8 days until school is done and I get to go home! Yay!
i mean, let's face it, culinary school can be very tough. Sure, it can be fun, like the class I'm in now, where all we do is experiment with healthy ingredients in ordinary products. There, it doesn't matter if the products we make come out well. We taste it, take our notes, and move on, hoping that the next product will be better and will be something we can use in the future.
Then there are the classes that just want to throw you off balance. The chocolate, petit fours, and cakes. If only we all like our cake unfrosted, uncut, and undecorated. "Frost your own cake" should be a store, don't you think? Cake frosting and decorating is an art; from start to finish. Making the cake, deciding on the flavors to be used for the filling and frosting, and pairing the components is easy and definitely my forte. When it comes to the assembly... well, let's just say it still isn't a piece of cake.
What does pastry school teach you? Sure you find out how to make cookies, pies, cakes, puff pastries, viennoiserie, ice cream, chocolates, breads, sugar and plating. More important than that though, it makes you realize your strengths and weaknesses, finds you new people, and test your boundaries. During every day I've been in school this year, that's what has happened. There's been surprises, uncertainty, shocking introductions to reality, and some unforgettable lessons and memories.
But now, I'm ready for summer! Maybe I'll have time for some more posts then!
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