Q3 SCA

IMG_0610 souffles

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A chitarra is a tool used for cutting handmade pasta. My third quarter instructor has a lovely one that we used on the pasta station that quarter. You lay your slightly dried pasta sheets on it then go over it with a rolling pin and it cuts perfect strands. It seems relatively easy to make, someday I’ll get to that…

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In 3rd quarter we spend a week in the bake shop making eclairs, creme brûlée, some type of bread, cookies, and a couple of other things. The creme brûlée was the most fun, who doesn’t love using a propane torch? The eclairs were interesting, dealing with that much pate a choux was a challenge.

IMG_0709 practical final, mystery basket

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