At the beginning of this year I embarked on a food journey that has amplified my love for the kitchen. Besides for being tons of hard work, constant planning and prepping, I have loved every moment of the part-time Pâtisserie course at Silwood School of Cookery.
Every Thursday, instead of going to the Zana Office, I wake up at the crack of dawn, slip into my chef whites and head off to Rondebosch to spend the day with the most fantastic group of girls, doing what we love dearly. Baking.
Studying to be a pastry chef is not just a fun day in the kitchen – we need to spend time in the industry, work functions and each week we write tests, learn new icing skills, have demonstrations and get marked on what we produce in the baking kitchen (over and above holding down a full-time job). Another large chunk of the course is theory and practical exams, which include hosting a Spring Tea as a group.
Here’s our menu and some pics from my groups’ beautiful execution of a successful afternoon tea:
M E N U
Cucumber sandwiches on Gluten-Free White Bread with Mint Butter
Smoked Salmon & Avocado Mousse on Rye bread
Tortilla pinwheels with cream cheese, Basil Pesto & Sundried Tomatoes
Beetroot & Cream Cheese Vol Au Vents
Scotch Eggs on a bed of Watercress
Mushroom, Spinach & Feta Quiche
Gateaux St. Honore
Scones with cream & Mixed Berry Jam
Vanilla & White Chocolate Macarons mocha Macarons
Orange Chiffon Cake
Lemon, Almond and Ricotta Gluten free cake
Red Hibiscus Iced Tea
I never thought I would love pastry as much, as I have always seen myself as a hot-kitchen kind of gal. I enrolled into the course not thinking about it too much, just wanting to broaden my horizons and spend more time being in the kitchen. I can safely say that cakes and confectioneries have completely stolen my heart.