The Falls Come Before the Pride

I realize that isn’t the right expression, but here, it’s true. After messing up a few times and beating myself down I came up with a mantra: this doesn’t mean anything. This whole course that I’m doing is meant to be fun and enlightening and exciting, not a tool to aid in my self-worth’s demise. So before my nine hour day yesterday I told myself all of that, and the result below is something I wouldn't have posted otherwise.

I’m finally, FINALLY, proud enough of some piece of work I have done that I’m willing to post a picture of it. The caramel is overcooked, and the piping on the sides is a total mess, but I was smiling almost the whole time in the kitchen yesterday (aside from the times where I was running around screaming “Chaud devant!” so everyone would get out of my way).

Why was I smiling? Because I love baking and I have always loved baking, regardless of mess-ups. For once I’m looking to get into my head and stay there because when it’s you and a giant super-cold marble table and some flour, everything is so perfect.

Saint-Honoré (Sweet pastry crust, choux pastry, chantilly cream, and caramel)

And a bit of a sneak-peak into our kitchen. You can’t quite imagine it, I doubt…but it’s amazing. Especially when our practical is in P3, the kitchen reserved for patisserie.

~Sarah