...I start training as a patisserie chef!
Well, technically I start training as a chef chef, but then I'll branch out into doing more desserts etc.
I'm looking forward to this - it's a little baby step towards my ultimate (and whimsical) dream of owning a very cool cafe with beautiful little cakes, a chocolate counter like they have in France, and proper pastries made with butter.
I don't really know what will happen to this blog.
Will I be too cooked out at the end of the day to even contemplate making a meal for one?
I really, really hope not.
So, so, SO exciting. Very cool.
ReplyDeleteHOW SWEET IT IS! I CAN ALREADY SEE YOUR 4-STAR ESTABLISHMENT. YES, I DESPISE MARGARINE ON PANCAKES. I WILL NOT RETURN TO A RESTAURANT THAT DOES NOT USE REAL BUTTER. AT TODAY'S PRICES THEY SHOULD BE USING GOLD LEAF ... I HOPE YOU WILL AT LEAST CONTINUE UTTERBEMUSEMENT! IN ANY EVENT, KEEP LICKING YOUR FINGERS (AND SOMEBODY ELSE'S?)
ReplyDeleteHi Sophie,
ReplyDeleteStumbled across your blog while idly stumbling about via the magic of stumbleupon. Love the flapjacks, esp with the blueberries.
Good luck with the chef training, and never give up the dream!
Oz.
This is great news Sophie :) If you do open said cafe I will definitely come and visit! All the best xxx
ReplyDeleteWell done Sophie. Hope things have started well for you :-)
ReplyDeleteLet us know how you get on when you get a minute or two...
Sophie-we need more of your blog; please, please don't stop now!
ReplyDelete