Okay, enough complaining...I've done too much of that this week. Onto the fun and the good! Tuesday was the demo with Jacques Torres. Meaning...I assisted him, talked to him, tasted his amazing croissants. The FCI is fantastic about bringing great chefs in for demonstrations, plus Jacques is closely associated with the school on a regular basis anyways. I walked out of there on cloud nine - he was fantastic, and absolutely friendly and patient with us. And, around the holidays (Valentine's Day and Easter), I'll be able to go work for him for a few days in his chocolate factory! Here are some photos of the event:Me and Jacques
That is LeAnn Wong next to Jacques - you might recognize her from Top Chef (season 1, I think)
The master at work
Finally, a picture of me in the uniform. You can't see the dashing checked pants here, but trust me, I'm a looker in this! Ha.
Also, we have started a new unit - pâte a choux. It's actually not as hard as I thought it would be and quite fun to make. Essentially, it's all variations of a basic cream puff pastry recipe...you can do the most amazing things with it.
Paris-Brest (in honor of a bicycle race between the towns of Paris and Brest)
Puff pastry ring with praline cream in the middle. I missed the demo on how to pipe the cream, so that's why it looks crazy.
Eclairs - didn't like these until this day in class. They are amazing! From top to bottom...chocolate, vanilla, and coffee.