Chef Nicolas Jordan’s latest chocolate creation at LCB.
Graduation! Can’t believe how quickly the year went by. I met so many wonderful people and learned so many things over the last couple of months in Paris. It has been an incredible journey and while it is the end of the road for me at the Cordon Bleu, it is also the beginning of so many other things. I am very grateful for the opportunities I have been given.
I managed to save my work from being thrown in the trash with the others and brought it home (amazingly, in one piece). Had to show it to my mom :)
Sugar Final Exam!
Practicing my sugar work.. slowly getting better at this.
Sugar pieces by my classmates in our 3rd atelier. So much improvement!
Another sugar piece I made. I loved the milky green color of my base piece.
Other student’s work from our 2nd sugar atelier.
More of my sugar work. It was a rainy day so things were stickier and shinier than usual which made it less than ideal. I also used “a little” too much red coloring, oh well :)
My roses slowly improving.. still succulent like..
More of Chef Deguignet’s beautiful sugar work.
Chef Deguignet’s beautiful roses.
Practicing my roses.. still have a long way to go.. these were quite some succulent-esque roses.
Pulled and Poured Sugar Piece
Pulling sugar turns out is quite fun (aside from all the blisters one can get even while wearing special gloves). In my experience, working with sugar really lives up to the “No pain, no gain” saying. I had a lot of fun making this piece.
Poured Sugar Pieces
I must admit that working with boiling hot sugar (like roughly 150-160C on average) was a scary thought at first. Forgetting halfway through that touching the nice and shiny liquid will burn your skin off was a painful experience. It was great to see what other students had put together at the end of our class.
