INA, Ill. (July 31, 2023) — RLC Culinary Arts students display their talents at Grand Dessert Buffet.
During the summer of 2023, RLC students Ashlynn Heavrin (Waltonville) and Nia Sternberg (Carrier Mills) practiced the art of pastries in two advanced level Culinary Art classes offered at Rend Lake College; Professional Pastry Principles (CULA 2207) and Restaurant Production Desserts (CULA 2210)
Dessert by Heavrin. Apple Bourbon Cake. Spiced cake with apple filling and bourbon cream cheese frosting.
All students enrolled in the Culinary Arts program are required to take a basic baking class, however, the two courses these students participated in over the summer is designed for those who are interested in making dessert production their specialty, and prepared them with the hands-on training needed to work in a restaurant, bakery, or patisserie.
Dessert by Heavrin. Strawberry scone. White chocolate scone topped with a strawberry glaze and paired with a strawberry basil sorbet.
The two students proved their dedication to their craft by spending their entire summer in the kitchen with associate professor Chef Jeff Fairbanks. On July 27, 2023 their hard work was recognized with a grand dessert buffet where they displayed their final project for anyone on campus to try.
Dessert by Sternberg. Creamy Ube Cheesecake, topped with crunchy toasted pistachios and coconut flakes. Finished with a white chocolate ganache drizzle.
In Professional Pastry Principles, students developed skills in high end dessert composition involving chocolate artistry, sugar work, cake decorating, and more. They would have a two-hour lecture and eight hours practicing in the kitchen. In Restaurant Production Desserts, students dived into preparation of signature desserts in classical and modern plating, from concept to creation; this course involved a half hour lecture and three hours in the kitchen.
Dessert by Sternberg. Moist Chocolate cake paired with a crème anglaise and a chunky cherry sauce. Topped with a white chocolate disk with a dark chocolate heart on it.
Chef Jeff Fairbanks commented that Heavrin and Sternberg are both wonderful students, and he enjoyed their time together baking over the summer.
Heavrin will continue in the Fall for completion of her certificate. For Sternberg, this was the last of her course work at RLC. She graduated with a degree in Culinary Arts Management and with these two courses completed, she has earned her Baking certificate. Rend Lake College is excited to see where this next chapter in her life takes her; we know she will accomplish great things with the talents she has proven to possess.
Culinary Arts students and instructor pose for a photo. FROM LEFT; Ashlynn Heavrin (Waltonville), RLC Culinary Arts Associate Professor Chef Jeff Fairbanks, and Nia Sternberg (Carrier Mills).
