Baking is awesome. I had the best week.
The baking kitchen is on a whole separate floor from the culinary kitchens, so just walking onto the baking floor, the smell is pretty wonderful. There are three stations this month - yeast, cakes, and pastry. This week, we spent one day on each station. We also spent one day making laminated doughs (a layered dough, like puff pastry). The first day was basically an intro to the kitchen, where the chef just talked about the month (no baking at all, so a pretty boring day). Speaking of our chef, he is, I say it every day, crazy. He has the most evil laugh, which kind of makes sense, because he likes to play practical jokes. If you bring an outside drink into class, he will put a raw egg into it, or tabasco sauce. He also likes to use a spray bottle as a water gun. He definitely keeps class interesting. There is a video of him on youtube decorating a cake, if you want an idea of what he's like.
This month, we are working in partners. We are still in groups on each station, but we spend most of our time within out partnerships. I am pretty happy with my partner so far - he is really competent in the kitchen, which was the most important criteria in picking my partner, but we also get along really well and have a lot of fun together. This week, we made pumpernickel bread, white bread loaves and rolls, danish dough (and from the danish dough, we made danishes, cinnamon twists, pull-throughs, and pinwheels), carrot cake, yellow cake, cinnamon buns, and fruit flans.
A was out of town this week, so I made some stew tonight to welcome him home. I can't wait until I have more time to do more cooking at home - I miss experimenting and photographing. Just over a month until Christmas holidays!
Next week - cakes.
No comments:
Post a Comment