St. Thomas Aquinas Secondary School, Brampton, Ontario
Sugar Sugar
November 9, 2017
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In the culinary, world pastry chef is one of the hardest positions to obtain, requiring precise, meticulous work.
The pinnacle for pastry chefs is sugar work, like glass blowing. During period 2 and 3BC, two pastry chefs from George Brown College,
Oswald Schaller and Norbert Maushagen, Swiss and German trained, came to the kitchens of Aquinas to show the students how the work is done.
Here are a few pictures taken during 3C.
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If you would like a picture removed, click Maggie Simpson for my email:
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