Since i've arrived it's been three whole weeks. I've taught had two weeks of students, (the first with 12 and the second with 4) all of which have already had a big impact on my desire to stay, to teach, and to learn.
I must say, this experience has definately shaped up to be quite different than i expected. I think originally I viewed this as an opportunity to be a cook in a different country. Well (obviously!) this is a little different than what i got. Honestly, i have a lot more freedom than anticipated, and it's fantastic! My boss has got to be one of the most easy-going people in the world, and i couldn't be more thankful for that. For the most part, dessert is based on a subject matter taught in the school BUT, every week there are approximately 6 meals in which dessert is essentially my choice. These meals are a chance for me to play, to experiment, and to run for cover so my presence doesn't influence the opinion of my poor victims. =)
I must say though, in my free time, I read a lot to spark my creativity. Actually, lemme say that again. I read A LOT. Countless chefs have decided to start publishing their work in both the physical, and metaphysical (via internet) form of the printed word. Chefs who, in their own right, are fantastic. These people have published recipes and presentations that have reshaped the pastry world as we know it. Then, all of a sudden, I see myself; some post-culinary school yahoo yapping (in the same medium as these chefs) about his sophmoric creations. Well, being informed is one thing, but there are times when it takes a sizeable amount of effort to keep my inherant impatience for greatness from getting the best of me. These are the times when i hope with a good bit of my being that someone i greatly respect will take me under their wing and mentor my transition to the next level. Well, as i once heard, "all things come to those who wait." In the meantime however, i'll continue creating the (newly-tuscan) distillations of my ideas, and absorb the atmosphere as much as i can.
This season's going to be something great... I can't wait to get back in the kitchen!
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2 comments:
Not only do good things come to those who wait, but you know what I always say," The joy is in the journey". Keep on bloggin..it makes feel as though I'm right there with you (which by the way I should be!)
Blogs & Kisses,
Mom
Nice! So i was flipping through an italian pastry book last week at a dinner party - I saw a lot of Marscapone, Dolche Ricotta cheesecake, apple cakes, Cannoli, Tartes, Sponge cake, gelatto etc. But I'm kind of wondering what desserts are really eaten by true italians on a regular basis? Which ones are seriously popular, and which ones are reserved for holidays or i dunno some type of special events like weddings etc. What's the real deal chef? - Al
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