Day one of the Baking Adventure

So thankful I was travelling north instead of south this a.m. looking at the traffic volume in the opposite direction….

I joined an ever increasing swarm of students (easily identified by black pants and shoes) outside the building and we were eventually checked in one by one to the inner sanctum and directed to the auditorium (apparently where most of the posts come from). We were sent an app to open the door contactlessly prior to arrival, either to unlock the door from our phone or by just waving the phone at the entrance lock – apparently to enhance security and reduce unwanted visitors since the fame of the school and chefs has grown and attracted more of this.

All three teachers presented leapfrog style today, following an intro and tour of the kitchens and break room (lovely kitchens and drool-worthy supply store room… everything immaculately neat and tidy). We were given freshly baked croissants made by Michel, one of the teachers and school co-owner – hands down the best I’ve ever tasted. The pics show only the plain ones left but there were almond and chocolate drizzled as well. If I leave knowing how to make those I’ll be a happy camper indeed (as will my family!).

Happily the emphasis was made on learning with a shift from the traditional culinary teaching of disrespect and slavery (much like medical school was in my day as well, I must add) to one of respect and aim to elevate skills no matter where we start from. There is a wide variety of students – a full class of 20 – from around the world with only one local. There are three working chefs, some newbies and we hail from United Arab Emirates, Taiwan, England (yacht chef), Germany, France, Guam, Bermuda, Florida, Missouri, New Jersey, New York, Ohio, California and of course Canada amongst other spots. The girl from Guam is also a gardener and grows food to eat like me – she has plentiful passion fruit in her garden and a highly producing kalamansi tree!! 16 women and 4 men so the two stall bathroom has a constant queue…

We are all now nattily attired in chef jackets albeit sadly with no names embroidered on them (that would have helped my ailing memory), and when we appear in the coffee shop downstairs we get a discount. Coffee was pretty decent but they are deadly slow – the barrista looks like he’s still contemplating what he had for dinner the night before on the BBQ on the beach and each cup is squeezed out from behind the counter excruciatingly slowly so I plan to activate the thermos plan going forward.

Tomorrow the kitchen work begins and we are paired up on a table with a different partner each week which means we will all get to know one another. I suspect there will be some interesting cultural contributions and perspectives offered given the scatterings of our origins.