So today I started with Traditional French Cuisine, and I have to say, I'm surprised the class didn't get chewed out today... Then again, it was Day 1, so everything was fairly easy... On Monday, we have to serve twice as many people and make more food... Hopefully, the class manages to pull together to get everything done, but I have doubts.
Anyway, I don't really have much to talk about... I'm too damn tired to try to find something, too... haha
TTFN
Me
- B. Christman
- I'm a Chef and writer who has an immense passion for what I do. I tend to rant and ramble on a variety of subjects, hence the title of this blog. The "in-training" part of the title comes from my belief that no matter how experienced a chef may be, he or she should always be training him- or herself and constantly striving to become better.
Thursday, October 20, 2011
Sunday, October 16, 2011
It's been a while
Lucky for me, I don't care what you people think about how often I blog. :p
Anyway... Things have been alright. I'm really enjoying living in the apartment complex. I cook dinner almost every night, which is perfectly fine considering that I love to cook... haha... The only thing that frustrates me is that one of my roommates rarely eats the food that we make. For example, I made an apple pie the other day, and he basically refused to taste it. He said it was because he didn't want any, but I think he just didn't want to admit that I could make a better apple pie than his girlfriend, who is in Pastry Arts... I really shouldn't complain, but I can't help it... it's insulting.
My classes are going well, though, so I really shouldn't complain too much... then again, there are a lot of morons in my class that have no business being in the industry... I can think of 3 that definitely don't belong, and a handful that just need to practice and gain more experience. Despite that understanding, they still stress me out immensely... Oh well...
PICTURE TIME!!!
These are all the plates I've put together for Advanced Patisserie. :p
Chocolate Mousse with raspberry and passion fruit coulis
Gingerbread cake with poached pear, creme anglaise, and a reduction made from the poaching liquid
Mint Pear Bavarian Cream, strawberry coulis, poaching liquid reduction
Fresh Fruit Tart with raspberry and blackberry coulis
Pumpkin Cheesecake with Gingersnap crust, caramelized orange supremes, creme anglaise and caramel sauce (this is my favorite of all that I've made so far)
Anyway... Things have been alright. I'm really enjoying living in the apartment complex. I cook dinner almost every night, which is perfectly fine considering that I love to cook... haha... The only thing that frustrates me is that one of my roommates rarely eats the food that we make. For example, I made an apple pie the other day, and he basically refused to taste it. He said it was because he didn't want any, but I think he just didn't want to admit that I could make a better apple pie than his girlfriend, who is in Pastry Arts... I really shouldn't complain, but I can't help it... it's insulting.
My classes are going well, though, so I really shouldn't complain too much... then again, there are a lot of morons in my class that have no business being in the industry... I can think of 3 that definitely don't belong, and a handful that just need to practice and gain more experience. Despite that understanding, they still stress me out immensely... Oh well...
PICTURE TIME!!!
These are all the plates I've put together for Advanced Patisserie. :p
Chocolate Mousse with raspberry and passion fruit coulis
Gingerbread cake with poached pear, creme anglaise, and a reduction made from the poaching liquid
Mint Pear Bavarian Cream, strawberry coulis, poaching liquid reduction
Fresh Fruit Tart with raspberry and blackberry coulis
Pumpkin Cheesecake with Gingersnap crust, caramelized orange supremes, creme anglaise and caramel sauce (this is my favorite of all that I've made so far)
Subscribe to:
Posts (Atom)