Blog

The Countdown Until Graduation

On Tuesday Chef Luc Debove M.O.F returned. For those of you that have been following the blog, you will know he taught us for chocolate week (remember we made around six hundred chocolates in four days!). This time he is here to assist us with pre-preparation for our graduation buffet that will be taking place in a few weeks.

Yes, the six months is almost over. At the end of October we will be saying good-bye to our beloved instructor Chef J, everyone at Maison Christian Faure that has taught us, and for me the city of Montreal, as I will be returning home to the UK. But, the end is still weeks of sleepless nights away, and I’m trying to live in the now (as all those new age books say you should). I just wish I’d stop waking up in the middle of the night thinking about how I can recreate the Heston Blumenthal recipe I read before going to bed online. I admit pastry is now officially dominating my life.

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We All Scream For Ice Cream . . .

A few weeks ago Chef Gerard Taurin M.O.F. and World Champion Glacier came to the pastry school at Maison Christian Faure to teach us the craft of making sorbet and ice cream.Before his arrival I have to admit as someone who dislikes ice cream I wasn’t really looking forward to this week. I thought it was going to be five very long days of making ice cream over and over again. Damn! I was so wrong. It was a fantastic week!

Chef Taurin’s warmth and desire to pass on his amazing wealth of knowledge leaves you feeling that there is nothing more exciting in patisserie than doing endless math calculations. Yes, you read that right, ice cream and sorbet, is all about the math and if you do not believe me take a look a this picture.

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For the Love of Bread

When my alarm went off at 4:30 AM on Saturday morning my first thought was “Why did I say yes? For me, Saturday is a precious day. It’s the day I catch up on lost sleep (actually that’s not true as I still wake up early) wash my chef’s whites, think about pastries, watch YouTube videos posted by pastry chefs, and check out the new books on baking at my local cookbook shop (Yes, I’m a little obsessed). But today was different. I’d been given the opportunity to spend the morning baking bread with Chef Christophe and I was not going to turn it down.

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Pulling Sugar Should Come with a Warning Label: Too Hot!

I can’t believe I’m halfway through the patisserie course. The time has just flown by. Over the past three months, my fellow students and I have been busy making cakes, pastry creams, croissants, tarts, bonbons, and even bonsai chocolate trees. This week it was entremets (multi-layered mousse cakes) and our first attempt at an artistic sugar showpiece.

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