Booo. I’m still sick. I’m sick but I still went to school day. I’m glad today was an easy day because I was a little loopy from the cold medicine I took. I don’t like taking that stuff unless it’s completely necessary. So anyway, just a quick little post today because I need some sleep.
This week we’re starting…. CAKES! Whoop whoop. This class is taught by world pastry champion Dimitri Fayard. Just read that man’s bio. It’s incredible. He had so much experience under his belt by the age of nineteen. I’m intimidated to be taught by such a great chef. I hope I don’t embarrass myself.
Today we practice piping buttercream rosettes, shells, tear drops and rounds. I want to practice this for hours until I get it down. We also practiced evenly spreading French meringue on a Silpat. The offset spatula is an essential tool for a pastry professional.
We also baked a pistachio dacquoise, which is a cake made with whipped egg whites, confectioners’ sugar, almond flour and pistachio flour.
We’re in our new kitchen this week. It’s pretty nice but hard to get used to. We have windows we can see out of. I took a picture for you.
I’m more than halfway done with school!