Where did Saturday go?!?!? I was planning on updating here on Saturday, I swear but somehow this weekend got away from me! I guess that's what happens when you get busy making friends and taking advantage of the city! :D
So this past week has left me quite tired, but all the adventures I've had have made it worth it! For all of you who are worried about my health being so busy-please don't!! I've taken today to rest and recover because I don't want to get sick and miss class...at this point in the game I don't know how I would be able to keep up after missing even one class!!
Monday/Tuesday of last week were very relaxing; I was with Maria and Kent (by the way Maria gave me permission to use her name so Maria=Mandy from now on!) and we just chilled and did a bit of Christmas shopping. In October!! I know it seems to be a bit early, but we love shopping and why bother with crowds later when you can save time and money doing it now?? She got most of her presents, while I just got ideas for what I want to get for everyone! I had class Wed, Thur, Fri this week and three days in a row gets to be a bit intense.
Wednesday we went over what our final exam is going to be over for this term...and I am super worried about it! Basically our final grade is determined 45% by our daily attendance/participation in our demo's and practicals, 10% by a written exam over any information covered this term and 45% practical exam where I actually have to make a dessert by myself! The practical is what I'm most worried about becaust it's going to be very challenging. We have to memorize 3 different recipes (ingredients, method, and assembly) exactly to the 'T' but we don't know which one we will be making. The day of the exam we are given a number for a station in the kitchen and whatever recipe is at that station is what we will be making. So I could be making a Lemon Tart, Chocolate Eclair's or a Raspberry Sponge Cake. Each one has the same level of difficulty and we will have a teaching chef in the kitchen with us watching our hygiene and preparation method to see how well we stay organized. They are also looking for mistakes-burning the bottom of a pastry, dropping things on the floor and then using them, not cooking things thoroughly-to tell the chefs that come in after we are done. The chefs that come in later are tasting chefs who are grading us on presentation, assembly, taste, texture and overall performance. It's a lot of pressure because if one major thing goes wrong, say your eclair's don't rise, it could mean not passing this term and having to retake it!
In class Thursday and Friday we were making tarts! Thursday we made the Lemon tart...yes the same one I'm might have to do in my final exam! :/ I felt pretty good during class, and most of my tart came out exactly how it was supposed to, but I did have problems with piping the meringue on top...again! Who knew piping would be so hard?!?!? But class that day was stressful because everyone is questioning every step trying to make sure they can replicate it at home to practice for the exam! Now, I don't like Lemon tart...or lemon meringue pie...or anything lemon flavored really. I tried the Lemon Tart chef made in our demo so I could make sure I know what my practice ones are supposed to taste like but I tried the smallest piece I could and nearly died it was so gross!! After class, I had this relatively nice looking lemon tart and no desire to take it back with me...I know I'm not going to eat it and the lady I'm staying with right now is going to bring one with her so I was at a loss of what to do with it. Chef suggested I take it to reception because the ladies there might enjoy it, and boy howdy did they ever! The young lady I offered it to was ecstatic and couldn't take it off me fast enough!
Friday was apple tart day and the first day of class that I left feeling completely confident in my skills and what I had accomplished that day. The difference between the apple tart and lemon tart, for anyone who cares to know, is the crust, the way the filling is made and the decoration. For the lemon tart, the crust is saltier to off set the tangy lemon curd filling, and has a sweet Italian meringue on top to make a nice (to some people) combination. The apple tart is much better in my opinion with a sweet crust, a compote filling of crisp and soft apples, sugar, butter and cinnamon, and a topping of thinly sliced nicely decorated apple brushed with butter, honey and a bit of sugar. Chef helped us out making a rose out of apple slices for a lovely decorating touch and this particular chef is quickly becoming one of my favorites! I took this one back with me and hopefully Kent took it to work with him so someone else could enjoy it!
I realized I haven't told you much about my chefs so it might be time for that!
-Chef Julie is the head Patisserie chef at LCB, English, and my favorite to have in a practical class; she walks around and helps you stay organized by reminding you what you should be thinking of next, what your next step will be and how to get prepared for that. It's very nice and as a woman I feel this connection with her like she's in my corner rooting for me just because I'm a woman in the industry!
-Chef Graeham (I think that's how to spell his name...I'd go find out but I'm way too lazy for that right now) is English and tied for second favorite of the Patisserie chef's. But I prefer to have him for my practical classes rather than demo's simply because he seems to run through things in demo's a bit too fast for my tastes. In practical though, I stand right next to him and look over often to see which way he shakes his head to let me know if I'm doing things correctly. He has a fun, dry sense of humor and is very laid back about most things.
-Chef Matthew is another English chef tied for second favorite chef simply because he reminds me of a cartoon! -If cartoons could cook and tell jokes as well as he does that is!!- If any of you have seen the clay animation films about Wallace and Gromit, Chef Matthew reminds me of a live version of Wallace! I wish I could draw you guys a picture of what he's like in class because it's very entertaining! When he whisks something, he raises one eyebrow and gets 'robot arms' that can go super fast and for quite some time...it's just amazing! He also has a great presence in the demo's but not so much in the practicals.
-Chef Nicolas (pronounced Nick-o-la) is a French chef who can't pronounce my name haha! He's young, has a very thick accent and is very, very French. If you've ever met anyone who is from France and is a chef, you have some idea what I'm talking about! He was nice enough in practical, but that's the only time I've had him as a teaching chef so I can't judge him properly!
-Last is another French chef, Chef Christophe (who prefers we call him Gerard for some strange reason!) I've yet to have him in a kitchen, and from what I've heard I'm very lucky! When I know more about him I will let you guys know!
Well...this post became quite a novel and I haven't even gotten to the social part of the last week!! Guess that means I will be updating again this week, which is a shock for most of you, I know!! Until then, just know things are great in and out of class; I'm getting to explore and have grand adventures as well as learn new things about myself along the way! Here's a quick preview of the next post!!!
------Single's night, Brazilian club, Festival at Russel Square, and a date ;) !!-------
Love from London <3
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