Corporate collaboration cake presentation! - [Official] Yamate Cooking and Confectionery College | Cooking and confectionery school located in "Shibuya"

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2021.10.15

Corporate collaboration cake presentation!

Hello everyone!

AlwaysYAMANOTEThank you for reading my blog 😊

At YAMANOTE“People who can create something from zero to something in the food world”From the first month of enrollment, in order to developproduct developmentWe offer creative classes with a focus on practice, such as

In May of the 1st grade, we developed a roll cake product!

When you become a second year student, you will start training at a store outside of school!

We will come up with a cake to sell in Shinjuku and Shibuya, the center of Tokyo!

And... this time, the 2nd year students are taking on a corporate collaboration project!

Operates cafes and restaurants mainly in Kanto and KansaiBarnibarbiWe made a presentation for commercialization with the cooperation of Mr.

Students come up with desserts that can actually be sold at stores!

13 teamwill take turns announcing the cakes they came up with!

We had chefs and pastry chefs from 5 stores in total!

Each store is given a theme in advance, and the students come up with a menu that goes with that theme!

Some of the menu items have a big impact, using whole pears and apples✨

First store!

A popular upper-casual restaurant located in MIYASHITA PARK, Shibuya, Tokyo that caters to well-liked urban adults."NEW LIGHT (Shibuya)"(Chef Kakegami & Chef Morii Pastry Chef)

The theme is“Hachette dessert using pears (price 1200 yen)”

3 teams entered!

(From left: pear mousse, pear boost, oven-roasted pear)

The second store is an Italian restaurant overlooking the sea of Enoshima.“GARB Enoshima” (Chef Chiba)

The theme is``Hachette dessert using chestnuts　(price　From 1000 yen1200 yen)

2 teams entered!

(From left: chestnut buche de Noel, marron pie)

The third store is“Cielo y Rio” (Chef Miyamoto & Chef Hoshino Pastry Chef)

This is a cafe restaurant right next to Kinshicho Station!

Two teams entered this too!

The theme is“Parfait using pears (price 1200 yen)” & “Warm dessert (price 1000 yen)”

(From left: pear parfait, moerue chocolate)

4th store『GOOD MORNING CAFE Lumine Ikebukuro” (Chef Yokotsuka & Chef Hayashi Pastry Chef)

The theme is"Delicious at that time of year.fruit parfait　(Price 1200 yen to 1500 yen)

3 teams entered!

(From left: apple parfait, pear and roasted green tea parfait, pear parfait)

The last 5th store is"GOOD MORNING CAFE Shinagawa Season Terrace” (Chef Nakayama & Chef Kida Pastry Chef)

The theme is"Cut cake using apples or pears"　(Price: 850 yen to 950 yen per cut)

3 teams entered!

(From left: pear Opera, apple Paris Brest, apple and mushroom Mont Blanc)

Students promote their special points for each team! Afterwards, we will also answer questions from the chefs who tasted the food!

Some of the questions

-How much preparation do you do in advance?

-Operations when an order is placed?

-How long does it take to assemble?

-How much would you like to pay for this product?

-Why did we choose this combination?

There were many questions that were designed to be used in actual stores.

The difference between making something you just want to make and making something that can actually be sold as a product is that the awareness of the ingredients used (which has a big impact on cost) and the process (how many minutes it takes to make it after an order is placed) changes dramatically.👀

After the team has finished their presentation, their cakes will be displayed in front!

All teams' presentations were completed in about 2 hours!

At the end, we received a general review from the executive chef Oifude!

``I think we had a lot of discussions within the team about what was right and wrong when coming up with the product.The process will definitely serve you well in the future, so please don't forget to keep up the good work.''

said Executive Chef Oifude.

You can also see students receiving advice from the chefs at their own stores!

"Even if the first 1.2 or XNUMX bites are delicious, it's important to look at the overall balance and make adjustments to make sure it doesn't get boring as you eat."

We received feedback that was very helpful in designing the menu!