Pizzeria

Wednesday, November 22

So today our classroom was transformed into a pizzeria complete with stones, peels (wooden paddles to take the pizza in and out of the ovens) and a room that was hot and steamy with all the ovens on at high heat and oven doors opening frequently. I made a wholewheat pizza with fresh pesto (roasted garlic, sundried tomatos, roasted pinenuts, fresh basil and parsley, etc), roasted vegetables and roasted garlic that turned out ok looking but yummy - I had problems transferring my pizza from the peel to the stone so it turned out like more of an oval. I am certainly not ready to work in a pizzeria yet! By the end of the class, we had a long table filled with different pizzas and pizza crusts, mostly vegan, made with a variety of ingredients (traditional, cornmeal, thin crust, wholewheat, spelt, non gluten) and topped with
a variety of toppings. There was also a beautiful focaccia. Yum! Again, very hard not to eat too much as everything was yummy and today is the end of our baking days, at least for now. Tomorrow is Thanksgiving in the US and the school is closed until Monday. Next Monday we have the first test of our Friday Night Dinner and next Tuesday a new chef's training class starts. This is scary because this means we are the most senior class in the school and will be graduating in about a month in a half. It would have been earlier if it hadn't been for the Thanksgiving and the Christmas holidays. How time flies when you're having fun! Happy US Thanksgiving.