This week my practical is on Brioche. I am making Brioche Nanterre and a Tete. Also using phyllo we have to make Spanikopita with a sweet filling and plate them will creme anglais and fruit coulis. All in 3 hours. Super. Not really dredding the process, the only part I dont enjoy is the judging. You sit one on one in front of your chef and your creations and you are told everything flawed about your work. For about 20 minutes. Have you ever seen Challenges on Food Network or Hells Kitchen? The critiquing is pretty much the same, including the part where all of your peers get to hear your flaws. Except you know your judge and have to spend everyday with her, so dissapointment is rampant. JOY.
Tomorrow is my last day of Viennoiserie and moves me forward to one less day with my current chef, who is undeniably tough. Monday I begin again- this time moving forward to Custards. Pana Cotta- Creme Brule, Creme Caramel, all of those lovely treats. More my style, although same chef. I cant wait to go back to Chef Erica. As far as teaching and more, she has made me feel important and like I am actually good at what I do. Its nice to have SOME validation.
My big furry friend of sanity.
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