Hello everyone 😃

AlwaysYAMANOTEThank you for visiting my blog!

As a special lecturer in the second grade class today,

SombreuilAt a French restaurant called

chef patissiere Act asYusuke IwasaSanThank you for visiting! !

　``Melon soup and sorbet creme brûlée sauternes mint''

I made it as a dessert (on a plate)!

First, let's watch a demonstration.

Let's make creme brûlée!

Chef's special points☝

not gelatinLe Ultra KantenIt is to use!

Since the kitchen is used alongside the cooks, the room temperature is higher than the pastry chef's workshop, so they use Le Ultra Agar, which does not melt even at room temperature!

mintOpalinemake!

Opaline is a transparent plate-shaped candy used as a decoration for desserts.

We make luxurious mint using only the leaves!

"nice smell-!!"Everyone was sniffing!

This is also the student’s first attempt💪

"Espuma"Use to squeeze the cream!

Next is the decoration, which is essential."Quenelle"Make it with ice cream 🍦

If a chef makes it, it will be ready in about 1 second 😲

When students take on the challenge, they have a hard time...

We will give you direct guidance! !

Once the arrangement was completed, it was time to taste it!

"delicious!!!"and a big smile☺

Of course, everyone was trying to avoid infection by facing the same direction and not talking!

ProfessionalTrain your taste buds by eating the same food!

Seeing, smelling, and tasting good ingredients during practical trainingfive sensesIt was a fruitful training session where we used a lot of tools! !

If you would like to receive luxurious training, please come to our open campus once!

Please note that we are taking measures to prevent coronavirus infection.

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801