I'm an evening student in the Classic Pastry Arts program here at FCI. Food and writing are two of my passions in life, and I'm excited to bring you The Nate Update, snapshots from my life in and out of class.
Written and practical tests are becoming easier for everyone in class, or at least it feels more relaxed this time around to me. We tackled the puff pastry final on Tuesday by making various things out of inverse pastry dough such as vol au vents, cheese straws and apple galettes. The test marked the last day with my partner Amanda, who presented the chef with an impressive tray of quick vol au vents, palmier and a Pithivier for evaluation.
On Thursday we eagerly began the first cakes unit and made Génoise cake with butter cream frosting and pound cake. My new partner is named Debora Kang. When she’s not baking, she lives in New Jersey with her parents and is a waitress at a Japanese restaurant.
Chef Cynthia is absent for a professional development course she’s taking over the next four Saturdays, leaving Chef Peter in charge. We made a chocolate ganache cake and one of my favorite things to eat in the world—angel food cake, which I devoured at home with strawberries and whipped cream. We also made a dacquoise, which is a thin cake made with nut meringue that we then stacked and layered with coffee flavored butter cream (Deborah’s cake is pictured).