Monday, February 07, 2005

Can I start right now?

Pastry chef school, that is. I spent Friday afternoon hanging around, talking to the person who manages the students and stuff, hanging out in the kitchen with the chef and the students (they were working on meringues, chocolate espresso tarts, and something called joconde, which I didn't stick around to see and therefore had to look up--it looks like a cross between a biscuit and a sponge cake). I met all three of the chefs. I wanted to grab the pastry bag out of some students' hands and show them how to make their meringues (but I restrained myself).

It was so cool.


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