Lost in translation

I’ve just started a 3-month intership at Uberfancy French Restaurant, where I am assistant to the pastry chef. However, since he spends an awful lot of time chatting with people (I think he’s mayor of the world) I end up doing his job most of the time.

I think that by the end of this experience, I will be tetralingual. I speak English to one dishwasher, Spanish to the other, Cantonese to the garde-manger, and French to everyone else. Fingers crossed that I don’t emerge speaking Cantofranglish, though.

Speaking of Franglais, I provide you the following line from one of the (French) executive chef’s new recipes:

sliced the meat very fin and careful not to make ahole.



Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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