We all have our weaknesses when it comes to things sweet, mine has to be Croissant and Viennoiserie so their was no hesitation when I was looking for my next training course. I arrived back at Bertinet Kitchen on a cold February morning to be greeted by Richard himself, and down to the Kitchen workshop we went. Its as if my mind remembered from my last visit and my mind came to life, full of energy and excitement ready to create. However until you've had some of Richards homemade bread toasted with homemade Jam then you can start creating, he gets very upset if you turn down his breakfast (smiley face).
A fully packed day of creating, from Pain au raisins and Pain au Chocolat , from Creme Patisserie to Sweet Dough, just some of our creations of the day this is what I though was my idea of heaven and then the mention of Doughnuts! Did you say Doughnuts? Yes, now I was in heaven, I could feel my waste band expanding just at the thought. I was in my element and my passion to create was released once more, another inspirational class and Richard just fills the room with enthusiasm. He did discover that we made quite a mess on the chocolate class with Yolande and I was reminded of that on one of the pictures below.
I returned to my Tearoom and couldn't wait to get my new creations made and share with my customers, freshly baked Viennoiserie filled the room with wonderful smells and became a regular Bake in the mornings. Then I introduced the Doughnuts! I can say that they were a huge hit, so much naughtiness but oh so nice! Always a fab end to the day as we all sat down to a delicious lunch prepared by the staff and no other than a nicely chilled glass of French wine.
Its one of those things that I wished that I had discovered Yolande Stanley and Richard Bertinet of Bertinet Kitchen sooner, however the first opportunity I get to work along side these two talented mentors again I will be first in the queue.
Mandy
No comments:
Post a Comment