Hey everyone!
Well! I officially stop taking kitchen classes in a little over a week. I cannot believe this is here already. I'm truly excited though--I start my externship on the 17th at Alliance Bakery which is a quick bus ride away from me in the city. Its a really great little place that works with a lot of French pastries and has a very large production for its size.
My last class that I'm in right now is Advanced Chocolate and Sugar. Its incredibly stressful-probably the most yet, which I definitely was not expecting. But its so much fun! I love what we get to work with. The pictures I posted are some of the things we've worked with so far. We made a small hollow chocolate egg show piece for our first practical.. and then decorative box made entirely out of chocolate. We worked with some new methods that are for the most part not even being taught yet- like the marbled chocolate base for the egg showpiece.
Chocolate is so hard to work with, especially in our hot hot kitchens, but we got them together in the end.
Most of this week we are working with truffles, bon bons and caramel candies, and then we start sugar through all next week, where our last practical will be a huge sugar show piece. Whoo!
I unfortunately will be cutting off all orders for BellaTiers through November 7th. The externship is going to take up too much of my time and my schedule is pretty much set by the week... :/
Thanks all... Much love,
Kim
