After we were done with intermediate, I still felt like I wasn’t as good as what people expected of me after spending half a year in Paris at Le Cordon Bleu. As soon as we hit superior, things started to change.
The first few lessons were pretty stressful since we moved to a new campus and we now have to wash all of our own utensils after using them. We used to have porters who helped us with the bowls and pots but we have to wash most of these on our own now (this pretty much means we have to work faster since we’ll have allocate some time for washing the dishes). We were also working with recipes that required a lot more group work compared to intermediate when we pretty much did everything on our own. This, of course, has its pros and cons.
The good thing about working in teams is other people will also be keeping tabs on what you’re doing so if you forget to add something, someone can remind you. However, things can get pretty messy. It took me a couple of practicals to figure out the smoothest way to work with my partner and we’ve been working together pretty well now.
My favorite pastries from superior so far are the chocolate sphere and the entremets since we finally got to work with molding chocolate and how to glaze a cake.
Happy eating and baking,