Hello all, it’s been almost 10 months since my last post, but I am officially back! Blogging is one of those things that requires spare time, motivation and interesting subjects to write about and back in December when I stopped blogging I was just losing interest. I sort of felt obliged to write entries rather than doing it because I wanted to, and if I hadn’t felt like baking for a while I felt guilty and forced myself to bake just so I’d have something to post.
Well after a break of almost a year, I have decided to return to Almost Always Hungry and give it a bit of a make over because, well, whilst I don’t have any spare time whatsoever, I do have some interesting things to write about. If you know me personally you will probably know that I have just started studying for a patisserie diploma at Westminster Kingsway College (Westking for short) in London. My eleven classmates and I have just finished week 3 of 24 and constantly my mind has been turning to this blog and all the exciting things I could fill its pages with. So this is me, getting back on the blogging bandwagon :)
A recap of the past 10 months:
I was given the idea to get a pastry qualification when I finished my work with L’atelier des Chefs last December. New Year 2013 I was pretty much jobless and had to make some sort of decision as to what I wanted to do with my life. When the opportunity came up for me to undertake a formal patisserie education it seemed like the best choice to make. No more guessing why my bread hasn’t risen or why my macarons are hollow, it was time to learn once and for all from the pros! I had to choose between Le Cordon Bleu and Westminster Kingsway and whilst Le Cordon Bleu name is infinitely more famous around the world, Westminster Kingsway offers a much more practical and comprehensive course with the opportunity to make many contacts on the culinary scene. Once I’d made my decision I had a long 6 month wait for the course to start. I spent my time working part time for the wonderful Beverley Glock and her company Splat Cooking which provides cookery classes and parties for children. I taught an after school cookery club every Wednesday at a school in St. Albans and also did parties on the weekends. It was a lot of fun and gave me the impetus to open up more opportunities for myself. Whilst I’m by no means set on what I want for the future my aim (at the moment) for once the course is over is to get some experience in the industry, ideally in an independent bakery or patisserie and then ultimately to help expand Rose Apple Bakery or open my own place (and I’d also love to get into teaching and of course cookery events as well!)
So, welcome back to Almost Always Hungry. If you’ve been subscribed for all these months and become accustomed to the total radio silence, I do hope this isn’t a shock, but do stay tuned as I try to catch you up on what’s been going on on the International Patisserie Diploma course at Westking over the past few weeks.
Here’s some photos of a few bits and pieces I’ve done this year (warning: these are mostly “phone shots” so expect slightly grainy quality, extremely casual backgrounds and weird lighting)
Hello Kitty macarons
Raspberry crepe cake
Honeycomb and chocolate robots with Splat Cooking
Lemon and blueberry chiffon cake
The biggest cake failure I’ve ever had!
The most elaborate cake I’ve made!
A wedding cake I helped deliver and set up
Baked eggs and chorizo with asparagus and fresh sourdough for brunch :)