"BACKA!"

So Chef Adrain might be my favorite Chef ever. She's lots of fun yet all business at the same time. I already feel like I've learned a lot in this class. Last night we made Gateau St. Honore, random I know. And we were supposed to make eclairs as well but didn't have time. This week were finishing out the week with pies for thanksgiving and then next week we jump into cakes. (I'm nervous). Not because I suck at making cakes, but because I'm like a Nazi when it comes to frosting. I'm like the most OCD froster ever. So I might have lots of issues with that. Tonight were making some sort of almond cream puffs. I'm really glad that I decided to go to Le Cordon Bleu, the program is amazing, the Chefs are inspiring and the food is superb. Possibly one of the best life decisions I've made so far. If your into cooking, and you want to build a career on that, then I recommend Le Cordon Bleu :).

Butter Makes It Better

I have the feeling that I will gain like 10 pounds in this class. The amount of carbs and bread I'm consuming is ridiculous. On the first day we made coffee cake and cranberry muffins. And then last night we made jalapeno chedder biscuits and apricot scones. Yum. But since you can't just make one biscuit or one muffin you have to make an entire dozen, or two dozen. So that's a lot to bring home (my mom's gonna kill me for "making her fat" this next month). Baking and Pastries a lot easier than I expected, but it's also impossible to tell if you failed the dish until it comes out of the oven. And then you have no time to fix it. So I check and double check my mise just to make sure I have everything (last night I almost forgot the baking powder in my biscuits, which would have been bad). So if any of you five readers want some fresh baked goods, let me know! Haha :)

Been Crazy Busy

With everything going on in my life. Trying to get a job at Dancing Fox and studying for finals. It looks like I did pretty good on the finals, on the written I got 70.5 out of 75 and on the practical I got 65 out of 70. So it looks like I'll get an A in the class after all (which I totally deserve because I've worked my butt off in this class). Turns out Chef Cory's not so bad after all, he kind of softened up a bit after the first week and really tried to teach us important things we need to move up in the field. Like keeping our station clean. This class was the most difficult so far but I have to say I enjoyed the challenge. And tonight is all about fun! Tonight we get to shuck oysters (and eat them, but I don't know how I feel about that), we get to break down lobster (and eat that, YUM!), and we get to eat Reuben sandwiches with the pastrami we've been brining since week one. Plus we have all the leftover chicken from finals and lamb from not using it Monday. No one will go home hungry tonight! And I'm bringing containers :)