Sep 18 2007
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Our culinary curriculum allowed us a few days of pastry and I loved it oh-so-much. Various times I caught myself staring distractedly at the doughs and creams we whipped up wondering, “Did I make the right decision by going culinary rather than pastry?” Don’t think I’m flaky — no pun intended! — it’s just that pastry is a very methodical art and I find the exactness of the process incredibly soothing and gratifying.
We made pâte feuilletée, numerous sweet and savory soufflés, fritters, mousse, cream puffs… Admittedly, I overindulged and was craving lamb shank and ribeye on soufflé day, but still, pastry was glorious. Here are a few photos of what I made:
Sep 10 2007
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Oh. My. God. I am tired. Exhausted. Fatigued. Cansadísima.
I started an internship – or “stage,” if we are to utilize the correct mot français– on Thursday night, at a chichi French eatery. Having been treated to a special birthday lunch there by the mister, it was my first choice when it came time to apply for an internship. It is magnifique! The food is très délicieux! A splendid treat for the eyes and palate! And of course, working there is nothing at all like dining there.
There is no chef, nor sous-chef, there at the moment, the former having departed to start his own chichi place and the latter – not sure, but the point is he’s not there anymore. In a way, this is good because I’ll probably get to do more than peel potatoes. Even with no one at the helm the menu remains intact and the dishes continue to amaze and delight but at the same time, the disorder is perceptible, even to a novice.
I decided to do a double-shift on Saturday, which meant a 16-hour day. It was too much, but my reasoning was that I should be there early to do some prep work and stay late to experience the dinner rush. Now I see that my reasoning was folly, but now I feel like I can’t back out. I don’t like to be that person who says “I’m tired, I can’t do this.” So I have to suck it up, right? I can do it, right? Right?
I made crêpes Suzette and beignets aux pommes (apple fritters) today and they scrumdiddilyumptuous!