Wednesday, December 5, 2012

Week 8 of BP

Week 8

November 28, 2012 Wednesday
Demo Class#15: Chef Jocelyn made Gâteau Basque, Cake au citron in class today.  I didn't really like the cakes, especially Gâteau Basque.  It looked amazing, just didn't like the taste.  I didn't mind Cake au cirton, but I think I prefer orange flavour better.



Because we were having our final written exam tomorrow, Cindy, Cynthia, Tanvi and I went to have dinner in a Korean restaurant then came to my place and studied.

November 29, 2012 Thursday
Practical Class#15: We had to make Gâteau Basque in class.  Mine looked good, just didn't score (the design) well on top of the cake.  But my rose and leaves looked fine.




Written Exam: It went okay, mostly multiple choices, some true or fault, and matching questions.  We spent so much time on the French terms, it only had one or two question on the terms!! Anyway, I think I passed.....

Demo Class#16: After the written exam, Chef Jocelyn demonstrated Soufflé glacé Montmorency, Crème glacée vanille, Sorbet aux framboises, Crème renversée au caramel, Crème brûlée, Finition de la pâte d'amande.  I love Crème brûlée, and Crème renversée au caramel.




We had Korean food again after class.

November 30, 2012 Friday
Practical Class#16: We made Crème brûlée, and Crème renversée au caramel in class today, and also finished air brushing the marzipan figures.  Chef Jocelyn LOVED my Crème brûlée, and Crème renversée au caramel! He said they were excellent texture and taste!!!! It also minded him of his 90-something-year-old grandma who made them without scaling the ingredients with a scale.  She just did it by eyes! He even took my one of my Crème renversée au caramel and ate the whole thing.  After he graded mine, I just ate the rest.... one of the Crème renversée au caramels, and 2 of the Crème brûlées.  During class, Erin asked Chef Jocelyn if he would join us for lunch today, but he told us that he had another practical class later.  Then I asked Chef Hervé Chabert if he would join us.  He said he won't be joining us for lunch, but if we wanted to have lunch with him, he could! Then I said as long as he paid for the meal.  He replied no problem! So I made sure everyone in class heard it!



Complimentary Lunch from School: For Group A of Basic Pastry Program, we had the free lunch today at Le Cordon Bleu Bistro @ Signatures. http://www.bistroatsignatures.com  It was a 3-course meal (worth $26).  They put us in a private room with many wine bottles in the shelf, and with a bar.  Chef Armando Baisas was our guest of honour.  The food was great! I ordered the shrimp salad for appetizer, and the fish for main.  Then we all had the pear pie with ice-cream for dessert.  I would love to have dinner here in the future.













December 1, 2012 Saturday
Delightful Feasts: I was one of the practical assistants for this gourmet short course today instructed by Chef Didier Chantefort.  I had to sit 3 hours for demo class, then stand another 3 hours for practical class in the kitchen.  Chef Didier Chantefort prepared 2 dishes and 1 dessert today: Homard en mini ratatouille à la Niçoise (Lobster with mini ratatouille); Tournedos de boeuf, sauce Périgueux (Beef tournedos with Périgueux sauce); Cremeux vanille fraise en martini (Creamy vanilla strawberries served with martini glass) I had never killed a lobster in my whole life, but I helped the students in the kitchen doing so today.  I had a great time assistant.  It was a very busy class, I was so exhausted afterwards.  But I think I really enjoyed it.






December 2, 2012 Sunday
Tanvi, Jason and I decided to have dinner together.  We first went to a convenient store 'cos I wanted to get lottery tickets.  I got CARDED! For getting lottery tickets? Seriously?! But I was gladly showing the cashier my driver's license.  Am I really that young looking? I guess I am. :-)
We went to Smoque Shack for chicken wings..... didn't like it.  http://www.smoqueshack.com Then we went to my place and made crème brûlée.  I forgot to bring my scale home from school, Tanvi just eyeballed the ingredients.  It didn't turn out as great as the ones I made in class, but it was okay, considering how many times Tanvi opened the oven door.

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