Tag Archives: sushi
2012 Cake Show: Junior Division
Junior (7 – 12 years): One category – not divided by style. Juniors may have an adult assist with baking the cake. Each junior must ice and decorate their own entry.
Like the Childs division, this group is not judged. All entries receive a medal and the mention of what made their cake unique. Once they hit the Teen division, that changes, but at this age it’s still all in fun.
As with most of the divisions and categories, I didn’t photograph every entry. These are ones I liked or that caught my eye for some reason.
Title: Knight of the Picnic Table
by Gabby Ruiz
Title: Waiting for a knight
by Aurrra Johnson
Title: Cherry Blossom
by Marie Nicole Peralta
Title: Fancy Dress
by Hailey Goud
Title: Flashy Dress
by Lydia Goud
Title: Sushi!
by Nathan Pfenning
2010 Cake Show: Adult Advanced, part two
Adult Advanced Division: More refined skills. 4 to 6 years cake decorating experience; 60 to 90 hours of cake decorating or sugar art instruction. Open to all styles.
(There were too many entries to show to show all of them for these two categories, so the photos below are the ones I either liked, found interesting for some reason or another, or they placed in their category.)
These are entries made of fondant, gumpaste, sugar molding, color flow, royal icing, etc. Displayed as an individual technique and NOT as a decoration on a cake. A combination of techniques and mediums may be used, but it must be presented alone and not as part of a cake. Once again, no cake.
Third Place for Special Techniques Not-On-A-Cake
Sushi Anyone? By Jessica Meza
Second Place for Special Techniques Not-On-A-Cake
Miniature Rose Bouquet by Terry Martin
(this entire bouquet is a touch larger than my fist, but not by much)
First Place for Special Techniques Not-On-A-Cake
Faberge Egg by Sherry Brown
These are cupcakes, cookies, candy, chocolate, etc. An individual entry, not on a cake.
Third Place for Confections Not-On-A-Cake
Butterflies by Ashley Atkinson
Second Place for Confections Not-On-A-Cake
Brown & Turquoise Floral Fantasy by Debi Smoot
First Place for Confections Not-On-A-Cake
Seasonal Windows by April Farnum
(each window is a cookie that represents one of the four seasons)
(The detail work on such a tiny scale is amazing)
Kitchen News in the World
"This is a world where everyone you work with has plenty of boiling liquids, blunt objects and sharp knives ready at hand. Have a sense of humor – you'll need it ~ Chef Harold
An Alternative use for a Chef's Knife that they don't Teach you in Culinary School
A kitchen employee was hospitalized with multiple stab wounds Saturday evening after arguing with a co-worker at the LongHorn Steakhouse in Davie, Florida. Read the article here.
Kitchens are sometimes a volatile place to work. Many culinarians aren't the most stable people to begin with, and when you add a huge workload, a hot environment, and an almost frantic pace–something has to give. So far, we've only had a few screaming matches in our location and no physical violence…yet.
London's Tuna Garbagio
"The carcass of a large tuna lies waiting to be sliced into individual portions of sushi or shashimi.
It is being prepared next to a row of rubbing bins in a dingy alleyway, behind the restaurant where diners will order it for their meals in only a few hours time."
And this isn't an inexpensive restaurant either. I don't think there's really too much more I can say about this, other than ewwwwwwww.
And in Other News: Duh!
"A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all."
Bacon is back and now it's gone gourmet… and it's about freakin' time too. In this article, Aleta Watson talks about how bacon's new found popularity has spawned several bacon-of-the-month clubs and multiple cookbooks, including "Seduced by Bacon", by Joanna Pruess. I kinda liked the Bruce Aidells quote about comparing chocolate to bacon. No, I'm not quoting it, so you'll have to go read the article yourself.
Something I was taught in school was to never just use an oil when you could use bacon fat. The only thing better than bacon would be duck fat… but that's another post for another day.
