Lesson 1: Buche de Noel

Today was the first practical for Superior Pastry! wow! 2 more months than i'm done. Its so much more relaxing than in Intermediate coz we have like a 5hr practical class so we can do things slowly and calmly.

We had to do a Buche de Noel (Christmas Log cake) again but this time its a mousse instead of the usual buttercream. The base is an almond dacquoise filled with chocolate mousse and in between theres a chiboust cream with a dark chocolate glaze.

Chef's remark: good presentation but next time the decorations a bit to the center, mousse & chiboust cream is good.

Here is my presentation:

One more pin & a medal!

Finally done with Intermediate Pastry!! Superior is gonna be more FUN and more CREATIVENESS!! Super excited about it and can't wait to get this done. One more pin and i'll receive my Diploma and a medal than i'm DONE!!

• Gonna miss Laura my very best friend from Mexico!!!
• Gonna miss the city of Ottawa!
• Gonna miss all the friends i've made throughout this adventure.
• Won't miss the crazy/wierd people on the streets of Ottawa.
• Can't wait to start another new chapter in my life.

Graduation Day!

Yeaahhh!!! Done with Intermediate Pastry now Superior, classes will begin in a week!!! The graduation was held at Government Congress Centre. WOW! Graduation was fun just now..didn't check out the food to busy saying CONGRATULATIONS to the Superior students that'll be leaving us :( :( they were the FUN batch!!!! wish i was in their group coz they seem to get along pretty well with each other unlike our batch :(

Haizz its gonna be quiet in the student lounge next term. Hmm at least its just for 21/2 mths to go and i'll be going home!! HOME SWEET HOME!!! for some reason now i can't wait to get back BUT i'm gonna miss Ottawa.

We didn't receive our transcripts yet but Lauren say she'll email me later. Going clubbing tonite to a club down town called Zaphods one of the Superior students ask us whether we want to go or not. So we be meeting up with them later. Here are some of the photos i took.


Chef Christian Faure talking abt goals.


The Graduating Superior Students!!
(gonna miss the noise @ the lounge)


Group Shot!


The Chefs goofing ard :)


Us with the Chefs!!


Us!


Me, Chef Tierry, Laura, Chef Nicholas!


Me and Laura.

Laura's gonna leave me on 18 june and coming back on 3rd september :( :( i'm gonna be alone for 21/2 mths!!

My 2 pins!!

My Certificate!!

FINALLY ITS OVER!!!

I'm so glad i don't have to stressed out until next term! It went well today. I had to make Opera...pheeww! Thats the most easiest out the the whole list! I was also hoping to get that!

Well the whole practical was fine its only the Bon d Economat that i'm not so confident about. My montage was TERRIFIC! I only had a problem glazing it and writting the Opera other than that it went pretty smoothly! The weather was EXTREMELY HOT today so our chocolate decorations didn't look as good as we wanted to. I ask chef whether i need to put it and he said its okay if its not presentable than better dont so i didn't put any i'll probably get a low point on presentation this time. But everything else i tasted it was GOOD! As long as that part i'll get a good point i'm fine!

Here is my Opera:

Lesson 18: The last class!!

Today is our last lesson for Intermediate Pastry..after that its our practical exam! OMFG!! i'm so freaking nervous about it!!!

Today didn't go well as i thought it would be, i was so annoyed by the end of it, by what i'm not sure. It seems like everything didn't go well. I almost burned my hazelnut dacquoise, than my cream look so rough almost butter like, my chocolate wasn't tempered properly (its almost temper) and i can't even remember what else went wrong OUH rite the time seems to go very very very quickly!! Taste: A layer of hazelnut daquoise with milk chocolate chantilly cream.

Anyway! The chef remarks: my mousse/cream wasn't smooth BUT presentation wise he liked it a lot! ermm i can't remember what else but i guess thats abt it.

Here is my Douceur Chocolat:

(sorry my hand was shaky)

Workshop: plated desserts

Last saturday we had a workshop on plated desserts. So this is my desserts.

Lesson 17: Bavarois aux Trois Chocolat

We got our test mark for the theory..i got 78.Today i made a trio of chocolate bavaroise cream. 1st layer is dark chocolate bavaroise, 2nd layer is milk chocolate and the last layer is white chocolate. And a base of lady's finger sponge.

Chefs remark: Taste is good, no problem. Montage is okay. Presentation is good. Chocolate tempering needs to be a bit thin coz i spread it to thick. But he likes the small one. (Chef Cutie)

Here is my Bavarois aux trios chocolat: