Why Henny?

Back by popular demand I'm finally blogging again, but this time about my Big Apple adventure!  Join me while I spend the next three months at the French Culinary Institute in Manhattan exploring all things cake instead of all things pastry.  I arrived in New York City on Friday, December 2nd and started my class, Cake Techniques and Design, at the French Culinary Institute in SoHo today, Monday, December 5th.  Before I get into details about my new program I thought I'd update you on my endeavors since graduating from Cordon Bleu in June.

First of all, I took a 5 week intensive cuisine course at Cordon Bleu where I was studying classical French cooking for 9-12 hours a day 6 days a week.  It was tiring to say the least and I learned one important thing: I made the right decision when I chose to study pastry.  Not only does classical French cuisine involve tons and tons and tons of butter, but it also requires butchering several different types of whole animals.  I can safely say I'd be a great ally on Survivor if it took place in an area that was highly populated with chickens, rabbits, and baby cows.  I came away with some great knife skills, but also a strong desire to become a vegetarian.

After returning to the US for the month of August I went back to Paris from September 1st to November 1st for a baking internship at Sugarplum Cake Shop.  I baked my little heart out for three fantastic women, Laurel Sanderson, Krista Juracek, and Taylor McLoughlin.  During my brief stay at their cake shop I developed friendships that I hope will last forever.  While working at Sugarplum I got my first nickname in a long time.  I became Hennifer which was shortened to Henny and Hen from time to time.  I not only like this nickname, but since I'm usually the one giving the nicknames and not the one receiving them, it makes me feel like I really left a mark on the Sugarplums.  They even made a video for me when I left entitled Ode to Henny.  I hope you enjoy it...

After returning home in November I put together a pastry party to showcase a sampling of the pastries I learned to create in Paris.  It was a huge undertaking and I couldn't have done it without my Cordon Bleu classmate, and self proclaimed Sous Chef, Nicole Rasic.  We baked our tails off for 5 days!  Here are a few pictures of the Chefs and of our finished products...

A long day of baking!

Assembly of Verrines, a photo by Lauren Penalba 

Piping with a St. Honore pastry tip.

Chef and Sous Chef, I can't tell the difference, can you?

The best part of the party was seeing Patty Rogers.  Patty was my one of my biggest fans when I was blogging about pastry school and I'm so glad she finally got to taste some of my creations.

Another great part of the party was seeing out of town visitors and being with my best girlfriends.  Dr. Kate, Lilo, Tay-Lo, and Lexi all came home to toast my success and we drank Stoli Doli out of cups printed with a fleur de lis and the name of my Parisien blog A French Confection.  Also, my Mom's friends forever Donna and Lori came to visit along with Lori's pregnant daughter Lauren.  The party went late into the night and we had a great time, but it was nice to have the pregnant lady around to remind us of our craziness the next morning.  She assured us that we are all very, very FUN!

Dr. Kate, Lilo, Henny, Tay-Lo, Jexican the Mexican

Lori, Donna, Lindy

The Moms and their Girls

So, back to the first day of school.  I arrived at the French Culinary Institute at 8am today and was introduced to my group and my Chef.  My Chef for the next 3 months is Chef Cynthia.  She is very nice and seems very knowledgeable.  My class is only the second section of Cake Techniques and Design that the school has offered, but already she seems excited about some of the kinks they've worked out.  My group is made up of only 7 students and we all share a kitchen for 6 hours a day.  Our Chef periodically lectures and does demos all in our kitchen and then we repeat whatever she's shown us.  It is very hands on and very easy to get individual attention if needed.

Today we made a genoise sponge cake made of sugar, cake flour, eggs, and butter and a pate a bombe based buttercream.  Tomorrow we are going to assemble our first cake.  I think this class will be very interesting and I can't wait to improve my cake repertoire.  I will try to write at least a few posts per week and I will be posting pictures of my cakes as well as the cakes of last session's students as soon as we see their displays so be sure to check back.

Thanks for reading on and following the newest installment of a Jennifer Saville production.

Until next time Bon Appetit!