Day Two

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?

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. 


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.