More sugar today! It was fine, and admittedly, its pretty interesting. Although the process isn't much fun. Our chef was lecturing about how only a small percentage of pastry chefs can work with sugar, its a very rare skill and about as advanced as it gets. No kidding! It's really hard to do well, not to mention dangerous!Third degree burns are a real threat, and about half the class has ridiculous blisters from today. Luckily, I haven't gotten one yet! But, we have three more days left in the unit, so we'll see!
It DOES look dangerous- and pretty, although I'm not picturing you doing a lot of this! I'm liking the ribbons better than the owls :-)
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