Saturday, August 20, 2011

Still have my fingers!

Week two of the pastry course saw me trying to julienne carrots, finely dice onions, make a tomato concasse, zest an orange then remove neat segments, topped off with wedging a lemon; none of it is as easy as it looks – believe me. 

The French terminology is swimming in my head at the moment; Saturday was a whirlwind of chopping cutting whilst trying to keep a steady pace and most importantly trying to avoid my fingers.  The chef’s knife in my toolkit is scarily sharp, I managed a tiny nick to my index finger on my left hand and spent the day wearing my chefy blue band aid….I can guarantee this is my introduction to a long relationship with blue band aids.

Friday, August 19, 2011

Hello pastry world!

I’m on a sweet sugary high…last week I enrolled in a Certificate III in Patisserie course which means by November 2011 I will be a fully qualified pastry chef.  I am thrilled that they let me enrol with only one day before the course was due to start. My fellow classmates appear to be feeling the same way as me – stuck in a rut with a great desire to change their current paths. I feel like there is light at the end of the tunnel…finally.