AAAhhh oh well thats her problem! who cares! Ok so the ceremony went well, there were some cheese & crackers, petit fours, some mixed fruit and hors d'œuvre i didn't really try it coz it didn't look appetizing to me..ooohhh i cld try it next time.Flow of champagne and fruit punch. So that was nice. Kiel's parents gave me a ride after that ard 620pm we (Kiel's parents,Kiel and me) met up with Valerie and her mum at a restaurant on Bank street (i think)..his parents paid for my meal..i don't feel comfortable about it but his mum offered so..i didn't say anything.
Here are some of the photos i took at the graduation:
Me & Chef Herve, a really nice Chef.
Me, Valerie, Chef Herve, Chef Jerome & Kiel.
Me & Rizza from Superior Cuisine & Pastry
(she did her Grand Diplome both at the same time)
Me and Kathy Shaw.
Me & Valerie
Us with our Certs!
Frm left: Valerie's mum, Valerie, Kiel, his mum Mary and ME!!
Us at Oz Bar/Restaurant.
I did pretty well i got a 71.11/100 class average is 67.58 so i think 71.11 is good enough.
I thought i screw up my bon d'economat but i didn't i got a 9/10, my presentation i got 16.3/20, technique 17.63/25, taste 19.56/25, organization is 12.5/20 now thats bad organization but i thought i was organize but apparently not. For exam marks i receive 74.99/100 and overall out of the whole term i got 71.11/100 not sure why. I didn't miss a class so we receive a pin for attendence so thats cool!!!
My Basic Patisserie Certificate!!
My attendence pin.
1 comment:
I'm taking Basic Pastry at Ottawa's Cordon Bleu right now myself, and I agree, Hervé is such a great Chef and person, a real character. I loved seeing your play by play through all the lessons :)
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