Day Two

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You’re going to want to hit me in the face, because I did a poor job of taking pictures today.  Today was the first day in class that we actually cooked something, and I took ONE picture.  I was so focused on getting everything done, and not messing up anything, that I forgot to take pictures.  After being in the kitchens today, I realize I need to calm down.  I’m wanting to execute everything perfectly in the kitchen.  I’m so afraid of making any mistakes. 

I’m not perfect, and I will be making tons of mistakes during the next six months.  I need to relax (a little!  Not too much!), have fun, and do the best I can – but not stress myself out.  Stress makes me make mistakes. 

Hey, how about a picture of the Willis (Sears) Tower that I snapped outside of the French Pastry School?
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There she be. 

And here’s the one picture I took.  I’m making browned butter, or beurre noisette.  You guys all know how much I love browned butter – I’ve made this a time or two.  I love, love the smell of browned butter – especially made with Plugrá.  From what I understand, Plugra has less water than other butters, creating a creamier texture.  This results in flakier, crispier pastries. 

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Today we also made simple syrup, pâte sucrée, and practiced dicing apples in batonet, brunoise and julienne shapes.  I like chopping apples.  Or any fruit or vegetable, for that matter.  I think it’s kind of fun. 

My chef today did a little demo on vanilla beans and she had a quote I liked.

”Vanilla bean seeds are the caviar of the pastry world.”  I almost started applauding in class.  I started vigorously nodding my head when she said that.  So true, so true.  Vanilla beans are expensive and a delicacy!

I’m such a nerd.
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23 comments:

  1. I think its amazing that you're doing what you've always wanted to. I think we put pressure on ourselves to do well only because we know we've done so in the past and are aware of our capabilities.
    Hope you are able to relax and achieve the best you can do!! :)

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  2. How exciting! I would feel the same way...wanting everything to be perfectly perfect. I think that must come from being a food blogger (we feel that we should know how to do everything well enough to take photos). :D

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  3. I'm so out of it, I didn't even know the Sears Tower had changed its name.

    I LOVE Pâte Sucrée!!! It's my fav. I could eat it by the pound...Sorry, by the many grams.

    It's good that you're anxious to do well, but you have nothing to worry about. You're going to do great!

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    1. Aww thanks!

      I think the people of Chicago still call it the Sears Tower. Willis just sounds funny.

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  4. I am seriously loving the pastry school posts! I'm certainly living vicariously through you!

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  5. I literally laughed out loud at your vigorous nodding in reference to the vanilla bean comment. :) I noticed the burner in your photo is electric? Is that the norm there in the kitchen? Do they also have gas burners?

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    1. Yes, it's electric. Each station has one. I kind of like that so the whole class isn't fighting over a burner at the stove.

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  6. I love using vanilla bean seeds :-) They add so much flavour.

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  7. Lol! I agree with the vanilla bean explanation! =)

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  8. I'm so excited to follow your journey through this school! I really like the sounds of your chef, I hope they are all so wonderful.

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  9. Emily, everyone who has read your blog is cheering you on. We're excited for you, with your move and the Pastry School. You're living out your dreams and it's such a wonderful time for you. Don't worry if you don't take a picture. You're living your dream, girl! :) As Oscar Wilde once said, "Memory... is the diary we all carry with us."

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  10. Just try to remember that mistakes are learning opportunities. If you knew how to do everything perfectly, you would not need this wonderful experience you signed up for. You will do just great and your readers will enjoy going along with you on this journey. Enjoy!!

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  11. I understand the temptation to want to be in "blogging mode" and take pictures and be ready to have stories of everything you do, but you do need to make sure your priority is your studies. I will never fault you for not having enough pictures or stories of school. I understand the need to concentrate on the important stuff.

    I'm glad you like chopping. One of the reasons my knife skills are so atrocious is that chopping bores me!

    You are going places my dear!

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    1. Oh yes, that's what I rememeber. I'm there to study and not for blogging! You're so sweet! I hope you had a good birthday.

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  12. I would have been jumping up and down with you! We would have made quite the enthusiastic vanilla bean team.

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  13. I love hearing about what you're learning and doing at the school! Keep the posts coming!

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  14. I feel the same about the vanilla bean. How exciting! I too love, LOVE brown butter. Mmmmm...brown butter makes everything better.

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