Chef Amond told me to respect the food and don't break the cloth.
Yes, I was agressive with the lobster, I live in New England, I eat lobster!
Oh, I get it, I'm in culinary cooking class, in France! Wake up Joan.
So you must be careful and dainty when removing the shell, keeping all
the underlying seafood in perfect condition. I wonder if French chefs
ever go onto be plastic surgeons, that would be an easy transition.
Tonight we made pastry puffs. I Ke Ko (japanese) Alexandra
(Chinese) and I were selected to work together. The communication is
a bit of a challenge as we try to figure out what each other is saying. I
win, they have to speak in English. But I wonder "am I winning to
lose" as I retreat to the "See Spot Run to Jane" sentences.
Measuring in grams is interesting. No measuring cups, you just use
the scale. I'm excited, in my American mind I am dreaming of
pop-overs dancing in my head! Not in skinny France, we had to
put the dough in a pastry sleeve and make QUARTER size puffs.
Who are they feeding in France, elfs? Alex coaches me...press,
stop and curl. No I never had one, I wanted a pop-over, nobody
knew what it was.
When I get back to Scituate I'm getting out my popover pan and
fulfilling the fantasy I missed tonight.
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