All good things must come to an end. And this right here, this is the perfect photo finish. It’s funny that I marked my “revival” with an entry about beginnings. In the cycle of things, an ending is essentially a beginning in itself. We’ve all heard the adage.
I can still remember the first day of cooking school. Everything in between was filled with so much highs and lows, and of course, food. Now this is the part where I’m about to place a period in the sentence because my time in cooking school is almost over. Classes are done, and to cap off the baking part of the program, our comprehensive exam had us create four identical plated desserts, the dessert being a strawberry mille feuille. It has components that we’ve all learned, from the puff pastry, joconde sponge, mousseline cream, to the tempered chocolate.
The night before I was a hot mess. If there was a single component I was afraid of it was the cream. There’s a glaring difference between thick and thin and try as I might I always end up with thin cream when it’s supposed to be thick.
After stress eating (because I do that occasionally, when push comes to shove), saying a prayer at the local church and talking to my mom (she basically encouraged me to stress eat), the big day has arrived.
We had two hours and thirty minutes to complete the four plates, and with around ten minutes to spare I was done. Everything was so vivid, it played out like an action movie. I couldn’t have picked a better time to just shut up and do it, because I really did well if I do say so myself. Everything was all me.
We still have a major project coming up and then I’m off to do my internship (I’m crossing my fingers), but right now I’m just too happy. The partial proverbial weight has been lifted off my shoulders.
I had a conversation with one of my best friends last night. I’d like to believe we have a shared optimism when it comes to certain things in life. We both agree that it’s done in bad taste to make people wait. We also think that when you’re passionate, you could move mountains because relatively speaking, impossible is nothing.
It’s strange to think that four little pieces of dessert have gotten me so riled up but what the heck, I’m rolling with it.