I鈥檒l be the first one to admit it. I鈥檝e never met a dessert I didn鈥檛 like.
From cream puffs and crepes to marshmallows and macaroons, if there鈥檚 sugar in it, I鈥檒l eat it. I can鈥檛 help but realize what an eye-opening experience the last 20 lessons have been to the world of both sweet and savory desserts. Chef Scott has been an incredible guide, leading us through the long process of laminated dough and letting us explore our inner artists with creatively plated desserts. And while we鈥檝e made hundreds of recipes and learned countless techniques, I know that we鈥檝e only scratched the proverbial glazed surface of the pastry realm. But what a surface it鈥檚 been 鈥 Three weeks ago I learned to pipe 鈥淗appy Birthday Kelly鈥 with melted chocolate. And needless to say, my penmanship rivaled most 5-year olds鈥. But like most things in life, practice makes (almost) perfect.
We continue to perfect our piping skills as we draw closer and closer to Tuesday鈥檚 written and practical exams. Among the techniques being tested will be preparing Cr猫me Anglaise, rolling a 12-inch disk of sucree dough and of course, piping 鈥淗appy Birthday (Name).鈥 In reviewing recipes from the module I was shocked to see how far we鈥檝e come from the first lessons on poaching fruit to today鈥檚 lessons on assembling the endless components we made for entire plated desserts.
It鈥檚 been great to gauge our progress by the level of sophistication in our desserts. And while I鈥檝e never been one to pass on anything sugar-loaded, I can definitely say that I have a much keener eye (and intense appreciation) for well-made pastry dough and a perfectly churned ice cream. Wednesday marks the start to our fifth and final module in ICE鈥檚 Culinary Arts Career Program. From there, our tight-knit group of 13 will scatter into every conceivable nook and cranny of the culinary world.
Until then, we will spend the next 20 lessons practicing recipes from top chefs across the globe as we prepare for our grand buffet and eagerly anticipate many of our first steps into the professional world of food.
Coming up next: Module 4 Written and Practical Exams
