Times goes fast in culinary school! Every evening I am studying for the next day. The first exams are made with good grades en within 3 weeks I have a big theory and practical exam. After this I go the advanced kitchen where we prepare everything for the bakeshop and restaurant. In the advanced kitchen we can be more creative en really show our skills. We are no longer working in teams of 2 persons but everyone is on his or her own.
On the picture you see a marjolaine cake I made for the bakeshop. It is a cake made with chocolate cream, praline cream and vanilla cream, with hazelnut sponge between the layers. Very tasty!