Before becoming a painter...

  

     Before I get into my love at first brush stroke shpeal... I would like to salute those special people who get into college, pick what they would like to do for the rest of their lives AND actually stay in that  career. Chapeau!

   The way it happened with me was not quite like that. Right after high school I got into architecture, which don't get me wrong, I admire it and see it as an inspiration but it was not for me. I only did this for a short amount of time until I decided to take a break, where I had the opportunity to go to France and study to become a pastry chef. I emphasized in traditional pastry, ice sculpting, the fabrication of ice cream, and last but not least, Chocolatie (I love the sound of that word!)...

   So here's a video of one of my favorite desserts. I apologize for the quality, it was my first digital camera and was too excited to take my first video... These are quite short. But the reason why I am showing these is because I feel that it is here where the Art in pastry comes in. The full presentation of the act of melting chocolate in a certain way is just fascinating and beautiful (to me). Of course, to really understand it, one would have to be there and actually experience it visually and through aroma. 

This dessert is composed of a chocolate sphere and with in it there is a raspberry coulis (sauce) with... how can I explain this.. Just imagine hazelnut chocolate chips swimming within a chocolate milk sauce. It sounds crowded, but the combination of all these ingredients believe it or not, is soooooo good.  

 This is called "Fraisier", one of my favorite desserts to make. It was made with vanilla and strawberry ice cream with some chocolate motifs on the side. This was one of the many desserts I made for my final.

 This dessert does not have a name, but quite delicious nonetheless. It is chocolate ice cream on the outside, mango ice cream on the inside with just a simple chocolate motif on the top.

This was quite simple, just vanilla and chocolate. It was more for the experimentation of the design.







     My experience making these desserts were very fun, BUT I was in so much pain. While making these, one should imagine keeping their hands in -12 degrees Celsius at all times!

Continuing with this topic, I could only find 3 photos where I have proof of using power tools for ice sculpting. I started with a huge block of ice... This is for you Deidre...

Et voila! the finished product... it took about 4 hours...

       My time in France was great because I took advantage of the fact that everything was close by. I took internships in Italy, Spain, Cyprus and obviously traveled within this countries where I developed great memories, made friends, and just indulged in their culture.