Workshops

February 23, 2013 Saturday
Free Double Demo for Pastry & Cuisine Students Featuring Chef Didier Chantefort and Chef Hervé Chabert: Chef Didier made Croquettes de Quinoa, Jus de Roquette et Huile Vierge, and Chef Hervé made Tarte au chocolat tanzanie et pate de fruits ananas curry.

Classic And Modern Sauces: Chef Gilles Penot demonstrated how to make Sauce Maltaise, Beurre Blanc, Beurre au Porto, Gote de Porc, Sauce Charcutiére, Velouté de Poisson, and Sauce Tartare.

Walking To Green Fresh Supermarket with Classmates: After workshop, Jason, Cindy, Cynthia, Tika and I walked across the bridge to a supermarket.  The river was frozen, it was a nice view.  Then, we went to have dinner in Bento Sushi.

February 24, 2013 Sunday
An Afternoon with Anna Olson: Anna Olson from Food Channel came to share with us the trends in baking and pastry.  She demonstrated to us White chocolate black pepper scones, "Blue Ribbon" Apple Pie, and Flourless black forest roulade.  Then, Cindy, Jason and I went to study at Cynthia's place.  We were spoiled by Tika and Cynthia, they made us food!!

Week 8 of IP

February 19, 2013 Tuesday
Demo Class#13 & #14: It was a double demo class today! Chef Eric Jaouan demonstrated how to make Nougatine (sugar and sliced almond), Sucre tiré (pulled sugar), and Croquembouche (French Wedding Cake-Choux paste cake with nougatine and caramel)

After class, Cynthia met Cindy and me at school and came to my place to book VIA train tickets for our graduation trip to Quebec City, Montreal, and Toronto in March.  Cynthia will finish her Superior Pastry program and go back to Indonesia, we will surely miss her.  So why not have some fun before she leaves?

 LOL Look at Cynthia's face!!

And this one too!! LOL LOL

Tickets booked!

 Making papaya milkshake!

 With my new Nutri-Bullet!

February 20, 2013 Wednesday
Practical Class#13 & #14: We had a double practical class from 3:30pm - 10pm today! My Croquembouche was good in terms of the colour of caramel and nougatine, but there was a big problem: it wasn't tall enough! I only put 26 cream puffs instead of 50 as Chef Eric asked for.... :-P But I was happy that I didn't have any problem with pate a choux, as it was my curse making pate a choux in Chef Eric's class.

 My midget croquembouche :-)

My midget croquembouche and moi :-)

The burned caramel from classmates, and the white stuff was water (accidentally) got into caramel by Tania :-)

February 21, 2013 Thursday
Group Photo: We had the group photo taken today before lecture.  We first had a formal one, then we had to do something supposedly funny.

 Group B

Why were all these ladies looking at me? 'cos I was the only guy in the group :-)

Group A

Blow Sugar Lecture: Chef Eric Jaouan showed us how to do sugar blowing.

After class, Erin suggested us to try Lunenburg Pub & Bar http://theburg.ca  And Erin and Chad were planning to have a date dinner there.  Cindy, Jason and I went and Tanvi also joined us.