Oh My!! Time has really flown by, can’t believe I’m down to my last two weeks in Switzerland; the last two weeks of all things pastry school. As much as I’m looking forward to going back home, back to a city where everything doesn’t close before sunset, where there’s more young people than those that live within the walls of DCT, I will definitely miss all of this. The people, the work, the pastry and even though I thought I’d never say this, the place too!
However, there’s no time to revel in the fact that there’s only a couple of weeks left. Exam week is nearly upon us. Usually this is week 11, 7 days away, but we’re starting early- Thursday is Day 1 of our practical exam. Oooohhh stress and tension. So much to do, so little time.
We found out three days ago what exactly this practical exam entails, and I’m sure you’re wondering too. We have to to present a number of different things on a table for that we need to pretend belongs in an actual pastry shop which means we need to come up with a name, a ‘philosophy’ and a theme. Also need to figure out how to arrange everything on this table, any decorations we want on there. We need to have our chocolate showpiece, a sugar showpiece (which is going to be made this week!), our cake, four dessert plates, another couple of plates- one for a slice of cake that’s going to be tasted and the other for the rest of the menu, a menu card and labels for everything. Oh, and all the arranging had to be done within the time limit we have in the kitchen.
Whats on the menu?
1. A low calories birthday cake for Pete, who is turning 14. He’s a keen snowboarder, loves chocolate, marzipan and fruit flavours. However, he is allergic to hazelnuts and coconut.
2. Four dessert plates with: Apple Strudel, Strawberry Panna Cotta with a Rhubarb Compote and a chocolate decoration and something of our choosing using choux pastry or puff pastry. And, how could I forget after last times disaster; a vanilla sauce!!
3. A plate of 12 raspberry berliners (=jam/jelly doughnuts!)
Now, that doesn’t sound like too much or anything overly complicated but you’ve got to bear a few things in mind. We essentially have five hours to get all of this done. Oh dear. Oh, and, the fact that I’ve never made most of this stuff- the real sort of exam. We’ve been given all the skills to be able to do all of it, but we need to be able to apply them to an unfamiliar problem- in this case, recipes! I’ve never even used rhubarb before. I’m sure there will be so many stories at end of this exam. I’ve been assigned Monday afternoon for my exam. Which means, when we start this Thursday, we’re allowed to make up the cake to the point just before it can be decorated and we can make the chocolate decoration to put on top of the panna cotta. So, that does ease the pressure up a little bit for Monday, but I can sense it’s still going to be insaaaane! Gotta plan plan plan and then, stick to it! As well as hope and pray everything works first time around.
One last tiny detail; the whole exam is assessed, what we do in the kitchen, how we do it, including how much mess we make and whether we’re following hygiene rules- so no spitting in the food or touching finished things without gloves. It also means that we have to leave the kitchen (when we take stuff out to be served/put in place on our tables) looking spotless (a change of jacket may be kept with me, I think!) and we need to put on a red apron and chefs hat. Its going to be hard enough to get everything done by serving time, let alone having to think about our appearance. Apparently, everything matters- this is Switzerland after all!
Can’t wait till its over now. Need all the prayers and luck I can get!
And so much better when they were out of the oven!!
And there was the perfect one
…..And it on the inside..
)
