Pressure Cooking
Mar. 26th, 2013 08:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soc_puppetWow, that's a lot of days without updates! Let's fix that.
Yesterday I was convinced I was under a curse. Or possibly a jinx. One of the two. Which one is more likely to last for a week and a half?
See, two weeks ago was finals. I basically aced my practical exams in Bakery Basics and Bakery Essentials; for the former we had to make a loaf of bread and a Boston Cream Pie. Chef Smith said he thought I got maximum air retention in my BCP, which I am ultra proud of. It was so light and fluffy! The bread I got deducted a single point from because I didn't think I had enough time to let it proof fully before it was due, so it went into the oven a little under-proofed. (Incidentally, how are the Twelve Steps of Baking not on Wikipedia? I feel betrayed.) Anyway, my total was 198/200 (originally 99, doubled).
All was going well! My BCP was amazing and tasted ridiculicious, I went out with some of my classmates for a totally great lunch, and I had a whole week off to look forward to. The only roadblock was the two online "written" finals for the aforementioned classes.
My Bakery Essentials exam? Went fine. I got ~185/200. My Bakery Basics exam? Vanished into the ether.
Naturally I wrote an e-mail to Chef Smith right away, and sat on tenterhooks for a response. And then didn't get one. And didn't get one. And didn't get one. And then the weekend was over and I figured it was probably too late anyhow, and I was fairly certain I had enough points to pass the class anyhow, so I didn't check it again until Wednesday. At which point I had actually received a response from Chef Smith, dated Monday afternoon, telling me that he'd extended the deadline until "Monday" and to take the test ASAP. Unfortunately, the system had already registered the class as "over" and thus kicked me out of it, disallowing me access to the exam. I wrote to Chef again to this effect and anxiously awaited his response.
As of 6:00am yesterday morning, I had heard no more from him. Assuming, as before, that my remaining class score would at least allow me to pass the class, I left for school and my new class schedule - completely forgetting my baking kit at home. Little did I know that this was a portent of things to come!
When I arrived at school, I discovered that I was unable to open the combination lock I'd put on my locker. I tried many times, but to no avail. Finally, I was forced to leave for class without my toque and uniform shoes. A friend of mine lent me an extra hat during the mid-class break when I was once again unable to open my locker.
My morning class - Science of Baking - ended at 10; I had two hours until my afternoon class - International Breads - so I took advantage of the time to drive the half-hour home to pick up my baking kit and extra hat, and then the half-hour back. I managed to nab a bite to eat before IB started, but didn't have enough time to brew my traditional lunchtime tea. (Traditional in that it is cheap and I bring it from home to drink at the facility, not that there's anything special about the tea itself. Though it is delicious.) I was still unable to open my locker, this time with the assistance of several friends working their lock-charming magic.
International Breads was... Well, the class itself was fine? Ish? Chef talked for two hours (he can get to talking; I don't mind hearing what he has to say, I think it's all interesting and informative, but it was seriously cutting into practical time) and then we had to organize our ingredients for today: Pate Fermentée (the "a" totally needs a hat on it, but I'm not up to looking up the code for that), the potatoes and dry ingredients for beer bread, and sweet bread dough. Part way through the potatoes, I realized that my migraine from the weekend was coming back; the heat of the bakery lab was seriously not helping. (My migraines are really mild compared with those some people I know suffer, but they are still no fun.) By the time I was done with the Pate Fermentée, there was half an hour left of class to make the sweet dough. I was horribly frustrated with the entire day, overheated, and in pain. It was the perfect recipe for an anxiety attack.
Guess what happened! Or sorta happened? I told Chef I was near an attack, he said I could take a ten minute break and he would help me put my sweet dough together (for which I am VERY grateful), and the day continued. I left at four, the scheduled end-of-class time, and after one last try at the lock, I went home, still jangly with anxiety and stress.
Today was much better. I mean, my feet sorta hate me now after two days of the new class schedule and basically seven hours of standing, but they got used to four hours in the old schedule, they'll get used to this. I'm sure it, uh, "builds character", too. Or something. Prepares me better for the workplace, perhaps? Anyway, I went in early and called Campus Security; they stopped by and cut the lock right off my locker door, allowing me access to my comfy shoes and nice clean hat. I made it to class only a little bit late and ready to tackle my workload. Over lunch, I finished crocheting a chocolate lab.
Lunch was nothing special, but I did finally get to have my tea and some time to unwind before IB. In International Breads, we made kolaches (I'd never understood the appeal before, but I'm guessing it has something to do with the dough) and Swiss mice/hedgehogs, and beer bread. For the beer bread, Chef Smith usually asks the hotel for any extra whatever they have laying around - mostly partly opened sixpacks that they haven't managed to sell the remaining bottles of. When I asked, though, Chef told us we were allowed to bring in our own beer (provided we were legal to drink/transport it). I then contacted my friend C to request a bottle of his homebrew to use for the purpose: Chocolate cream stout. I don't know how anyone else's bread turned out, but mine is delicious. It's going to be difficult to save a loaf for C, but I'll manage somehow.
Last thing for now: Our finals in International Breads and Science of Baking? Practical only. For the latter, we'll be divided into teams and essentially be doing Cupcake Wars, but with "random" flour and fat types. For the former, we're designing our own bread recipe. I'm planning to come up with something to fit the name "Pathetic Anger Bread" ;) (Possibly a sourdough? Definitely something with a pocket/that's stuffable and hollow in the middle. More thought is needed.)
Coming soon: Lots and lots and lots of pictures of baked goods. You have been warned.
