So the internship in the pastry shop started 3 weeks ago. First thing to jump out at me is the incredible speed at which people work here, like lightning !
The pastry shop I’m in at the moment was owned by Giorgio who is now 73 and retired. He does however come in from time to time to make a small “something-something” special that isn’t offered every day. He very seldom uses any of this “new machinery” aka food processors, mixers etc, all done by hand . He is a well of knowledge as he has been doing this for over 50 years. Even though he is getting on in age his eyes are sharp and can immediately tell (even from across the kitchen) if one of the other pastry chefs have missed a step.
It’s been very exiting to learn (and put into practice at home) what I have learnt. So far everything I’ve tried at home has come out the right way.
Tomorrow is the start of another exiting week. Happy monday to everyone.
“Choose a job you love and you will never work a day in your life” – Confucius