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03/11/2003 Entry: "Intersuc 2003"

I’m finally starting to enjoy work. Yesterday was the first day in 2 months that I was actually looking forward to starting my day in the kitchen. I feel a part of the team now, I know everyone and everyone knows me, I know where everything is and how to work all the machines, working a bit faster and cleaner – beginning to feel like a vrai patissier (real pastry chef). :)

Mme. Petremant (she’s in charge of HR at Pierre Hermé) was kind enough to give me an invitation to Intersuc, a convention for patissiers, glaciers, boulangers, and chocolatiers at Porte de Versailles, so I spent a few hours last Sunday just wandering about, watching some pulled sugar demonstrations, eating free baguette samples and such. Here’re some pictures from Intersuc:

Pulled Sugar DemoBoulangers from Alsace
Pulled Sugar Demo from Bellouet Conseil, a pastry school right next door to my apartment!Happy Boulangers from Alsace
Boulangers Pièce MontéeCroquembouches
Boulangers' Pièce MontéeCroquembouche (mountain of cream puffs!) Display
Musicians from AlsaceCake Display
Musicians from Alsace (they played music AND gave out free food!)They were actually selling the display case, not the cakes

Here are some entries from the Coupe de France for Pastry and Confiserie (all these pieces are made entirely of sugar):

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