A team assignment on portraying desserts of four semi-finalists in World Cup 2014. We got Brazil Pursuing a formal and structured training in baking has been one of the best decisions that I have made in my life. I am currently doing a Course in Dynamics of Baking & Patisserie from Sophia Polytechnic Institute, Mumbai. More than the unlearning and learning, it brought a series of lifestyle changes as well! For instance, suddenly from a desk job I had to now be on my toes most of the time.
Switch to first day in College. This was the first experience of a professional kitchen and a baking unit. And in short, it was hot, sweaty and suffocating. Our teacher told us to get used to it. This was a reason why a lot of Chefs in professional kitchens were short tempered and impatient.
That first week was gruelling, not because the hours were long, but because our pampered bodies were just not used to it. In those initial days, I would reach home pooped and put up my feet on cushy stool and wonder how professional Chefs manage to do this day in and day out. Now I wonder at the extent of my unfitness and am on my feet for most of my working hours, without a blink.
I have come a long way since those christening days. I have completed two modules and looking real forward to the advanced section. In MasterChef language, I have survived team challenges, pressure tests and Master Classes! Giving viva voce has taken me back to my school days in Science classes, with the difference this time being I simply adore the subject. I have given up on nail polishes for life (call me vain, but it is a shocking realization).
But one of the most beautiful outcomes of this journey has been the friendships with people sharing same passion. The amount I have laughed over the past six months is not funny, really.
To cap it, and without boring you to bits, here are my top five takeaways:
One, while working in a kitchen as a team, time management and communication are probably more important than serving food itself. Makes me wonder the amount of filtering that happens in MasterChef and am still hooked (Warning Alert).
Two, like in every profession, there are good days and bad days in the kitchen (be it professional or home)! You just have to ride the wave.
Three, baking is very, very exacting and it is important to weigh our measures, even if we are experimenting (after we have followed the recipe).
Four, always, always, wash your own dishes and wipe that platform after a baking escapade. Having an OCD in cleanliness helps. Flying hair in my kitchen gives me the creeps, really.
Finally, discipline and persistence in baking are acquired traits. Thank God for that!
HeartBakes wishes you light and love this Diwali, and always. And we make a tiny opening with our Diwali fare. These delish cupcakes are ideal for a Diwali party or as a gift to your loved one!
See you next week!
Switch to first day in College. This was the first experience of a professional kitchen and a baking unit. And in short, it was hot, sweaty and suffocating. Our teacher told us to get used to it. This was a reason why a lot of Chefs in professional kitchens were short tempered and impatient.
That first week was gruelling, not because the hours were long, but because our pampered bodies were just not used to it. In those initial days, I would reach home pooped and put up my feet on cushy stool and wonder how professional Chefs manage to do this day in and day out. Now I wonder at the extent of my unfitness and am on my feet for most of my working hours, without a blink.
I have come a long way since those christening days. I have completed two modules and looking real forward to the advanced section. In MasterChef language, I have survived team challenges, pressure tests and Master Classes! Giving viva voce has taken me back to my school days in Science classes, with the difference this time being I simply adore the subject. I have given up on nail polishes for life (call me vain, but it is a shocking realization).
But one of the most beautiful outcomes of this journey has been the friendships with people sharing same passion. The amount I have laughed over the past six months is not funny, really.
To cap it, and without boring you to bits, here are my top five takeaways:
One, while working in a kitchen as a team, time management and communication are probably more important than serving food itself. Makes me wonder the amount of filtering that happens in MasterChef and am still hooked (Warning Alert).
Two, like in every profession, there are good days and bad days in the kitchen (be it professional or home)! You just have to ride the wave.
Three, baking is very, very exacting and it is important to weigh our measures, even if we are experimenting (after we have followed the recipe).
Four, always, always, wash your own dishes and wipe that platform after a baking escapade. Having an OCD in cleanliness helps. Flying hair in my kitchen gives me the creeps, really.
Finally, discipline and persistence in baking are acquired traits. Thank God for that!
HeartBakes wishes you light and love this Diwali, and always. And we make a tiny opening with our Diwali fare. These delish cupcakes are ideal for a Diwali party or as a gift to your loved one!
See you next week!
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