WEEK 29/30 – MY FIRST CHOCOLATE SCULPTURE

Today is the time to finally show you my first chocolate sculpture. Totally independent work! It was a few weeks of hard toil after a day of work.

It is an incredible and unique opportunity that the Marcon house offers you, to train and create, after working in the laboratory. The main thing is to have desire and hands, as it is said.

Sure, there are small flaws, there were a few mistakes, but, in the end, I’m proud of myself, and that rarely happens to me. The chef congratulated me a lot. Of course, training and always training….

But, to tell you the truth, chocolate is not my element. No, it’s even going very well and I really like to improve in this area, but I don’t have much fun with the process…

Desserts, textures, uses and taste, presentation – that’s what interests me the most right now! But nobody knows what will happen in a year … everything can change.

WEEK 28 – MY BIRTHDAY

04/15/2001 – A chubby little girl was born, but as it turned out later – future judoka and pastry chef.

This day is always special, but this year it is very unusual … For the first time, I am not at home, but alone in France, and in an extremely difficult period … It seems that not a year has passed, but five, because so much has happened.

And you know it was absolutely the best day, day that I will remember all my life! My family and friends were there, all day to comfort me, and I cried to know how lucky I was in this life and how happy I am.

And also to hear from the morning the words of congratulations from Chef Régis Marcon and the words of admiration for the pasta I made the day before – it was worth it!

Such moments give a huge burst of energy to move forward, and always remember that life is good, it is enough to be patient a little, even if sometimes it’s really hard… And today, I’m really happy … very happy.

WEEK 27 – DEAR FRIENDS

With the permission of the author of this blog, I am writing this short comment in connection with an exceptional event, Valeryia has received her official academic transcript with the results of her studies, and it is difficult not to react.

Look at this document, and you will see that it is not only a passion for her profession but also a huge talent and hard work on a daily basis that have enabled Valeryia to achieve such results.

We are happy for you and confident in your successful future, we have no doubt. You will deserve it by your dedication, your hard work and your ability to reach the goal you set for yourself, whatever the problems and circumstances.

Well done, Valeryia!!

A person who is always by your side during your education and your internship

WEEK 27 – TODAY, I WOULD LIKE TO TALK ABOUT OUR CHEFS

I am currently doing an internship and work in a bakery / pastry shop / tea room “La Chanterelle” of Mr. Marcon.

Régis Marcon, one of the most famous chefs in the world, has written many books, MOF, president of the international association “Bocuse d’Or”, a brilliant and unique person … Every day, he is full of new ideas, work, writes new books and creates new dishes. The Maisons Marcon are a pastry shop, hotels, bistro and Régis & Jacques Marcon restaurant (Jacques Marcon – son) with 3 Michelin stars! All this is located in the small village of Saint-Bonnet-le-Froid. I strongly advise you to read more about this place and these people; I promise you that you will not regret the time spent!

So…

During this period in France, it is very difficult … and of course, it is obvious that catering is one of the most affected activities…

But! Our wonderful chefs, simple and sociable people, who always remain positive, decided to offer a gift and to thank all the medical workers for their work! Yesterday we sent over 600 huge cookies and 800 rolls of chocolate to the nearest hospital, completely free! So, it is job with love!

And this is absolutely not the last time!

No matter the difficulty, the pastry chefs and bakers work for you; we fill this world with pleasant and tasty moments! So it’s working with love.

P.-S. Kindness and cakes save this world!

WEEK 26 – MY RETURN TO FRANCE

It is time to stop and look around … It is now a very difficult time when you do not need to overestimate or underestimate the situation in the world. Now all restaurants are closed in France, it is forbidden to move in the cities, but the pastries and bakeries work, and I am no exception to this rule. I am happy that in this difficult period, I can bring a drop of joy to everyone … as dessert. After all, happiness is in the details …

Many people are forced into quarantine. I think the biggest thing we can do is to think first of ourselves, the people who surround us, and to take care of our and their health. And if it was an opportunity to spend more time with loved ones, to start playing sports, to learn or simply to fulfill a desire for which time was always lacking?

In the photo there are dark chocolate truffles with a rose that I made for my family before going back to France … Imagine: a thin layer of crisp chocolate, then a delicate ganache …

WEEK 23/24/25 – A BREAK, HOLIDAY

My first year of training is over and now I’m on vacation!

Despite a difficult last week at the ENSP (National School of Pastry), we had to pass all the exams and in addition move … I did not want to leave, I miss my chefs who have become our family. And now I have no regrets about my choice for these 3 years…

By the way, the results of the exams will only be known after 5 weeks and I will tell you about them.

I don’t know what’s going to happen next, but now I have an internship that will end late August … I’m worried! But today it is not current, and for now, I am enjoying my days with my loved ones. And, of course, I don’t leave my beloved and native cuisine. A kind of additional work, I revisit my favorite desserts with something completely new and absolutely fantastic in my head.

I hope you had an interest in following me during my first year in the “dream school” and living with me important and less important moments of my life! Thank you all.

WEEK 22 – ENTREMETS*

Quite hard week, fast pace, lots of coordinated work! A week of “winter” foaming cakes: Chocolate-caramel brownie, pineapple-caramel, apple-nut, chocolate-coffee, bitter chocolate with Yuzu flavor … Up to 6 separate textures, different types of assembly and decoration are combined into one cake …

A busy and very interesting week! Thank you to our wonderful chef for a perfectly organized work, the most precious knowledge and advice, the desserts are wonderful, everyone will find something special for themselves, and in winter, you should especially be pampered.

Have a good day

* Final course which is served after the main meal (pudding, pie, etc.)

WEEK 21 – CHOCOLATE

This is the first week we’ve worked entirely with chocolate, a lot, sometimes too much chocolate. Toppings with different textures, different forms and methods of making candies, sugared almonds … and even a little drawing and the FIRST small chocolate sculptures : acorn “hazelnut gianduja”* and Œuf mendiant. There are many new techniques, surprising and very interesting!!! But as always, of course, training and we start again!

* The gianduja is a paste of chocolate and finely crushed hazelnuts to which we can add other nuts also crushed, as well as icing sugar and fat.

WEEK 20 – BAKERY AND BREAD – LEARNING WEEK 2 (BAKERY / VIENNOISERIE 2)

“Repetition is the mother of learning”, or how important it is to learn to properly shape the baguettes and bread (each time It’s better), you understand! And why we do all these many stages in preparing bread, to understand its essence, to examine the different options for puff pastry and, of course, try everything! This was the subject of this week. Almost nothing new, but it is absolutely not the main thing.

WEEK 19 – ICE CREAM

We had a short vacation and immediately went to work, but it’s so nice – a week of ice cream!!! Oh, I won’t say it’s easy, but what a delicious week it was, beyond words.

Delicious fruits… and healthy! Sorbets, vanilla ice cream with vanilla seeds, chocolate with the best French chocolate … water ice cream, cakes, verrines (glass cups)…

But in fact, you need to have a good understanding of the chemistry of the ingredients and the physics of the processes to make a really tasty ice cream with good texture. It’s complicated, but so interesting!