Sunday, July 18, 2010
Getting Suited Up
So it begins! My first steps into Le Cordon Bleu and the gloriously sweet world of Patisserie.
Orientation was a gentle introduction into the regiments of school life: long lines to stand in, forms to fill, talks to attend, and over a hundred unfamiliar faces to get acquainted with. You would probably imagine me jumping with excitement, which wasn't the case. Strangely enough I felt underwhelmed by the entire exercise, experiencing mini episodes of muted excitement at best.
On the agenda was collection of my chef's uniform: coat, pants, hat, scarf, apron and washcloth. I also got my boots earlier in the week: Rossi's, an Aussie favourite. But the best part has yet to come.
Knives Oh Shiny Knives
Aren't they a beaut! We all had to buy a standard toolkit that came with more weapons for Cuisine then Patisserie, quite ridiculous, if you ask me, as the knives cost a bomb. And though I acknowledge my baking skills aren't quite up to scratch yet, surely my cakes do not require a cleaver to hack through?!?
I do love my palettes though. :p
Pastry Gear & Knife Guards
Now we're talking. Piping bags, 12 nozzles, scraper, meat thermometer (seriously??)...
Have I mentioned the knife guards come with velvet lining?
Last but least thrillingly, books. 1 recipe book for the kitchen, the other 2 for theory classes. I just can't seem to get away with not studying.
Next week, classes commence. Wish me luck, folks!
Labels: Basic Patisserie