I'm so glad that the first rotation I am placed into is the lunch dessert prep/pastry/mousse cakes production. This is something that I happen to be very much interested in and like doing. The only difference is that instead of making one mousse cake at a time, we're making 4 or 5. And in addition to the production, there are always other things to do simultaneously.
My work hours typically starts at 7.30 and ends anywhere between 5.60 to 6. It's long hours, but the difference between this and the office job is that time moves so much faster! When I was working in an office, I always feel like time was moving really slowly. But now, my day seems to be going by so much faster. I guess when you're doing something you enjoy, time pass by faster... it's either that or there are so many things to do that I just don't realize how time flies hahaha...
Anyway, that's pretty much how the first week went. I was so darn tired at the end of the week, I fell asleep right away after I came home! I've no pics to share now that work is gonna take most of my time. But the blog post looks so bare with no picture, so I figured I might as well include past pictures that I haven't shared in this blog, starting with pics from the class that started it all :-). Here are some pictures from the Pastry III class that I took back in October at SFBI.
Some petit fours that we (the class) made: