Today was our third day in the culinary kitchen at the Universite d’Evry, as well as one day away from getting our certifications, and completed almost a week in Paris, France. Unlike the other days that we had in the pastry and culinary labs, we had the opportunity to work with the preschoolers to help them make pastry goodies for breakfast. Once that was done, we then continue with our normal routine. We made everything from pistachio napoleons with raspberries.

Classmates piping pistachio cream to make pistachio and raspberry napoleons


The plating of our starter item


Engaging with the preschooler

The Preschoolers eating 

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