Over the past few weeks with being in competition and me losing my mind but so many positives. We gained strength as a family unit really supporting and backing each other. I’m proud of all of us. My hubby really backing me emotionally and physically. Being there for the kids in so many ways. Being patient beyond all expectations. Believing in me when I didn’t. Showing our son what real support from a dad is. Protecting our girl and guiding her in ways she hasn’t experienced. Stepping up around the house to take pressure off me. All the while never complaining. Watching our boy gain a confidence he was lacking, pride in himself and his cooking. Having him and I grow closer having a bond of food and competing.
Originally I was going to enter three classes in the comp and our boy one. But the pressure of life got on top of me. So I dropped one. This past weekend it was time. I was due to drop my statics in the comp. On the way my cheesecake started slipping off the plate, then melting. But some how managed to get the cheese cake and artisan bread up.
Bailey’s and white chocolate cheesecake with a dark chocolate and espresso cremeux, glazed with a dark chocolate mirror glaze. A different Bailey’s cream cheese icing, garnished with chocolate and gold leaf.
For the breads I had to produce three different types so I made a 18 hr double hydration ciabatta. A laminated and plaited duck fat and bacon brioche and a garlic and rosemary foccicia. I also add artichoke paste and whipped butter.
Sadly we didn’t get a photo of the actual comp dish of my boys but he did the veg soup live, he made a borscht with a horse radish and sour cream garnished with chives
We had prize giving and we place extremely well.
Our boy received a silver medal and over all winner of class, along side awesome prizes
And I won 2 silver medals
One of the proudest moments as a competitor, a mum and as a family
The cake I made my mama for mother’s day. A tradition of making her a cake each year 6th year. Progressed so much since the first year. Seven layers of chocolate cake with raspberry and butter cream. Handmade roses, flowers and leafs.
Study help please fellow bloggers I’m a visual hands on learner
I’m studying level 4 chef training and loving it. I’m keeping up and doing well but having a few struggles.
Practical classes I’m doing well, I video the classes and from there watch them and write my notes. Its time consuming but working.
When it comes to theory I’m getting a bit worried. I can read the text books and understand everything but when it come to remembering a few days later I get mind blanks.
We have our first big exam in July with food safety and multi choice culinary. Also will be getting a list off approx 400 culinary terms we have to remember and understand what they are, plus most are in French. Scared coz at school (I’m nearly 33) I flunked all my exams because I panicked and froze. Feeling the pressure because I got top front of house student last year but was only level 2. And I want to prove to myself and everyone that I’m actually good at something
What’s some study tips so I can improve my recall?
What a rollercoaster from such lows a few weeks ago to such highs
What an amazing week my family had, all back to school, we had production for my course where I did the last of my barista training, dinner date at pacifica restaurant was amazing. Recommend you go. Still trying to remember everything we ate lol Jeremy had us at the chefs table full view of the kitchen. N he decided what we ate instead of letting us choose what menu to go with n he gave us different plates so we could try more of his food. Was the most inspirational meal I’ve eaten n the atmosphere was relaxed but beautiful. Magic seeing my Hubby’s produce on a few of the dishes followed up by my sons 14th birthday. And I’ve just filled out my enrolment forms to start my chef training next year.and my Hubby’s garden business is taking off at great speeds
Made a tasty beet, spinach salad with toasted walnuts and feta and a yummy honey mustard red wine vinaigrette for dinner from the @nadialimcooks Nadia’s kitchen cookbook. (The winner of one of the new Zealand master chef shows) Big hit with the kids
Inspired by all the fresh produce I got today for a gorgeous little organic shop
And last nights dinner of beautiful chicken and asparagus in a lemon soy chicken broth and fluffy rice (found the reciepe on YouTube)
Playing around with a basic meringue recipe, made peppermint n dark choc, strawberry flavoured and a few different types of meringue cookies. Tried out brandy snaps bit of a disaster but still tasted good
After my last post I’ve had a good day, I’m drained I’m feeling more positive. Life is challenging and when I hit a hole in the road I have to remind myself that a bad day isn’t a bad life
Studying fulltime is an ongoing adjustment for me and my family. We’re all busy people and sometimes just bringing it back to basics is defiantly needed. So I had laughs with my boy. I got the ingredients for me and my baby to make yummy chocolate berry tart (love teaching my kids in the kitchen) and I hugged my hubby tighter and reminded myself just how amazing an supportive he’s been.
So while I’m looking forward to semester break in a weeks time. I’m going to make the most of class. Today we had an awesome service heaps of positive comments from customers in the pop up cafe we’re running. My husbands business is coming along nicely and he’s learn so much.