Yesterday I was convinced I was under a curse. Or possibly a jinx. One of the two. Which one is more likely to last for a week and a half?
See, two weeks ago was finals. I basically aced my practical exams in Bakery Basics and Bakery Essentials; for the former we had to make a loaf of bread and a Boston Cream Pie. Chef Smith said he thought I got maximum air retention in my BCP, which I am ultra proud of. It was so light and fluffy! The bread I got deducted a single point from because I didn't think I had enough time to let it proof fully before it was due, so it went into the oven a little under-proofed. (Incidentally, how are the Twelve Steps of Baking not on Wikipedia? I feel betrayed.) Anyway, my total was 198/200 (originally 99, doubled).
All was going well! My BCP was amazing and tasted ridiculicious, I went out with some of my classmates for a totally great lunch, and I had a whole week off to look forward to. The only roadblock was the two online "written" finals for the aforementioned classes.
My Bakery Essentials exam? Went fine. I got ~185/200. My Bakery Basics exam? Vanished into the ether.
Naturally I wrote an e-mail to Chef Smith right away, and sat on tenterhooks for a response. And then didn't get one. And didn't get one. And didn't get one. And then the weekend was over and I figured it was probably too late anyhow, and I was fairly certain I had enough points to pass the class anyhow, so I didn't check it again until Wednesday. At which point I had actually received a response from Chef Smith, dated Monday afternoon, telling me that he'd extended the deadline until "Monday" and to take the test ASAP. Unfortunately, the system had already registered the class as "over" and thus kicked me out of it, disallowing me access to the exam. I wrote to Chef again to this effect and anxiously awaited his response.
As of 6:00am yesterday morning, I had heard no more from him. Assuming, as before, that my remaining class score would at least allow me to pass the class, I left for school and my new class schedule - completely forgetting my baking kit at home. Little did I know that this was a portent of things to come!
When I arrived at school, I discovered that I was unable to open the combination lock I'd put on my locker. I tried many times, but to no avail. Finally, I was forced to leave for class without my toque and uniform shoes. A friend of mine lent me an extra hat during the mid-class break when I was once again unable to open my locker.
My morning class - Science of Baking - ended at 10; I had two hours until my afternoon class - International Breads - so I took advantage of the time to drive the half-hour home to pick up my baking kit and extra hat, and then the half-hour back. I managed to nab a bite to eat before IB started, but didn't have enough time to brew my traditional lunchtime tea. (Traditional in that it is cheap and I bring it from home to drink at the facility, not that there's anything special about the tea itself. Though it is delicious.) I was still unable to open my locker, this time with the assistance of several friends working their lock-charming magic.
International Breads was... Well, the class itself was fine? Ish? Chef talked for two hours (he can get to talking; I don't mind hearing what he has to say, I think it's all interesting and informative, but it was seriously cutting into practical time) and then we had to organize our ingredients for today: Pate Fermentée (the "a" totally needs a hat on it, but I'm not up to looking up the code for that), the potatoes and dry ingredients for beer bread, and sweet bread dough. Part way through the potatoes, I realized that my migraine from the weekend was coming back; the heat of the bakery lab was seriously not helping. (My migraines are really mild compared with those some people I know suffer, but they are still no fun.) By the time I was done with the Pate Fermentée, there was half an hour left of class to make the sweet dough. I was horribly frustrated with the entire day, overheated, and in pain. It was the perfect recipe for an anxiety attack.
Guess what happened! Or sorta happened? I told Chef I was near an attack, he said I could take a ten minute break and he would help me put my sweet dough together (for which I am VERY grateful), and the day continued. I left at four, the scheduled end-of-class time, and after one last try at the lock, I went home, still jangly with anxiety and stress.
Today was much better. I mean, my feet sorta hate me now after two days of the new class schedule and basically seven hours of standing, but they got used to four hours in the old schedule, they'll get used to this. I'm sure it, uh, "builds character", too. Or something. Prepares me better for the workplace, perhaps? Anyway, I went in early and called Campus Security; they stopped by and cut the lock right off my locker door, allowing me access to my comfy shoes and nice clean hat. I made it to class only a little bit late and ready to tackle my workload. Over lunch, I finished crocheting a chocolate lab.
Lunch was nothing special, but I did finally get to have my tea and some time to unwind before IB. In International Breads, we made kolaches (I'd never understood the appeal before, but I'm guessing it has something to do with the dough) and Swiss mice/hedgehogs, and beer bread. For the beer bread, Chef Smith usually asks the hotel for any extra whatever they have laying around - mostly partly opened sixpacks that they haven't managed to sell the remaining bottles of. When I asked, though, Chef told us we were allowed to bring in our own beer (provided we were legal to drink/transport it). I then contacted my friend C to request a bottle of his homebrew to use for the purpose: Chocolate cream stout. I don't know how anyone else's bread turned out, but mine is delicious. It's going to be difficult to save a loaf for C, but I'll manage somehow.
Last thing for now: Our finals in International Breads and Science of Baking? Practical only. For the latter, we'll be divided into teams and essentially be doing Cupcake Wars, but with "random" flour and fat types. For the former, we're designing our own bread recipe. I'm planning to come up with something to fit the name "Pathetic Anger Bread" ;) (Possibly a sourdough? Definitely something with a pocket/that's stuffable and hollow in the middle. More thought is needed.)
Coming soon: Lots and lots and lots of pictures of baked goods. You have been warned.
no subject
Date: 2013-03-30 06:57 am (UTC)