Saturday, January 12, 2013
Happy Guest Poster
It was originally posted a little while ago, but I've got a guest post up on the wonderful Katie's blog, Head Heart Health. It's just a little ditty about my journey from grumpy librarian to being a happy baker. I'd love if you would take the time and have a read; here it is. Cheers!
Monday, January 7, 2013
Basic Pastry Graduation
You'd think with how proud graduating with my Basic Pastry certificate from the Cordon Bleu made me feel that I would have posted it about it immediately. It's been over three weeks now though, and it seems like a lifetime ago that I was taking classes there. I'm still sad that I'm not going back, attending Intermediate Pastry with some of my classmates and learning from our wonderful Chefs. Part of me hopes that within the next year and a half, I can pony up the next large chunk of money required and take it too. For now, I'm going to be proud of what I've managed to accomplish so far.
Chef Jocelyn above was the one who spent the most time teaching us and watching over us during our practical classes and I really adored him. He's such a character! But really, all the chefs are total characters and I adore them all. Even the grumpy ones heh. Chef Hervé below was another of my favourites, and the one responsible for helping me decide on Pastry rather than Cuisine, something I made certain to thank him for that evening.
Saying goodbye to my classmates was also pretty difficult. We were a very large Basic Pastry group - 36 in total - but I got to know a few of the people in our C group a little better. Most of them hail from very far away, be it China or way out in Alberta, so the odds of seeing any of them again are slim. But there's always Facebook, as I kept hearing that night.
I'm so glad I went through with all this. I can't imagine having done anything else, this whole process just felt so right, it really suits me well. I have more confidence in myself and my future now than I ever did before. Life can be scary sometimes, but it's a hell of a fun ride if you let it be. Dreams really can come true. Cheers!
Chef Jocelyn above was the one who spent the most time teaching us and watching over us during our practical classes and I really adored him. He's such a character! But really, all the chefs are total characters and I adore them all. Even the grumpy ones heh. Chef Hervé below was another of my favourites, and the one responsible for helping me decide on Pastry rather than Cuisine, something I made certain to thank him for that evening.
Saying goodbye to my classmates was also pretty difficult. We were a very large Basic Pastry group - 36 in total - but I got to know a few of the people in our C group a little better. Most of them hail from very far away, be it China or way out in Alberta, so the odds of seeing any of them again are slim. But there's always Facebook, as I kept hearing that night.
I'm so glad I went through with all this. I can't imagine having done anything else, this whole process just felt so right, it really suits me well. I have more confidence in myself and my future now than I ever did before. Life can be scary sometimes, but it's a hell of a fun ride if you let it be. Dreams really can come true. Cheers!
Saturday, January 5, 2013
Sweet Progress
Happy new year everyone! I'm late with that as I am with a few other things I'm going to be mentioning here, but better late than never I suppose. Life's been pretty crazy the last few weeks. I had to do a lot of studying for my final exam, and then attended my graduation. The holidays were a whirlwind with my parents' visit, and then I danced the night away with a friend to welcome in the new year. Not to mention my work life is changing too. I'll leave most of that to other posts, but for now I'll share some of the last pastry photos from my time at school.
Starting from the top, there's a Charlotte aux Poires, a pastry made from ladyfinger biscuit, filled with bavarian cream and pear chunks, and decorated with Chantilly cream and braised pear. The second photo is the Charlotte served with a strawberry coulis. The chocolate decadence below is a Pavé du Roy, chocolate biscuit soaked with rum syrup and layered with a dark chocolate ganache and topped with chocolate decor. Finally, two Saint-Honoré cakes, made with a base of shortcrust and choux paste, filled with Chibouste cream and decorated with caramel. The first was my initial attempt, and I unfortunately failed my Chibouste cream. My second attempt went much better and I was much happier with it.
These last two photos are a before-and-after of an apple tart I baked up in my own kitchen yesterday. The dough was leftover from one of my first ever classes and had been sitting in my freezer ever since and I figured I may as well use it up. I do so love baking. Which makes my other news all the more wonderful. But I'll save that for another day. Cheers!
Starting from the top, there's a Charlotte aux Poires, a pastry made from ladyfinger biscuit, filled with bavarian cream and pear chunks, and decorated with Chantilly cream and braised pear. The second photo is the Charlotte served with a strawberry coulis. The chocolate decadence below is a Pavé du Roy, chocolate biscuit soaked with rum syrup and layered with a dark chocolate ganache and topped with chocolate decor. Finally, two Saint-Honoré cakes, made with a base of shortcrust and choux paste, filled with Chibouste cream and decorated with caramel. The first was my initial attempt, and I unfortunately failed my Chibouste cream. My second attempt went much better and I was much happier with it.
