Down to Business

As the Basic Pastry exam approached, it was time to really crack down on the studying. Two weeks before the exam date, a list of the 10 exam recipes was released, and we were told how the day would play out.  This is how it was going to work:

We would all arrive, in freshly-pressed uniforms and new toques, at a small demonstration room upstairs. We would each draw an envelope containing the name of a dish we were expected to memorize, and would have 30 minutes to write the recipe for that dish from memory and turn it in to the chef.

Ten minutes later, we would draw another envelope that contained the name and quantities of ingredients for another dessert from the exam recipes list.  We would all enter the lab kitchen at the same time and perform this dish from memory, with three chefs circling the kitchen and taking notes on our techniques, organization, and hygiene.  After 2.5 hours, we would anonymously present what we had finished to a panel of guest judges who would grade us on appearance and taste.

I was relieved to hear that we were provided the quantities of ingredients for the practical portion of the exam, as I had begun studying as if we would just receive the name.  What a relief!  Nevertheless, I made flashcards (one for each recipe’s quantities, and one for each recipe’s procedure) and set out to memorize 10 complete recipes in 14 days.  I was terrified by comments Chef Jocelyn made, like, “Presenting something that is terrible and ugly is better than presenting nothing.  At least with an ugly cake you get points.”  Deep breath, Erin.  Memorize.

This was our exam recipes list:

• Charlotte aux Poires
• Pavé du Roy
• Tarte Soufflée/Gratin de Fruits
• Tarte au Citron
• Éclairs et Religieuses
• Succès
• Bûche de Noël
• Miroir au Cassis
• Gâteau Forêt Noire
• Saint-Honoré

Piece of cake, right?...(shudder of fear)