I'm in HK

I was supposed to write on my pastry classes but here I am in Hong Kong on business trip. Well, I will blog about it out in detail later. The class was fun, the fierce-looking chef was actually very nice but with some sarcastic answers to some "dugh" questions :). We took home some lovely pastries..they are all delicious. The chocolate mousse cake was to die for, we can't get enough of the strawberry shortcake, the tarts are great and overall, I am glad that I took these classes.

In the meantime, this is Hong Kong through Note3. The first time I was here was 5 years ago.

Pastry Class

One of the many things in my bucket list is enrolling into a culinary program in Le Cordon Bleu. But not the one in France of course, but here in Klang Valley...someday. Being a full time employee in a big corporation as well as trying to balance my quality time with the family, well...it has to wait. LCB only offers full time program so if I were to join in, I have to go for an unpaid leave at least for 3 months. I'm not ready to do that now! 

But I need to go for short weekend courses somehow...so a couple of weeks ago I signed up for a short pastry course in Taylor's University. This weekend, I had my first 2 classes on Saturday and Sunday from 9am to 1pm. It was held in its Lakeside campus in Sunway. For the past few days prior to the class, I had some nervous breakdown because I didn't know what to expect. Albeit I have baked for more than 10 years...I worried for so many things. I had this thoughts, that what if I couldn't do what I have normally mastered? What if I can't even separate the eggs? What if everybody else has a perfect macaron feets that mine were flat? There were so many things in my mind...

Eventually, on the first day...I finally had my first macaron with perfect feets and they are chewy and yummy! I baked my first ever eclairs and tried the chef scone's recipe. Having baked scones for so many times and my recipe has already a hit in the family...I learned a few new tips and techniques from the chef that day. No matter how many times you have done something...there is always something new that you can gain if you open up your mind.

For the next few entries, I am going to document this pastry class journey. Even though, it was very tiring at this age, standing for 4 hours straight in the pastry kitchen, I am glad that I took what I considered as the first step in venturing into something that I really love and passionate to do. Till then...my first weekend class produce.