Plated Desserts

When I arrived at school this morning Grand st. was blocked off and about 50 people with cameras/equipment were milling around. On Friday we had signed a waver for Bank of America to film a commercial in our school. I don't know, but I imagine it was one of those follow your dreams! (by getting this loan)...It didn't actually have anything to do with FCI. But still, exciting! the film crew were mostly annoying, blocking hallways making us schlep up staircases and go around the long way. They ended up filming the bread classroom the most since it's pretty open and low key (not running around doing a million things like culinary/pastry). So while I won't be in it (I don't think...) if you see a commercial for Bank of America in the next few months-it may be at FCI!


Today we started plated desserts (above: creme brulee). While most of the desserts themselves are not all that interesting, the pairings are what what I'm mainly looking forward to. We make sauces, compotes, ice-creams, sorbets, and more! The sorbet/ice-cream being the most exciting. There's all these tools I never imagined I would work with! Including instruments that measure syrup density! The first day was fine, the plating was boring (we have to initially follow what the chefs want us to). See below: Creme Caramel (Flan)


But things will get more and more advanced, and I love it! We also no longer all do everything. Groups will prep accompaniments to the main dessert (which we all do make), so its closer to a real kitchen setting. My partner and I volunteered to make a cranberry compote (for tomorrow) as our production task. I'm not particularly fond of cranberries, so I was a bit worried I wouldn't know if it actually tasted good or not. I threw in a bunch with cinnamon, sugar, candied orange peel and grand marnier (as requested by the chef). After making it and testing it I felt like it was dull, and had a slight disagreeable bitterness. Though not exactly what the chef told me to do I added more sugar and lemon juice-in attempt to brighten the flavor and give it a bit of tartness. When he came back over to check on us, he tasted it and replied "excellent, its perfect, well done." Phew. Though I've ironically found that despite my ability in pastry I find myself most confident in situations that are closer to cooking. I think it may be that these items are more forgiving, so I feel at ease playing around a bit with flavors, knowing I can usually fix it if I don't like the outcome. And compotes have become a bit of a specialty for me. I really enjoy making them, finding they have a nice balance between baking and cooking (aka forgiving/manipulable).

I also realized I haven't addressed my internship very much. I feel like I'm learning a lot, though not in terms of baking, but of how bakeries are run. The process is much different than I would have expected (to be honest-not sure what it was that I really expected). Both Jen and Joan are super knowledgable and talented. And they always give great advice to any thing I ask. I'm constantly impressed by them. When I went to the New Amsterdam Market last Sunday I stopped by their booth. It was so strange to see what we had prepped sitting on the table. I told my FCI friends as we approached the table "I put those together yesterday!!!" I was pretty excited. Many other students complain about their internships, the hours, the uniforms, the angry yelling chefs. So I feel very lucky to be among the group that loves where we work. I honestly could not ask for a better place or better people to work with. And it confirms that my ambitions are legitimate, that this truly is something I want to do. When I go to work, I often forget its work, I always have a great time!