Northwest Culinary Academy of Vancouver Blog

If you haven't noticed already, the Northwest Culinary Academy of Vancouver has launched their very own blog! It is a fantastic way for past students to remain connected to the school and read about what is going on. For future students, it will also provide an insight of the views and the genuineness of the people that run it. Student or not, I suspect in the process of reading their blog, not only will you learn something, but you'll be quite entertained by the entries that are contributed. Add NWCAV's blog to your reader now!

Tagged as: [ blogs culinary nwcav pastry school ]

Final Practical Lunch at NWCAV

Today I was happy to visit the Northwest Culinary Academy of Vancouver again and be on the receiving end of the students' creations during their final culinary practical exam. I remember those very intense days when we went through the same assignment. I wish all of the students luck tomorrow when preparing their final dinner.

I really enjoyed my lunch today and the seasoning was spot on in every dish. I understood the pressure that went into coming up with dishes that are interesting and unique while still trying to master the basics and show off what you have learned. The combination is a challenge – especially when you are working with a group of people who all have great ideas. It is remarkable what students can pull off after a 15-week course. Great job everyone! Congratulations to all of the graduates from this term and best wishes to you.


Unfortunately, I wasn't able to snap photos of everyone's meal without hanging over their shoulders but you can click here for a few more pictures.

Tagged as: [ culinary exams nwcav ]

25 FAQ's on Culinary and Pastry School

Since my post on How to Choose the Right Culinary School, I have been compiling questions I received from readers who are interested in either attending school or simply want to know more about it. Of course, the answers to these questions are solely my personal experience but maybe they will provide additional insight or spark others to ask the same questions of students and the schools they are researching.

FAQ on NWCAV  

Q. How many students were in your class and how did you find the class size?

A. There were 12 students in my pastry term and 21 in my culinary term. I found both classes to be a comfortable size to work in. Class size did not conflict with opportunities for one-on-one assistance with the instructors. They were involved and made themselves readily available to assist you.

Q. What is the average age of the students?

A. There were students of all ages. Our pastry class was generally a younger group (ages 20-35ish). Our culinary class ranged from early 20's to late-40's. I enjoyed the broad range of backgrounds, which brought a lot of interesting discussions to the table.

Q. Does NWCAV have proper and an ample supply of equipment? Are 3 ovens in the pastry kitchen enough for all of the pastry students?

A. Most definitely. Both the culinary and pastry kitchens are very well equipped. There wasn't ever an issue of not being able to complete a task due to the lack of equipment. Three ovens were plenty in the pastry kitchen. Communication between students is key when placing items in the oven for baking. Communicating the needs of the oven is an important lesson to learn and prepares you for the realities of the industry. Quite often, we are told, culinary and pastry chefs in professional kitchens need to share the ovens.

Q. Do you feel the program was long enough?

A. The programs were long enough in the sense that each technique was well taught and covered in depth. However, the curriculums are intense and do go by very quickly. I wish they would have lasted longer for the simple fact that both were so enjoyable.

Q. Do you think the program was well priced for the education you received?

A. Hands down, these programs are incredibly well priced for the extensive training you receive. Personal attention from all instructors is given and they sincerely stay involved with you throughout. You aren't just another number to them. Aside from all of the culinary and pastry skills you will obtain, it is an incredible personal growth and self-discovery experience.

FAQ on Homework/Exams

Q. As part of your homework every night, did you practice what you learned during the day at school?

A. I tried to practice what I could throughout the week and on the weekends but to repeat every recipe every day wasn't possible for me. I would be 500 lbs. by now, if I would have! Again, the program was very intense and to repeat each recipe, every day, would have been a tremendous amount of work. I found it useful to go over my notes from the day and go over the required reading every night, which would take up a good chunk of time. However, at NWCAV, the pastry kitchen opens at 8:00am and they encourage you to repeat a recipe you feel you didn't quite grasp before class starts at 9:00am.

