“I should go to the morning practical session even though we’re only making jam and jelly candy today.”
“I’m so tired I just want to go home and sleep.”
“Ok, if I can make the 8am bus I’ll go to class. If I miss it, I’ll take the Narita express and go home.”
“But even if I go home I’ll only get two hours of sleep before I have to get up again and go to the afternoon lecture.”
These thoughts drifted in and out of my half-awake consciousness the entire six hours of red-eye flight from Singapore to Tokyo. In the end I barely convinced myself to go to class, mostly because I thought it was more trouble than it’s worth to go home for the morning.
When I got to school, with 25 minutes to spare, however, I was told that there would be no school today because there’s no electricity. We were asked to write down our phone number so the school could contact us later to let us know whether there’ll be school tomorrow. Nobody knew why the electricity went out because all the other buildings in the area had electricity.
I couldn’t believe my luck. Out of all the days, it had to be today, when I had to drag both my sleepwalking self and my luggage from the airport to school! To think that I could’ve saved myself the trouble had I decided not to come in! I knew I shouldn’t have been so diligent…
Showing posts with label Le Cordon Bleu. Show all posts
Showing posts with label Le Cordon Bleu. Show all posts
Tuesday, November 21, 2006
Friday, November 10, 2006
It's decided
I finally have a cake recipe. After giving the first four prototypes to virtually everyone I know in Tokyo and getting plenty of feedbacks, I completely revamped the recipe(a big thank you to Pei-ran and Yoko who gave really honest and constructive criticisms). The complaints people had for the first four versions are mostly about the grapefruit. The taste was too subtle, so unless told, most people couldn’t tell it’s in it. There was also a disconnect between the white color of the mousse and the image of grapefruit. So in the final recipe, I added paste made of grapefruit peel, got rid of the meringue and used egg yolks to further enhance the yellow color. I also increased the amount of champagne in the gelee layer to the same amount as grapefruit juice. I'm such an alcoholic when it comes to alcohol in cakes, so the more the merrier.
The end result is this. It’s 16cm instead of 18cm so I still need to make a full-sized one.
I also need to think of what to put on the cake as decoration. This cake was made over the weekend when Jason decided to surprise me by coming to Tokyo for a visit. As a result it was made in stages, mostly in the morning before we went out and at night after we came back. During the rush of things, I made a calculation error and ended up short on the strawberry/raspberry mousse. In an desperate effort to salvage the cake before the mousse starts to set, I forgot to sprinkle grapefruit peel on the cake surface. The decorations were thrown on the cake ten minutes before Jason was due to leave for the airport so he could take a look/taste and give me his honest opinion. Since he’s usually my toughest critic, I was glad that he liked both the taste and the texture of the cake. I am still not entirely happy with the white chocolate/feuilletine mixture I spread on the cake base to provide texture contrast. It wasn’t too hard to eat but it could be hard to cut through with a fork. That’s one thing I still need to work on, but it’s such a relief to come to an end of this cake saga, although I did have fun and learned a lot in the process.
Stay tuned for the final version (if there ever is one).
The end result is this. It’s 16cm instead of 18cm so I still need to make a full-sized one.
I also need to think of what to put on the cake as decoration. This cake was made over the weekend when Jason decided to surprise me by coming to Tokyo for a visit. As a result it was made in stages, mostly in the morning before we went out and at night after we came back. During the rush of things, I made a calculation error and ended up short on the strawberry/raspberry mousse. In an desperate effort to salvage the cake before the mousse starts to set, I forgot to sprinkle grapefruit peel on the cake surface. The decorations were thrown on the cake ten minutes before Jason was due to leave for the airport so he could take a look/taste and give me his honest opinion. Since he’s usually my toughest critic, I was glad that he liked both the taste and the texture of the cake. I am still not entirely happy with the white chocolate/feuilletine mixture I spread on the cake base to provide texture contrast. It wasn’t too hard to eat but it could be hard to cut through with a fork. That’s one thing I still need to work on, but it’s such a relief to come to an end of this cake saga, although I did have fun and learned a lot in the process.
Stay tuned for the final version (if there ever is one).
Monday, October 23, 2006
The Final Exam
As you all know, the reason why I left Jason and Libby in Hong Kong in the care of a 26 year old nanny to come to Tokyo for three months right in the middle of yet another international house moving is to get my French patisserie diploma from Le Cordon Bleu. Seeing that it’s the one and only goal, it goes without saying that I aim to achieve it.
