Blowing sugar. Significantly more difficult than expected. Sugar work in general has proved to be a challenge for me (with the obvious exception of pouring sugar). We spent the better part of the morning trying to blow sugar vases. Essentially, you need to have the right consistency of sugar (temperature) as well as thickness, and try to cool the sugar as you blow (or rather, pump air into), or it collapses, pops, or generally doesn't work. But once you get the hang of it, it gets easier, though even after several hours I don't feel particularly confident! Tomorrow we start showpiece one of two. Tomorrow's theme is halloween, and luckily, we're working in teams so its a bit more low key than usual!
Today, also marks exactly one month from graduation!!! And as we get closer to finishing, we're finding time spent outside of class being more and more occupied. A group of us (as well as a few from the night class) are participating in the New York Chocolate Show. While not giving too much away, the ten of us are creating a life-size piece of "haute couture" chocolate. I'm really excited for this! We get to work alongside some of the nation's top chocolatiers! AND our names appear on the piece! The show is on graduation day, so we'll be running between that and school, and to be honest, I'm more excited about the show! I never thought I would be able to blend my interests in baking and fashion...We'll be working in the afternoons over the next three and a half weeks to get it finished, seems like enough time, but we'll see!
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