On the 3rd of March 2014 I will start my big adventure of studying the art of Patisserie with AUT University. If you are unsure as to what 'Patisserie' means, according to Wikipedia: "A pâtisserie is the type of French or Belgian bakery that specialises in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef)". It is a full 2 year course and at the end of it all I not only get to keep the cute chef's hat but I can officially say that I am a Pastry Chef.
So I decided to start a blog about this big adventure because I have found that when talking to people about what I plan on studying they suddenly become very interested in what I'm saying. The conversation often goes from "So what are you planning on studying?" (in that 'I couldn't give a dam' tone) to "Wow! That sounds super interesting, could I be your taste tester?" (in that 'holy crap I might actually get free food if I sound like I'm interested' tone). Which I think is a win win situation because I'm not too keen on eating absolutely everything I make, because then I would have to exercise and go to the gym. Exercise hates me. So does the gym.
As you can probably tell I have a super large sweet tooth, I not only love all things sweet but I love decorating and creating and ultimately making people happy. Because who doesn't become happy when they see a delicious gooey piece of brownie, or a 'bursting with flavour' berry tart, or a delicately crafted wedding cake? That is why I want to become a Pastry Chef because after slaving away in a kitchen for hours on end making delicate little fondant flowers and trying not to burn the cake; being able to see the look on someones face when they receive the cake is priceless. It's a known fact, food makes people happy, so if I can make someone happy and excited doing something I love and am passionate about then why not?
Now enough with all the blabbering, in the first semester I will be taught the basics in Pastry making or for a more in depth explanation the 'Foundation Pastries' Paper: "Investigates and develops preparation techniques, baking, cooking methods, basic finishing and presentation techniques as well as basic food hygiene and safety practices and principles. Develops the competence, knowledge and skills required for producing a range of short, sweet, puff and choux pastries in a commercial kitchen".
So once I start on the 3rd of March I will try my best to keep up to date and fill this blog with recipes, photos, handy tips, and general things I've learnt being a Patisserie student. If you want to follow me on this adventure then hit the 'Join this Site' button or choose to keep up to date by signing up to follow this blog through email. I'll also be posting on Facebook to let you all know when I have made an entry onto my blog.
And yes you may all be my taste testers, but I am not liable for either food poisoning, you not liking what I bake or you gaining weight.
That is all for now,
B.