The final exam for the patisserie supreme course at LCB Japan differs from other LCB schools in that we have to come up with an original recipe and make it on the final day in 2.5 hours. (The final exam at the Paris school is sugar works) Before I even started school, friends from my previous LCB class warned me that it’s never too early to start thinking about what I’m going to make. So I started thinking while I was in HK and decided that I should do something with yuzu (a Japanese citrus fruit that has a unique fragrance and fresh flavor), only to come back to school and find a list of ingredients that we can use for the cake that, surprise, surprise!, does not include Yuzu. My second favorite ingredient, macha (Japanese green tea) is also not on the list. No time to waste, have to come up with another plan.
After weeks of eating more cakes than any human should legally allowed to do, and seeing dancing cakes whenever I close my eyes, I’ve finally narrowed it down to two choices:
1. A fromage blanc mousse cake with a layer of raspberry gelee and a layer of chocolate mousse in the middle, on a pistachio dacquoise cake base. The cake will be sprayed with white chocolate in a pistolet to give it a fuzzy texture. I’ll make pink macarons with green pistachios sprinkled on top and stick them around the cake and place a couple of white and dark chocolate curls on top along with some raspberries and pistachio nuts.
2. A strawberry/raspberry mousse cake with a layer of grapefruit mousse in the middle, on a chocolate biscuit cake base with maybe a thin layer of feuilletine flakes as a texture contrast. The bottom part of the cake will be coated with craquelin a la framboise (chopped almond mixed with raspberry puree and baked to dry at low temp). The cake top will be pink with threads of grapefruit peels showing through and will be decorated with strawberry, raspberry and dark chocolate curls.
The first idea came about because I fell in love with fromage blanc from the first bite, and one of my all time favorite cakes made at LCB is a fromage blanc raspberry creation called Schuss. Because there’ll be many test runs, it’s so very important to choose something you would want to eat, over and over again without getting sick of it, and who can get tired of fromage blanc and raspberry? The only problem is that the combo has been done so many times that it’s hard to come up with something new, which is why I’ve decided to add the pistachio and chocolate component. Only now, it’s gotten so complicated that I don’t know whether I’ll be able to finish it in time.
The second idea is a direct result of the visit to Idemi. After the fruit-gasm experience I couldn’t stop thinking about different ways to combine fruits. Initially I was going to do strawberry/raspberry with a lemon filling, then one day I drank some freshly squeezed grapefruit juice that my roommate Tanya made for breakfast and thought, hey, why not grapefruit! It’s less acidic than lemon so there’s no need to add too much sugar, but more importantly, a grapefruit is much bigger so I can get the same amount of juice of four lemons from just one grapefruit, which means precious squeezing time saved!
Now that I have the ideas, the next step is to start making them, one component at a time. First on the list, fromage blanc mousse. (TBC)
The final exam for the patisserie supreme course at LCB Japan differs from other LCB schools in that we have to come up with an original recipe and make it on the final day in 2.5 hours. (The final exam at the Paris school is sugar works) Before I even started school, friends from my previous LCB class warned me that it’s never too early to start thinking about what I’m going to make. So I started thinking while I was in HK and decided that I should do something with yuzu (a Japanese citrus fruit that has a unique fragrance and fresh flavor), only to come back to school and find a list of ingredients that we can use for the cake that, surprise, surprise!, does not include Yuzu. My second favorite ingredient, macha (Japanese green tea) is also not on the list. No time to waste, have to come up with another plan.
After weeks of eating more cakes than any human should legally allowed to do, and seeing dancing cakes whenever I close my eyes, I’ve finally narrowed it down to two choices:
1. A fromage blanc mousse cake with a layer of raspberry gelee and a layer of chocolate mousse in the middle, on a pistachio dacquoise cake base. The cake will be sprayed with white chocolate in a pistolet to give it a fuzzy texture. I’ll make pink macarons with green pistachios sprinkled on top and stick them around the cake and place a couple of white and dark chocolate curls on top along with some raspberries and pistachio nuts.
2. A strawberry/raspberry mousse cake with a layer of grapefruit mousse in the middle, on a chocolate biscuit cake base with maybe a thin layer of feuilletine flakes as a texture contrast. The bottom part of the cake will be coated with craquelin a la framboise (chopped almond mixed with raspberry puree and baked to dry at low temp). The cake top will be pink with threads of grapefruit peels showing through and will be decorated with strawberry, raspberry and dark chocolate curls.