I did practice more culinary techniques than pastry because I enjoyed cooking dinner every night and you have to eat, whereas baking pastries every day can get a little tricky to consume (that is where neighbors and friends are able to help out).

Q. On average, how many hours of reading and other homework did you do?

A. For me, because I learn best by writing notes as I read text, I would spend between 1-2 hours each night on homework.

Q. Are you required to give presentations during the program? If so, what does that consist of and why do you have to do this?

A. Yes. Topics are usually picked out of a hat. A 20-minute presentation is required and will be graded. At NWCAV you are able to choose any medium to deliver your content (PowerPoint, video, charts, diagrams, etc.). A one-page summary of the key points is required to hand out to your fellow classmates. Speaking in front of people is nerve-racking for many. I was very nervous but I researched my topics well enough so I felt comfortable relaying them to others (listen to my podcast on coffee). The program exposes you to the likely event you will have to speak in front of your colleagues in the industry during food events and/or meetings. Chefs often have to attend functions and give speeches and so any practice is useful.

Q. You took many pictures during your courses and I see on your blog you recorded your presentations. How did you record them and did you find that useful?

A. I highly recommend taking a digital camera to class. I like visual learning so I found it to be extremely useful to take pictures of the steps in pastry so I could refresh my memory later. I also recorded lectures on my MP3 and found that to be a useful tool to review content from the day.

Q. Do you have to memorize every recipe?

A. No. Techniques and a general understanding of the main elements of a certain recipe are vital. We are also taught that in the industry, Standardized Recipes are used which enable workers to produce the exact recipe every time, which also controls cost and waste. You do have to know the basics, concepts, and working methods. Just a few examples from the very long list: what is mirepoix; how do you prepare different stocks and sauces; what are the working methods of a baguette, croissant, or confit; list the differences between Bavarian and mousse, what are the functions of sugar?

Q. How are the exams structured?

A. There are two types of exams at NWCAV: a practical exam and a theory exam. During the practical exams we were required to make certain items. On certain personal projects we were given more creative flexibility. Theory exams consisted of definitions, conversions, explaining techniques, the main elements of a recipe, and being able to describe working methods.

Q. Do you feel the program covered enough techniques and did you find your textbooks useful?

A. In both culinary and pastry, I was amazed at the amount of techniques that were covered. Both programs are extremely well planned out. I found both textbooks to have good basic information about ingredients and their functions, and cooking/baking methods. If students discovered discrepancies in the techniques that were described in the text versus the techniques we used in class, these differences were discussed.

Q. I like working by myself. Did you ever get to work by yourself? Why are programs structured so you have to work in teams? 

A. Only during practical exams you work on your own. You always work with a partner unless there is an odd-numbered class of students (a different student would work by themselves each week but this was only in pastry). You soon realize that one person alone cannot do the amount of work required in a professional kitchen. Everyone has to work together to get the job done and you need each other to be a success. You learn how to work with people and different styles.

Q. Did you get to create your own desserts in pastry and dishes in culinary?

A. During some exams and on certain days of the program we could create the dishes and pastries/cakes/desserts we wanted. The program focuses on the fundamentals and instilling the fact that you have to master the basics first before trying to add a lot of personal flair.

Q. Can students handle a job while attending school?

A. Personally, I chose not to work while attending classes. Some students are able to manage it but it can be very overwhelming and exhausting with the amount of work involved in the program. You are investing the time and money to learn so try to take full advantage of that. Of course, it is a personal choice.

FAQ on Supplies

Q. What kind of shoes would you recommend buying?

A. I was able to find shoes by Dankso that fit my foot well. Unfortunately, I wasn't able to find my size until the end of the program but they are very sturdy, comfortable, and gave my back the support it needs for standing all day.

Q. How do you keep track of your tools when everyone else has the same items?

A. An engraver can be used at the school to carve your initials onto your items. It is really important to wash and dry your own tools and return them to your toolbox so they don't walk off on you by accident. It is also good to mark the tags on your towels, hats, aprons, pats, etc., with a permanent marker. It was a running joke in culinary that someone must have collected the bulk of the towels by the end of the course!

