Sometime in early April, or was it March?

At this point in the school year it should not be a surprise to see my journals posting in two-week intervals, or even longer. My Far-Side calendar hasn’t been flipped since March 17, and I don’t really feel the urge to get out of my chair to

At this point in the school year it should not be a surprise to see my journals posting in two-week intervals, or even longer. My Far-Side calendar hasn’t been flipped since March 17, and I don’t really feel the urge to get out of my chair to find out what the date is today. As long as I get the journal posted before the third week starts I feel like I’ve accomplished something. For the past two weeks I’ve been in Advanced Pastries making pastry cream, crème anglaise, lemon tarts, chocolate and caramel sauces, strudels, etc. etc. I find myself reminiscing over a few of the dessert items I prepared when I was working in the Bay Area (see Journal entries 1/1/01 through 5/28/01). This class has definitely renewed my interest in pastries and I am going to ask my extern chef to include a stint in the pastry part of the company. I am extremely lucky in that I am getting to pick-and-choose what I want to do with my externship. The chef/company I am going to work for is big enough to allow me to write, work the line, research, cater, work pastries, etc. The only thing I am not looking forward to is 100-degree humidity in the south, but I’ll survive. Last week Johnson and Wales hosted a VIP lunch and the class was responsible for making the desserts. We produced chocolate-raspberry mousse cups that turned out to both look and taste good. Work hasn’t been completely overwhelming but it is picking up again. Since we are “event-driven” (Avalanche, Nuggets, concerts, etc.) it is not uncommon to have a few days off in a row. I’ve probably mentioned that in every other previous journal entry so please forgive me if I’m repetitively rambling. I’m attaching as many pictures as the web application will allow, all from the past couple weeks. The pictures include apple strudel, chocolate tart, chocolate-raspberry mousse and Sabayon. My next class is Garde Manger, which is my second to last class. After nine days of garde manger ice carving and aspic I am onto French Classical for one last class. We are moving to New Orleans the last week of May and I start my externship June 5. The weekend of April 19-21 my wife and I will be in Chicago for our 5th anniversary and we are meeting Nicko and his wife for dinner. Can’t wait to meet Nicko, see the Windy City and try the great food. I know we have Frontera on the schedule and we are going to try to make Trotter’s To Go. Charlie Trotter’s was booked and I am not too sure about spending $300-500 on dinner anyway. We’ll go back when I make my millions… -Logan

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