Still adjusting to this new life as a student and hardly seeing the light as it was, I gave this flyer no attention.
A few days later a senior student from the program came into the food lab to use some extra time to practice her recipe for the competition she was about to enter.
We got talking a bit and at the end of the day I went home to have a look at the web site.
'Show us your flair with the pear' was the caption.
The competition was for a recipe of your own making that had to include fresh Anjou or Bosc pears.
Image via WikipediaNeedless to say, it got me thinking.
I have not cooked or baked with a lot of pears.
Looking through a few recipes, I had to see how I could incooperate pears and change things up a bit.
I remembered the cakes or 'Torten' my dad used to make.
He was a baker (retired now) in Germany. We had our own bakery and I remember that I was watching him often.
Well dad made Black Forest Torte, Chocolate Torte, Blueberry (Heidelbeer) Torte, Strawberry Torte,...you name it, he made it.
The basic structure was always the same.
So I wrote out my own recipe for a Pear Torte.
My sponge cake had some cocoa and ground hazelnuts. My pears were poached in a light syrup with a local pear spirit and I was going to layer and cover the cake with whipped cream.
My own kitchen became a food lab. Time was of the essence, since I only had 4 days to perfect my recipe, make it, photograph it and send it in.
I`m not sure why I was looking for more work and the extra challenge. I`m sure my family was wondering the same thing.
But at the end I was able to send in a recipe and some pictures.
I named it: POIRE WILLIAMS TORTE
Tomorrow I am starting my first rotation in the main kitchen. Breakfast and Meat Cutting. We start at 6 am (and we better be there 15 min early!).
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