It is almost Hallowe’en, and the acting students have been asking if they can wear their costumes to our next rehearsal, which falls the day before. They always amaze me with their creativity and imagination. I remember one of them making an incredible full body, sandwich costume, complete with foam and fabric condiments oozing out the sides. It always makes for a fun, and surprisingly productive rehearsal, as it gives them another obstacle to work through, while blocking and learning lines. They are an advanced class, after all. [Read more…]
An Experiment in Good Taste
I feel like phoning my younger son’s super-cool Science teacher, and inviting her over to the kitchen for this week’s exploration.
I really want to put on my lab coat (I was given one, by a doctor friend, for auditions. I have, I think quite convincingly, played many a nurse/lab technician on TV), and my elder son’s chemistry glasses. Okay, maybe that is taking it a little too far.
I am delving into the research section of the Ecole Chocolat curriculum, and am conducting Philippe Conticini’s Flavor Experiment. [Read more…]
Finding Your Centre
I’ve been trying to get to the centre of things this week. Now that I have had such a good time making molded chocolate hearts, I am itching to fill them with fantastic flavours.
Feeling very French, I launch myself into the Ecole Chocolate reading and technique for ganache. I am delighted to find one explanation for the derivation of this word is, in slang French: Idiot! This term was supposedly coined when a hapless kitchen apprentice dropped hot cream into a bowl of chocolate. [Read more…]