These past few weeks have been a whirlwind of excitement and hard work. I’ve completed IPP, passed my practical, and am now recharging, as I enjoy my winter vacation.
In my last entry, I recounted my feeling of being hit by the barreling locomotive that is IPP (Individual Production Pastry). Though flattened like a pancake, it was certainly a necessary and beneficial experience that simulates what we are likely to find in the field. A product is a reflection of a baker, and in a kitchen, we are extensions of the chef. It is our responsibility to produce items the chef is proud to put their name on. This means it is imperative to follow their directions to the letter. This was a fact we were reminded of over and over again.
Due to where this class fell for us in the year, our calendar was a bit unconventional. Rather than have a full 15 days of class, the winter vacation shortened our block to 13 days. Two of these days were devoted to the practical, meaning we only had 11 days of actual classes. That certainly didn’t prevent us from learning though, as we crammed topics together and produced exquisite works of edible art, the most impressive, in my opinion, being the petit gateau.
Each group was assigned a mousse and insert to produce, which were assembled in a variety of molds, creating these gorgeous geometric desserts that are so perfect looking it almost feels wrong to eat them. My class partnered with the contemporary cakes class to produce a large selection of miniature petit gateau (or perhaps petit petit gateau) to be served at the Bachelor’s graduation. We actually wound up serving them during the reception, fielding questions from inquisitive (and ravenous) guests. It was my first experience with front of house work, and one of many things I am happy to have done in this class. All around, it was difficult but informative, strenuous but rewarding. I learned a lot about precision and artistry, and in retrospect, it will probably be one of the most important classes I take at The CIA.
The practical exam which took up the last 2 days of the second week of class, proved to be one of the most stressful tests I have ever taken. Every little detail of every item needed to be taken into account. If the fondant on your éclairs dripped down the side, fail. If you lacked chocolate on the top of your cake, fail. Though I sort of feel like I fell with style through the whole thing, I, along with a handful of my classmates, managed to pass on the first try.
With the stress of the practical out of the way, I’m off to 2.5 weeks of bread and then externship. It has been a crazy year, but it has gone by in a flash. There’s many more exciting things to come.