Truffles. Fucking Truffles.

Life's moving along as usual, same old shit - different day. Life hasn't exactly taken on a new meaning for me, post LL.B, but I suppose you can say that my passion for chefing is getting just a tad more significant with every 12 hour shift.

Life as a Pastry Chef is Sweet. Pun intended. Working with chocolate, sugar, custards, cream, pies, cakes, jellies, fruits, etc... What's there not to love?

Well, I'll tell you what. Truffles. Fucking Truffles. Fucking handmade, handrolled, handcoated chocolate truffles. In my brief almost 2 month tenure as a Pastry Commie Chef, I must have made, painstakingly, at least 3,000 truffles. I did about 400 today. Coffee ganache coated with dark chocolate rolled in milk chocolate flakes. Took me nearly 3 hours.

Don't get me wrong, I love the fact that I can actually make virtually ANY chocolate I feel like, on my own, in any kitchen. But oh boy. After the learning curve, it's Shitsville all the way, mate.

Oh, while I'm on this ranting mood, I hate spreading fucking tuiles too (though I'm quite good at it now, able to nail down 120 in 15 minutes, about 4 minutes slower than my head Pastry Chef).

Nevertheless, it feels mighty cool that I am actually serving customers desserts in an AA restaurant of a five star hotel, without any sort of formal training.

Back to work at 9 in the AM. I'm so excited. *yawn*