Don't get me wrong, I'm dying to put all the ideas in my head to work, and to take lovely pictures of the finalized product, and to post the recipe on BMWTG. I really, really am...
My time is so valuable at this moment... the fun home baking has been put to a halt because I should be spending my free time studying and preparing for the exam in less than 2 weeks and all my free time baking goes towards the exam.
Key word: SHOULD.
So why did I just spend 45 minutes drinking coffee and scrolling around Pinterest?
That's a great question, Katie. Why did you do that when you know you have so much to do?
The answer: If I were to spend all my free time studying and preparing I would go crazy! What I'm trying to do in my last weeks in Germany is to, of course, prepare for the exam, but also not shut out all other opportunities with friends because it could be the last time I see them. I realize that clicking around Pinterest isn't really important enough to take up my free time, but to be fair, Pinterest did give me some inspiration for the exam!
Remember my luggage cake? I finished it last week! This means one thing less out of my mind. I wanted to do one run through of the cake in order to make notes on things that could be done differently. The final product turned out really good, but there are a few mistakes that were made that I can now do differently during the exam. I'm happy about it...
Now I just have to get my choux paste in order and we're good to go! I'm feeling pretty good about the practical part of the exam (other than timing). It's just the written exam that's got me all wired out. Actually that's a lie... it's the POLITIC part of the exam that's got me all crazy. It's so unnecessary! However, you gotta do what you gotta do...
And right now... I gotta study for this test
Monday, May 20, 2013
Thursday, May 9, 2013
While We're On The Topic of My Final Exam...
Thank you all for your wonderful support and kind words in response to my last post!
You are right. Another opportunity is going to come my way, the most important thing to do now is to focus on my final exam and keep on looking!
While we're on the topic of my final exam, I want to share my exam inspiration...
You are right. Another opportunity is going to come my way, the most important thing to do now is to focus on my final exam and keep on looking!
While we're on the topic of my final exam, I want to share my exam inspiration...
Both of these are right down the alley of where I'm trying to go with my cake. The cake is worth 50% of the entire grade! Ouch. If we fail the cake, we pretty much fail...
I love the second cake's detail. I definitely think I'll shoot for more of that style and detail as long as I have time during the exam. The problem with a timed test is that detail will be the first thing eliminated if it turns out I'm running out of time.
I have yet to test this part of the exam out because I've been focusing on the small aspects (petit fours, pralines, etc.). However, this coming week... I'll be doing some serious work on this for sure.
Sunday, May 5, 2013
Back To The Drawing Board
I'm back to the drawing board...
It's time I was truthful with you all. I kept a secret... a big one... and I'm sorry. But it's not like I had a choice. I had to make sure everything was either 100% or 0% before I let it all out. I preferred to have the 100%, as it turns out, I got the short hand of the stick at 0%.
What on earth am I talking about????
Remember this post?
Remember when I went to Luzern, Switzerland?
I wasn't just there on vacation... I was there for a job interview and test day.
How exciting?!
Yes, it really was. I had a blast. I had a great interview and I worked in the confiserie (pictured in the post) for a day.
Then something totally awesome happened, and I got a job there as an intern for 1 year- 6 months in the patisserie (cakes and pastries) and 6 months in the confiserie (only chocolate). It could not have been a more perfect opportunity for me! I was flying high for 2 weeks on this, thinking I was moving to one of the most beautiful cities in the world.
Then, something pretty disappointing happened...
Switzerland won't let me work in their country. There is no way to get a visa for Switzerland as an American citizen. It was either a problem with the type of job (ie. I'm not a doctor) or a a problem with the minimum required wage (which was ridiculously high).
After my 2 week high, I did everything I could to get this visa until I finally found out it wasn't possible. It was like someone punched me in the face.
So after about 2 hours of disappointment, I picked myself back up, brushed myself off and came to the conclusion that I have to get back to the drawing board... Chalk it up as a learning experience and move on.
Now you guys all know. You know my secret I was keeping from you and most likely the reason I've been so absent from my blog. Between making numerous phone calls and sending out e-mails, along with studying and practicing for my final, I have been neglecting one of the things that I've enjoyed so much over the past 3 years.
