 | | 2013-01-07 21:21
From blog Spider Silk Stockings RETIRED
Basic Pastry Graduation
You'd think with how proud graduating with my Basic Pastry certificate from the Cordon Bleu made me feel that I would have posted it about it immediately. It's been over three weeks now though, and it seems like a lifetime ago that I was taking classes there. I'm still sad that I'm not going back, attending Intermediate Pastry with some of my classmates and learning from our wonderful Chefs. Part of me hopes that within the next year and a half, I can pony up the next large chunk of money required and take it too. For now, I'm going to be proud of what I've managed to accomplish so far. Chef Jocelyn above was the one who spent the most time teaching us and watching...
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