FAQ - Miscellaneous

Q. How often do you use a knife in the pastry kitchen? Do I have to have any knife skills before going into the program?

A. Knives aren't used every day in the pastry kitchen but knife skills are a definite asset. For example, peeling fruits the proper way to avoid waste and keep them looking like they held their natural shape is important. You also need to be able to cut cake layers evenly and pieces equally. Instructors will definitely assist you if you have few skills. Knife skills are a daily part of the program in culinary.

Q. Do you get a lunch break and do you get to eat what you make?

A. In culinary, we took breaks to eat the courses we had prepared throughout the day. In pastry, a 30-minute lunch break is given and you are required to bring your own lunch. There is a microwave available to reheat food. You are always encouraged to taste everything as you go along to be able to develop a sense for flavors, textures, and doneness.

Q. How did you find standing for so many hours?

A. At first, it was a little hard to get used to but once you are immersed in the program, you rarely notice you are standing for that long. We were seated during the a.m. lectures. Standing during school hours and standing in the industry are two different things, with the latter being much more intense. Make sure you have good shoes!

Q. What do you wish you would have known on day 1?

A. If I were to do the courses over again, personally, I wouldn't worry so much about the future and what I would wind up doing in the industry. A lot of us came from backgrounds where we had worked in another profession for a long time. It is a big change and it is gutsy to go back to school and make the decision to try out something different. I shouldn't have been so wrapped up in what I would do after the program. I should have just enjoyed being a student.

Q. What would you have done differently?

A. Although I participated in some catering events and did observations at a few establishments through the school, I would have involved myself in more of them during the program. They give you a clearer understanding of what the responsibilities are in different food-related positions. Prior to going to school, I would have made more of an effort to shadow all sorts of jobs in the industry to have a heads up on what is out there.

FAQ on My Future

Q. Are you going to do a practicum?

A. After a lot of consideration, I decided that I will not set up a 3-month practicum through the school. I did arrange a short-term practicum on my own and will take on various jobs in the industry. It boils down to personal choice and the path that each student ultimately wants to follow. I will be interested to hear from classmates how they valued their own practicum experiences when they are finished.

Q. How did the program meet your expectations and how well do you feel it prepared you for the industry?

A. Both programs exceeded my expectations. I learned a tremendous amount about food and valuable techniques that I will carry with me for the rest of my life, whether I personally put those skills to use in a professional kitchen or not. To date, I have not had much experience in the industry but I do feel I have the confidence to go into an entry-level position and be able to carry my own with what I have been taught.

Q. What are your long-term goals and do you plan to open your own restaurant or pastry shop?

A. My long-term goals continue to evolve. I continue to learn of the wide variety of food-related jobs that are available. After being exposed to the complexities of owning an establishment, I do not plan to open a restaurant or pastry shop anytime soon.


If anyone has any other valuable information to add to this list or wants to share any of their experiences, I encourage you to send me an e-mail. The moment I turn my comment function on, I unfortunately receive loads of spam!

Tagged as: [ culinary faq nwcav pastry school ]

Making Sugar Showpieces | Part of the Pastry Final at NWCAV

Because our pastry class ended so close to the holidays, I have barely had any time to post the things that we had worked on in the last few weeks of the program. As part of our final exam, we had to present either a sugar or chocolate showpiece. I chose sugar because it is fun to work with and I knew that I would be taking the Advanced Chocolate Class shortly thereafter, so, it was a good opportunity to work with sugar one last time at the school.

To prepare for the final, I had sketched out what I had in mind and discussed it with Chef Marco. Having only one day to work on the showpiece, he thought I was being a little too adventurous with the amount of things that I wanted to create in my "Christmas Living Room Set". I decided to go for it anyway, preparing in advance all of my stencils and cutouts that I would need and figured out the order in which to do things.


