The Baking and Pastry Arts class prepared Desserts and Bread service for the 2018 opening Escoffier Dinners event on 1/30/18. One hundred and sixty patrons attended this Chef Floyd led event. The dessert rocked the house visually and tastefully!!
The dessert was composed of devil's food cake, dark chocolate mousse, vanilla, mousse, with a chocolate glaze. A Florentine cookie was the crunch component with an eatable paper Escoffier motif. A vanilla and chocolate sauce swirl complemented the plate as well as a chocolate decor.
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