Michelle made Abby and Jasmine research and make "Paris- Brest"-------a dessert made after a famous bicycle race in France. It includes making a profiterole and a filling. The reason why is that this year's Coupe de Monde pastry competition, which is being held next week in Lyon France with the USA representative Stephen Durfee (a pastry instructor at the CIA-Greystone in Napa), has this dessert as one of the tasks to reinterpret is because it's a classic and so, I like that being taught. By the way, Stephen Durfee is coming to the Hawaii Food and Wine Festival this year as a guest chef, and participating. Abby is an extern from Stephens class at the CIA ---how appropriate. I am also glad that Michelle has had a lot of success lately with all of her externs coming her way, mostly from the CIA, of which she is an alumni. I think it's because she spends time with them like this. It is not just a work place to learn, it is also a place where people spend time with you and care for your experience with us. People follow people, no matter how good a restaurant is, or might be.
