I stumbled upon this quotes on the internet one day. It says “Criticism is part of learning and growth. It means that you are taking initiatives to learn something new and grow over from your current state. If you are not getting criticised, it means you are not taking enough risk to learn something new and to grow.” I couldn’t agree more, because this was exactly how I felt after attending a masterclass by Chef Koichi Izumi at the Chocolate Academy. Actually, the students were not really “criticised” in a disapproving manner, but I like the fact that Chef Izumi pointed out our mistakes and provided practical tips.
Over the 3-day masterclass, we worked from 9am to 5pm to churn out 10 types of French petite gateaux and entremet, including chocolate decorations. Can you imagine the amount of work that needs to be completed? But after looking at the products, there was great satisfaction. It was not only a feast to the taste buds, but also a feast to the eyes.
After tasting the cakes, I would like to visit Chef Izumi’s patisserie in Tokyo one day. Asterique, here I come!