In early 2011, I decided that I will finally conquer my fears and dive in head first back to studies. In February, I applied for basics in French in Sydney University and in April I finally decided to bite the dust and commit to Patisserie school.
Stage One consisted of theory work related to Hospitality Management and basics to Cookery. It was great to be back in the kitchen. The feeling was like of being right back at home after a very long time away. It was exactly where I belong. We boiled, we baked, we sautéed, we grilled, we laughed and we ate. I couldn't believe how great it was eating gourmet food every lunch time. It was a fantastic experience, little did I know that I would finally meet people who would change life as i know it.
Megan and Ian were the first chefs to train me in basics, and so much fun I had! Learnt so much techniques and discipline from them it was nothing but an absolutely incredible experience.
And if I thought Stage One was fantastic, Stage Two was even more life changing. Mark Twain once said that the two most important days of your life was the day you were born and the day you find out why. It was during this time that I finally realised what I was born to do. It just felt right and so natural, guided with intuition and passion I delved in to the wonders of Patisserie where I met the most wonderful and passionate of group of people and taught by one of the best Pastry chefs I know, Gert Knudsen.
Stage Three brought me back with Megan along with a different bunch of people who were all so welcoming and treated me like family. They have in fact become my family who I treasure very much and together we conquered the kitchen with skill finishing off the stage with an elaborate Carnival themed buffet with flying colours ... literally.