So there I was, trying to get back on schedule to complete my list of things to do. The day flew by and I had quite a few mishaps. I would have loved to complete what I had in my sketch, but Chef Marco was right...it was a little too adventurous for one day. The Rock Sugar, which is a recipe to create shapes like this:


would have been great for the smoke and a little hill for the snowman to stand beside in the snow globe. I wish I would have had the time to make the blown sugar snow globe. I had attempted this at home and thought it would have looked adorable:



Yes, the ball is broken in the picture above, but you get the idea of what it generally would have looked like. Blown Sugar is fascinating. A piece of Pulling Sugar is attached to the end of a pump and you gently pump air into the mass and it starts to grow like a chewing gum bubble. Too much air will burst the bubble. Once it cools, you heat up a knife and gently cut the ball off of the pump because it is extremely fragile.



For more pictures of my showpiece and other students' sugar and chocolate showpieces, click here.

Tagged as: [ blowing casting nwcav pastry pulling rock school showpiece sugar ]

Advanced Chocolate Class at NWCAV

To end 2006 with a bang, Chef Marco kindly put an advanced chocolate class together for a few of us that are completely addicted. In the first two days, we made 8 different chocolates and then spent two more on building chocolate showpieces. We learned new techniques such as folding caramel and nougat together to form a center for a chocolate that resembles puff pastry. This was so delicious that it didn't even need to be dipped in chocolate. Putting it together was a little tricky (and messy) as you had to work quickly with semi-hot caramel, folding the layers, and then cutting it into pieces before the mass cools and turns hard.


We made two chocolate showpieces. Chocolate showpieces are made completely out of chocolate and are entirely edible. We first made an underwater world which consisted of a sea-bed, coral/sea-life, and fish. The second was a chocolate chef who turned out to be absolutely adorable. The showpieces are so much work which is why we probably don't see them that often. If you ever get the chance to see one up close, really appreciate how much time and skill goes into it. For us die-hard chocolate fans, it would have been nice to spend more time on each piece, perfecting them, but Chef Marco would have been trapped at the school until next year...literally!


Not saying that you will learn all of these techniques in these classes, but if you are interested in beginning to learn more about the basics of the pastry world and chocolate, without committing to a full-time program, try out Chef Marco's Serious Foodie Pastry Classes. They will not disappoint!

As for me, I will not be making a New Year's resolution to eat less chocolate. I believe quality chocolate is healthy and has a wonderful healing affect. In the New Year, I plan to have my own little chocolate factory in my own kitchen. I will keep on experimenting with different flavors and techniques and be sure to share what I learn as I go!

Click here to see more of our work during the course.

Tagged as: [ chocolate nougatine nwcav showpiece ]

Pastry Graduation at NWCAV

Graduation day for the Autumn 2006 Culinary and Pastry class was held last Friday. In Chef Christophe's speech, he indicated that it was now time for us to leave the comforts of 'mama and papa', make our way into the food world on our own, and leave the 'home' to search out new mentors.

I have been trying to figure out ways to wean my way off of the school because it is difficult to leave such a fabulous environment. It just so happens that Chef Marco has put together a private, advanced chocolate class for a few of us that have shown a never-ending need to learn more about it. Even though that course will also come to an end, I take comfort that each one of us has ongoing support from the Chefs at the school. They are not only mentors and people who have been inspirations – they have become friends. That is one of the things that I have admired most about all of the staff at the school. They are connectors in every way. They connect with you by taking the time to understand you and help you to connect with others by networking. They also show a true interest to stay in touch and are eager to learn about your upcoming journey.

I have thoroughly enjoyed the entire program and, once again, learned an overwhelming amount in that short period of time. I have so many stories to share about the past few weeks but when you mix exams, graduation, family, errands, and searching for a scale for the official weigh out (I somehow can't seem to locate one of those) there seems to be no time left in the day for blogging, which I really miss!

To my fellow pastry classmates, best of luck to all of you wherever you may go. It will be exciting to see where we wind up in the world of pastry! Thank you, Charmaine, for a fantastic pastry graduation speech. With her permission, I am posting it here.


