Hello my dear community of the best tastes and flavors of all #Hive, I greet you hoping you are very well. In recent days, I attended the closing of a training project called "bakery". First time it was done under the tutelage of Professor Vianneys so the whole team went to accompany him in such an emotional event.
Me disculpan la foto borrosa, quien la tomó no tuvo el cuidado de enfocar.//I apologize for the blurry photo, whoever took it did not take care to focus.
Everything started very early with the decoration of the place, since the exhibition was too small in one room. The participants organized themselves as they arrived and set up their creations:


I thought it was very nice and interesting how they wore their kitchen costumes; for knowledge of the subject, I know that to start the course it was important that they wore their aprons and hats as well as short nails and remove any element that could fall off such as bracelets or rings. They complied with this to the best of their ability and they looked well suited for the presentation. Although there are not many letters to explain, I would like you to appreciate by the pictures, the different breads made:
The exhibition started with whole-grain or gluten-free breads; among them were oat bread, carrot bread, raisin bread, as well as whole-grain crackers and hamburger buns. I tried the whole wheat bread and already left ordered one, because it was too good in taste, texture and without a side dish it tasted great. Just what I need for my nights😊.
Sweet breads were the most sought after by the audience, especially those with cheese and papelón (Venezuelan sugar). The traditional breads, those that we buy at the bakery were also protagonists. The accompanied breads like the cheese bread GOD! That was wonderful to whoever made it. I would give it 20 points as a final grade😊.
I loved this table; I had some peppers in sugar (as I called them) heh,heh,heh.... Super delicious. On that table there were also some divine pickles heh,heh,heh... By this time I had tried everything and I still had half a fair to go🤣.


The pending matter were these breads of butter, garlic and parsley that looked great not only in presentation but also in smell. Too bad that no matter how hard I chased them, I couldn't get to taste them.
Another section of the exhibition was "the broken doughs"; although I could not know what exactly they were, I could perceive that they were doughs for sweets. As it is not my main target, I passed by. But if you want the experts' opinion, they said they were good😎.
The last part, were more pickles, sweets, almibar that for me I was only interested in the pickle for the hallacas in December (typical dish that has these components). I didn't show this to my mother because she sends me back to look for it he,he,he,he...
Final words The event was very nice, to be organized in a short time and by themselves, it was very good. It had the support of the authorities of the institution who congratulated all the participants for their achievements and knowledge obtained. They made a very nice prayer of blessing. The exhibition consisted of more than 40 products including sweets, breads, desserts, so I think the course was very complete. The participants themselves explained the history of bread, the different breads, the mistakes when making bread, recognizing when a bread is not well made. And when it was time to taste, we all approached the table and looked for what we liked the most to share it.


The creativity, ingenuity and desire to do something different to summarize what he learned throughout the training, was demonstrated in this product I loved it!
Hasta una próxima oportunidad.
The photographs are my property. The cover was edited in Canvas. The separator was made in Canvas. See you next time.