High tea at Le Cordon Bleu, Wellington from 24th february to 1st march. High tea service has been such a wonderful experience for patisserie students. We learned how to work in a ‘real’ kitchen, how to do the service for the high tea and the most important – how to work as a team.
The production of the pastries was from 9am to 2pm and customers started coming from 2.30pm to 4pm. We made many kinds of pastries:
-Coffee and chocolate eclairs
-Two types of mini sandwiches (ham, gruyere cheese and grape chutney) and (smoked salmon and horseradish cream)
-Zucchini and apple quiches
-Lemon tart in a glass with apple crumble and topped with meringue