The last couple of days were routine. AKA tarts. Getting quite good, only downside being instances such as when the instructor mentions we are to make more Pate Sucree I have to hold back from audibly groaning. Tuesday we did a lot of prep work for the week, and since we have sanitation lessons, only made petit fruit tarts (above). They were a nice break from the huge tarts, I could actually give these away!
Today we shaped and fired some vanilla crescents, which were surprisingly hard to shape! Unfortunately we likely have to do these on our test, so I ought to get a bit better before our first unit exam (next Friday)
We also made a savory onion tart, with blue cheese, walnuts and tomatoes. I didn't like it. Partially, the blue cheese was overwhelming, but because it was tart dough I had textural issues. The flavor was fine (though a bit salty from the cheese), but contrasted with the flaky, buttery texture of the dough, it was slightly unpleasant to chew.
This brought up something interesting. The new chef informed us all that he expected us to eat some of what we made, which makes sense considering how else are we to evaluate it? But, he then said something along the lines of "if we don't want to eat what we made, why are we here?" I didn't mention the fact that for me, its the science and the process of baking I enjoy. Not the finished product. In fact, I want to eat what I make less than if someone else were to make it. It's not that I don't think its good, its just a different experience. When I bake, it's to bake. For others, or for practical purposes (bread usually). When I eat, I want to try something new, something I'm NOT good at (yet), or something I've never thought of. Its a food experience (my favorite!), entirely separate from a baking experience. The exception is group cooking, one of my favorite things is to cook with friends, then enjoy it as a meal, but again, a totally different experience. I also didn't mention that many pastry chefs that are interviewed say they don't particularly care for sweets (can you blame them?). I know I'm the odd one out in the class, the one where baking professionally isn't the goal, so I completely understand the emphasis on commercial baking. Still, it was a bit frustrating feeling as if my professional goals are less relevant. Luckily, while I'm not really a fan of the chefs at the moment (hopefully this will change), I do love everything else!
Probably my favorite product thus far: Homemade fig Newtons! (below)-made with a fig compote...so much better than the store bought variety!
Tomorrow we take our food handlers permit exam. I'm unconcerned regarding my ability to pass, but our raw score is incorporated into our grade, which I realize doesn't need to be great, but is still motivation!
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