It is the Amaury show this week, apparently no hands on apart from scaling for the week this a.m. The week’s schedule is demos of his signature pieces, though I tried hard to get us some hands on experience doing sugar globes as it sounded like we were going to be released early today (a no go but people appreciated the attempt).
We blasted through the scaling in an hour though it was expected we would take all morning to do it. Yay team! As a reward, after scaling we were sent to finish deep cleaning, and then a Q&A with Amaury. Lunch was supposed to be followed by the first demo of his signature pieces (compass, clock, taco, cigar, coconut, mushroom, pavolova, and drum) but there was a drop in from the head of Chef Rubber and Cristophe Rull ( US chocolate champion, French origin) who gave us their life stories, a pep talk/reality check about the industry and rewards from it, and offered a Q&A. Good I think for the young aspiring chefs, especially as so many of them want to open their own bakeries. Tough life, as most people are not willing to pay for good pastries.