Daily Grind

Another grind today.

Was feeling a little exhausted still but nothing a good breakfast and a coffee can’t solve. I was baking again from 5:30-10:30..we had a lot to bake and I had a nice rotation so that the time I was finished with one trolley, the next was already out and starting to come up to temperature so I was owning it. Scoring was good and baking was on par. It’s pretty cool that Alexandre leaves me to bake almost all the bread most of the time. I mean, if someone was on the oven and didn’t really handle it, it would be a huge f***up.

Pretty standard Saturday though...knocked out production and everyone started deep cleaning early while I was still busy so by 11:30 we were all done. I got to try a foret noir (black forest) which was good. 

They add some of the maraschino liquid to the cream when whipping the Chantilly so it has loads of flavour. I’m gonna miss being able to try all these things...but only 2 weeks left at Maison Pozzoli now.

I’m thinking about organising a trip up to Paris in my last week but I need to find someone who would want to go with me as I know if I go alone I won’t really want to walk around and see things.

Got home and passed out...and woke up around 8pm. The weather here is getting really crappy and depressing. Ready to get back to sunny SA although I know the weather has been a bit wonky there but still, home is home.

Students from Lebanon & Morocco

Today we did pain aux multi cereals, pain au mais and pain de meule. Due to the large number of small rolls we had to make, we just did them in the petit boules shape. The class worked very well. After a few stern words, they really brought their side and worked quickly and efficiently. So much that we were done with all the production including the viennoiserie for the next day and cleaning by 12:30. Being hard, but fair ensures that they learn disciple and the sense of urgency that one needs when working in a kitchen.

Tomorrow, they won’t be having an exam but chef and I will still make notes about their work attitude and quality of their work.

For lunch we had a sweet melon, with some Parma ham, clove infused red berry coulis and crème Chantilly, balsamic reduction and some yellow sauce I couldn’t make out.

Main was beef stew with jus, tagliatelle and a tomato sauce. Perfect brasserie fare.

The group that I’m teaching this week is from Lebanon and Morocco so I’ve learnt some Arabic but its only vulgar things...naturally. I think that what everyone learns first when they learn a language. J

I had the tarte citron today...sweet short crust base, a creamy lemon curd type filling, glazed and garnished with a slice of candied lemon. Shit, who *doesn’t* like lemon curd....