I just want to say to all of you who read my blog. Thanks for still being there! I appreciate each and every one of you!
It's time I was truthful with you all. I kept a secret... a big one... and I'm sorry. But it's not like I had a choice. I had to make sure everything was either 100% or 0% before I let it all out. I preferred to have the 100%, as it turns out, I got the short hand of the stick at 0%.
What on earth am I talking about????
Remember this post?
Remember when I went to Luzern, Switzerland?
I wasn't just there on vacation... I was there for a job interview and test day.
How exciting?!
Yes, it really was. I had a blast. I had a great interview and I worked in the confiserie (pictured in the post) for a day.
Then something totally awesome happened, and I got a job there as an intern for 1 year- 6 months in the patisserie (cakes and pastries) and 6 months in the confiserie (only chocolate). It could not have been a more perfect opportunity for me! I was flying high for 2 weeks on this, thinking I was moving to one of the most beautiful cities in the world.
Then, something pretty disappointing happened...
Switzerland won't let me work in their country. There is no way to get a visa for Switzerland as an American citizen. It was either a problem with the type of job (ie. I'm not a doctor) or a a problem with the minimum required wage (which was ridiculously high).
After my 2 week high, I did everything I could to get this visa until I finally found out it wasn't possible. It was like someone punched me in the face.
So after about 2 hours of disappointment, I picked myself back up, brushed myself off and came to the conclusion that I have to get back to the drawing board... Chalk it up as a learning experience and move on.
Now you guys all know. You know my secret I was keeping from you and most likely the reason I've been so absent from my blog. Between making numerous phone calls and sending out e-mails, along with studying and practicing for my final, I have been neglecting one of the things that I've enjoyed so much over the past 3 years.
I just want to say to all of you who read my blog. Thanks for still being there! I appreciate each and every one of you!
Sunday, April 28, 2013
My New Chocolate Molds!
I promised a product from the awesome forms I bought in Belgium.
Here's how my first test of them came out:
I love how elegant these forms are! They need no more decor at all.
Very classic.
Very basic.
Just chocolate and the filling.
It's exactly what you want a small chocolate to be. Pure and simple... because let's face it... it's all about the taste of the chocolate!
For the filling I tested out a recipe that I'll be using in my exam. The point of testing out these recipes so much is so that by the time June comes around, I'll be so comfortable with everything that I plan on making, I won't have to constantly keep looking back at the recipe and what I'm supposed to be doing. I want it to flow.
These are filled with a delicious strawberry- balsamic ganache. It sounds a bit crazy... but let me tell you they are oh-so-fantastic! I love combining two flavors that seem so odd paired together because, in my opinion, they always end up tasting the best!
The recipe will be coming out after my exam. I'm so sorry, but you have to wait just a few more weeks!!
Here's how my first test of them came out:
I love how elegant these forms are! They need no more decor at all.
Very classic.
Very basic.
Just chocolate and the filling.
It's exactly what you want a small chocolate to be. Pure and simple... because let's face it... it's all about the taste of the chocolate!
For the filling I tested out a recipe that I'll be using in my exam. The point of testing out these recipes so much is so that by the time June comes around, I'll be so comfortable with everything that I plan on making, I won't have to constantly keep looking back at the recipe and what I'm supposed to be doing. I want it to flow.
These are filled with a delicious strawberry- balsamic ganache. It sounds a bit crazy... but let me tell you they are oh-so-fantastic! I love combining two flavors that seem so odd paired together because, in my opinion, they always end up tasting the best!
The recipe will be coming out after my exam. I'm so sorry, but you have to wait just a few more weeks!!
Friday, April 26, 2013
Belgium- Really, The Best Chocolate In The World!
Belgium has two really amazing things going for them.
Beer and chocolate.
I don't know how they became so lucky to have "the best in the world" of two of the most loved things.
The best part was Chocolate World, which sits on a little side street in Antwerpen.
Is this place not every chocolate make and pastry chefs dream?
I browsed these isles for over an hour, (not wanting to miss out on something) which my brother yelled my name across the store for me to hurry up. In the end, I ended up with over 100 Euros of products to make chocolate with (in which you will see in my next post) and a huge grin on my face!