Most of all, thank you to my incredibly supportive husband who encouraged me to take this leap. I couldn't have done it without you! And, of course, thank you to my entire family and friends for making the experience so positive. I promise to always fill your bellies with the tastiest things and work at becoming better and better!

Tagged as: [ graduation nwcav pastry ]

Black Box Friday at NWCAV

This past Thursday we wrote our final theory exam (a sigh of relief). To finish off the week we had a Black Box assignment today. Unlike the Culinary Black Box, this time around was much less nerve-racking. The two main differences were: a) we got to work with a partner; and b) we had all day to work on our creation.

Iwona and I had a lot of fun working together. The three mystery ingredients were: pears, cashews, and gingerbread spices. We had to include four components in our dish. We decided to make cashew sweet paste with gingerbread mousse. Underneath delectable pear sorbet, we caramelized cashews and sprinkled them on the plate. We also sliced pears paper-thin and poached them in a sweet concoction of rum, gingerbread spices, and orange juice, etc. Cashew nougatine was formed into a twirly design and the plate was decorated with cranberry fruit sauce.

How did the dessert turn out? We liked that we kept it simple but elegant. Most importantly, it was delicious and we both were very happy with the result. It was delightful working with Iwona as she always has beautiful ideas. Thanks for the very pleasurable day :)

Tagged as: [ dessert exams nwcav pastry ]

Dessert Menu Development Project at NWCAV

The past two weeks in class have been spent on plated desserts. We made over 45 different recipes for the following: ice creams, sorbets, sherbets, sauces, puddings, soufflés, marshmallows, panna cotta, parfaits, compotes, salsas, sabayons, molten cakes, pate d'fruit, jellies, sponges, tuiles, crepes, tarts...the list goes on and on and on.

To wrap up the series, we each had to create a 5-course dessert menu (with sketches) and calculate the food costing for one of the items. We began on Thursday morning, preparing what we could and had to present our first plated dessert that afternoon. Nothing could be done in advance of Thursday. No chocolate decorations, no garnish – nothing. Today, we had to present our second item. Here is the menu that I created for the imaginary "Pique" restaurant.


I enjoyed the project. In our discussion at the end of class today I had commented on how much of a challenge it has been to beckon that creativity within. After not really allowing it to come out for so long, it is a bit testing. As with everything I have said in this blog, it will just take practice, experience, and exposure to different things to build up that database in the brain. The basic techniques are always the foundation. Take ideas from various things that you see and like and put them together to create something new. What becomes unique is how you can put different components together and apply modern spins on classic desserts. Nobody is expected to reinvent the wheel.

The first dessert I presented yesterday was a Fresh Orange Cake with Raspberry Mousse and a Grand Marnier Sabayon. I liked the flavors but I shouldn't have made my cake 4 layers – it should have been just two. It looked a little messy and the serving wound up being too big. Plus I didn't think that when you put your fork into the dessert that the first layer of cake would squash everything underneath it because the mousse could not withstand that much pressure from above. Whoops – that is where I should have practiced more.


Today's dessert turned out better. I made a Chocolate Pomegranate Molten Cake with Pomegranate Jelly and Grapefruit Sherbet with a Tuile Cookie. I thought the colors on the plate were vibrant.

Tagged as: [ caramel chocolate dessert development menu mousse nougatine nwcav pastry pomegranate tuiles ]

Obscene Sugar Work

Last week we were introduced to sugar work. This is the first time that I have worked with sugar, pulling it, stretching it, blowing it, and trying to manipulate it into many shapes. Surprisingly, I found it to be a lot of fun. We are exposed to many things during this course and unfortunately there isn't a lot of time for repetition. Repetition is our homework. In class, we are absorbing as much as we can.

