My dogs are barking. I had to buy gel heel pads on the way home today because being on your feet from 8:15 until 3:30 is tougher than you think it would be. I know I'll get used to it because I remember feeling like this that summer I worked retail and waitressed, not to mention that treeplanting summer. In fact, my hands are starting to feel like they did when I was treeplanting. I get the claw at the end of the day from holding knives and peeling and they're dry and cracked. My knife callous is still developing - meaning it's still an open blister...but one of these days I'll stop cutting long enough to let a thick elephant-like skin develop over top of it.
We made our Quiche Lorraine today...and our crusts were all layer-y and funky due to some un-sage advice about the fraiser step. But despite the crust debacle I am still thoroughly enjoying it for dinner. What's not to love about pork belly and Gruyere?
On the pastry front we did a piping workshop today, which was so so fun. So far my biggest struggle is remembering NOT to lick my fingers when I get buttercream or chocolate on them. I have to tell myself that it's something much less appealing than chocolate....and I'll say no more. I think the most fun is having access to all these great tools....like giant vats of melted chocolate to just drop into a cornet and practice piping any time you have a few minutes during pastry practice. We also watched him make 4 different sponge cakes during demo, one of which he turned into a jelly roll filled with raspberry jam. I could have eaten the entire log.
Raspberry log: just as good as meat log.
Every once in a while, on a day like today where I have three classes and I'm hitting the wall mid-demo when I need to be sharp and attentive, I start to feel a bit overwhelmed. I have to take a few deep breaths and remind myself to trust the curriculum and trust that the things that seem challenging now will become second nature in a few weeks. The curriculum is set up really well to teach you basics, build on them and repeat them. If I just focus on one day at a time and try not to look big picture then I can handle what I've gotten myself into. This is an insane amount of information to retain and put into practice. Insane.
We made our Quiche Lorraine today...and our crusts were all layer-y and funky due to some un-sage advice about the fraiser step. But despite the crust debacle I am still thoroughly enjoying it for dinner. What's not to love about pork belly and Gruyere?
On the pastry front we did a piping workshop today, which was so so fun. So far my biggest struggle is remembering NOT to lick my fingers when I get buttercream or chocolate on them. I have to tell myself that it's something much less appealing than chocolate....and I'll say no more. I think the most fun is having access to all these great tools....like giant vats of melted chocolate to just drop into a cornet and practice piping any time you have a few minutes during pastry practice. We also watched him make 4 different sponge cakes during demo, one of which he turned into a jelly roll filled with raspberry jam. I could have eaten the entire log.
Raspberry log: just as good as meat log.
Every once in a while, on a day like today where I have three classes and I'm hitting the wall mid-demo when I need to be sharp and attentive, I start to feel a bit overwhelmed. I have to take a few deep breaths and remind myself to trust the curriculum and trust that the things that seem challenging now will become second nature in a few weeks. The curriculum is set up really well to teach you basics, build on them and repeat them. If I just focus on one day at a time and try not to look big picture then I can handle what I've gotten myself into. This is an insane amount of information to retain and put into practice. Insane.
I have a hard time not licking anything covered in buttercream.
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