A group of 10聽Level 2 Professional Cookery聽students have been rewarded for outstanding hard work with a masterclass on patisserie with celebrated pastry chef Anthony Audebard.
Working on behalf of Ponthier, a recognised single-origin fruit grower based in the south of France, Anthony gave the students a masterclass in classical and contemporary patisserie techniques. Split up into teams, students set about assembling three complex pastries, including a modern take on the seventies鈥� classic black forest gateau, a Bergeron apricot Saint Honor茅 and a Victoria pineapple, coconut, chocolate and ginger tart.
鈥淚 have never really done pastries this complex before,鈥� said student Darnell Barrett. 鈥淚 love every area of cooking, but it鈥檚 especially good to have extra training on desserts as it鈥檚 not something we do as often.鈥�
Students worked tirelessly over the course of a whole day to produce the three show-stopping desserts using Ponthier鈥檚 top quality, single origin fruit pur茅es. In a segue from the original brief, they also aced two of Anthony鈥檚 signature ice cream desserts, one flavoured with mango and one with cherry, which were decorated with meringues and tropical glaze.
鈥淧onthier recognise the work UCB has done in training the industry鈥檚 best,鈥� said Paul Brotherton, Ponthier鈥檚 representative for the UK and Ireland. 鈥淲hile we started off simply doing presentations and tastings of Ponthier products at the University, we have since progressed to hands-on demonstrations and workshops with Michelin-star chefs like Anthony.
鈥淭his is because we have an ambition, like UCB, to be leaders of our industry 鈥� and we believe that鈥檚 best achieved by working together.鈥�
