06/23/2026
Wrapping up Day 2 of the Culinary Educator Enrichment Workshop! Today we proofed and baked the cinnamon rolls we started yesterday, made cream cheese frosting, pâte à choux pastries with pastry cream and chocolate ganache, homemade ice cream, gluten-free orange cake, mole, mac and cheese, breaded fried chicken, rice, asparagus, pickled onions, candied pecans, and honey mustard vinaigrette salad.
Two days full of new techniques, new skills, and plenty of ideas to bring back to Tiger Café this year!