Culinary School Grand Finale: Reflecting on Our Last Week and Graduation Buffet Masterpiece

The air was thick with a mix of anticipation, relief, and a touch of disbelief as we concluded our final week of culinary school. It feels surreal, an emotional whirlwind that I suspect won’t truly settle until Tuesday morning when the usual routine of heading to class is replaced by a new chapter. This past week was nothing short of eventful, carrying a distinctly bittersweet undertone.

A Week of Collaborative Culinary Creation

Unlike our usual production schedule, this final week was dedicated entirely to an extraordinary task: preparing the entire graduation buffet for the classes who had already completed their externships. This unique assignment brought with it some welcome changes. Without morning demos, we enjoyed the luxury of sleeping in a bit later and even dedicated some pre-class time to crafting delicious breakfasts for one another – a truly joyful and bonding experience.

Our morning breakfast creations spanned a delightful array of dishes, showcasing the diverse skills and cultural backgrounds within our class. We whipped up everything from a traditional Salvadorian breakfast, rich with flavors and heritage, to delicate crepes, hearty French toast, and perfectly cooked eggs. It was a wonderful way to start our final days, sharing food and camaraderie before diving into the intense work ahead.

The Grand Buffet Challenge: Feeding 250 Guests

Tuesday morning brought the full scope of our challenge into focus as we learned the extensive menu for the Friday buffet. Students individually volunteered for various dishes, allowing us to leverage our strengths and interests. I found myself assigned to the potato salad, a seemingly simple dish but one that required massive preparation given the scale of the event. Much of Tuesday was spent engaged in the methodical task of peeling approximately 60 Idaho potatoes, meticulously cutting them into uniform pieces, ready for cooking on Wednesday.

Our objective was to feed an estimated 250 people, a number that necessitated preparing every dish in enormous batches. This wasn’t just about cooking; it was about precision, efficiency, and flawless execution on a grand scale, simulating the demands of a high-volume professional kitchen.

The Art of Marquetage: Edible Displays

Beyond our individual dish assignments, a significant portion of our time was dedicated to creating elaborate marquetage displays. These are essentially artistic food presentations designed and assembled using aspic – a savory jelly. In our case, for practicality and a neutral base, we used water and gelatin instead of consommé, essentially a flavorless jello, to create the clear, shimmering medium.

The preparation process was intricate and required careful planning. We started with large pieces of glass, either round or rectangular, sealing the edges with homemade play dough to create a mold. Into these molds, we poured the liquid aspic, allowing it to set firmly in the refrigerator. The creative freedom was immense; we could design any pattern we wished. This involved using stencils, meticulously cutting out shapes from various ingredients, and then filling these shapes with different colored components to build up the intricate design within the aspic. These steps were naturally broken up and executed over several days throughout the week.

Hadley, Tasha, and I collaborated on a magnificent roast beef platter. Tasha expertly seared and roasted all the meat, achieving perfect tenderness and flavor. My role involved the painstaking task of slicing the roasted beef thinly and uniformly the day before the buffet, ensuring a beautiful presentation. The final assembly of the marquetage, combining our individual contributions into a cohesive and stunning display, took place on the very day of the buffet.

Showcase Platters: Creativity and Skill on Display

Our classmates also produced some truly stunning marquetage displays. One particularly impressive dish featured whole salmon fillets. They meticulously deboned, filleted, and then created a delicate salmon mousse that was artfully placed between two fillets. The entire creation was gently poached, ensuring a tender and flavorful result, and then garnished with incredibly thin, translucent slices of cucumber and radish, giving it a very elegant and artistic appearance.

Another captivating platter showcased baked chicken drumsticks and thighs. After baking to perfection, these pieces were brushed with a unique mixture of aspic and mayonnaise, giving them a glossy finish. The final touch was decoration with whimsical “carrot” flowers, turning a classic dish into an unexpected visual delight. While it might sound unusual, this particular platter was one of the first to disappear from the buffet table, a testament to its intriguing appeal and delicious execution.

A Feast for the Graduates: The Buffet Dishes

Of course, my much-anticipated potato salad was also presented as a main platter. After all the meticulous peeling and dicing, it transformed into a comforting and substantial component of the celebratory spread. Its generous portions were designed to satisfy the appetites of the many guests, a testament to collective effort.

Our buffet also featured delectable pate-burger sliders, served on freshly baked, homemade mini-brioche buns. These savory bites were a sophisticated twist on a classic, showcasing our baking skills alongside our savory preparations.

A beautifully composed seafood terrine added another layer of elegance to the spread, demonstrating intricate layering and delicate flavors.

And, as any grand celebration requires, there was a truly impressive dessert buffet, a magnificent spread created by all the talented pastry students. Their creations were a sweet testament to their own hard work and artistry, a fitting conclusion to the savory feast.

Numerous other dishes graced the buffet tables, alongside a delightful assortment of canapés. These included crispy salt cod croquettes, elegant smoked salmon roulades with goat cheese served on brioche toasts, rich duck pate, and exceptionally prepared egg rolls, a specialty crafted by the one and only Chef Somchet.

Beyond the Kitchen: Demonstrations and Future Plans

Amidst the intense buffet production, we also had the opportunity for an enriching cooking demonstration focused on the luxurious ingredients of truffles and foie gras. This was my first experience with foie gras, and it proved to be an interesting culinary revelation – a flavor profile I discovered I am not particularly fond of. These demonstrations served as vital learning experiences, expanding our knowledge of high-end ingredients and advanced techniques.

Towards the end of the week, we received our binders for Phase III, the eagerly anticipated externship. These binders contain essential assignments that we will need to complete and submit over the next six months, guiding our practical experience in professional kitchens.

The Road Ahead: Embracing the Externship

By the close of Friday, a collective sense of disbelief hung in the air. It was truly over. After heartfelt goodbyes to our dedicated chefs, who had guided us with such patience and expertise, and emotional farewells to our classmates, our culinary family, we all headed home. Our mission: to prepare ourselves, mentally and physically, for the restaurant externships that were set to officially begin the very next day.

I honestly have no clear idea what the next six months will hold. It’s a leap into the unknown, a true test of everything we’ve learned. Yet, despite the uncertainty, I firmly believe that we have all been incredibly well-prepared for this transition. The foundational skills, the discipline, the teamwork, and the sheer volume of practical experience gained throughout culinary school have equipped us for the challenges ahead. While the initial few weeks might be tough as we adapt to new environments and intense professional kitchens, I am confident in our collective ability to rise to the occasion.

Concluding Thoughts

A huge thank you to everyone who has followed my journey through culinary school, whether you’ve been here from the very beginning or joined more recently. Your support and interest have been incredibly motivating. I’m excited to share more about my externship experiences in the upcoming posts, detailing the realities of working in a professional restaurant kitchen.

Stay tuned for the next chapter!