Savour's Chocolate Petit Gateau
A wise woman once said: “Find something you’re passionate about and keep tremendously interested in it.” I find it inspiring that these words were attributed to someone who learned to cook at the age of 37 and yet managed to change the face of cooking, Julia Child.
My passion of course, is food and I’ve found the best way to feed this passion is to learn as much as I can on it. Among the most valuable of my experiences have been my time at the Savour Chocolate and Patisserie School. I wanted to tell you about my time there so I thought I would copy down a few words I had written in a previous post about a two day Pastry course I attended last year:
This school was a natural choice because (1) I wasn’t aware of any such intensive course for non-professionals (i.e. people like me who didn’t want to give up their day jobs) in Sydney and (2) I had such great success with my macaron class a few months back that I vowed to one day come back and when a spot opened for a two day course in Petit Gateaux Level 1, I knew I had to sweet talk my husband into allowing me to go. Kirsten Tibballs owns and manages the Savour school and upon entering the premises I know I am in good hands. Browsing through the store infront of the the kitchen I spot a couple of international pastry magazines and books featuring some of Kirsten’s creations. Upon meeting her, I am in awe. Not only is she super nice and approachable, she is also a walking encyclopaedia of chocolate and patisserie! Plus, the best part, is that she is totally willing to share everything she knows. Everyone in the class feels immediately at ease.
As a testament to how popular the Savour classes are, many of those in the class have been to other classes before and are already familiar with some of the techniques she briefly discusses in the introduction. Apart from your baking enthusiasts, a number of those in the class are graduates from Le Cordon Bleu, others are pastry chefs at top restaurants in Sydney and Melbourne.
Trissalicious 