Busy Busy Busy

Laminated doughs has been good so far. We made 3 different types of puff pastry and then a whole host of items with them, palmiers, pitiviers, chaussons, band aux fruit, tart tatin, mille feulle, brie en croute, salmon en croute and lobster newberg. With the exam on chaussons and pitivier. It went alright, it’s certainly […]

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Three Day Exam

So glad it’s over, though it went well. Tuesday this week was exam free, and we finished the battenburg, opera cake and petit four glace.. I love that opera cake so much, it tastes like tirimisu in cake form.. and I love tirimisu! Day one was mostly prep work, making as much as possible that […]

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Exam time

Yes, it was that time of the week again! We started off by making our Pate Sucree for the tartlets before heading to the theory test.. It was interesting as it was our first exam with the different instructors and they do things a little differently. We weren’t allowed to start early, even if we […]

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End of Bread

The day is here, tomorrow is my last day of bread. The last day of my first block. As of next week I’ll be in a different lab with a different Chef Instructor doing something completely different. It’s exciting And also a little scary! 6 weeks are over already, 1/6 of my class work is […]

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Bread: Week One

For those I haven’t already told I passed my first unit, BK101 with flying colours, getting an A. I finally found out my score for the last theory test today which was 102/100… Hooray for bonus questions! This week we started the bread unit (BK110) and it has been awesome! Milk rolls, white and wholewheat […]

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Asia Fest

This weekend at the TCA was the 3rd annual Asian Food Festival. While not really interested in the rest of the weekend DmentD and I wanted to attend the classes run on the Saturday. They were all run by local chefs and it was all very interesting, and fun as well. We originally bought tickets […]

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