I had an opportunity to serve as a Chef today. I was excited and slightly nervous. But the class went pretty well. I would like to first thank everybody for working attentively on their assignments. I would also like to thank my steward, Michelle for helping me out and the other team members. I noticed that all the students had read the recipes and were well- prepared for the class. students set up entire mise en place before we began class. I was happy to see that all the members of the team were eager to help one another whenever they had a chance to do so.
Although we made a variety of the products, I want to concentrate on praline, I know this recipe originated in Europe, but different variations and versions of it can be found all over the world and we were doing American cream based product today. I think everyone did great on the praline. However, salted butter caramel turned out a soft than the usual, also tamarind caramel team got wrong tamarind past and recipe did not work out well, but don’t look at that as a negative thing but more of a positive learning experience. On the other hands the Halvahs from the week prior truly did set up nice in the fridge and had a great texture. My team and I were enjoying the process of making candy. No matter how strange it may seem, I believe if a chef and his crew is not enjoying the process of creating whether foods, pastries, or candy the outcome cannot be great.