The first idea came about because I fell in love with fromage blanc from the first bite, and one of my all time favorite cakes made at LCB is a fromage blanc raspberry creation called Schuss. Because there’ll be many test runs, it’s so very important to choose something you would want to eat, over and over again without getting sick of it, and who can get tired of fromage blanc and raspberry? The only problem is that the combo has been done so many times that it’s hard to come up with something new, which is why I’ve decided to add the pistachio and chocolate component. Only now, it’s gotten so complicated that I don’t know whether I’ll be able to finish it in time.
The second idea is a direct result of the visit to Idemi. After the fruit-gasm experience I couldn’t stop thinking about different ways to combine fruits. Initially I was going to do strawberry/raspberry with a lemon filling, then one day I drank some freshly squeezed grapefruit juice that my roommate Tanya made for breakfast and thought, hey, why not grapefruit! It’s less acidic than lemon so there’s no need to add too much sugar, but more importantly, a grapefruit is much bigger so I can get the same amount of juice of four lemons from just one grapefruit, which means precious squeezing time saved!
Now that I have the ideas, the next step is to start making them, one component at a time. First on the list, fromage blanc mousse. (TBC)
Tuesday, October 04, 2005
First Week at Le Cordon Bleu
Three people cut their fingers; one person never showed up; one girl lost her wedding ring (later found); another thought she’d lost her mind when she couldn’t find her things in the locker after class (she used the wrong locker and the rightful owner of the locker turned her things in to the administrator); many people locked themselves out of their own lockers (myself included, twice. LCB has a really stupid locker system). Yup, that about sums up my first practical session at Le Cordon Bleu. Eventful, huh!
So what did we make? Fruit salad (to practice cutting fruits the correct way) and Flan au Caramel (aka pudding).
The first lesson wasn’t too bad because the subjects were relatively simple. Besides the salad and pudding, the teacher also demonstrated how to make crème brulee. The fruit salad was really nice due in large part to the quarter of a vanilla bean that was thrown into the mixture. The pudding was the creamiest and most flavorful I’ve ever had. Granted, I don’t usually order the humble flan au caramel in restaurants so I only have the convenient store variety as a yardstick, but I’m still pretty sure it was good. I have mixed feelings about the crème brulee, however. On the one hand, the full-on vanilla flavor was heavenly (can you see the vanilla seeds swimming on top?); but on the other hand, I felt that the texture was not as creamy as the one I made the more scientific way. (LCB does not believe in giving baking time so everything is done by eye-balling, without even a timer! I find this very hard to get used to.)
I hate to sound like a wimp but I was EXHAUSTED after a full day of class (3 hours practical plus 3 hours lecture). Interestingly it wasn’t the practical session that tired me out, it was all that Japanese thrown at me during lecture that gave me a huge headache. It felt exactly like the first week at work: brain overload. The problem is that I have to listen to the lecture in Japanese and take notes in English at the same time. Maybe I will go for the test for simultaneous interpretation after I’m done with LCB, but for now it’s taking every bit of energy and concentration I have in me. It’s still fun though, and I can’t wait till my next practical, where we make classic apple tart. It’s a beauty to behold. I hope mine turns out pretty.
So what did we make? Fruit salad (to practice cutting fruits the correct way) and Flan au Caramel (aka pudding).
The first lesson wasn’t too bad because the subjects were relatively simple. Besides the salad and pudding, the teacher also demonstrated how to make crème brulee. The fruit salad was really nice due in large part to the quarter of a vanilla bean that was thrown into the mixture. The pudding was the creamiest and most flavorful I’ve ever had. Granted, I don’t usually order the humble flan au caramel in restaurants so I only have the convenient store variety as a yardstick, but I’m still pretty sure it was good. I have mixed feelings about the crème brulee, however. On the one hand, the full-on vanilla flavor was heavenly (can you see the vanilla seeds swimming on top?); but on the other hand, I felt that the texture was not as creamy as the one I made the more scientific way. (LCB does not believe in giving baking time so everything is done by eye-balling, without even a timer! I find this very hard to get used to.)
