One of the Quirtlets and I will be trying these recipes this afternoon:

http://allrecipes.com/Recipe/B...-Cookies/Detail.aspx

http://allrecipes.com/Recipe/C...-Cookies/Detail.aspx

Wish us luck, and make sure the fire department is on DEFCON-1.

Class is almost done! One week from today...or tomorrow. I don't think even Chef knows yet .

I missed 2 days last week due to illness. I'm feeling okay now, just battling my way through the next week and then I have 3 weeks off .

The two days I missed we learned how to make the product (pithivier, pet-iv-e-ay puff pastry round filled with raspberry and almond cream) and took a written test. Then on Monday they took the practical on Pithivier. So I was pretty clueless. I made my puff pastry and made the Pithivier yesterday. My "sun burst" design wasn't very pretty because I had no idea what I was supposed to do . So he took off 5 points for that but I still got a 45/50 (now I have a 90.04 in the class hanging on!)! I was so shocked, Chef said it was excellent for my first try.

I'm going into class early today to take the written test. I'm nervous about the math, as always, but I'm feeling pretty good. I know a good bit about puff pastry just from experience before the class so I'm hoping that will help me out on the exam.

I took a picture of my pithivier but I'm missing the cord for my camera so when I find that I'll post it .

Class is over

I got a 100 on my final written exam and an 81 on my final practical. My croissants were 2.20 ounces each instead of 2.50 and then two were smaller than the rest so I got docked more points, oh well. They balanced each other out, and then I got a 100 on my paper which pushed me back into "A" range

I ended up with a 90.60 in the class but an A is an A!

Not sure what our next class is. I think it's International Pastries but we probably won't find out until a couple of days before the term starts.

An A?! Wow!

Congrats!!

Way to go, MS!! Enjoy your break with the fam, and rest up for next term!

Woo-hoo! My baby earned her A and she's having fun, too!

quote:

Originally posted by Mary Anna:
Woo-hoo! My baby earned her A and she's having fun, too!

Ditto (but take out the "my baby" part, and reverse the order. Having fun is the more important part to me.)

Whoopee! An "A" is an "A," absolutely. That's a ton of work (a tonne, if I'm channeling Dol) and you were victorious!

You need to rest up so you can vault up the stairs and sign up for your next class.

You're right, Quirt. Mea culpa.

I was temporarily insane, because I know how hard she scratched for every last point in that class. And she got them. But fun IS more important.

Gold Stars to you!

Awesome!

You deserve someone else to bake you a cake!!! Congrats!

Wooohoooo!
High fives on that A!

Class has started again!



I can't believe how fast this program is flying!

I am taking International Pastries and Cake Formula and Assembly. The first 2 weeks are I.P. and the second will be all cakes, yum! My Chef is wonderful. Very nice and extremely involved, very easy to speak up and ask questions (as much as I ended up loving Chef #1 it was still intimidating to ask questions especially during a demo),

Yesterday the registrar screwed me over AGAIN. Seriously over it! We have a portal aka student website where they post grades, schedules, we can pay tuition, email etc. On the 30th she posted that I will be taking IP/Cakes with Chef D. No time, no kitchen. I called and left several messages, nada. So yesterday afternoon I called my admissions rep and told her to figure it out because I was pissed. I was on hold for literally over 20 minutes. She told me I (nor the 7 other people in my last class) wasn't actually scheduled for anything. So she overrode the stupid registrar and put us all where we were supposed to be and gave me a kitchen and a time.

Our class is supposed to start at 6pm, the kitchen they we are supposed to be in is being used by a mid class until 6:15. So we take attendance and start the lecture in the hall . If the chefs weren't so great and I wasn't learning SO much I really would take my money elsewhere (there is nothing else near the same level and same price range in the state that I've found).

Yesterday we made crepes Suzette. Yum! First time making crepes, it really wasn't that hard! The Suzette sauce is delicious! Make a basic caramel, add orange liquor and flambe, add orange juice, lemon juice, zest and simmer. Also my first time flambe-ing anything. There is a reason why I'm on the pastry side of culinary. I do not do fire and flames and stuff like that. I was so nervous but I managed to do it and not burn myself or anyone else . The person next to me managed to light their side towel on fire, whoops.

There is also a lot of math involved in the class too. Damn. At least this time it's stuff I'm interested in. We're learning about cost cards, how much it costs to make each item. We're learning about what percent of purchased ingred are used, flour would be 100% but zucchini would be more like 88% because of peeling etc. I have a math worksheet I really need to do while SM naps.

Our first practical is tomorrow. He announces when exams are but won't tell you anything about them. So who knows what it's on! He said it's something from a previous class that we should be proficient at by now and he told us we will have a 30 minute time limit....so I'm thinking something like a pastry cream? I don't know! Any ideas?

hmm..

the worst thing i ever did was make crepes for the fam.

they ask me for them all the time. fortunately i have four burners and four pans.