, the sights were breathtaking. I couldn’t wait to see the town during the day. The vineyards are a sight to behold; the mountains in the background made them look like something from a magazine, it was beautiful.

On the first day of this magnificent three day course, I began to feel a bit nervous for some reason, until I walked into the front door of the school. The ambience was warm and welcoming. After receiving my name badge and folder, I proceeded up stairs to one of the theory class rooms, where I sat with 12 other professional chefs. My chef/ teacher’s name is Mr. Stephen Durfee. He began the class with an introduction of himself and his family. He then asked each of us to introduce ourselves, which then became a fun and very interesting part of the class. After the fun and introductions, it was time to get to work. The class was placed into groups of two which were called teams. Mr. Durfee then handed us our production schedule for the next three days and then, it was straight to the kitchen.

On arrival in the pastry area, we were issued with an apron, towel and disposable chef hat. We were then familiarised with the kitchen and its equipment and work began. Day one was the dessert concept of a canapé. We did seven different variations of desserts that can be served as canapés.

Modern Plated Desserts Day 1 Canapés
Strawberry Cornets
A mini honey tuille, shapes in a cone, filled with chopped strawberries and crème fraiche

Little Floating Islands
A rosette of meringue floating on a crème anglaise served in half an egg shell and garnished with bacon bits.

Campfire S’mores
Homemade graham crackers sandwich with marshmallow made with a dark chocolate truffle in the middle.

Almond Milk Pannacotta with Rosewater and Pomegranate Glaze
A panna cotta infused with almond milk and rosewater with the glaze and garnished with crystallized rose petals and pomegranate seeds.

Lemon Explosion
A home made ravioli filled with lemon curd that are tossed in orange juice then served in a spoon and garnished with poppy seeds.

Whole Roasted Pineapple
A pineapple that is roasted and basted with syrup served with “French toast” made from brioche and whipped crème fraiche.

On the second day, we met back in the theory class, discussed the events of the day and headed to the kitchen. Today was the day we began doing some plated desserts.

Modern Plated Desserts Day 2
Chocolate Pudding with Coffee ice-cream and Candied Coffee
A soft creamy pudding served with a home made coffee ice-cream rolled in coffee flavoured coffee.

Toasted Almond Cake with Santa Rosa Plum Confit, Crème Fraiche and Thyme oil.
A cake served with the plum confit and finished with brightly flavourful thyme oil, toasted almonds and lightly whipped crème fraiche.

Sangria
A trifle like dessert served in a martini glass. A jelly of Artesa noir Gelee (red wine), a fruit cocktail of strawberries, raspberries and orange segments tossed in some of the same red wine, orange granite and garnished with a meringue swizzle stick and lemon seltzer water.

Warm Grapefruit Crepes with Wildflower honey and Campari
Warm crepes filled with a mascarpone and campari mixture that are then sauced with a grapefruit infused sauce and garnished with campari foam, candied grapefruit peel and honey glazed grapefruit segments.

Fondant Au Chocolate
A smooth mousse texture chocolate and coffee flavoured dessert with a rich ganache served in coffee sauce and garnished with chocolate cigarettes.

Third and Final day
The end has come, the third and final day of our course and it began just like the other days, in the theory class. We discussed the day’s procedures and we were made aware of a small presentation of certificates that will show

Apricot Yogurt Mousse
An apricot flavoured mousse with a sour cherry filling.

Chocolate Mousse with Beet ice-cream and Walnut “Pain de Genes”
A slice of a chocolate mousse cake accompanied by a bright scoop of beet ice-cream

Callison d’aix” Charantais melon Parfait Glace and Quinine Sorbet
A cantolope flavoured parfait with a scoop of the tonic water sorbet, cradled on a royal icing “tuille” which is mounted on a piece of almond cake. The plate is then dressed with melon puree and melon balls of honey dew and cantelope.

Slow baked chocolate mousse caramelized Bananas and Foamy Milk

Soft Banana cake with yogurt sorbet and Chicory Glaze

Inside out Apple Strudel

Lemon Polenta Cake with lemon ice-cream
A polenta plain cake flavoured with lemon served with lemon ice-cream in a ramekin topped with a white chocolate square and a small pitcher of heated lemon olive oil. The oil is to be poured over the chocolate square so you get a hot and cold effect from the cold ice-cream and melted chocolate.

This trip was a great for my professional development and an excellent experience. The course has open my eyes and showed me the various uses for different basic recipes such as a meringue. Although the course was only a mere three days, I have gained more knowledge and I intend to take that knowledge and display it in my creations at work.

I would like to take this opportunity to thanks all of the persons who have made this trip possible for me.

• Caribbean Hotel Tourism Association Education Foundation
• Chef Angela Garraway- Executive Chef
• Human Resources Department- Hilton Barbados

Written by
Trenel Ifil

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