French Pastries

I spent this afternoon with a good friend of mine who shares my love for sweets at the French Pastry School of Chicago as part of a private event. Didn't know there was such a school here...well me neither. It's the only one in the US.

We were given a tour of the school, sampled some delicious pastries and watched a documentary, Kings of Pastry, about a coveted pastry competition in France held every 4 years. The film follows chef Jacquy Pfeiffer’s journey from the Chicago’s French Pastry School to France in his preparation for the Meilleurs Ouvriers de France. The MOF (as it is called) determines the best craftsmen in France. This event includes all different kinds of trades...carpentry, florist, etc. Jacquy was obviously there for pastry in all its stunning forms.

This afternoon was particularly eye opening to me. I love to eat pastries but until today had not given the making much thought. This trade art runs through these chefs veins. The passion, inspiring and extraordinary. The film was raw and seemed to capture the authentic emotions of this nerve wrenching 3 day event. Awesome.

TIP OF THE DAY: It's a no no to store chocolates in the fridge Water is the enemy which causes bacteria and accelerates the shelf life. Exception (because there aren't many bright line rules in life)--chocolates with cream filling. They are ok in the fridge but only for a few days.