As a enjoyed my early morning cuppa on a cold January morning, I was starting to get itchy feet and kept thinking about my previous classes. I started looking through the Bertinet calender and a certain class kept appearing for Classic Patisserie with Ghalid, even though it was similar to what I had previously done its important to see what other techniques other pastry chef's have, so I returned once again in February 2015 to Bertinet Kitchen.
Full of excitement I arrived on a chilli morning to the wonderful smells of Baking! Entremet are so full of delicious elements therefore a full on day creating level after level. These have to be the most time consuming delights however the end results are worth all the effort and gives me great joy to see my customers faces when they are seen in my Patisserie chiller. I became clear over the day that we all have our own way of doing things, and been taught by this talented, experienced Pastry Chef, the slighest little tweak can make such a huge impact in a good way.
Once again I left with more knowledge and skill inspired to create!
My Raspberry Entremet after returning from the course
