I went along feeling (pretending to feel)
extremely calm and collected.But it was
the first time I have ever made desserts in front of a watching audience.
Funnily enough, last year I had all these
ideas that I wanted to do “theatrical patisserie” (I would be absolutely
thrilled if you would let me know what you think of this idea) where I make
French patisserie whilst reciting classical theatre pieces in different
languages.A bit of Shakespeare, Dante,
and Moliere never hurt anyone…
Ok now I just sound like a prat.
But lets just say this demonstration proved
to me that I needed a few more years of practice.
Unfortunately, I won’t be juggling with
sugar and chocolate anytime soon.
The demo all in all did go reasonably well.Certain things I would have changed, but now
I know what I would have done differently.
Little note to others doing any kind of
presentations: know what you’re doing inside out.Know what you’re doing so well that it rings
in your mind and bores you to the end.Because there is nothing worse than something going even mildly wrong in
front of other people.
Luckily enough, nothing really went
“wrong”.I just didn’t WIN.And that’s what was “wrong” about it.My dessert wasn’t punchy enough. It needed rhythm.It lacked swagger. But now I know these things and I’m understanding the kind
of patisserie I want to invent.