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 […]

Continue Reading...

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 […]

Continue Reading...

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 […]

Continue Reading...

Ouch!

So there I was in class, had made some awesome pies that were sat cooling and we were cleaning up the lab.. When suddenly, as I’m steering a table while we’re pushing it up out the way, WHAM it swerves and slams into another table… with my hand between them! It was the sort of […]

Continue Reading...

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 […]

Continue Reading...