Classes have begun! Our first day was an orientation, and we didn't have to be there until 10am. But every other day we have class from 6am to 1pm, then lunch. For the record, I DO NOT enjoy getting up at 5am, and I don't think I will get used to it in 2 months, but it's worth it. The 1st week for my class was all about bread and viennoiserie. We got sooo much to eat this week, if ate that much butter every day I would have a heart attack within a year! But once we get into cakes etc we won't be able to eat until Friday, I think, so it will be better! Lunch has been really delicious, with a variety of types of meals each day, for example, lasagne, duck, ratatouille, salmon and potatoes au gratin.
As for the town of Yssingeaux, it has it's familiarities to Mariposa- it's small, everyone knows each other, and things close relatively early. However, unlike Mariposa, when you walk down the street, or eat at a café or restaurant, the locals stare at you with awed, confused looks. They know immediately who the pastry school students are. But in general, when you talk to them they are very friendly and helpful. It helps a lot that I speak french because very few people speak english. As for nightlife, there is one club- Kripton club- and the bowling alley. I have yet to experience Kripton club, but most of the students went to the bowling alley on friday and man is that the place to be! There is a bar karaoke, pool tables, and , of course, bowling. They have pre-set names for the scoreboards (that they made us use) including "Hot boy" "Naughty Girl" "Sexy Girl" and "Bete de Sex." Yes, this place is legit.
My apartment is much nicer than I was expecting. There is a small living area with a table and chairs, a small kitchen (no oven, but a stovetop), bathroom, bedroom with desk and closet. It's the perfect size for one person.
The weather has been great so far. There have been mostly warm sunny days around 80 degrees Fahrenheit, and then some rainy days, which I enjoy immensely, as compared to the sweltering heat of Mariposa summers.
One thing I forgot to anticipate was the use of the metric system in class. It has been very easy to adjust, but it is weird for me to get all of our recipes in grams, and temperatures in Celsius. America needs to just give in already!!
View from my bungalow- the chateau in the distance is my school
walking home from class
my table
my chair...
kitchen
peach scented toilet paper :)
My bedroom
more of my bedroom
egg washing the croissants
Chef Damien
Pain au chocolat
putting the flour pattern on the bread
Pain complet (Whole wheat bread)
Pistachio/Almond filling for some croissants
Pain aux olives (Olive bread)
Olive bread baguettes
View from Lab window
All of our product from Week 1
The Almond Pistachio croissants
