Culinary school, week ten

I had my very first day of class on Friday this week, because a snow storm shut down the entire region of Normandy! I missed classes on Monday, Tuesday and Wednesday (all kitchen days!!!) and on Thursday we had a job forum at the unemployment office. There were lots of different employers there that had job offers, so I dressed myself up all nice, handed out my resumé and charmed as many of them as possible! My one day of class was filled with English (really!?!?), hygiene and working on my resumé, which is clearly finished, which is why I’m writing to you all right now!

Basically, it was a very disappointing week, especially since it is our second to last one! I tried my best to keep up by cooking at home as much as possible, but since we were snowed in I couldn’t make it out to buy ingredients I needed, like cherries and cream for a Black Forest cake, or more butter croissants. I did manage to make some delicious potatoes fried in duck fat, some arugula pesto with cashew nuts and a blood orange tart, all of which I’ll be posting about soon. Except maybe that tart. It wasn’t exceptional and I was pretty disappointed. The curd started out a vibrant red-orange and ended up a dull pale orange once the eggs and sugar were whisked in. And it lacked in taste. I added some orange blossom water and caster sugar on the top that I caramelized with a blow torch, but it just wasn’t quite good enough. I guess I should just stick to lemon tarts!! Speaking of, I haven’t published Jérôme’s famous lemon tart recipe on here yet, I should probably get on that!!

Anyway, even with cooking at home, I definitely missed my chefs and the time we should have had in the kitchen. We missed so much, and I know that we’ll never have the time to make it up. Next week we’ll be doing our last lunch service at school, so that should be a highlight. Then, it’s off to my final internship. This one will be 10 days instead of a week, so I’m very excited to learn even more about this company and put my newly aquired culinary skills to the test, yet again. And an important test it will be, because I need to show the world that I’m ready and employable. I certainly feel ready, hopefully the professional chefs that I’ll be working with will agree!!


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