tapioca flour & yolks until ribbon stage
so two rounds of interviews at the steeping room. the second one was stage, and i had to actually go in for about three hours and work with the main pastry chef. a very pretty dyke whom i couldn't stop smiling at. and on that note it didn't take me more than two minutes to realize 80% of the women that worked there were lesbians as well. and attractive ones at that. it got me all giddy and excited to be apart of a team run by strong independent (& gorgeous) women. i repeated memorized numbers, scones @ 375, cookies & apple tarts @ 325, molasses @ 14 minutes, stick toffee @ 17 minutes, both receiving their turns promptly at 10 minutes. how the lemon tea cake got 15 scoops with the green scoop and so on. oh and they don't use gelatin in their coulis or mousse because a lot of their products are gluten/wheat free, which makes me assume the owner (who recruited me for the interview) must have a wheat deficiency. they also have the most amazing vegan treats ever and i really can't wait to actually make them because you honestly wouldn't know they were even vegan, consistency wise. & by that last sentence i mean i really hope i got the job because i really want it. the hours are dreamy, the eye candy is worth it, the experience & a fucking assistant pastry chef title. luck please pull through.