Week 1 - Cuts & Tomato Salad

What is the word that I would use to describe how I felt this week? Overwhelmed.
There were so much to do. Everything is new to me. The culinary terminology were mostly in French. It felt like I was going to a cooking class cum French lessons at the same time. Why I say cooking? because the first stage is about cooking. Not really sure why Patissiers need to know how to cut fish and make sandwiches but that is part of the course.

So first week, theory class, we learnt about Occupational Health and Safety. We learn about contamination and hygiene. Did you know that bacteria grow best in 5C- 65C? That is why food should be stored below 5C and cooked above 65C. Otherwise bacteria can breed easily in the cosy temperature. 

This is our kitchen

Demo class was all about Cutting. Cuts like Julienne, Brunoise, Chiffonade, Mirepoix. It all sounds French to me, well that's because they are! We practiced on carrots and potatoes. 
Then we learnt how to make tomato salad with Vinaigrette dressing and cucumber raita. All dishes that I have never made before. In fact, I don't even know what a cucumber raita should taste like. The trainer showed us how they were made. 

My workstation.

Practical class, our turn to replicate what the trainer did. It was a bit of a havoc for day 1 for practical because no one really knew what we were suppose to do. Where do we get our utensils, ingredients, which do we start with first. Anyway, after all the crazy running around to get the things we needed. We all started cutting. It was quite fun but not when I was told that I need to finish up in 30 minutes. 

All my cuts.

I haven't even started on the vinaigrette and the salad wasn't on the plate yet. No time to waste, I quickly did the vinaigrette and dished up the salad.

My tomato salad with orange segments.

This is the first time I blanched a tomato and made tomato salad. I am pretty happy to see the end result. 

Cucumber Raita

Now I know what a cucumber raita taste like, its a little sour with the lemon juice in it and yoghurt. It is served cold. 

My completed work and the mess around it

Anyway, with all the panicking and stress, I managed to get my first cut! Ha ha.... bound to happen. The knives were super sharp. It only just touch my skin and I saw blood coming out. Nothing serious but I should be more careful next time. 

Orientation Day 16th July 2012

First day of school! Should I be excited? anxious? Well a little of both I guess. It has been a long time since I went to school. Anyway, I didn't know what to expect on the first day. I got up at 7am. Had a nice cereal breakfast and got ready and left the house at around 8.15am. Walked from Southbank to Elizabeth Street where the school is located. 

The walk took about 20 minutes. It was a cold morning but I warmed up a little after a short while of walking. It's actually quite nice to be out and walking. 

Walking on the bridge

Busy morning at Flinder's Street Station

Pedestrian walkway at Flinder's Street Station

Didn't get to know people yet. Everyone was shy and quiet. The principal explained the rules and regulations. The orientation was simple and short which was fine by me. Filled in some forms, questionnaires and took a mug shot for the student ID card. That was it for the day.

So my classes for Patisserie actually start next week on 24th July. Classes will be for 3 days a week and it will be full time from 9-5pm. Feels like going to work doesn't it?

Oh! I am eager to learn. I am going to go to school like a sponge and absorb everything they can teach! 

Basically Pastry is basically my journey in patisserie.