First term of school at the At-Sunrice Globalchef Academy‘s finally over nearly 2 weeks ago. It made me realise my mistake of persuing a course which my mind tells me to… yet my heart desires this other course – Diploma in Pastry & Baking. It’s a huge difference between the Advanced Culinary Diploma, I’m sure most people would find it bizarre that I’d make sucha big switch, even I was confused by myself for a while. If my love is in pastry, then let it be, let the transfer take place. It wasn’t very nice, in fact, it was horrendously complicated, I’ve complicated many people along the way but I’m glad it’s over.
In 1.5 months time, I’ll officially become a pastry student! It truly warms my heart when I say that.
There was the required interview with Chef Federick, the head pastry instructor/chef and I learnt alot from him in that short little session.
1. Strength – physically & mentally
2. Commitment
3. Imagination & Creativity
4. Skills
5. Taste
6. Responsibility
I think another great factor would be an openness to learn new things ie techniques, ingredients.
Baked a couple during the past 2 weeks, unfortunately my new computer doesn’t have photo editing programs (I’m just too lazy to install it)
Dark Chocolate Orange Souffle with White Chocolate Chunk Whipped Cream
The souffle was too chocolatey for my liking (I don’t prefer chocolatey desserts) but the cream was heavenly!
Accordion Treats
Cute & easy to bake cookies which uses foil folded accordion to give the long, slim wedged-shape.
My current craze … BISCOTTI. An entry all about this wonderful treat soon…(simply because wordpress is screwing up, no photos, NOT BAKING THEM ENOUGH!!)
