It’s been almost a month at Le Cordon Bleu. I pinch myself everyday because this still seems so unreal but I’m giving it my everything and been pushing myself to be the best I can.
I apologise for this long pending post. I literally don’t have a life anymore. My schedule is chaotic as it can get and I’m desperately looking for part-time work on the days I’m off from uni so hence I’ve been lost from here for a while but I’m trying my best to find time to give you guys more regular updates. You can follow my stories on Facebook, Twitter & Instagram.
This post is just a quick life update and sharing some of my experiences at school.
So a lot of people keep asking me, why I want to become a pastry chef. Over time, it’s become such a difficult question to answer because I don’t have one particular reason. I know it’s not a career that would take care of all my needs but at the end of the day it’s truly satisfying and I think that’s what matters the most in the end.
The first week at LCB was orientation and all about getting to know each other. You won’t believe when I tell you that majority of my class is filled with Indians(not sure if that’s a good thing or not) but I’m happy for the moment as it makes me feel less homesick.
Most of the faculty teaching us have 20+ years of experience so there’s no room for mistakes or slacking. I’m aware it will take atleast another decade or so to earn that hat but worth the wait for sure.
Cooking school is not meant for everyone. You’ve got to be passionate about it and really have the talent in you to help in excelling your skills. If you think it’s just cooking, how hard can it be? You’ve got to all wrong. Chefs work in such high pressure environments with no time constraints that it can really get to you at times. You have to stand on your feet for hours and in the beginning it’s going to hurt like mad. I’m very well aware that some mornings I’ll have to start at 3am and will barely even get the chance to see my family and friends but this is the life I choose.
Being a pastry chef doesn’t seem exciting anymore, does it? Chefs mean real business when they’re in the kitchen and they may not be the nicest people. But that’s how it works. If all this sounds too intimidating, I would suggest working in a restaurant or hotel for a couple of weeks and then invest money in formal culinary training. Pastry chefs do have their perks too but what I’m getting at is that it’s not a career you can really rush into, there’s a lot to think about before making the decision.
You want to know what my schedule is like in Basic Patisserie?
Thu: 10.30am-8.30 pm
Fri: 7 am-4 pm
Sat: 10 am-6 pm
Does sound like normal uni timings at all but this is just the beginning. There are times when I get so scared whether I’ll be able to pull this off, but I’ve managed to survive a month inspite of living 2 hrs away from Moorabbin. Yes, I live in a suburb on the other side of Victoria but I’m coping quite well.
Being a pastry chef is extremely challenging and unlike cuisine chefs, our presentations have to be more artistic and appealing to the eyes.
It’s extremely important to be organised and detail-oriented. On Day 1 itself, our chef instructors showed us how to get a work plan done and we can’t enter the kitchen without it. This definitely helps in working efficiently and not wasting any time and energy.
There’s a lot of creativity involved and we’ve been learning how to measure every ingredient precisely unlike cuisine where you mostly fix dishes so a little bit of this and that is the secret of brilliant dishes.
There’s definitely no shortcuts to becoming a great pastry chef. You’ve got to work your ass off and in the beginning you won’t even get paid for your efforts but take it as a good learning experience.
So if you think you have what it takes, it’s time to get inspired, follow your heart and get on the road to earn your pastry chef torque like me.
Here’s a few pastries I’ve been whisking at the practical classes.
Also, for those asking about how to study at Le Cordon Bleu Australia, watch out for the next post.
PS: I promise it won’t be longer than this post took. 🙈