Week two of baking and pastry was pretty sweet. (See what I did there?) I’m getting my routine down, getting around the kitchen better and we’re getting into more technically difficult dishes. This week was chocolate chip cookies, banana bread and the best thing so far – French macarons. I was looking so forward to the macarons. I’ve wanted to try them for a while and if I had done it on my own, there’s no way they would have turned out as good as when I had instruction from a professional chef. We also worked on some cookie bars that we’ll get back to this week now that they’ve been frozen and will be easier to cut. I bet they’ll taste good – the filling is pears, cream and currants with an oatmeal crust and struesel on top.
At orientation they said that we’d be totally turned off to desserts while in this class. I’m already there. Aside from taking a bite to taste how things are, I really don’t want to eat any of it. I figure I’ll get past that once I’m done with this class. I definitely have a much deeper appreciation for the work that goes into creating even the simplest of desserts. I definitely do want to try the macarons again on my own. If I can get those nailed down, I’m set for any party I need to bring a dessert to.
I’m enjoying the lecture part of class, too. Although, some nights, I just wish we’d get right into the kitchen and start having fun. I’ve learned so much already – I can’t wait for the other classes in the program.
Meals are included in the cost of the program and it’s been an awesome opportunity to try some new types of food and flavors. As of this week, I have to confess that I no longer can call myself a vegetarian. It will be impossible to keep that up while in school. I’ve been slowly incorporating meat back into my diet, thankfully with no ill effects. But I’ve only had chicken, nothing else. Anyway, Thursday night they were serving roasted chicken breasts that looked too good not to try. So I ate it. And it was good. Even though I still have reservations about eating meat, I have to keep in mind that it’s all in the name of broadening my skill set.
Coming up next week: pies and quiche! I also have the food sanitation and safety class and exam to look forward to next weekend. A Saturday and Sunday from 8-5 in class that culminates with the exam. What a great weekend to look forward to, right?
Carrot Sticks To Your Ribs 