They also custom design chocolate molds! How cool?! So next time you chocolate makers out there have an amazing idea, but can't find "just the right mold," call up Chocolate World and get one especially made for you!
Beer and chocolate.
I don't know how they became so lucky to have "the best in the world" of two of the most loved things.
Chocolate in Belgium is found on every street and every corner. Basically, every single solitary part of the country. Just walking outside of our hotel (which, by the way, was the best choice we could have made) we had a chocolate directly next to our door, as well as directly across the street. It doesn't get any better than that!
The best part was Chocolate World, which sits on a little side street in Antwerpen.
Is this place not every chocolate make and pastry chefs dream?
I browsed these isles for over an hour, (not wanting to miss out on something) which my brother yelled my name across the store for me to hurry up. In the end, I ended up with over 100 Euros of products to make chocolate with (in which you will see in my next post) and a huge grin on my face!
They also custom design chocolate molds! How cool?! So next time you chocolate makers out there have an amazing idea, but can't find "just the right mold," call up Chocolate World and get one especially made for you!
This chocolate shop I found to be the best in Brussels.
Why?
The reason being that they make everything right there in their store in front of a glass show window. It's called Chocopolis and I will save you time and energy trying to decide where to buy your chocolate gifts in Brussels... because this place is the bees knees.
Monday, April 22, 2013
Belgium- Really The Best Beer in the World!
I would say that Belgium is the hidden secret of Europe. A common response I got from telling people I was going on vacation Belgium was, "Why, what for?"
As it turns out. Brussels is a fantastic, weird, layed-back, very fun city to be in.
I told you guys the reasons we were there: My brother and father's love for beer... and my love for chocolate. Perfect spot!
We ended up driving around the entire country visiting as many of the 7 Trappist Breweries we could get to.
So what's a Trappist Brewery?
A Trappist Brewery is a Monastery Brewhouse that holds the Trappist title. They are known to be the best beers in the entire world. To obtain the Trappist title, the Monasteries have to abide by certain stipulations. These include brewing beer within the Monastery under the supervision of the Monks and only producing the product to sustain their lives with the rest being donated to charity.
Sounds amazing right?
Well this one was voted number 1 in the world, and just so happens to be the rarest beer in the world.
The Monks at this Monastery are the real deal. They brew the same amount every year... regardless of the high demand. This beer can only be bought legally by calling a phone number and setting up a reservation with a licence plate number. It can also only be tasted across the street from the Monastery at their tasting bar.
Of course we tried it out...
As it turns out. Brussels is a fantastic, weird, layed-back, very fun city to be in.
I told you guys the reasons we were there: My brother and father's love for beer... and my love for chocolate. Perfect spot!
We ended up driving around the entire country visiting as many of the 7 Trappist Breweries we could get to.
So what's a Trappist Brewery?
A Trappist Brewery is a Monastery Brewhouse that holds the Trappist title. They are known to be the best beers in the entire world. To obtain the Trappist title, the Monasteries have to abide by certain stipulations. These include brewing beer within the Monastery under the supervision of the Monks and only producing the product to sustain their lives with the rest being donated to charity.
Sounds amazing right?
And this one right here...
Well this one was voted number 1 in the world, and just so happens to be the rarest beer in the world.
The Monks at this Monastery are the real deal. They brew the same amount every year... regardless of the high demand. This beer can only be bought legally by calling a phone number and setting up a reservation with a licence plate number. It can also only be tasted across the street from the Monastery at their tasting bar.
Of course we tried it out...
We were so excited about getting the beer that we couldn't help but jump for joy!
Stay tuned for chocolate in Belgium!
Saturday, April 13, 2013
Beer and Chocolate: The Best in the World
Beer
Chocolate
Beer
Chocolate
Where is the one place on earth where both these guilty pleasures are known to be the best in the world?
That's right my friends...
Belgium.
Tomorrow I will be flying to land of beer and chocolate with my brother and my father to get a taste of how the "best in the world" does both.
It's a coincidence actually. I'm a pastry chef and my brother is a Cicerone. I know what you're thinking, "What's a Cicerone?" A Cicerone is a Sommelier, but with beer. I know what you're thinking, "What's a Sommelier?" A Sommelier is a wine expert. That means... A Cicerone is a beer expert.