I hate to sound like a wimp but I was EXHAUSTED after a full day of class (3 hours practical plus 3 hours lecture). Interestingly it wasn’t the practical session that tired me out, it was all that Japanese thrown at me during lecture that gave me a huge headache. It felt exactly like the first week at work: brain overload. The problem is that I have to listen to the lecture in Japanese and take notes in English at the same time. Maybe I will go for the test for simultaneous interpretation after I’m done with LCB, but for now it’s taking every bit of energy and concentration I have in me. It’s still fun though, and I can’t wait till my next practical, where we make classic apple tart. It’s a beauty to behold. I hope mine turns out pretty.
Tuesday, September 27, 2005
In Two Days
In two days I start lessons at Le Cordon Bleu. Isn’t it exciting? I went to the orientation session last Friday and received my uniform (two jackets, a pair of pants, two aprons, a hat, and two kitchen towels, all with the LCB crest) and a serious-looking tool set.
Of course the first thing I did when I got home was to take a photo of the jacket and the tools to commemorate this landmark day. Next I labeled all the knives and spatulas and sharpening iron and brush and scraper and whatever else are in that heavy tool kit. I also tried out the chef’s knife and the vegetable peeler while preparing dinner that night. The knife was so sharp that I’m seriously worried because I’m known to be dangerous around sharp objects. The Wusthof peeler, on the other hand, was not as good as my OXO one as it didn’t have much of a grip. I might need to bring my own.
When the excitement subsided I started to get a little nervous. I mean, just by looking at all the tools you know they mean business. What if I can’t understand the teacher’s lectures? What if I fail the test and can’t go on to the next level? And what if, gasp, I don’t actually have any talent at patisserie? To calm myself down and stop my brain from going into overdrive imagining all kinds of worst-case scenarios, I decided to get organized and copy down the curriculum into my day planner. To my great relief, the first demonstration involves flan and crème brulee. Having made a very successful crème brulee only last week, I felt my confidence lift a little. As I read on, I found out that the first part of the basic course is almost entirely dedicated to tarts, specifically pate brisee and pate sablee, both of which I am pretty confident about. After all, I am the unabashedly self-proclaimed Queen of Tarts. This made me feel slightly better and I was able to breath normally again. I bet everyone gets a little pre-LCB jitters? I’ll find out soon from my classmates.
Oh, for those who are looking forward to more photos from my LCB lessons, I am afraid I am going to have to disappoint you. We were told at orientation that showing photos taken in class in a public media, either of the teacher demonstrating or of the teacher’s creations, is strictly prohibited. Blogging was singled out as a no-no, and I could swear the teacher looked in my direction (or is it just my guilty conscience?). We are allowed to show photos of our own work, however, so please drop by and see what I made in class. (I am just afraid that they are not going to be as pretty as the teachers’.) Personally I don’t know why they’re being so tight-assed about this. It’s not as if someone will be able to deduce the recipe just by looking at a couple of photos. However, I am trying to graduate from that school so I thought I shouldn’t break any rules lest my chance of getting a diploma is jinxed.
Of course the first thing I did when I got home was to take a photo of the jacket and the tools to commemorate this landmark day. Next I labeled all the knives and spatulas and sharpening iron and brush and scraper and whatever else are in that heavy tool kit. I also tried out the chef’s knife and the vegetable peeler while preparing dinner that night. The knife was so sharp that I’m seriously worried because I’m known to be dangerous around sharp objects. The Wusthof peeler, on the other hand, was not as good as my OXO one as it didn’t have much of a grip. I might need to bring my own.
When the excitement subsided I started to get a little nervous. I mean, just by looking at all the tools you know they mean business. What if I can’t understand the teacher’s lectures? What if I fail the test and can’t go on to the next level? And what if, gasp, I don’t actually have any talent at patisserie? To calm myself down and stop my brain from going into overdrive imagining all kinds of worst-case scenarios, I decided to get organized and copy down the curriculum into my day planner. To my great relief, the first demonstration involves flan and crème brulee. Having made a very successful crème brulee only last week, I felt my confidence lift a little. As I read on, I found out that the first part of the basic course is almost entirely dedicated to tarts, specifically pate brisee and pate sablee, both of which I am pretty confident about. After all, I am the unabashedly self-proclaimed Queen of Tarts. This made me feel slightly better and I was able to breath normally again. I bet everyone gets a little pre-LCB jitters? I’ll find out soon from my classmates.
