I am currently enrolled in two culinary arts classes, pastry and applied culinary fundamentals. In both of my classes we were asked to make hors d'oeuvres for about 300 guests for the BYU-I Presidents Club. Its a meeting for all the big scholarship donors and the board of trustees, then following they meet with students about different departments to see where the money is going. This is where we had the opportunity to serve hors d'oeuvres just before their dinner party. For my pastry class we were asked to make 5 different kinds with about 300 of each. We made mini quiche, pumpkin rolls, lemon bars, meringue cookies with a nut filling, and tartlets. Then in my other class each group of two was asked to create their own hors d'oeuvre and prepare it. My partner and I did a corn cup with a roasted corn salsa. There was also a roasted red potato with a sour cream filling, a salmon cheese canape, a bacon, cheese, tomato canape with a parsley garlic butter, a shortbread with pesto and feta, a teriyaki chicken wonton with a ginger soy sauce, and last a southwest chicken salad puff. Thus resulting in 3000+ hors d'oeuvres and a lot of work. Luckily we got to use class time to start making parts of each hors d'oeuvre but they couldn't be completely assembled until Saturday right before the party. Lets just say the kitchen was a little crazy and the rain didn't help with the transporting of the items. However, it was a blast, a great learning experience and a whole lot of fun!!!
