Last Tuesday was the official ‘assessment’ (ie. working interview). Honestly, coming out of it I didn’t know if I was in or not. Some stuff I did was fine, others (particularly, rolling/shaping the bread) I felt beyond clueless. But, Chef called the next day and apparently he’s willing to take me under his wing and guide me along the ways of the pastry world – my first pastry job is secure! Which was a bit surprising, because he’d already told me before how he generally gets students after their program, so he doesn’t have to teach the things the school teaches. Definitely made me a bit unsure….but then he called the next day.
For now, every Tuesday afternoon/evening I’ll be working at Blue Water. And he said, as it gets closer to Christmas, it will be more days per week. Yay! I really enjoyed it and made quite a lot of stuff: made cassis tuile paste (tuiles are those super thin cookies that garnish desserts, and cassis is just British for blackcurrant), Grand Marnier financiers (almondy cakelike cookies), nearly 500 whole wheat and white rolls for the bread baskets, pomegranate granite, and I’m sure a lot of other things which I can’t recall right now. Will update with what I do this week! The staff there was all quite friendly, and they were all in super good moods b/c Radiohead had been in there for dinner the night before and came into the kitchen to give their compliments to the cooks. Fun times!