So, this is how its supposed to be.

Level 3.
The beginning of an end. We have the pleasure of Chef. Jurgen teaching the chocolate section. I am constantly impressed by good instructors, and I've had a few in my years of academia. Though rare, when you get one, you know how lucky you are. It's hard to pin-point exactly what it is that makes him so great at what he does. But for starters, it is quite clear he loves being here with us. His love for teaching makes us instantly respect him. Not only is he exceptionally talented, he has an ease that removes any hint of anxiety you may have. No easy feat when working with chocolate. You want to do well, but not only that, you hang on every word he says. You want to learn from him, you want to impress him. He instills that ever elusive ambition for success (as opposed to the more common, fear of failure). Even our class, known to be distracted and talkative, was silent and attentive. I don't know why I was so nervous before, aside from moving to the final level, his talent is admittedly intimidating. But, there's no need to worry. He is very nice, and truly cares about our success. But, lest you might think he's forgiving, he isn't. He expects as much perfection as we could ever hope to attain. I absolutely loved today. I feel the same excitement as I did the first day I walked into this school. While I am a bit sad he is only here for a short time, I'm so happy to have gotten him at all, and in the one section I'm most excited about!
It doesn't hurt that I have a phenomenal partner. Carla and I have worked together before in level 2. We work exceptionally well together, and are at the same level skill wise. A girl in our class told me in the locker room after class that we ought to not be allowed to work together since we mesh so well and both work fast and efficiently that we're making the rest of the class "look bad." While most other groups struggled throughout the day, having to remake things up to three times, we breezed through everything. We were the only ones to finish by the deadline. I absolutely love working with her. Even in terms of our menu projects, we have very similar ideas and ambitions. Most (probably around %80) of the class are thinking of traditional ideas, but both of us want to push the standards a bit. We both geek out at technology (sous-vide, spherification, carbonation? we love it all). She has great ideas, and has the very fortunate experience of working for famed Johnny Luzzini, playing off things she's learned from him, she's a great source to bounce ideas off of. We discussed the new wave in pastries-aside from coming to the forefront of the industry as a legitimate profession-we agree-the next big thing in avant garde pastries is more savory, playing with herbs to be specific, something Johnny is starting to do more at Jean George. It's so exciting to be in the industry right now! And I truly believe I can make my mark.
I was watching Top Chef Just Desserts (so excited!!!) and thinking, I could do this. I would probably need a few years to learn more, but based on the pilot, I could compete. Of that, I have no doubt. I certainly have the passion and raw talent. I think I have what it takes do extraordinary things in this industry, a realization that is still hard to grasp. If you know me, you know I rarely believe anything I do is all that good, constantly comparing myself to the best, and always falling short in my mind. But I no longer feel that way, and while I hate to exaggerate my talent or give myself false hope, everything points to the idea that just maybe I am exceptional in some way. I can't wait to begin my career, who knows where it will take me! If I can manage to rise to the top of a very talented class, with no experience, I really want to see what I can do after a few years. There is so much to learn, and so many ways to improve-and I absolutely cannot wait to learn anything and everything I can.