Week 1: A Lesson in Humility

So why did I decide to attend pastry school in the first place, you ask? Well, mostly, I'm a pretty competent 'home baker'; I can follow a recipe from my mom's domestic magazines and the product usually turns out pretty well. If, for some reason, I'm not happy with the outcome, I generally know what to do to 'fix' it to my liking.

So, I thought that by attending a professional pastry course, I would take these skills to the next-level. I could move from chocolate chip cookies and pumpkin bread to some of the more refined sweets: croissants, macarons, ya know, the impressive stuff. Furthermore, I've been quite bored at work recently. I thought this hobby would give me something fun to focus on while I tried to plot my next move (job transfer? travel? starting my own business?) Admittedly, I also thought it would be a pretty cool tidbit to be able to share about myself at the imaginary, swanky cocktails parties of my future life.

When I showed up day 1, I knew I had  a lot to learn. I didn't know, however, that I'd be the only person without *any* professional experience, and essentially the black sheep of the class. While others threw out technical terms and spoke of past experiences in their bakeries, I fumbled with the large, kitchen-aid mixer (my first time using one!) By the end of 8 hours, as I stood over my dry, flat, 'raspberry almond muffins', my confidence was floating somewhere in the dish bucket along with the dough-crusted bowls used to mix these monstrosities. (Luckily a little  powdered sugar and a good camera angle and you can't tell so much)

Raspberry & Almond Muffins with Streusel Topping

Day 2
After about 4 hours of sleep the night before, and a day of answering emails from clients regarding 'which keywords should I use' I was pretty dejected walking to Day 2 of class, wondering whether I had made a categorically stupid decision to attend this class. Furthermore, Chef Delpin Gomes would be teaching that night and I was scared.

But instead of being met with a snobby, brusque Master Pastry Chef as I expected, Chef Delphin was a warm, funny instructor who was eager to share his expertise. As he stood beside me demonstrating how to shape a baguette, I knew this would turn out to be one of the more unique experiences of my life. Of course, I've also found that self-deprecating humor is the way to protect my perfectionist self, and to win over this Master Pastry Chef. Luckily, I got a chuckle as dropped the baguette from the couche to the baking sheet, after 3 hours of proofing (womp womp).

It's been a new experience to be in a situation that is way over my head, and where no one gives a $%#@ about my ivy league degree. I wonder if I attempt more self-teaching at home that I'd benefit from a class like this by finessing my skills instead of attempting things for the first time. I think ultimately I'll be happy that I'm totally immersed in a new world where I have the most to learn; there is only going up from here!