Oh, for those who are looking forward to more photos from my LCB lessons, I am afraid I am going to have to disappoint you. We were told at orientation that showing photos taken in class in a public media, either of the teacher demonstrating or of the teacher’s creations, is strictly prohibited. Blogging was singled out as a no-no, and I could swear the teacher looked in my direction (or is it just my guilty conscience?). We are allowed to show photos of our own work, however, so please drop by and see what I made in class. (I am just afraid that they are not going to be as pretty as the teachers’.) Personally I don’t know why they’re being so tight-assed about this. It’s not as if someone will be able to deduce the recipe just by looking at a couple of photos. However, I am trying to graduate from that school so I thought I shouldn’t break any rules lest my chance of getting a diploma is jinxed.
Wednesday, August 24, 2005
Le Cordon Bleu, here I come!
I went to LCB for a trial lesson today, after which I signed up for the fall term of basic French patisserie. Yup, I finally did it!
I’ve been contemplating doing this for almost two years now. However, their strict attendance policy (you flunk out if you miss more than two theory lessons, and three tardiness count as one absence) prohibited me from taking the evening classes while holding down a full-time job. The plan was shelved. Then there’s also the cost. The entire course (9 months) costs the same as my fist two years of grad school tuition combined! I simply couldn’t chalk it up to hobby.
Now, two years later, with some ABC cooking school experience under my belt, and my decision to abandon the pharmaceutical field for good, I felt it was time to rethink about the matter. Over time, Jason and I have come to terms with LCB’s exorbitant tuition as well, and decided that if I were to learn French patisserie, I might as well spend the bucks and learn it properly. However this time, I discovered another disheartening fact about the LCB lessons: instead of recipes, the school only hands out ingredient lists. It is each student’s own responsibility to listen and watch the instructor during demonstration and take notes so he/she can follow it during the practical sessions. My immediate worries were naturally that I wouldn’t be able to completely comprehend all the Japanese thus not getting 100% out of the lessons. So you understand my apprehensions when I went for the trial today. In my bag I had a filled-out application form (binding in that you have to pay a $500 penalty if you decide to back out once handed in. The gall!) but whether I turned it in or not after the trial depended on how confident I felt about my ability to understand the instructions.
With trepidation I entered the demonstration room. Today was the 12th demonstration (out of a total of 22) in the basic course and the items on the menu are choux a la crème, cygnes (swan), and chouquettes.
My tasting plate
The instructor was a middle-aged Japanese man who spoke quite fast. I had a little trouble catching his sentences at first but once I got used to his speech, I found him to be very methodic and logical in his explanations. He did everything so efficiently and fast-paced (having an assistant definitely helped) that I found myself scrambling between taking notes, looking at the demonstration, and snapping pictures here and there. Strangely, it felt kind of satisfying.
To help everyone see what the instructor is doing at any given time, a giant mirror is placed directly above the counter so students in the front row can see.
instructor and his assistant
On either side of the classroom hung two TV screens with live feeds from cameras trained on the counter so students sitting in the back won’t miss anything either.
Instructor demonstrating how to shake the pan to coat chouquettes with sugar clumps
Before I realized it, two hours had passed. The choux, the swan, and the chouquettes were coming out of the oven in batches and the classroom smelled heavenly. My stomach started to grumble as if on cue. While I was busy taking notes, the assistant had lined the counter with plates. The instructor and his assistant proceeded to slice the top off the swan body and split it in half into wings. They then piped crème patissiere into the body cavity and topped it with crème chantilly; perched the wings on the mound of cream and inserted the graceful swan neck.
cream filled swan body
here go the wings
One of each of the menu items was placed on a plate and students were invited to go up to take photos of the finished products and receive a plate for tasting. I joined the line as well.
Tasting Plates
Swan Lake
Choux a la crème
Chouquettes
I’ve eaten my share of choux a la crème before, but never in the shape of a swan with a graceful neck sticking out and let me tell you, it was good! Even though I saw two different kinds of cream being piped into the swan body, it was still somewhat of an unexpected surprise to find the layer of light yellow crème patissiere specked with little black dots of vanilla beans underneath the beautifully swerved chantilly cream. I used to like Beard Papa’s choux cream, but LCB’s version seems lighter in texture and more complex in flavor. The chopped almonds sprinkled on top gave it an extra crunch too. The best part is that I now know how to make it myself!
