After reading through my old blog entries it seems that I always start with saying Hello all! I'm not very original with my startings and I'm watching the Bachelor at the same time as writing this so I will carry on with that.So hello all!
I know I have been terribly lazy and haven't been updating this blog in a very long time, but to start off with my life has become beautifully hectic this year. It's honestly been a crazy few months. I've moved into a new flat with my crazy flatmates Laura, Sam, Jojo and Kristiana (Follow our antics on Instagram @the_phat_flat). They are full of surprises and if you can imagine 5 girls being squeezed into a very small 4 bedroom house in the heart of Auckland city, well you can only imagine how crazy and often strange things can get. I, as of recently, also started my new job at Sky city Pastry kitchen, it is an amazing opportunity for me to be exposed to the exciting and often challenging industry of Patisserie. Although it is very tiring I am loving it so far and I have learnt an incredible amount about this crazy world I'm heading into.
I should probably update you on everything that you would have missed from me being lazy last year. Where do I even start? Well I ended the year with receiving a scholarship from Southern Hospitality that put funds towards my studies for this year, I completed last year with straight A+'s which I am incredibly happy about, I have been interviewed for a bakery magazine called "Slice" which will have an article about my studies, work and my passion for patisserie in the next issue, and my class and I held our End of Year Buffet for our family and friends (which they seemed to enjoy mainly because of the free food).I honestly came into this year scared out of my wits of what I was getting myself into for my second and final year of Patisserie, I thought I was going to fail miserably and the world was going to end. Thankfully though, as usual, I overreacted. This year has been filled with some challenges but overall it has been exciting, fun and often crazy. My days are long and tiring but by the end of it I am so proud of all that I have accomplished and how far I have come from the beginning of last year.
The paper we are currently doing is sugar and chocolate confectionary, and yes all day we learn how to make lollies and all sorts of chocolatey goodness. It's a hard life I live, I know. I honestly get way too excited learning how to pull sugar to create hard candy or learning how to properly temper chocolate (which I have failed at miserably a few times, with the chocolate mostly ending on myself or the floor).
For those of you who want to know what I do at work, no I am not the dishwasher (we have someone that does our dishes for us, if I only I could hire someone to do that at the flat) I am a 'Commis Chef' in the Pastry Kitchen at Skycity. Sky City Pastry kitchen supplies desserts to places such as 'Rebo', 'The Grand Hotel', 'SkyCity Hotel' and the 'Orbit' which are all part of the SkyCity restaurants. So what I do is assist the Pastry Chef's with jobs such as filling macaroons, making pecan tarts, rolling sweet paste, and on occasion finishing desserts (and no that does not mean eating them but decorating them), plus many other things that you probably don't really care about.So that is my update, again sorry for the radio silence over the last few months. I have no excuse apart from watching way too many TV shows and movies.
For my next post I promise to put a recipe up as well so you can see the sort of things I am learning this year, they are all very exciting and fun to make (well I think they are) so I will try to choose just one!
Have a great week,
B.
