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?