I can hardly keep my eyes open, it’s been a very long day, but I can’t seem to fall asleep. I just got home from my graduation celebration, and it was a great one. My last weeks at school were devoted to the celebration cake. From baking the cake itself to making intricate little flowers, the whole process was really frustrating and incredibly fulfilling. Even though I changed my concept pretty much right before the cake was due, my cake came out nicely and within my simple and elegant standards that I am always so attached to. In the end, if I had to say one thing about my cake, it would be that I’m really glad it’s over with.
So, graduation. It was really fun and great to see my chef-instructors and our loved ones there to tell us how talented and fabulous we are. My family and friends came and we all ate and drank and had fun. There were dramatic goodbyes and heartfelt last words, except that’s totally a lie because we still have one make-up class next Tuesday where we will be reunited for one last time (until our 10 year reunion, of course).
My externship is going well. The commute is really, really tough (I wake up at 2:30 AM to get there at 5) and I had worked all day up until my graduation. One glass of wine almost knocked me out (incidentally, I later had a beer and a margarita and still stayed on my feet). Now that school is over, I can get more than 3 hours of sleep a night, which is just fantastic. Anyone who aspires to be and is a chef, HAS to be a little bit crazy. This is what I’ve discovered throughout my years in the food industry. But, all our crazy is just a testament to how passionate and driven we are. At least that’s what I like to tell myself.
Okay, I have to sleep now. Now that pastry school is over, I should probably change the title of the blog, or something. But, this will now just be a blog about my externship, other culinary ventures, and maybe even recipes if I ever have the patience to put them on here.
Anyway, Happy Chinese New Year, stay warm, don’t slip on the ice caps, and eat well.