Art of Cooking Day 7: Breakfast

 












    Today, we made pancakes, cinnamon rolls, and egg dishes. In the morning, we started at the MDC campus, where we prepared everything we needed to bring to the Bissonet campus. Ms. Z also handed out our recipes for the day. Before we left, Aidric and Gray gave the class a presentation about a pasta dish that is traditional in the Puglia region in Italy. We arrived at the Bissonet campus around 9:45 and met up with Chef Jessica. We then split into our groups, and three groups made cinnamon rolls while one group made chocolate chip pancakes. The group that I was in made cinnamon rolls, and it was a fairly simple process. We started by making the dough, and then we let it rise for a few minutes while we made the filling. After the filling was made, we rolled out the dough and then spread it out and made the dough into a log, and cut it into cinnamon roll shapes. After that, we had to let the cinnamon rolls rise again before baking them. While the cinnamon rolls were baking, many of us started on our egg dishes. Some people made omelets, some people learned how to make eggs Benedict with Chef Jessica, and some people made breakfast sandwiches. After the cinnamon rolls and egg dishes were done, everyone took a break to eat their food. 
    After lunch, everyone worked on cleaning the kitchen by sweeping, wiping the counters, and taking care of the mountain-sized pile of dishes that were left in the sink. After cleaning the dishes, we took a well-deserved break while waiting for the bus to come and pick us up to go back to the MDC campus. When we got back to the MDC campus, we unloaded the bus and started washing the dirty laundry from today. Afterward, everyone journaled about the day while Ms. Z played some relaxing piano music. After journaling, Jaycie gave a presentation about how to make Oxtails and the history of them. To end the day, everyone talked and relaxed for the remaining time. 

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