I managed to make it through my torturous (at times) 4 day final, finishing on time and with pleasing results. It was stressful, many a student had a nervous breakdown, but we all made it through. We had guest judges come in...these are various pastry chefs in the industry who volunteered their time to critique our final products. My experience was not nearly as nerve-racking as I thought it would be, because, after the disaster with my genoise (it deflated too much before I got it in the oven, and that was the second time to make it as well), the judge said it was "Perfect", and "light and fluffy...great flavor"...etc. I was floored. In utter shock. I positively hate this cake more than anything else in the program, and I managed to impress the judge. Yay! My chocolate bon-bons were well-tempered and delicious, my bourbon pecan cookies were "crispy, buttery, not greasy" and worthy of being put into his shop. I was so pleased with myself! Apparently he gave me the highest mark out of my group of 4 or 5 students that he was responsible for.
So, at the end of it all, I managed to graduate with honors. It was so fun to learn that, and to stand up there with Katie and Teresa as well. My friend Corn also graduated with honors and she got a perfect attendance award as well. We all did so well and I'm proud of everyone.
Mom and Dave flew up for graduation, and I'm so thankful that they could be here for it. It's been hard not being able to share my triumphs with the family, so to have them here for a few days was a treat.
I've just received my toque from Chef Dianne, and I am receiving my diploma.
With Chef Kir
So, now I have to find a job. And decide what city we want to be in. I'll still post pictures of food once in awhile, especially when I come up with new creations. If anyone ever wants to order food, just let me know! I'd be happy to cater for you.
Thanks for keeping up with me the past 6 months and praying for me and encouraging me along the way!