11:42

Note to self: when you're instructor tells you that she's allergic to a certain food, don't feed it to her. Ever. Frankly, it was just a grand ending to a very strange day of cooking. The day began with great promise. We had formed a plan, a very detailed plan, so that we wouldn't be in the dish mess and chaos of last week. We had such high hopes. Three sauces, three hours, one student to fix the proteins and oh, did I forget to mention they shut off the water? For real, no water. And not for the half hour we were promised. My anxiety level rose as quickly as the dishes. It was the most unsanitary day I can ever remember--outside my own home. We were literally just wiping them clean and carrying on. And by the end of class the rags were so dirty, because nothing could be rinsed, that it was disgusting. Not to mention the overwhelming thought that you had to use the bathroom but couldn't. It would probably never would have occurred to me to use the bathroom but you say the water is going to be shut off and I instantly have to pee. In all the chaos, I had forgotten that I put a smidgen of pork in one of my sauces. I'm usually very aware of the deadly ingredient because of chef's allergy but it is such a weird thing to be allergic to that I completely forgot. Until she began to get quite red in the face did it then occur to me. Holy shit, I gave her pork. A lot of it. She really liked the sauce and had it on everything that she was eating for lunch. Not a good way to up your grade, my friend. In keeping with the day the water was turned back on at 10 minutes to 5. Back to the dish pit with you...

11:42. That is what time I finally rolled in from baking class on Wednesday night. All we had to do was make three cookies/petit fours. This does not take long--or so I mistakenly thought. I made a yummy shortbread, a chocolate orange madeleine, and macaroons. Who knew there was so much to making the perfect french macaroon? They are not difficult and do not take long but a little overwhipping of the egg whites and you've got trouble. I had trouble. If I had been home and made these I would have though I'd done a pretty good job. This is what I mean about the precise thing. These people in this baking department really do want perfection. Anyway, three of us were done by 9ish and had washed everyone's dishes. Low and behold, I turned around at 10:55 and there are still mixers running! There was a man at the stove! WHAT???!!! I thought my head was really going to explode right then and there. And all over the squeaky clean and calm bakery. Luckily she let the dish bitches (us three) go after the long lecture about macaroons and our shortcomings baking them. Honestly, I don't know if I can make it through another week. I'll let you know.