I am a pastry chef and my brother is a Cicerone. My father? Well he is a natural lover of both chocolate and beer... He's a home brewer and let's all not forget the marble plate that he conjured up for me to temper chocolate on...
So in deciding on where to take our European vacation... we clearly all settled on one country: Belgium. It fit's perfectly... It's fate! No... not fate... it's just home to two of the world's most beloved things.
I can't wait to walk around Brussels taking in the atmosphere and tasting all the different chocolates I can get my hands on. As for the beer? I'm a huge fan as well, and can't wait to drive around to the famous monastaries to get what is known to be the best beer in all the world.
A follow up is soon to come...
But for now, at least this week, I say goodbye to Germany and helooooooo to Belgium!
Chocolate
Beer
Chocolate
Where is the one place on earth where both these guilty pleasures are known to be the best in the world?
That's right my friends...
Belgium.
Tomorrow I will be flying to land of beer and chocolate with my brother and my father to get a taste of how the "best in the world" does both.
It's a coincidence actually. I'm a pastry chef and my brother is a Cicerone. I know what you're thinking, "What's a Cicerone?" A Cicerone is a Sommelier, but with beer. I know what you're thinking, "What's a Sommelier?" A Sommelier is a wine expert. That means... A Cicerone is a beer expert.
I am a pastry chef and my brother is a Cicerone. My father? Well he is a natural lover of both chocolate and beer... He's a home brewer and let's all not forget the marble plate that he conjured up for me to temper chocolate on...
So in deciding on where to take our European vacation... we clearly all settled on one country: Belgium. It fit's perfectly... It's fate! No... not fate... it's just home to two of the world's most beloved things.
I can't wait to walk around Brussels taking in the atmosphere and tasting all the different chocolates I can get my hands on. As for the beer? I'm a huge fan as well, and can't wait to drive around to the famous monastaries to get what is known to be the best beer in all the world.
A follow up is soon to come...
But for now, at least this week, I say goodbye to Germany and helooooooo to Belgium!
Tuesday, April 9, 2013
Pumpkin-White Chocolate Pralines
Well my friends...
We're coming close to the finish line...
I've done some calculation and after my one week of vacation in Belgium (yay!) this coming week, I only have 4 more weeks of work left and then it is exam time. W.O.W.
The thought it very scary, yet exciting. Have you ever worked and prepared for 3 years for a test? In reality that's what we've been doing all this time. We've been preparing for the final exam. A final exam that is going to set the basis for the rest of my professional life.
However, I'm not so sure that the last 3 years have been just that... at least not for me...
The past 3 years have been possibly the most significant stint of time in my life. Not that it's an enormous amount of time we're talking about... I'm only 24, but still... Once I finish with the exam, I won't just be finishing with a piece of paper... I'll be finishing with so much more.
Recently I've had some really great highs and some lows... (to be stated at a later date)... But mostly I've been trying to put my 'focus cap' on and get into some serious prep mode. Which is partially why I've been so absent from BMWTG.
I provide you all today with some more practice for the exam!
Pumpkin White Chocoate Pralines
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The filling in these turned out to be a bit more liquid that I would have wanted... But they really tasted like a pumpkin pie in a little bite!
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I still have some touching up to do on the recipe as well as the form and decor, but I mainly wanted to check out if the flavors would work well together! Now that I know this, I can really get into the exact details of what how they will end up looking.
Since this is an exam prep, as usual, no recipe! You'll have to wait until after before I give this one up!
We're coming close to the finish line...
I've done some calculation and after my one week of vacation in Belgium (yay!) this coming week, I only have 4 more weeks of work left and then it is exam time. W.O.W.
The thought it very scary, yet exciting. Have you ever worked and prepared for 3 years for a test? In reality that's what we've been doing all this time. We've been preparing for the final exam. A final exam that is going to set the basis for the rest of my professional life.
However, I'm not so sure that the last 3 years have been just that... at least not for me...
The past 3 years have been possibly the most significant stint of time in my life. Not that it's an enormous amount of time we're talking about... I'm only 24, but still... Once I finish with the exam, I won't just be finishing with a piece of paper... I'll be finishing with so much more.
