I’ll be on the road for the next week, venturing throughout the blues and bluegrassed South. Specifically New Orleans and southern Louisiana.
In the meantime my employment situation and lack of cooking opportunities will be met with another writer here on the blog, my friend the talented Gabby.
She and I will turbocharge this project that has been mistreated for long and push it. Push it real good.
I’ll see you down south!
The month working and learning in France is over.
I am back in the Fatherland, looking for jobs and reflect about what happened. About what I experienced, what I saw and what I was made to do. Most of those things I cannot talk about but I can do my best that they are never repeated somewhere else.
What I can tell you however is this: No internet besides an hour or so at the local pub makes me realize how much my friends shifted from local to “the internet”, not so much because I’m in chat rooms or on Skype or something, but mostly because I’m on the road so much.
I feel supported and encouraged to do more thanks to them. Thanks to you.
I am incredibly fortunate to have people in my life that like what I do and that I can encourage to excel as well.
I believe in us overcoming the anxiety that makes one of the boundaries to succeed at becoming the one thing that matters in life: being happy.
Having rediscovered a happiness in my life last year I can run even faster at the unknowns of the future. Embracing that anything thrown at me will make me a better me every day. A better me for you (you know who you are <3).
As my days are becoming more and more similar, I rather go into detail of the new things I learn here then my day’s work.
Oreillettes are a piece of fried dough finished with sugar popular in the Langedoc region here in France and their primary characteristic is a very intense smell of oranges.
I’ll have a recipe up later, here are some pictures.
HAHAHA!
After an hour in pastry I was called over by the chef and asked whether I’d like to make chocolate or pate feuilletee with Jacque. I quickly chose the latter but ended up doing both today!
I’m as happy as can be. It is amazing how quickly my perception changed after finally getting my hands back on dough.
Chef said that I’m a ’Dough Boy’, which was his nickname at work back in NYC.
Below are pictures of what I made today, including (with chef) passion fruit filled chocolate hearts!
OH YEAH!
I was cast aside today to receive the happy news to be able to work with Jacque, the resident baker for layered doughs next week. Croissants, pain au chocolat, la peche and biterroise ahoy!
I am so happy when this week is over, pasty is a passion but not in this format.
So as everybody is out on vacation I worked with the returned apprentice today, doing pastry.
I’m very fortunate to get to take a look at this small business and the different things they do. But deep down I long to make bread. I long for the pleasure of the poofy dough, the smell of the oven and seeing those loafs going out into the world.
… tomorrow should start the production of chocolate for Valentine’s day though. Let’s see what’s coming up!
And on the 7th day I get off, take off and walk through Carcassonne.
Here are some pictures, a video will follow!
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