These last two photos are a before-and-after of an apple tart I baked up in my own kitchen yesterday. The dough was leftover from one of my first ever classes and had been sitting in my freezer ever since and I figured I may as well use it up. I do so love baking. Which makes my other news all the more wonderful. But I'll save that for another day. Cheers!
Monday, December 3, 2012
Two months down
And one more month left before my Basic Pastry course at the Ottawa Cordon Bleu is done. They just posted the list of recipes for the final exam and I'll have to get started studying those ASAP. Most of them were ones I did quite well on but a few do worry me, and hopefully those aren't the ones I wind up having to do. Considering I'm always surprised with how well my dishes turn out, so long as I study properly, things should be alright.
From the top, here is the crème brulée, a gateau basque (filled with pastry cream and cherries) and a crème caramel renversée. I surprised myself with both the crèmes, and somehow actually managed to be done before anybody else in class that day which is unusual for me. The crème caramel is quite small but so rich, with all that sugar and egg in it. I just wanted to roll over and die after eating it and the crème brulée in class haha...
Anyhow, I have errands to run, crickets to acquire, and things to clean. I hope you are having a good Monday and that you had a groovy weekend. Cheers!
From the top, here is the crème brulée, a gateau basque (filled with pastry cream and cherries) and a crème caramel renversée. I surprised myself with both the crèmes, and somehow actually managed to be done before anybody else in class that day which is unusual for me. The crème caramel is quite small but so rich, with all that sugar and egg in it. I just wanted to roll over and die after eating it and the crème brulée in class haha...
Anyhow, I have errands to run, crickets to acquire, and things to clean. I hope you are having a good Monday and that you had a groovy weekend. Cheers!
Saturday, December 1, 2012
Fuzzy Wuzzy
I spent last winter with a scarf wrapped around my head because I couldn't find a hat that satisfactorily kept my ears warm. Not so this winter! I bought these earmuffs way back in early September, knowing they would be perfect once things got chilly, and wearing them always makes me happy. Other people love them too - or so I assume - because the moment they spot my fuzzy muffs people start to smile. They are rather preposterous but that's part of why I love them.
Since I've stopped working in an office, my form of dress has started to change again. I hadn't realized how much my job influenced my style. With having a strict uniform at the Cordon Bleu and just wearing basics in the kitchen at work, it's got me gravitating to outfits that really bring me pleasure during my free time.
I'm starting to feel like I have too much clothing. Most of it goes unworn, languishing in my closet and drawers. I sense another intense wardrobe purge is coming on, but it's going beyond that. I just have too much stuff in general. So many things just weighing me down, things I don't actually need.
My priorities are changing with me as I grow. While I have no real interest in living a completely minimalistic lifestyle, I do feel like a lot of what I keep is being kept for the wrong reasons. How much do my childhood mementos really mean to me if they're buried in a box in the storage closet? I've been carting some of this stuff around with me for so many years, but I never stopped to think why I was keeping it. This winter is going to hold more changes for me, and I'm hoping come spring that I will have managed to shed a lot of this excess stuff. I hope you're having a really great weekend so far, I know I'm enjoying mine. Cheers!
Fox Fur Earmuffs - Trading Post on Highway 17
Neckwarmer - Gift from the lovely Anne
Leather jacket - Danier
Sweater - Thrifted from Value Village
Skirt - Thrifted from the Salvation Army
Boots - Thrifted from Value Village
Since I've stopped working in an office, my form of dress has started to change again. I hadn't realized how much my job influenced my style. With having a strict uniform at the Cordon Bleu and just wearing basics in the kitchen at work, it's got me gravitating to outfits that really bring me pleasure during my free time.
I'm starting to feel like I have too much clothing. Most of it goes unworn, languishing in my closet and drawers. I sense another intense wardrobe purge is coming on, but it's going beyond that. I just have too much stuff in general. So many things just weighing me down, things I don't actually need.
My priorities are changing with me as I grow. While I have no real interest in living a completely minimalistic lifestyle, I do feel like a lot of what I keep is being kept for the wrong reasons. How much do my childhood mementos really mean to me if they're buried in a box in the storage closet? I've been carting some of this stuff around with me for so many years, but I never stopped to think why I was keeping it. This winter is going to hold more changes for me, and I'm hoping come spring that I will have managed to shed a lot of this excess stuff. I hope you're having a really great weekend so far, I know I'm enjoying mine. Cheers!
