Patisserie Put Under Scrutiny!

June 08, 2018 at 9:29 AM

With 27 tartes au citron to choose from, what made Year 12 student, Cindy Zhu’s tart stand out above the rest? 

Seemingly simple, yet deceptively challenging, our NCEA Level 2 Food Technology students were set the task of masterfully creating a perfect tart – not any tart, but Marco Pierre White’s version of the Roux Brothers’ classic Tarte au Citron! 

Described by Felicity Cloak in The Guardian as ‘…elegant rather than fussy, with a silky, zingy filling encased in thin, delicate pastry. A rare ray of sunshine in these darkening autumn days,’ the students certainly had their work cut out for them! 

Unlike many other briefs in Food Technology, this one did not ask for creativity or individual flair. With no deviations or subtle additions, this was a test of skill, working within the constraints of a set recipe that needed to be followed to the letter!

No pressure, but in true JPC fashion, the challenge was cranked up by putting the practical component of their internal assessment under public scrutiny! Each student’s tarte au citron was presented at a ‘Best in Show’ evening last night with guest judges invited to put the patisseries under scrutiny! Senior College Principal, Mrs Suzanne Winthrop, along with Saints chef, Ms Jackie Andrews, Middle College Head of Chalmers, Mr Tony Arrol, and Old Collegian, Tom Hart, who now works as a chef at Rosie’s in Parnell, had the formidable task of tasting and commenting on each one! Yes, 27 tarts to taste! 

As our judges worked the length of the table, Year 13 barista, Gareth Lacey was on hand to turn out the perfect cup of coffee.  

British chef, restaurateur and television personality, Marco Pierre White has become a household name as the 'enfant terrible' of a plethora of 'Masterchef' style shows over the years. If our students are to succeed in their patisserie assignment, they need to truly master the art of pastry. In the words of Marco, 'Why is Pastry so important? Because it is all about science and the knowledge of culinary science is vital. A precise measurement of this ingredient mixed with a certain amount of that ingredient produces this result. It's chemistry.'

Once tasted and compared, the winners were announced. So which of our students created the best chemistry – the perfect pastry topped with the perfect filling? 

Cindy Zhu rose to the top, one point ahead of second place getter, Emma Sampson with Amelia Lyons in 3rd place. Cindy’s tart ticked all the right boxes for taste and presentation, having successfully achieved a ‘floating filling’ – one that looked like it shimmered on the plate! 

Congratulations to the following students for passing scrutiny and being named as Saint Kentigern’s perfect patisseurs! 

1st           Cindy Zhu
2nd          Emma Sampson
3rd          Amelia Lyons 

Highly Commended
Lydia Flatz, Amber Manuel, Rebekah Webb, Callum Finnigan, Gigi Holroyd.

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