The night started out in an unusual way. Our regular chefs were both out that night and we were greeted with 2 new chefs for the evening. Our head chef for the night was like a French military chef. Ha, ha. No, it was not that bad but he was such a contrast to our regular chef who is quite laid back and tries to strike a balance between serious behavior and having fun (which, don't get me wrong, I think he is great. Is serious and disciplined, as well as fun at all the right times). This night, however, it was all work and don't even think about cracking a smile. Honestly, I loved it. I'm a competitor, and sometimes I wish some people in the class would take things more seriously. Listen. Follow instructions. Focus. On this night, there was not a wimpy "Yes, Chef!" in the house!
Anyway, onto the the desserts!
Mousse Au Chocolat
And finally, the souffles!!! I was surprised at how fast it takes to actually make a souffle, and then once it goes in the oven it's just a lot of waiting and hoping! I'm happy to report that all my souffles rose and were very yummy! It's such a fine line between it being undercooked and over cooked which makes it so tricky. The first cheese souffle I presented ended up being too runny on the inside, but the sweet ones actually came out quite good :-)
Cheese Souffle
Grand Marnier Souffle (and my personal favorite)
Chocolate Souffle
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