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Chocolate mousse with raspberry icecream |
These next few weeks are going to be kind of bittersweet. Last quarter, I really started to question whether or not I wanted to do this the rest of my life. I knew I didn't have a passion for bread, but I wanted to be a pastry chef. This quarter has truely made me fall in love with what I do. Modern Pastry & Techniques is the most amazing lab I have taken so far. Chocolate, plated desserts, tortes and petit fours along with celebration cakes are what I want to do forever. This class has exposed me to the reality of what being a pastry chef in a restaurant would be like. Chef would give us 30 minutes and tell us we had to havea plated dessert with a sauce and garnish. Sadly, I only have a few more weeks left until I move on to my final lab, Global Pastry & Design. It has definetly been an exciting journey and I cant wait to see what this field has to offer!
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Chocolate candies & showpiece! |
This quarter, I also decided I wanted to get my bachelors! Having an associates is nice, but a bachelors will really help me further my career and skills! :)
<3 Allysa
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