Recently I've had some really great highs and some lows... (to be stated at a later date)... But mostly I've been trying to put my 'focus cap' on and get into some serious prep mode. Which is partially why I've been so absent from BMWTG.
I provide you all today with some more practice for the exam!
Pumpkin White Chocoate Pralines
+copy.jpg)
The filling in these turned out to be a bit more liquid that I would have wanted... But they really tasted like a pumpkin pie in a little bite!
+copy.jpg)
I still have some touching up to do on the recipe as well as the form and decor, but I mainly wanted to check out if the flavors would work well together! Now that I know this, I can really get into the exact details of what how they will end up looking.
Since this is an exam prep, as usual, no recipe! You'll have to wait until after before I give this one up!
Wednesday, April 3, 2013
Rittergut Valenbook Manufaktur on Easter Monday
What is there to do on Easter Monday...?
Wait. Easter Monday? Is that a thing?
In Germany it is...
Easter Monday is equally as important as Good Friday and Easter Sunday... rounding off the weekend to 4 days in total. What a good deal!
I figured... when in Rome...
Easter Monday consisted of doing something completely of German tradition.
Coffee and Cake.
Sounds great!
We drove about a half hour from Bremerhaven to a small "town" by the name of Fickmuehlen... (by "town" I really mean street...that's how small this place is)... to have afternoon coffee and cake at the Rittergut Valenbrook Manufaktur.
Our oh-so-totally German Easter Monday turned out to be really amazing due to the wonderfully delicious cake that we ate!
I chose a warm cake that had a rich Marzipan filling. To. die. for.
The Valenbrook Manufaktur not only serves coffee and cake, but also manufactures a lot of other products including chocolate, sauces, flavored salts and sugars and a lot more!
It turned out to be an amazing place to check out for a day in a small village outside of Bremerhaven.
Definitely worth the trip.
Definitely a place to return to.
Wait. Easter Monday? Is that a thing?
In Germany it is...
Easter Monday is equally as important as Good Friday and Easter Sunday... rounding off the weekend to 4 days in total. What a good deal!
I figured... when in Rome...
Easter Monday consisted of doing something completely of German tradition.
Coffee and Cake.
Sounds great!
We drove about a half hour from Bremerhaven to a small "town" by the name of Fickmuehlen... (by "town" I really mean street...that's how small this place is)... to have afternoon coffee and cake at the Rittergut Valenbrook Manufaktur.
Our oh-so-totally German Easter Monday turned out to be really amazing due to the wonderfully delicious cake that we ate!
I chose a warm cake that had a rich Marzipan filling. To. die. for.
The Valenbrook Manufaktur not only serves coffee and cake, but also manufactures a lot of other products including chocolate, sauces, flavored salts and sugars and a lot more!
It turned out to be an amazing place to check out for a day in a small village outside of Bremerhaven.
Definitely worth the trip.
Definitely a place to return to.
Monday, April 1, 2013
Easter fire
What do the Germans do on Easter???
Other than eat chocolate, hunt for eggs and have brunch (just like we do in the U.S.)... they have a traditional Easter fire (Osterfeuer) to burn out the bad... and bring in the good!
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I love the symbolic idea of the Easter fire. I am so ready to get rid of the winter and to start enjoying the spring because it is not supposed to be this cold on Easter... and it is definitely not supposed to snow!
This year, after 2 Easters spent in Germany, I made my way to the fire in Bremerhaven to give the Universe an extra push to end the cold winter days.
I think it's gonna work.
I'm sure it's gonna work.
The groundhog was wrong... but the fire will do its job!
Other than eat chocolate, hunt for eggs and have brunch (just like we do in the U.S.)... they have a traditional Easter fire (Osterfeuer) to burn out the bad... and bring in the good!
+copy.jpg)
I love the symbolic idea of the Easter fire. I am so ready to get rid of the winter and to start enjoying the spring because it is not supposed to be this cold on Easter... and it is definitely not supposed to snow!
This year, after 2 Easters spent in Germany, I made my way to the fire in Bremerhaven to give the Universe an extra push to end the cold winter days.
I think it's gonna work.
I'm sure it's gonna work.
The groundhog was wrong... but the fire will do its job!
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