For our very first sugar "showpiece", my partner and I decided to do a tropical theme - a tiny island with a palm tree and some rocks. As the pieces are put together, you can sort of see the showpiece taking shape...although our showpiece was the center of attention for many giggles and jokes. The culinary students passing through the pastry kitchen were full of snickers and we ultimately had to put an unfinished sign on the piece. It really was meant to be a palm tree...it just needed its fronds which we weren't able to attach until the next day. Once they were attached, the piece got broken before a picture of the final product could be taken :(


We also were able to work on individual projects. I tried to create a honeycomb showpiece with bees and flowers. For Day 2 of sugar work, it looked alright. Burns are a big hazard when sugar is cooked to 154°C . One little droplet on your skin causes an immediate blister and tonnes of pain. I fortunately only got one blister and some of the molten sugar landed on one of my nails. Owwwwie!

Sugar is beautiful and very interesting. Once you start pulling it and stretching it, the color changes. It goes from a bolder color to a lighter, silkier color with a silvery and shiny sheen. When a ball of sugar is created, you need to work quickly under a heat lamp so that you can form it into various shapes before it hardens.
 

Here is a picture of my bee showpiece along with a ribbon and some sugar that I had blown into a hollow ball.

Tagged as: [ blowing nwcav pulling ribbon showpiece sugar ]

CHOCOLATE!!!

Immediately following our mid-term exam, we began the highly anticipated series on CHOCOLATE! There isn't anything in the pastry kitchen that excites me more. Chocolate is luxurious and oh so comforting. There is a certain degree of giddiness that occurs inside every time I eat chocolate that is really delicious.

I knew I met my soul mate when I discovered that my husband liked chocolate more than I did! He is the ultimate chocolate monster and has a dessert imagination that goes beyond what I could ever conjure up. I'm amazed at times how he can put the gooiest desserts together when I think that there is little left in the pantry.

I wanted to keep an open mind during the course of both culinary and pastry to discover if there is anything that I'm not aware of that would really interest me and ultimately direct me in sorting out where to go next with this career change. Even though I love cooking and have enjoyed baking pastries and breads, nothing has grabbed me the way chocolate does. It summons that exhilaration that I used to feel when I ran my on-the-side, home-based chocolate business years ago.

There is a portion in one of Steve Pavlina's blogs that talks about discovering and making the best contribution you can. "Once you do discover your purpose, the next step is to summon the courage to act on it.  For some people this is an easy transition, but for others it’s the most difficult step of all.  Don’t let the challenge discourage you.  If you have a big purpose, then your task is to grow into it.  If it takes years, it takes years. "

Sometimes I feel that it is taking me years to figure out what my best contribution can be and perhaps I will wind up creating and supplying beautiful chocolates once again. In the meantime, I need to grow into it, develop my skills, and take things one step at a time. I put a lot of pressure on myself to figure things out NOW and make things happen NOW. I have always been that way. As I become clearer on which direction that I want to go, I also need to be patient. The timing will happen as it is supposed to.

This picture was taken in Barcelona, Spain, at the Valor Chocolate Shop. I was sicker than a dog at the time but would not leave Spain without drowning myself in chocolate. They served a bowl of melted chocolate and the gooiest chocolate cake ever. Marcelo and I devored it and even though my stomach hated me, I was in heaven.

Tagged as: [ barcelona chocolate nwcav pastry spain travel valor ]

Pastry Mid-Term at NWCAV

Yesterday morning we wrote our mid-term exam, which was followed by a little over 2 hours in the afternoon to prep for the practical part. By the end of the day today, we each had to present the following items that we had previously learned in the curriculum: 1) a poppy seed cake sliced into 3 even layers which were glazed with nappage (apricot glaze), and sliced into 10 even pieces; 2) a baguette;       3) croissants; and 4) checkerboard cookies. Aside from doing these recipes once in class, repeating them at home was where the practice would come in.

The key thing to this exam was how well the team worked to get each of our individual projects done. So many things have to be considered when you only have 2 ovens to work with. There was a third oven but it was only used to bake off cookies if we couldn't squeeze them into the 2 good ovens. The functions in that third oven aren't as good as the others so to try and bake breads and cakes in there would not have been a good idea. We split into 2 teams of 6 and worked out a time-line on how to get things done. We literally had to start building our doughs together so that we would all be at the same stage before proofing our products. If someone was too slow or too speedy, proofing would be affected and they would either block or hold everyone up on going into the oven to finish things off. Communication was the most important factor.

