Still here.......

Despite my best intention to update this space, I could barely muster the energy to organize my thoughts or form coherent sentences by the end of each passing days. The past month was hectic to say the least but so fulfilling. My waking hours had been occupied by many exciting opportunities that I don't even know where to begin!

First, there's my internship at the most amazing patisserie in Chicago and another photo shoot for an esteemed organization with a renowned pastry chef. Then there's my final exam in pastry school and the graduation.

Ah, the graduation, the closure of a chapter in my life. I couldn't believe 6 months has just fled in a blink of an eye. It feels like it was only yesterday , when chef Jacquy addressed my class about how fast time will pass when we are in school. How we should relish every seconds when we are there and soak up the informations and techniques like sponges.

Now that school's over, the next stage of my sweet life commences. I am a full time intern at a marvellous french patisserie. The works that the guys at the patisserie do are beautiful and inspiring at the same time. I count myself lucky to have the opportunity to spend some months learning from them. Never in my wildest dream had I imagined the hobby I started as a way to kill time could turn into a career. I still don't have a job offer yet, but I figure I am on the right track. So I am just,going to focus on learning and doing my best during my internship.

Unfortunately, there will not be any recipes on this site for awhile. After all the hard work in a bakery, baking at home seems the least likely way to unwind for me. But I will try to post my random thoughts/ observations while working in the bakery as often as I can....

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My first photo shoot assignment!

Seriously, has it been more than 2 weeks already? I hope everyone is enjoying the gorgeous Spring weather and forget about my temporary disappearance. I was preoccupied by my best friend's visit, school work, exam and a very special photo shoot assignment.

Let's talk about the photo shoot assignment. I couldn't remember how it started. But I showed Chef Dimitri Fayard- one of my admired pastry heros and chef instructor some of my food shots. He likes them and asks me to take some pictures of his entremets at Vanille Patisserie for some work related projects.

Naturally, I am excited about the opportunity. Food photography is as dear to my heart as pastry. And taking pictures for Vanille - arguably the best patisserie in Chicago? I couldn't ask for a better client for my first assignment. I am given a lot of creative freedom with the entremets, so the whole process is a lot of fun. Looking through my camera lens and I see all the entremets are made meticulously with great attention to details. They look so pretty that they don't need much styling or post processing after the photo shoot.

If you are in Chicago area and have never been to Vanille Patisserie, I hope this series of pictures will whet your appetite and nudge you into visiting the charming patisserie soon. While you are there, remember to grab some macarons and chocolates. Ah, the chocolates, they are soooo good! And please, tell whoever behind the counter that Mandy sends you there. *wink*

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Finally Spring and my chocolate showpiece

It finally feels like Spring in Chicago this past weekend! I take a long solitary walk around the neighborhood for the first time without my winter jacket. Everywhere I past, I see flowers blooming. And that barren trees in front of my apartment? They turn out to be cherry blossom trees! Everything has finally come alive after the interminable winter. I couldn't help smiling when I look up and being greeted by the dense and snowy white blossoms.

The gorgeous weather beckons pictures to be taken outdoor. So I carry my chocolate showpiece out and start snapping away. Perhaps the noon heat is a little too much for the chocolate. After a couple of shots, my rose shows sign of melting. Time to bring it indoor!

As you can see, I am not much of an artist. It took me two attempts to come up with something that vaguely resembles a rose. My leaves are horrible and the white curly looking things? Mine just didn't make the cut. In the end, my friends come to my rescue and pass me their remaining curls so I can finish my showpiece.

I would like to think of this chocolate showpiece as a collaborative effort. It warms my heart that my artistic friends come over to help when crisis strikes. They attach the right pieces in the right places when I couldn't make up my mind. Not only that, they stop me in the track when I am ready to attach one too many leaves on the showpiece. That's what true friends do. They tell you the truth, not afraid of hurting your feeling, while having your best interest in mind. And they come through when you need a hand.

Too many times I see "friends" back stabbing each others when the other is not looking. I felt particularly bad during the last exam when someone let her friend's products turned brown to the point of burning in the oven without saying a word. I felt so bad that I went to tell that "friend" to check on her products. Even an acquintance would do that. But she would rather let her friend's products fail, so hers may look better. What kind of friends do that?!

I am thankful that I make some real friends in school. Friends whom I can depend and trust. Friends whom I know will not let my pate a choux or breads turn black without uttering a word. I imagine they will either yell at the top of their lungs for my attention, or quietly pull the products out before it's too late. That's what we will do for each other. Without a doubt, this showpiece is the shining evident of our friendship. :)

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Petit Fours

It has been awhile since I last updated my blog. What have I been up to, you asked? Well, the usual. School in the day time and dreaming about pastry at night. Except, I am also spending a considerable amount of time thinking about the direction I am heading after graduating from pastry school. It scares me a little to think that I will be out in about 8 weeks time. How time flies and yet,there's still so many things to learn!

We are making chocolate showpiece in class this week, which time passes painfully slow. Hopefully, I have pictures to show end of this week! Meanwhile, here's some pictures from the petit fours classes sometime ago. All the mini pastries are definitely not good for my waistline! They are deceptively dainty that I dont feel guilty snacking a few everytime I open the fridge. As a result, I polished everything I brought home in no time. I think I must have gained a few pounds after the petit fours classes.

But guess which item I enjoy making the most? The macarons of course. There's something captivating and magical about these little cookies. It's always a thrill to see those frilly feets form as the macaron shells baked in the oven. Although we are supposed to fill most of them with vanilla buttercream, I bring some shells home to fill with lemon buttercream filling, made with homemade meyer lemon curd. It's by far my favorite flavor.

If only I have all my equipments and tools with me in Chicago, I would be baking macarons everyday and experiments with many flavor combinations. Like many recipes that I want to try, I guess that will have to wait until I return to Atlanta.

The mere thought of leaving this city I have come to love makes me sad. I think I am going to comfort myself with the macarons I saved in the freezer for time like this.

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And the lucky winner is..........

Anna! I will contact you for your address shortly.Thanks for participating guys! I wish I have enough gift vouchers for everyone.

Here's a picture of cherry blossom taken on the same date last year in Atlanta. Trees in Chicago are still stubbornly barren, which makes me wonder if Spring has eluded us?

Has Spring arrived in your part of the world yet?

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