It's log, it's log, it's big it's heavy it's meat.

Today started off with me pouring a pot of water all over the floor, and ended with a meat log. And not just any meat log, a meat log with a core of back fat wrapped chicken livers. Wicked.

I assisted in a pastry demo today. I was nervous, but it was fine - with the exception of dumping a whole pot of water in a basin that looked like a sink, but was in fact just a hole to the floor. As the dishwasher and I stood there, water pouring down on our feet, she looks at me and says in her french accent "I do not think this is a sink." But I survived and managed to control the camera pretty well, which you have to aim at different surfaces with a remote control so that the whole class can see what's happening from above in order to replicate it. They made an Ambassadeur cake, which is a layered with cream and candied fruit, then covered in a marzipan sheet, like a perfect smooth surface (which has always grossed me out, no help that it was bright green) with the name piped on it in chocolate. Makes no sense to me...but then I've never been a big fan of cake.

Then we watched our demo chef for cuisine make the same doughs as pastry chef did yesterday, but in a very different way...with very different results. I will leave it at that. The highlight was the meat log though - or Pate Pantin - forcemeat (pork w/chicken liver) with a core of more chicken livers wrapped in barde (pork back fat in a very beautiful, white, thick, uniform, almost soft-looking sheet), then the whole meet log wrapped in pastry and baked. mmmmmmmmeatlog.