I can't believe it's over. We just had our last workshop yesterday, and tomorrow is the exam...which means today is going to be major study day for me.
I really can't believe how fast the time has passed. I learned so much and was truly inspired this term, as compared to Basic where I was so worried!
On Tuesday we had a plated dessert workshop with Chef Cyril, and yesterday was a bread workshop with Chef Christian. I definitely prefer making bread, to making plated desserts, but hopefully someday my love for plated desserts will change. I just lacked focus and clever creativity. Perhaps there was too much selection. The same goes for my powerpoint presentations. Visually challenged perhaps. Trying to focus on the positive, I did take the initiative to try some new recipes instead of just following our books. I made a passion fruit jelly w/cubed apriocot, a ginger infused chocolate creme brulee, macarons, and a mint dark chocolate ganache.
Here are my desserts which I'm not very proud of. The one on the end which actually looks nice was re-done by my Chef. During class he also made several plated desserts which were just AMAZING...and were made using some of the components I had made - which made me think....darn, why couldn't I do that. Definitely takes years of practice, experience as well as reading, seeing and exploring more.
At the end, it was nice to see everyone's work, and share, and eat!
Sugar Rush indeed!
Good bye plated desserts, hello BREAD!Bread Workshop
I love how Chef Christian was looking for a place to write, and just threw flour on the table.
Chef preparing bacon for our bread - which Steph & I fully took advantage of.
Chef's baked bread. The round ones have basil & garlic oil in them. Sooo delicious.
We were all welcome to eat them right away, and boy did Chef smear on a huge chunk of butter on my piece.
Me at work
Me & My Best Pal Steph
Fermented Dough! RAWR! It's Alive!
Thanks to Chef Christian for a great bread class. Bread IS magic, and I can't wait to start making fresh bread all the time! But as Chef says...this is only the tip of the iceberg...so much more to learn about bread.