Halfway Towards the End

Superior begun near end of March and we are already halfway complete with the course. Graduation is coming up next month! But let's not get ahead of ourselves since we haven't taken a single exam yet.

To summarize thus far, I find that there has been more flexibility with creative flair per individual instead of trying to recreate identical desserts as the chef's. The first few lessons continued with some more modern cakes but very fruity as usual. If not fruity, then chocolate-y and nutty. Then the following lessons focused on hot and cold restaurant desserts: from miniature desserts to plated desserts. I still have much to improve on in that area. I typically end up with so much awkward white space on the plate. Pictures below for visual explanation.

From hereon, the area of concentration shifts to everyone's favorite (or at least nearly everyone): chocolate! As I've complained numerous times previously when working with chocolate, I always get my uniform so dirtied no matter how careful I am. The plastic apron doesn't help defend me either. Meh.

So today was our first time tempering again since Intermediate. We made a hollow dark chocolate box with a picture frame and its holder. I had so much trouble finding the plastic film coating on that Leonardo bunny cartoon picture to rip off. I almost served my customers plastic because I was about to give up! With that aside, I really enjoy the process of tempering more than the assembly of chocolate pieces, especially in this heat! It's so fragile and everything is prone to melting. Hopefully, I'll have more confidence come exam time in May.

With that, I end my entry tonight with a picture of me being a glutton in the kitchen. Can't throw out good food, right?

Results of a Broken Laptop

So what happens when your primary source that connects you to the rest of the world breaks down? Answer: A prolonged break from updating your blog (even after you've fixed it and bought a new source). Because it's late now seeing as it's 5AM, I'll just recap the past 2 months with pictures and some minor wording while trying to keep it chronologically correct.

I took a side trip to Milano with two friends during our week long break from class. Coincidentally, fashion week had just begun there. The streets were more crowded and more was happening. The area where our hotel was situated on the other hand didn't seem most inviting but we made it through fine. I stepped foot into Switzerland for a few hours during this trip because we went to an outlet. I can still say that I've been to Switzerland now, right?

As for classes itself, I have completed Intermediate Pastry last month finishing off by making the Plaisir during the final exam. I had unknowingly spent too much time trying to practice piping the word "Opera" out with chocolate that I lost track of time. In the end, I had failed to remove the mold from the cake so I am positive that had crippled my final score. I'll know better to keep an eye on the clock for future practice.

March was a pretty busy month as my best buddy from college and my brother came to visit me. They made life in Paris that much better. With them, I was able to go on more side trips (can never get enough of them!). I went to Lille, France with Sally and hit up a few places in Italy with Andy. I think I remember the food more than anything else from those towns. Anyhow, pictures will tell the story better than my half-asleep state can right now.

I guess the photos are a bit jumbled as well but you get the idea. That brings us to today, where I am living by myself again and in Superior Pastry! Next destination: Mont Saint-Michel! I haven't bought tickets yet but I hope they aren't excruciatingly expensive.

I love weekends.