Day Five

Today started out kind of slow. I had to go to this other meeting were the new students were supposed to hear from the Big Boss himself but it didn’t pan out. I spent the first hour of school sitting around a table talking about classic cartoons and making fun of Daniel, my lab partner, because he had never heard of Thundercats or He-Man. After that we returned to class were all the other students who didn’t have to go to that meeting were making waffles.

Chef then showed us how to cut our Roulardes. Then we covered the ends in whipped cream and Almond, and put powdered sugar all over the top. The class filled a few trays with this and took them to the café area in time for the other class’s brakes.

My Roulardes

Then we started on Imperial Rice Pudding. It all starts with washing the rice and then cooking in for ten minutes. Then another rinse in cold water and back in the pan with some milk and sugar till the rice is done. Remember to stir the whole time. Then cool to 25 celcies in an ice bath before folding in some vanilla cream, (we make vanilla cream so much that I don’t even bother mentioning it any more) and then whipped cream. You only want to whip the cream to soft peeks for this application. Then we ladled it into little cup things and put in the fridge.

Daniel my Lab Partner ladling our rice pudding.

After that chef showed us how to turn parchment paper into piping bags, not as easy as it looks. After that it was time to clean up and have diner in the café. To my wonderment when I walked in there was a big bowl of French onion soup. Suffice it to say I had a ton. Then another class brought in their Japanese stuff they had made. Shrimp and vegetable tempura, Teriyaki meat skewers, some sort of roll, and some egg things. I had some of the veggie tempura and skewers, and rolls, not bad if I say so myself. Then I came home. Not a busy day but a fun one.

French onion Soup