We have officially made it to day one of the pastry academy. Today was all about icebreakers and getting to know the other 11 students in the class. Most of the students are from the EU or the UK. I am the only student from the US. We got to know the main instructor, Damien Wagner, who will be teaching most of the classes except for when there are guest instructors. We also got a tote bag with some goodies that Michael nicely laid out for everyone to see. Our chef jackets will arrive soon as well.
Damien spent a good chunk of the morning going through the reality of owning a pastry business and the costs of making pastries and distributing them. He also spoke about his life and how he got into baking and starting his own business. We then took a coffee break and later a lunch break before coming back for another introductory activity.
The final activity of the day was a paper asking you to describe and draw a signature dessert to make. I decided on a croissant or laminated dough. Something with a fruit filling or even a nice savory spinach and artichoke filling with a fluffy dough, of course. I cannot wait to try to make an entremet and plated desserts but the viennoiserie course is what I am looking forward too most.
We ended the day going through our favorite flavors and least favorite flavors to try to see what we could work with over the course. The list below shows what was given as some opinions, mine is the coffee and fruit.
| Dislikes | Likes |
| Matcha | Toasted Nuts |
| Anise | Pistacio |
| Coconut | Cinnamon |
| Strawberry | Matcha |
| Cardmon | Coffee Caramel |
| Cinnamon | Chocolate |
| Chocolate Orange | Floral/Herbs |
| Floral | Coffee |
| Coffee | Fruit |
| Banana | Chocolate |
Finally Damien went a little into how chocolate is made and the different types as well as what the percentages mean. Such as 70% dark chocolate means its 70% cocoa and 30% sugar/milk/vanilla/etc. However the 70% could mean 30% cocoa butter and 40% cocoa powder or vise versa. Next week, when we go into chocolate truffles and bon bons, the type and percentage of chocolate will matter more.
Here is a little look into what I will be learning over the next few weeks:
Week 1: Intro to Course, Basic Macarons, Advanced Macarons, Basic Choux, and Advanced Choux
Week 2: Chocolate work with Andrey Dubovik, Basic Lifelike Creation, and Advanced Lifelike Creation
Week 3: Basic Petits Gateaux, Advanced Petits Gateaux, Entremet Creation, and Entremet Finishing
Week 4: Viennoiserie with Jamie Heffey, Vegan Pattiserie, and Modern Tarts
Week 5: Travel Cakes, Plated Desserts with David Vidal, Petit Fours, and Closing
Looks and sounds so amazing!
You’ll be learning a lot! What’s the difference between basic & advanced macarons!!?? (Just kidding!)
Enjoy yourself! You’re having an experience of a lifetime!!
So looking forward to your continued updates on the course and hopefully what you are experiencing in the area.