Coming out of the school I called Jason immediately and told him how I really enjoyed the class. He was happy that I was in such a good mood. What can I say? Butter, sugar and cream, combined in the right way are the best mood lifters for me! I do have one concern though. I did know about all the desserts that I’ll have to take home and somehow find ways to get rid of (friends are volunteering already) but I didn’t know about the amount of food they make you taste! Twice a week I have to eat rich pastry for lunch? How am I going to keep my shape? Help!!
I’ve been contemplating doing this for almost two years now. However, their strict attendance policy (you flunk out if you miss more than two theory lessons, and three tardiness count as one absence) prohibited me from taking the evening classes while holding down a full-time job. The plan was shelved. Then there’s also the cost. The entire course (9 months) costs the same as my fist two years of grad school tuition combined! I simply couldn’t chalk it up to hobby.
Now, two years later, with some ABC cooking school experience under my belt, and my decision to abandon the pharmaceutical field for good, I felt it was time to rethink about the matter. Over time, Jason and I have come to terms with LCB’s exorbitant tuition as well, and decided that if I were to learn French patisserie, I might as well spend the bucks and learn it properly. However this time, I discovered another disheartening fact about the LCB lessons: instead of recipes, the school only hands out ingredient lists. It is each student’s own responsibility to listen and watch the instructor during demonstration and take notes so he/she can follow it during the practical sessions. My immediate worries were naturally that I wouldn’t be able to completely comprehend all the Japanese thus not getting 100% out of the lessons. So you understand my apprehensions when I went for the trial today. In my bag I had a filled-out application form (binding in that you have to pay a $500 penalty if you decide to back out once handed in. The gall!) but whether I turned it in or not after the trial depended on how confident I felt about my ability to understand the instructions.
With trepidation I entered the demonstration room. Today was the 12th demonstration (out of a total of 22) in the basic course and the items on the menu are choux a la crème, cygnes (swan), and chouquettes.
My tasting plate
The instructor was a middle-aged Japanese man who spoke quite fast. I had a little trouble catching his sentences at first but once I got used to his speech, I found him to be very methodic and logical in his explanations. He did everything so efficiently and fast-paced (having an assistant definitely helped) that I found myself scrambling between taking notes, looking at the demonstration, and snapping pictures here and there. Strangely, it felt kind of satisfying.
To help everyone see what the instructor is doing at any given time, a giant mirror is placed directly above the counter so students in the front row can see.
instructor and his assistant
On either side of the classroom hung two TV screens with live feeds from cameras trained on the counter so students sitting in the back won’t miss anything either.
Instructor demonstrating how to shake the pan to coat chouquettes with sugar clumps
Before I realized it, two hours had passed. The choux, the swan, and the chouquettes were coming out of the oven in batches and the classroom smelled heavenly. My stomach started to grumble as if on cue. While I was busy taking notes, the assistant had lined the counter with plates. The instructor and his assistant proceeded to slice the top off the swan body and split it in half into wings. They then piped crème patissiere into the body cavity and topped it with crème chantilly; perched the wings on the mound of cream and inserted the graceful swan neck.
cream filled swan body
here go the wings
One of each of the menu items was placed on a plate and students were invited to go up to take photos of the finished products and receive a plate for tasting. I joined the line as well.
Tasting Plates
Swan Lake
Choux a la crème
Chouquettes
I’ve eaten my share of choux a la crème before, but never in the shape of a swan with a graceful neck sticking out and let me tell you, it was good! Even though I saw two different kinds of cream being piped into the swan body, it was still somewhat of an unexpected surprise to find the layer of light yellow crème patissiere specked with little black dots of vanilla beans underneath the beautifully swerved chantilly cream. I used to like Beard Papa’s choux cream, but LCB’s version seems lighter in texture and more complex in flavor. The chopped almonds sprinkled on top gave it an extra crunch too. The best part is that I now know how to make it myself!
Coming out of the school I called Jason immediately and told him how I really enjoyed the class. He was happy that I was in such a good mood. What can I say? Butter, sugar and cream, combined in the right way are the best mood lifters for me! I do have one concern though. I did know about all the desserts that I’ll have to take home and somehow find ways to get rid of (friends are volunteering already) but I didn’t know about the amount of food they make you taste! Twice a week I have to eat rich pastry for lunch? How am I going to keep my shape? Help!!
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