Burning Down the House!

My first lab at Johnson and Wales was Hot and Cold Dessert Preparation, which you can read more about in my recent post ‘Pies to the Eyes’. Towards the end of the class we had a chance to experiment with desserts prepared table-side.Our teacher demoed to the entire class how to make Bananas Foster and Cherries Jubilee.We all watched in amazement as our teacher tried to NOT singe his eyebrows off.

The Pastry Students Time To Shine…
At Johnson and Wales only the culinary students eat at and use the dining room for their classes.So, when it comes to making table-side desserts, the baking and pastry students do not normally get to practice the dessert in front of a live audience.Our class was different.Our teacher thouhgt that it was important for us to demonstrate making cherries jubilee and bananas foster in a dining room, like it was the real thing.Three other students and myself were selected to ‘perform’ these dessert infront of an entire dining room of culinary students.

The four of us gathered all of our dishes and utensils, scaled out all of the ingredients, and headed for the dining room to set up.I think we were all a little nervous, these were upperclassmen that this dessert was to be prepared for.Let alone the five or six teachers that stood, cross-armed, in the back on the room.

…Or So We Thought
There we two flambe tables set up in the dining hall. The first was for the bananas foster that my two friends were manning, and I was on the other accompanied by my partner.As we started to heat up the pans, my nerves went away.Cooking is what I love, and I just tuned out everyone else.Only a minuet into pouring cherry juice onto the pan the fire alarm suddenly started.I was so focused on what I was doing that I didn’t even hear the extremely loud siren.

My friends making the bananas foster had set the fire alarm off.One of them had accidentally burned the butter, forcing clouds of smoke into the classroom.We turned off the burners and started to file out of the building, followed by 200 plus of our fellow students.

Our Lesson Learned
Almost an hour later, we were allowed back into the building.By this time though, most of us were frozen from standing in a foot of snow with no coats on.Eventually the fire department left, and now we were left to clean.Unfortunately, it was time for class to finish and we never got a chance to make the cherries jubilee.

Nothing was damaged and thankfullyno one was hurt.But, now the teachers will never again allow baking and pastry students to do table-side service.Its unfortunate that the one and only time it was allowed, an accident happened and tarnished the reputations of baking and pastry students.

cherriesjubilee.jpg

My partner took this photo of me preparing the cherries jubilee before the alarm went off.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            3 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]