OK, I've been getting some pressure from a few of you for a photo of me in my chef's outfit. Well I now have one. I should note that it is not a particularly good or flattering photo, but in the interests of "telling it like it is" and respecting Michael's career in photojournalism, I am including it nevertheless.All of the pictures today are high resolution, courtesy of Monsieur Lumix. I am also, for the sake of science, including my first video, to see if anyone is interested - if you do enjoy the video, let me know since it takes a bunch of time to upload...
I do, however, retain the right to replace it in the future with a photoshopped image of Thomas Keller with my face.
Today was a pâtisserie day. We learned about all of the common sauces and creams and how the same ingredients can be magicked together in different ways to make soufflé, pastry cream, crème anglaise, glace (ice cream) and crème brulée...and we made them all. They all utilize pretty much the same ingredients - even similar quantities for many of them, but how you mix what and when makes all the difference.
Of course, Chef Didier makes it all look easy, but I think some of it is starting to sink in. I actually got a great ego boost today after the Chef watched me serve a scoop of the Pistachio Ice Cream that we made. Unlike my pastry cream piping skills, I did pretty a pretty decent job of matching his technique, so he asked me what my real job was. After I told him I worked in Real Estate, he said, en Français, bien sur:
"Are you sure that you're not a pastry chef on the side?"I'm still blushing.
Although delicious, we sadly left a huge pile of them all to toss - you just can't eat a souffle, a chocolate souffle, a bowl of creme anglaise with a flottante (floating island of soft meringue), a dish of creme brulee, and pistachio ice cream all in one sitting.
Not and walk away from it unscathed, that is.
6 comments:
Hey fellow readers, if you actually click ON a photo, it blows up. You can really see Monsieur Mogul under the big white hat and actual flames coming out of his torch. Alas, I did lose the blog page but easily reloaded. I can't wait to try the video!
You can be a perfect pastry chef but you can't be perfect at EVERYthing! No luck on the video . . . says it's not available. Personally, I like the text with good old photos, much like reading a book . . . so much better than a movie.
those are darling chocolate souffles!
mikey recommended i take a look at your blog site.
love it! and am enjoying every word
and picture- living vicariously going to cooking ecole in paris and living in dream city of lights.
lauderee is fab just because it is an institution but try gerard mulot-
76 rue de siene in the 6th for the macaroons (much better price).
they used to do fois gras sandwiches on ile st louis but just stopped due to some stupid law. they were to die for.
there is a fab new little restaurant on ile st louis as well- 'my old friend' in francais 'mon vieil ami'.
your blog site is an inspiration-
merci buckets, ann (a fellow foodie and francophiliac) x
Video worked for me...
The finger-wipe technique for checking sauce consistency is a very cool trick!
Can't wait for the personal lessons on proper wrist action while torching creme brulee...
:-)
Yes, le video does work now. very nice sauce stirring.
look at you looking all like a chef
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