cheflez: Week 7 of IP

February 11, 2013 Monday
Demo Class#11: Chef Eric Jaouan and our new pastry instructor Chef Arnaud Bonnefoy were demonstrating how to make Délice caramel ((Pear mousse cake with Bavarian caramel)

I like how Chef Eric would teach us different ways to do things, like making the lady finger. When Chef Eric asked who the sous chefs for both classes were, I totally forgot I was in my group. When I said I was, Chef Eric said "you again!" I replied "every week" LOL Then he told Chef Arnaud that I was the best water-thrower (water-splasher) LOL At first, I didn't hear what he said, I had to ask Erin and Cindy to repeat.

Practical Class#11: I went to class early 'cos I was the sous chef today. Since Chef Eric mentioned that he preferred to have 2 other students work in front of the blast freezer closer to him, I just took the spot near the entrance. And I tried to reserve the spot next to mine for Jocelyne. Everyone was rushing to finish this cake today! Surprised! I barely finished the decoration. My piping and chocolate cigarettes looked terrible! But the funny thing was that Chef Eric said at least I had the decor on! LOL I didn't splash water today :-( Chef Arnaud was doing it....... He was helpful today, I guess 'cos he knew we were rushing. He asked if I liked my cake, and what's wrong with my decor.... and in the end, he told me to clean the sink!?!?

After class, James and I went to Elgin Street Diner http://www.elginstreetdiner.com

February 12, 2013 Tuesday
Ottawa Life: James and I went to have lunch buffet in Haveli Indian Restaurant http://www.haveli.com today. Yummy! Then we checked out National Gallery of Canada http://www.gallery.ca/en/

Demo Class#12: Today, we had a class from 7pm to 10pm. Chef Hervé Chabert and Chef Arnaud Bonnefoy demonstrated to us Marquise au chocolat (Chocolate Marquise cake-Chocolate mousse cake with praline crispy and chocolate glaze) tonight. Chef Chabert was so clean and organized that the class actually finished at 9:20pm.

Then, went home to have hot pot dinner with James.

February 13, 2013 Wednesday
Practical Class#12: It was challenging to do Marquise au chocolat (Chocolate Marquise cake-Chocolate mousse cake with praline crispy and chocolate glaze) today. As far as the chocolate mousse went, it was a bit grainy. And the chocolate glaze was horrible..... I should have heat it up to 30C or even higher before I poured it on the cake. Oh well, lesson learned! And my chocolate tempering could be better, I need practice!!

A Passion for Pears Workshop: We had a Pears workshop from 7pm - 10pm tonight presented by Chef Wendy Parrett (sponsored by Pear Bureau Northwest) www.usapears.com We learned different variety of pears, and had 7 recipes to make in the kitchen by 13 students. Cynthia and I paired up to make Spiced Pear Buckwheat Pancakes with Pear Caramel Sauce and Mascarpone Cream. I had never made pancakes before, so it was fun doing it! And we got to taste everything in the end of the workshop.