Friday, November 30, 2012
Without Words
I'm just taken aback by the surprise gift my friend made for me. She and I have known each other for years now, and she knows more about me than most people ever will. Even though we've never met in person - we're in completely different hemispheres and continents - I still consider her one of my closest and dearest friends. And there's nothing better than knowing that sentiment is returned in kind. My friend is an amazing artist... and this is with what she surprised me!
I feel like I could explode from loving this so much! The funniest part is that she posted it on Facebook and I noticed the gecko before realizing it was me haha...This makes me so happy. Definitely something I'm going to treasure and love for a long time. Aw friendship, how it does warm the cockles of my heart! I highly suggest you check out more of her amazing art on her Deviant Art profile where she posts as Chaotic-AlterEgo. Now to try and calm myself down enough to actually get to sleep... <3
I feel like I could explode from loving this so much! The funniest part is that she posted it on Facebook and I noticed the gecko before realizing it was me haha...This makes me so happy. Definitely something I'm going to treasure and love for a long time. Aw friendship, how it does warm the cockles of my heart! I highly suggest you check out more of her amazing art on her Deviant Art profile where she posts as Chaotic-AlterEgo. Now to try and calm myself down enough to actually get to sleep... <3
Monday, November 26, 2012
A Fresh Start and More Pastries
Today I start my new job. I've been hired on as a Line Cook in a new Italian restaurant that just opened. I've never worked in a legit kitchen before - the closest to that was working in a sketchy pizza shop in high school - so I have a lot to learn, but I'm excited. This is going to be challenging, and exhausting, and stressful. But I am so ready for this. It's what I want, and I'm still amazed this is my life now.
In just a few more weeks, I will have finished - and hopefully graduated with my certificate - from the Basic Pastry course at the Ottawa Cordon Bleu. I'm sad thinking about it being nearly over already, because I'm enjoying it so much. I really think I'm eventually going to go back and at least do the Intermediate Pastry level too, probably in July if I can swing it. Here are some more of the tasty things I've been making in class over the past few weeks.
Above are a tarte soufflée filled with the strawberry coulis that you can see below it. I was surprised with how well my soufflée turned out, considering they're such fragile things and I'd never made one before. Below here you can see a not-quite-perfect gratin aux fruits. I should have cut the berries up a little more, so they wouldn't show through the light pastry cream like they did.
This Christmas Log is pretty self-explanatory. I find it rather gaudy but I suppose most Christmas-themed things will be. It was really tasty, and I've got a half-finished one in my freezer for when my parents come up to visit. The Succès pastry below was a delicious almond overload. Layers of almond buiscuit, with almond buttercream and toasted almonds pressed into the sides.
This miroir aux cassis (a blackcurrant mousse cake) is probably my favourite so far. It was sooo delicious! The only bummer about all this is that I don't have a lot of the required tools to make most of this stuff at home. Looks like I'm going to have to acquire some entremets rings and tarte moulds. I hope you have a really groovy Monday and a good week. Cheers!
In just a few more weeks, I will have finished - and hopefully graduated with my certificate - from the Basic Pastry course at the Ottawa Cordon Bleu. I'm sad thinking about it being nearly over already, because I'm enjoying it so much. I really think I'm eventually going to go back and at least do the Intermediate Pastry level too, probably in July if I can swing it. Here are some more of the tasty things I've been making in class over the past few weeks.
Above are a tarte soufflée filled with the strawberry coulis that you can see below it. I was surprised with how well my soufflée turned out, considering they're such fragile things and I'd never made one before. Below here you can see a not-quite-perfect gratin aux fruits. I should have cut the berries up a little more, so they wouldn't show through the light pastry cream like they did.
This Christmas Log is pretty self-explanatory. I find it rather gaudy but I suppose most Christmas-themed things will be. It was really tasty, and I've got a half-finished one in my freezer for when my parents come up to visit. The Succès pastry below was a delicious almond overload. Layers of almond buiscuit, with almond buttercream and toasted almonds pressed into the sides.
This miroir aux cassis (a blackcurrant mousse cake) is probably my favourite so far. It was sooo delicious! The only bummer about all this is that I don't have a lot of the required tools to make most of this stuff at home. Looks like I'm going to have to acquire some entremets rings and tarte moulds. I hope you have a really groovy Monday and a good week. Cheers!