I still hatefuck the shit out of baking and pastry arts
Bitches are dumb and shit is weak.
I had to read out of the big book for class today, which is retarded because that book is totally just for decoration. (It holds all culinary knowledge ever, weighs like 300 lbs and they give it to you as a freshman)
I officially know more than I ever wanted to about chocolate, and I still hatefuck the shit out of baking and pastry arts (BPA)
My throat hurts pretty badly.
My group mate skipped today, so I had to work alone. Today we were working on poached pears for tomorrow along with plating our mousses from yesterday.
Ok so to explain this to you, a dessert plate traditionally consists of a main item, a sauce, a garnish, and a crunch factor. We made tuille paste and almond lace batter the day before.
So today you made either tuille or almond lace cookies, and somehow incorporated them onto your plate. They count as garnish and crunch. So I had already decided, based on my HW drawing of my plate, that I would make tuille butterflies. I ended up getting distracted with chocolate and burning them, the second batch kept breaking when I tried to shape them after they came out of the oven, and the third batch finally came out right.
Ok so yea I was piping chocolate filligrees (or however you spell that...) which are fancy little chocolate garnishes. Nobody else even attempted them, especially since when the chef demonstrated the day before he went quick and said the weren't easy to do. Whatever I wanted to try. He asked if I had done it before. I told him no. He said I was a natural. The rest of the class was visibly jealous of my skill. haha
so I did that. I also peeled cored and poached eight pears
I also made a mango coulis (sauce) for use in plating
I was also chef of the day (of course)
I was also still working alone.
So I had poached pears, made a sauce, made delicate cookie butterflies, made chocolate garnishes, and I whipped up some chantilly cream. Alone. I know I know, I'm good. Thats the workload of two people, and some groups had three so fuck that I'm pretty proud. and My plate was one of the best (no really, view it on facebook)
So I had all my shit together, I threw my chantilly in a bag, laid out my plates, piped small mounds on each plate, put a design with raspberry and mango coulis put my mousses on the plates, put the butterflies on top of the whipped cream, put canelles of cream on the mousses, put the chocolate thingers coming out of that, and fanned a straberry on the plate. I did it all for seven plates, and I finished on time. Yay me.
Really Im proud of myself.
I had to read out of the big book for class today, which is retarded because that book is totally just for decoration. (It holds all culinary knowledge ever, weighs like 300 lbs and they give it to you as a freshman)
I officially know more than I ever wanted to about chocolate, and I still hatefuck the shit out of baking and pastry arts (BPA)
My throat hurts pretty badly.
My group mate skipped today, so I had to work alone. Today we were working on poached pears for tomorrow along with plating our mousses from yesterday.
Ok so to explain this to you, a dessert plate traditionally consists of a main item, a sauce, a garnish, and a crunch factor. We made tuille paste and almond lace batter the day before.
So today you made either tuille or almond lace cookies, and somehow incorporated them onto your plate. They count as garnish and crunch. So I had already decided, based on my HW drawing of my plate, that I would make tuille butterflies. I ended up getting distracted with chocolate and burning them, the second batch kept breaking when I tried to shape them after they came out of the oven, and the third batch finally came out right.
Ok so yea I was piping chocolate filligrees (or however you spell that...) which are fancy little chocolate garnishes. Nobody else even attempted them, especially since when the chef demonstrated the day before he went quick and said the weren't easy to do. Whatever I wanted to try. He asked if I had done it before. I told him no. He said I was a natural. The rest of the class was visibly jealous of my skill. haha
so I did that. I also peeled cored and poached eight pears
I also made a mango coulis (sauce) for use in plating
I was also chef of the day (of course)
I was also still working alone.
So I had poached pears, made a sauce, made delicate cookie butterflies, made chocolate garnishes, and I whipped up some chantilly cream. Alone. I know I know, I'm good. Thats the workload of two people, and some groups had three so fuck that I'm pretty proud. and My plate was one of the best (no really, view it on facebook)
So I had all my shit together, I threw my chantilly in a bag, laid out my plates, piped small mounds on each plate, put a design with raspberry and mango coulis put my mousses on the plates, put the butterflies on top of the whipped cream, put canelles of cream on the mousses, put the chocolate thingers coming out of that, and fanned a straberry on the plate. I did it all for seven plates, and I finished on time. Yay me.
Really Im proud of myself.