Fruit Carving Class with World-Reowned Master Chef Sculptor Armando Baisas: It was amazing to see how all the fruits turned out after "touching" by Chef Armando's hands!
Cindy, Jason and I went to have Indian lunch buffet after the demo class.
Fruit Carving Practical Class: Here are my first fruit carving attempt! I had so much fun doing this, not to mention, we got to bring all the fruit home :-)
April 23, 2013 Tuesday
Lecture #105: Chef Hervé Chabert's Moulage de chocolat (chocolate showpiece) He finished this showpiece in only 2.5 hours?!?! Amazing!
April 24, 2013 Wednesday
Workshop #205: My Moulage de chocolat (chocolate showpiece) I didn't do a great job..... hey, it was my first attempt! I liked the design of it, at least. I hope that the bowl would stay on the piece until Friday, so that I could put some bonbons in.
April 25, 2013 Thursday
Lecture #106: Chef Hervé Chabert's Bonbons au chocolat (Chocolate caramel, Pistache ganache, Nougat de Montelimar, Marzipan, Praliné, Palets or café, Truffes au thè)
Guess what I saw on my way home?
April 26, 2013 Friday
Workshop #206: My Bonbons au chocolat (Chocolate caramel, Pistache ganache, Marzipan, Praliné, Palets or café) It was a difficult class for us. Not only that we had to make sure we tempered both white and dark chocolates properly, but also needed to keep them tempered the whole time. Chocolate moulding wasn't easy, we had to make sure the shell was thin. Chef would check its thickness with one quick cut, it would be too thick if he had to saw it. At first, I was afraid that my bonbons would stick inside the mould. When they all came out, I was so happy!! In the end, I put some of the bonbons on the showpiece, it looked so much better with the colourful bonbons. Chef Hervé said it would look better with a lid for the bowl.... well, maybe next time.
After class, Cindy, Jason and I went to have Korean food again. And everyone in the restaurant was having B.B.Q.!! If you had Korean B.B.Q. before, you would know how 'great' you and your cloth smell like even after you left the restaurant.......
April 27, 2013 Saturday
The Ladie's Final Practice for Competition: Chef Hervé told us in the end of class yesterday that if we had nothing to do tomorrow, we could come to see the products Janeet, Jocelyne, and Lisa made in their final practice for Skills Competition. We could also take pictures and taste their products. So here I came. According to Jocelyne's Facebook page, "For the past 3 months, I've been training with 2 other students from my school to participate in the provincial competition "Skills Canada".
During the competition, I have 6 hours to make: 12 dipped bonbons, 12 moulded bonbons, a chocolate box, 3 kinds of petits fours (6 of each): puff pastry, pate sucrée, and choux pastry, a mousse cake and a plated slice of that cake. These are the products I will be making!" It says it all.
Here are Liza's amazing products
And Daneet's amazing products
All the best in the competition, ladies! Whatever the results are, just do the best, and enjoy the ride! We're so proud of you guys.
They finally post all the chefs' pictures up on the wall in school. I was thinking... why not?
Chef Jocelyn Bouzenard
Chef Eric Jaouan
Chef Arnaud Bonnefoy
Chef Hervé Chabert
Chef Amando Baisas