I found it less stressful than the culinary mid-term. The pace of pastry is somewhat different. Even though you can be moving quickly and multi-tasking all day long, there are certain things that just take time and that you have to wait for. Proofing can't be rushed and neither can baking. Other items need to rest or be chilled before you can work with them. That's why it is so important to have an excellent game plan and to be on the same page with other people in the kitchen. If you aren't part of the team, you could put the entire production at risk. Here is a picture of some of the finished products.

Tagged as: [ baking exams nwcav pastry ]

Entremet Project at NWCAV

Yesterday we put the final touches onto each of our entremets that we created. Considering that it is only Day 33 of the program and we have spent roughly 10 days on entremets, the cakes and flavors that each student put together was quite remarkable.

I developed an entremet with the flavors of East India. The first layer of my entremet was a coconut sponge cake followed by a chai tea mousse. Chai is a traditional Indian tea flavored with spices such as cardamom, cinnamon, and cloves. Milk is also added to make it rich and creamy. On top of the Chai mousse, I placed a layer of pistachio sponge cake and finally a layer of white chocolate and ginger mousse. In order to avoid waste, we scaled down each mousse recipe. Smaller recipes are often harder to make and almost all of us wound up with less stable mousses. I had made sponge fingers (lady fingers) that had a spiced-sugar coating, but they actually looked like "man fingers"...they spread a bit too much in the oven and I wasn't fond of their look. I wish I could have used them because I had planned to line the outside of the cake for decoration. On to plan B...

To decorate the cake, I wound up spraying it with white chocolate. You actually use a paint sprayer from the hardware store to do this. Mix equal parts of melted chocolate and cocoa butter and ensure that the mixture is just at room temperature (you would melt the cake if it is any higher and the spray gun would get clogged if it is any cooler). This gives it a velvety sort of look. I also made a flower out of tuiles. Tuiles are very thin little cookies that you use a stencil to spread the batter onto your baking sheet. Once they turn golden brown and immediately after you take them out of the oven, they can be formed into any shape. For color, I filled the center of the flower with some pomegranate seeds and also tried to pipe a little design on the cake with chocolate and glaze. I saw the design on a plated dessert in a pastry book and thought I'd give it a try on the cake but I wasn't completely happy with the way it looked in the end.

Entremet making was a fun but humbling experience. I assume with lots of practice it gets easier. A good pastry chef will always want to fine-tune their projects anyway because there is always room for improvement. It can be a little frustrating though when you have an image in your mind of what you want your project to look like/turn out and it doesn't go that way.

I enjoyed the flavors in my entremet. Each layer was subtle and combined it was quite delicious. I'll definitely make it again and fine-tune the components.

Tagged as: [ chai entremet exams ladyfingers mousse nwcav pastry sponge ]

What are Entremets?

According to Larousse Gastronomique, the word entremet indicates the "sweet course" which is always served after the "cheese course" in France. (Why am I not living there?) Entremet is also used to describe a specific dessert.

During the course of 10 days at NWCAV, we are making a wide variety of sponges, creams, jellies, mousses, syrups, and custards to put entremets together. On Thursday and Friday of this week, we each have to create, prepare, and decorate our own 6" entremet that consists of 2 different sponge layers and 2 different fillings, which we will be graded on.

