Our culinary students stepped into full creative mode last week as they explored innovation through two semi-homemade, high-impact desserts.
Each team crafted a personalized monkey bread, selecting their own mix-ins—cherry, apple, or pumpkin—to build flavor combinations that were as bold as they were delicious. They also produced rich chocolate brownie Bundt cakes finished with a glossy chocolate ganache and hand-formed Tootsie-roll roses.
This fast-paced lab was designed to sharpen their familiarity with commercial-kitchen equipment, dry-storage organization, and cold-product locations, giving them the confidence to move with purpose and precision. The results were fantastic—every group worked hard, collaborated beautifully, and delivered impressive, creative plates that showcased both skill and imagination.
