We had a buffet event at our school’s dining room today. We served a total of 91 guests. Our chef had my particular station (plated desserts) create the following desserts: chocolate pot de creme, green tea creme, tropical fruit shooters, strawberry pistachio tarts with pastry cream, and lemon curd tarts. Our cookies station made the Madeleines and palmiers, and another group made chocolate cupcakes and orange chiffon cupcakes. It was an extremely busy day!