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haven’t post in over a year, its crazy, what happen?
right now know i’m doing an internship in Colmar, France. I’m studying at a culinary school and a requirement is to do internships every year in order to get 1700 practice hours.
So this summer i had the opportunity to come to france to do my internship, i’ve been here for a month and i’m doing ok
it’s way different that mexico, the culture and how french people work at the kitchen it’s just crazy
somedays are better than others but i love europe i feel like i use to live here in another life
So this is where i’m living right now
it’s like a farytale town really
i feel like i’m walking in the town from the beauty and the beast or some middle age story
it’s a really nice place to visit on the weekend.
promise to keep posting
Hello so this is what i’ve been up to this last two days.
We made a lot of cakes like Gâteau Sacher, Gâteau Trufa, Forêt Noir, some Pithiviers, Mille Feuille, crème caramel, crème brûlée, pudding de pain and a lovely Tarte Saint – Honoré. A lot of chocolate going on in my opinion.
Good morning everybody, so today I ‘m starting with my confectionery class at school and today we made this lovely cake called “gateau Dobos ” .
I will be posting a lot of photos this next three weeks I’m so excited 😜
Holaa a todos, hoy fue mi primer día de repostería intermedia y hoy hicimos un pequeño postre llamado pastel dobos.
Estas próximas tres semanas estaré publicando fotos de todo lo que haga en clase así que estoy muy emocionada 😜
Etiquetado Baking and Confections, Cake, Chocolate, Chocolate buttercream, confectionery, Cooking, culinaryschool, dessert, Dobos torte, gastronomy, icum
So I made this necklace too and I love it 😍 I needed to post this
So today i was in the mood of doing some DIY so i went to get some tools to make something cute, and i’ve always wanted to have a hand piece like this and i’m really proud of the results.
Hoy fue uno de esos días en los que tienes ganas de hacer manualidades así que salí a conseguir algunas cosas para eso. Siempre eh querido tener uno de estos brazaletes y estoy muy feliz con los resultados.
Sadly spring break it’s over, all do i had a great time back home at Huatulco and now i’m facing reality at college but i just can’t wait to come back home and have a great time one more time
i’m not ready yet to work as a “taquera” i should stay in school
on the other side i could be a bartender, this are my delicious red wine sangrias
and of course a sangria with white wine
my mom cooked an amazing paella
and for my charcuterie project in school i did an spanish chicken sausage with nuts inspired in this recipe http://lostpastremembered.blogspot.mx/2012/10/andalucia-and-brilliant-medieval.html and let me tell you that it came out awesome
i love my kitty