So class started this week on Tuesday, meaning that I had a long weekend to run more errands (lots and lots of grocery shopping) and settle in. It was really chilly the whole weekend + week thanks to the drizzling and wind 🙁
For the second demonstration, the chef showed us the mille feuille & the tarte aux fruit rouges. I really liked this demo cause of the lovely colours of the desserts (lots of red!). In our first practical (and in chef’s first demo), we had to save about 250g of inverted puff pastry to be used for our mille feuille in the second practical. I like how there was this nice transition from the first to the second class.
For every class, we have 4 people that are assigned to be team leaders. This was my week to be assigned & I was kinda nervous about it cos being a team leader means getting stuff for people (and I felt like I was going to be a burden since I’m still not the most familiar with the kitchen). Thankfully, the other 3 were super efficient & could guide me on what to do.
We got Chef Soyoun for this practical. She’s super impressive, speaking Korean, French & English all fluently (she might speak even more but these are the 3 she uses in class). This was my first time in a practical with her given that she wasn’t in the Paris campus back in 2013, but I must say that I really liked the practical with her 🙂
Overall, I was extremely pleased with how my Mille Feuille turned out – dry butter & good weather works wonders! The lighting on the day of practical was also favourable for me to take some good pictures heh. Had dinner with Julie & Isabelle (exchange friends) that night and brought Mille Feuille along. Glad that the cake didn’t go to waste & that I got a stamp of approval from two Parisians 😀
Really enjoying the Intermediate syllabus so far & very happy bout meeting new people.
Till the next post!
P.S. Pardon the slightly weird focus of my photos – still getting used to my new camera (Fujifilm XT-10, with 27mm pancake lens)