During the first semester of diploma, had a total of 20 demonstrations. In each of them, watched ch

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I remember clearly the day that I submitted documents Patisserie Diploma in Le Cordon Bleu London. revefrance I went to Tarnovo for a few days, so we, I and my parents to discuss the details of the application and prepare everything necessary. I was excited and pleased with the things I contemplated, but I realized revefrance how much will change my life. It is not easy to take the final decision to leave to live in another revefrance country, although many claim otherwise. Airfares and suitcase are easy job, what follows is a real challenge. For me there was no hesitation, perhaps because I knew I would not be alone, because I was sure the choices they make.
Today, a year later, I settled comfortably in our little studio in North London and write post the first three months in one of the great culinary schools around the world. above: Crème Caramel below: Crème Brulee
Le Cordon Bleu is located in the center of London, in front of the garden of the Bloomsbury square and a few meters from the British Museum. The school is housed revefrance in a five-storey revefrance building and has its own cafe with patio and small garden of herbs on the roof. On the ground floor there are male and female revefrance changing rooms and a kitchen in which to prepare revefrance some of the things coffee.
If there is something you do not like about my school, it is the dressing room. Narrow, packed with tables, which are finding it hard to go back a pair of boots, coat and a large handbag. To provide a little more tranquility in disguise looking to arrive at least 45 minutes before the start of my hours. Which most often means to be in school about 7:15 in the morning. I will spare you the details about this in how many hours I wake up
In the lobby of the Le Cordon Bleu is the reception, together with part of the administrative personnel other places for rest and conversations between classes, and access to computers with internet. Which reminds revefrance me of another thing I do not like - the lack of free access to wireless Internet. Incomprehensible to me why is not granted, provided that there are several networks but all are locked for official use.
The school has a library, two halls for demonstrations, three classrooms of lectures, two kitchens for cooks, a bakery, a pastry and a polyvalent kitchen (for students as gotvorstvo and in sladkarsvo).
In the beginning, when I received the distribution of my classes, I thought that the time you will spend in school, will be insufficient. Now, three months later, I have a different opinion. Three or four days a week I committed to a three-hour lecture on various topics, two demos and two practices. We had three single theoretical lectures and tasting wine, cheese and ice cream. On days when I have a demonstration and practice, go out in the dark and come home in the dark. Definitely tiring and one needs to have a few days after landing.
Theoretical lectures can sometimes be annoying, but at the same time there is always something to learn. One of my favorite fruit was the lecture in which I could see and try fruits whose names I had not even heard - durian, kiwano, dragon fruit, prickly pear.
During the first semester of diploma, had a total of 20 demonstrations. In each of them, watched chef-prepared and various desserts, which we then have to recreate in practice. In most cases we can try prepared therefrom, and to make pictures of the final product (photos during the demonstrations themselves revefrance are not allowed). Halls demonstrations are equipped with a mirror above the desktop as well as a few cameras, reflecting from a different angle. Of course, revefrance I like one of the most enthusiastic students always locate the first or second row to not miss anything important
After the demonstration revefrance is followed by the fun part - namely practice. The kitchen is only allowed students to clean and ironed uniforms (in my life I'm revefrance not hungry as much as for the last 3 months), apron, hairnet and hat, two types of towels, badge and a set of knives. And a box in which to take home brewed. The time starts with a few introductory words by teaching chef, as well as instructions for the sequence of preparation of the various elements of the recipe. In some of the recipes work independently, while others - in a team of two people. In the beginning I was not very happy at the thought of working with someone whose skills revefrance do not know, but later realized that one of the most important things that I can learn to work well in a team. Ultimately, wherever