I'm currently in West Virginia with just less than a week before I start the Pastry Arts Program at L'Academie de Cuisine. I will be attending school four days a week, while I work EVERYDAY of the week.
Hey, I'm still young. I can do this, right? I may have to take a lot of speed, but it's do-able!
I'm nervous, but confident. What will my instructors expect of me? Better yet, what can I expect of me?
I've been working in professional kitchens for the past three years with at least eight hours each of those days. There's that fear that I will let myself down if I don't get it 'right' the first time, or I'll feel dumb and inadequate. It's embarassing. People watch you and criticize you. Not that I can't take the criticism... I just expect more of myself most of the time. When you do the same recipe over and over, you get used to how it's supposed to be and you become a perfectionist and control freak. And when I'm my own worst critic all of the time, it's so hard to not stress over the little things.
However, I've been there before. Every budding chef has. The point where you don't have any idea how to read a recipe or how to roll the brioche or how soft to whip the whites. It just takes some time and plenty of patience.
But for now, I'll enjoy the fresh air in West Virginia.
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