sum.ptuo.us
                 
 
Categories

 

The Official Weigh Out

Since last August, I couldn't even begin to count the number of calories I have consumed. For the most part, I haven't been a complete hog, but I certainly didn't hold back from tasting all of the wonderful products that we made during the full-time Pastry Program at NWCAV. In addition, the course didn't end at a time where one could then watch what they ate, as Christmas was just around the corner. After the holiday season, I enrolled in the Advanced Chocolate Class. When I visited the school during the second week of January, Chef Marco couldn't believe that Marcelo and I had polished off all of the chocolates from that class in such a short period of time. I believe his exact words were, "That's impossible". Actually, all you need to do is come to our house and you will witness that it is not! After doing a short stint at a local chocolate company and throwing a few dinner parties in between, I was a little hesitant to get back on that scale this morning at the doctor's office after making such strong attempts to find one.

To my huge surprise, I have actually dropped more than 2 pounds since last August when I officially weighed in. Yes, folks, I did confirm with the doctor the scale was still accurate. I can't quite explain it. My guess is that eating things that are homemade and which are made with care does really good things for the body!

What will I be doing tonight? Why, gaining those 2 pounds back, of course! ;)  The decadent Valentine's Day cake from Ganache is sadly gone...

Valentine's Cake from Ganache Patisserie - Vancouver, BC  Valentine's Cake from Ganache Patisserie - Vancouver, BC

I'm now on to the Valentine's Day chocolates!

Tagged as: [ ]

Back to Main


 
 
 
 
Comments:

Post a Comment:

  • HTML Syntax: Allowed
 
I am a graduate of the full-time Culinary and Pastry program at the Northwest Culinary Academy of Vancouver and studied at L'Academie de Cuisine in Maryland, USA. Here, I'll share my experiences in the food industry. I currently work at Rouxbe - The world's leading online cooking school.

Search This Site

 



Subscribe

Subscribe with RSSSubscribe now with RSS or receive my posts by Email.

Unsure what RSS is?
Recent Entries


Archived Entries


Currently Reading



 
© sum.ptuo.us