Feast, or should I say, treat your eyes to some of the desserts I might be making. Treat your mind to the life skills being learned. And treat your heart to the purpose and heart which baking presents.
Over the break I watched a movie with my family released this past summer, titled The Hundred Foot Journey.
At first, I was left with great satisfaction and joy from the film, as I thoroughly enjoyed it for many reasons, but after some time, I realized the passion and heart that goes into cooking, that I had gained further knowledge of through this film.
The film takes place in a small French village in the south of France, where an Indian family attempts to open an Indian cuisine restaurant one hundred feet across the road from a Michelin-starred classical French restaurant. The two restaurants initially begin as rivals, and as one could expect, the owner of the French restaurant is not happy to have competition. The story continues, building further similarities with the classic Shakespearean tale, Romeo and Juilet, as the young chef of the Indian restaurant and the sous-chef of Le Saule Pleurer, the French restaurant, fall in love. However, unlike the Shakespearean tragedy, all ends well, and the two communities come together, accept, and welcome each other.
The story obviously revolves around food, but the passion and love for cooking and cuisine is what drives the characters towards their goals throughout the plot. Along with other key messages, this movie showed me how much heart and passion cooking and baking can really involve, and what meaning they can have.
When I have taken HomeEc at school before, and done some basic cooking and baking at home before, I have always taken pride in my work and enjoyed the experiences. I have often wanted to further explore the area and really learn about the art of cooking and, in this case, baking. So as I have been interested in baking and cooking before, I decided to explore the desserts area specifically for various reasons. First of all, I am a highly picky eater. In cooking, and baking, it is very important to be able to taste the foods that you make , so I figured I would be absolutely fine tasting my cuisine if I studied desserts. Desserts, and baking, are also a very useful skill to have, as they can be used in many situations and could come in handy in many future situations.
Skills in the kitchen and using equipment properly and safely, are skills that can help me all throughout life, and will have a great impact in the future. Desserts can also be useful when preparing a dessert or treat for guests or a party, or when made in quality, can be an upgrade to an average bake-sale. However, for this project, I will be looking into more advanced styles of desserts, and attempting to explore and make some European style desserts and treats.
I am hoping to gain mentorship from my amazing baker neighbour, who has outstanding talent and ability in baking various European style treats, and desserts. Though I know my neighbour fairly well, and the idea is to expand on existing circles in the community, I am still planning on having her as my mentor, however I will be reaching out to one or possibly more businesses or other groups/experts in the field for experience and possibly further mentorship.
I have yet to talk to my neighbour about this proposal, as I have been extremely busy with the crazy start back at school and flash of a start to 2015! Hopefully this works out and I can get set up very soon!
For this project, I am planning on taking out practice sessions with my mentor on a semi-regular basis, as well as practicing skills and recipes learned on my own. As previously stated, I will also be attempting to gain further experience and knowledge from additional mentors or experiences in the community. Through this project, I also hope to gain some more knowledge about desserts in general and possibly some of the history that revolves around this infamous course.
I am still waiting to confirm many of the details for this project, as I am somewhat unfamiliar with the challenges or difficulty of what I plan to undertake, and the area in general. Once I have more information, hopefully in the next week, I will be able to more closely revise some of the more specific guidelines and plans for the project, such as how many different recipes I plan to learn, and the amount of assistance I will need.
As for now, maybe not eggs just yet, but I shall get cracking!