I have always appreciated the work that goes into this art form. It is now wonderful to learn how these beautiful cakes are put together and the great skill that is required. The number of steps to make one little cake can be incredible! Take, for example, the last cake shown below (Chocolate Mango Entremet). You may not realize it, but this cake has 7 different components to it. The vanilla sponge layer can be a bit tricky to make: the only thing that leavens it in the oven is the air pockets that are created by whipping up the sabayon (warmed eggs and sugar) portion of the recipe as much as possible. You need to be very careful when adding the remaining ingredients to that mixture to not destroy the air pockets that you worked so hard to create. A soaker (flavored simple syrup) is applied to the sponge once it is evenly cut into layers. The outer, more decorative sponge consists of two different sponges baked together: a cigarette paste and a jaconde sponge. A thin layer of the darker sponge (cigarette paste) is spread out onto a silpat and a pattern is sketched out. After it is chilled, a different layer of sponge (jaconde) is spread over top of it and baked. Once the sponge is peeled from the silpat, a flexible layer remains that can be cut and used to line the outside of the cake.

When making mousses, technical skills and temperature control is of the utmost importance to ensure a smooth consistency when you combine all of the recipe's components. The glossy finish on the top of the mousse cake is called a mirror. It is a mixture of sugar, citric acid, and pectin, which is sold commercially to bakers. Ingredients are added to it to give it flavor and color to decorate the tops of the cakes. After each component is made and everything is evenly cut, the mousse cake is put together in stages. Aside from the detail, the texture and taste of each layer has to speak for itself and has to have a reason to be there. Colors need to be thought out, flavor pairings need to be formulated, and a sound structure needs to be built. Care is also taken when unmolding the mousse cake so you don't ruin your finished product!

As you learn to make beautiful desserts, it also makes you aware of what is currently out there and how rare it is that you come across a shop here in North America that is serving gorgeous, fresh, and delicious cakes. It is my hope that people can become more educated on quality desserts and start to demand such and line up for them! They are a superb treat!

Although these are the works of a beginner, they were still sumptuous!

Tagged as: [ cakes dessert entremet mousse nwcav pastry sponge ]

Sourdoughs Need Love and Attention

Chef Marco introduced us to his “pet” sourdough when we started our bread series. His sourdough (like all sourdoughs) needs special care and attention. Sometimes it travels with him on vacation but if he is forced to leave it behind, he has someone look over it, feed and talk to it, and make sure it stays healthy. ;)

When Chef gave all of the students some of his sourdough starter to begin making sourdough loaves, my partner in class and I decided to call our new “pet”, Frankie. Ingredients were added to part of Frankie to bake off some loaves and the rest of him was divided into containers, which we took home with us. We needed to treat him well and make him grow for future Frankie sourdough loaves.  


If sourdoughs aren't babied they will DIE. The natural yeast inside starters needs three things to survive and multiply: food, warmth, and moisture. If you don't provide these things to your sourdough, society (fellow bread-makers) may label you as being abusive.

I remember the first day I brought Frankie home and placed him with care in the refrigerator to slow his growth. I fed him equal parts of flour and water every few days, worrying if I was feeding him too much or too little. I let Frankie out of the fridge every so often and forgot about him one night on the countertop but he was ok. He warmed up and started to multiply more rapidly. Another time when I took Frankie out of the fridge, I thought he didn’t look very bubbly, so I fed him a little onion slice to make his yeast activate. At first, he liked it.

A few days later, Frankie was drowning in a yellowish liquid that didn’t smell the greatest. I was worried about my little baby and thought I’d take him back to school for a check-up. Poor Frankie was dead.

During the course of the feedings, Frankie’s PH level became out of whack. The onion didn’t help things either. I got a little confused. The addition of an onion was for another recipe (a grape sourdough starter). I either underfed him or overfed him or gave him too much water and slowly killed him.

I felt horrible that Frankie had to be washed down the kitchen sink and couldn't bring myself to take a picture of what remained of him. I'm moving forward though. Chef gave me another lot of sourdough to try again. This time I have placed an automatic reminder in my calendar to let my new little friend, Franklin, out of the fridge twice a week and feed him properly with only flour and water. No onions this time.

Tagged as: [ baking bread natural nwcav pastry sourdough starter yeast ]

Some of the Perks While Attending Pastry Class at NWCAV

Tagged as: [ dessert nwcav pastry school ]