I'm still not used to:

*the very unflattering checkered clown like pants that look the same even when you wear them backwards
*burnt finger tips
*batter on my elbows
*not licking my fingers
*consistency
*not checking my emails every hour
*having dry hands from washing them ALL the time
*short nails and no nail polish
*not eating and tasting everything - mmmmm.....pastries!
*walking into a freezer - it's damn cold
*the amount of salt used in food
*the annoying noise of the oven timer buzzing every 7 minutes or so

Taking notes....

Say what? Say what? Say what?

Ya ya ya....I'm studying. Well actually, taking notes from a text book I bought in January. I've held it off a little too long but I guess late is better than never. The text book is called 'Baking and Pastry - Mastering the Art and Craft' from The Culinary Institute of America. It was recommended to me by a pastry chef who teaches at the college.

I've spoken to many chefs who have told me that I do not necessarily need to take the professional courses to become a successful pastry chef. What I need is concrete experience in the kitchen. Makes sense...ya! However, I wanted to compliment my concrete experiences by learning some theory at the same time. I think it will make me feel more confident to have additional knowledge. I need that - confidence and additional knowledge!

After this text book, I have another one that I will attack. Oh man...

at your service...

Tonight I worked my first night at the restaurant. When Chef called me this afternoon I thought that I was needed to work an event at the banquet kitchen again.

I was a bit nervous and he could tell. The restaurant was full and there were a couple of parties going on. It was one of their busiest nights. The kitchen at the restaurant is an open concept where by all the guests seated around can see you and everything you do. Oh geez....I was kind of feeling a bit of stage fright. Again, being in a new environment I felt uncoordinated. Even though Chef showed me where everything was I still needed some time to get into the groove of things. That kitchen is a hell of a lot smaller than the production kitchen in which I work. The restaurant's pastry station is in the corner, big enough to take one step back and one to the side. That's it. I was responsible for five desserts and the cheese platter. I had some help but FRANKly, I think I did a good job! It was a nice feeling to have Chef trust me to be there. He also asked me to work tomorrow night. I cannot wait.