Graduation Day
I made it through with no tears, and danced the night away afterwards more than I’ve ever danced before.
Final Exam
Ah, I cannot believe it but the time of graduation finally came. After 9 months of hard work, I am officially a Cordon Bleu pastry chef! I want to get […]
The Supreme Court of Canada
For the last 3 weeks of school, I was lucky enough to snag a volunteer spot at the Supreme Court of Canada helping a very well known chef, Chef Oliver […]
Nat’s Bread
For the past two months or so, I’ve been giving up sleep on Tuesday mornings to instead bake copious amounts of bread as a stage as Nat’s Bread Company. I […]
SP Sculpting with Chef Armando
Yesterday Chef Armando (our fruit carving chef!) demonstrating lard sculpting. In Superior, one class is dedicated to either lard sculpting or ice carving. Since it is way too hot out […]
SP Pétits Fours
In our third to last practical, we would be revisiting Pétits Fours one last time. Pétits Fours essentially means Small Pastries, and include things such as Éclairs & Réligieuses (made […]
Sugar Exam
I’m suppose to be making peanut butter right now, but my food processor decided to go up and smoke and quit it’s peanut grindin’. Therefore, let’s do a quick re-cap […]
Practice Sugar Showpiece
For three weeks in Superior Pastry, we would be focussing on sugar, sugar and more sugar. Throughout my entire program, the chefs have always brought up sugar work in an […]
SP Chocolate Bonbons
This past week, our “chocolate week”, was well spent tempering chocolate and more chocolate. Tempering chocolate was the newest technique that we learnt in Intermediate Pastry. It’s a super important […]