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Portfolio for Anne Catanzaro
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Portfolio for Anne Catanzaro

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Variety of production from 2011-2013.

Variety of production from 2011-2013.


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    • 1. Portfolio: Anne Catanzaro
    • 2. BREADS Challah bread, Fougasse, Focaccia and Baguettes.
    • 3. Baguette,Dinner rolls and an Epi loaf.
    • 4. Sandwich Platter French bread.
    • 5. Everything Bagels. Danish
    • 6. TARTS AND PIES PEAR FRANGIPANE TART, LEMON MERINGUE, CHOCOLATE GANACHE, AND FRUIT WITH TRADITIONAL PASTRY CREAM.
    • 7. Brown Butter Mission Fig tart and Gingerbread Raspberry tart.
    • 8. Pumpkin hand pies, Irish Mocha tarts and Apple Tart with Caramel and Vanilla Ice Cream.
    • 9. Cakes CINDERELLA WEDDING CAKE: SUGAR SLIPPER, GUM PASTE CALLA LILLIES, ROSES AND SWEET PEAS, GUM PASTE BOWS, PEARLS AND RUFFLES.
    • 10. Chocolate Cupcakes Yellow Cake with Vanilla Buttercream; Dark Chocolate Cake with a Chamboard Mousse Filling and Chocolate Buttercream with resh Raspberries.
    • 11. Glazed Almond Cake Lemon Cake filled with fresh Strawberries and iced with Strawberry Buttercream. Rainbow Petite Fours Glazed with a Milk Ganache.
    • 12. Two tiered cake (Vanilla and Chocolate) with Fondant, Gold Roses, Swag and Chocolate Trumpet.
    • 13. Petite Blue Velvet Cakes with Orange Butter Cream wrapped with hand-painted fondant; Deconstructed Sacher Torte, and Brown Butter Sage Cakes.
    • 14. Split Picture German Lemon Poppy Seed Roll Octoberfest Cakes Snow White Kuchen
    • 15. Red Velvet Wedding Cake with Cream Cheese Frosting.
    • 16. Cheesecake: S’mores Cheesecake, Oreo Cheesecake with Raspberry sauce and fresh berries, and a tasting platter with minicheesecakes, lemon bars, and chocolate cupcakes.
    • 17. Cake amenity plate Frangipane cake with Raspberry jam covered in fondant with fondant accents accompanied by Oatmeal Whiskey Crasin cookies.
    • 18. German Chocolate Cake Dobos Torte and Black Forest Cake
    • 19. Hazelnut Entremet: Genoise Cake with Hazelnut mousse and salted caramel; Marzipan Princess Cakes; Raspberry Entremet: Genoise,Raspberry Insert, Jaconde and Chocolate Garnish.
    • 20. New Menu Cakes Spiced Chocolate Cake with Blood Orange Gelee, Tiramisu, Cinnamon Maple Cake and Hazelnut cake resting on Hazelnut Brittle with Hazelnut Mousse and Chocolate garnish. Sogno Di Noccielo with GM revisions: Hazelnut cake on brittle with Hazelnut mousse resting on Nutella powder with wine poached pears and chocolate cup with Hazelnut mousse.
    • 21. New Winter Menu Apple Affogato: House-made apple cider with hand crafter dulce de leche ice cream, cinnamon cake on a bed of caramel butter cream accompanied with bruleed apples and candied pecans. Chocolate Platter: Ganache bar, chocolate panna cotta, white chocolate bark with pecans and cranberries, hazelnut truffle, and chocolate cup with hazelnut mousse. Sogno Di Noccielo and Tiramisu.
    • 22. Custards BALSAMIC-FIG BAVARIAN WITH FIG AND APRICOT GARNISH
    • 23. Eggnog Panna Cotta. Blood Orange Mousse with blood orange segments and almond brittle.
    • 24. Vanilla Bavarian cream in chocolate tulip cups garnished with a fresh raspberry.
    • 25. Deconstructed Pumpkin Pie: Pumpkin Mousse resting on flaky pastry with cinnamon Chantilly, caramel and candied pecans. Strawberry Shortcakes.
    • 26. Buffets and Action stations. ÉCLAIR STATION WITH CHOICES OF ITALIAN RICOTTA FILLING, CHOCOLATE RICOTTA FILLING, PASTRY CREAM AND WHIPPED CREAM, CHOCOLATE GANACHE OR WHITE CHOCOLATE GANACHE.
    • 27. Caramel Apple Station.
    • 28. Thanksgiving Buffet: Peach Cobbler, Pear and Goat Cheese turnovers, Almond short cakes with Pear-Berry filling, Chocolate Beet cake, cookies, pumpkin snickerdoodles, mini pumpkin cheesecakes, sweet potato cupcakes, cornucopias and a chocolate show piece. Not pictured: Pie Station.
    • 29. Nutcracker Brunch Decorating Sugar Cookie Station and Customizing Hot Chocolate.
    • 30. ETC CHOCOLATE PEPPERMINT CANNOLI
    • 31. Beer and Pretzel Brownies. Baklava.
    • 32. Amenity Plate: White cake, buttercream and raspberry sauce, chocolate chip triangles and macarons. Marzipan Pumpkins.
    • 33. Avacado Mousse filled with strawberry coulis on lemon macaron, macarons filled with coconut butter cream, genoise with coconut buttercream and candied lemon slice resting on blueberry jam.
    • 34. Profiteroles. Macaron and Palmier.
    • 35. Chocolate Chip Cookie Platter. Pumpkin Pie Biscotti.
    • 36. Mango Tea Chocolates. Pistachio Truffles. Hand-rolled truffles.
    • 37. Gingerbread village of Auburn University. Myself and a team of our kitchen staff put together the village.