In our pastry practical, our task was to make a simple tart aux pommes (apple tart). But the tart rings have no bottoms, so our pastry must cling perilously to the tart circle without falling off when lifted. Oh, and did I mention it has to be perfect?

My tart pastry was rather challenging to work with because it was so soft. After finally manhandling it into the ring did the Chef tell me that my refrigerator wasn't working. Pastry dough is ten times easier to handle when it's cold.

Once cooked, I was rather pleased with how it turned out - artfully arranged with apple slices in concentric circles. Glazed with some apricot jam, it looked like it belonged in a pastry shop. Don't worry - I am taking pictures of everything I've made. I'll post them soon. The Chef did ding me at the end because my tart pastry was too thin around the edge.

Next practical we're on to quiche Lorraine and puff pastry. This time I found a refrigerator that worked, but I didn't have enough water in my dough. This meant I had to start over and the Chef was less than pleased. Thanks to Massimo and Sergio, two students I usually work next to, I had a new dough before we moved on to the next phase.

If you've ever in the mood for a challenge, try making puff pastry from scratch. The pastry itself is not hard - a simple mix of flour, salt, melted butter and water will get the job done. But it's the technique that tries ever brain cell in your head. You roll out the dough into a cross with a slight mound in the center. Place a perfectly flattened and square piece of dry butter (butter with more fat and less water) in the middle. Carefully fold in the arms of the cross over the butter making sure it's completely covered. Roll the package out into a long rectangle making sure the edges are perfectly straight. Fold the dough into thirds, turn 90 degrees. Repeat five more times. Oh, and don't forget to let it rest every two turns in the refrigerator for 30 minutes. And oh by the way, your quiche crust needs your attention in the oven. Did you already fry up your lardons (bacon) so when the crust comes out of the over you're ready to assemble it??

Our Chef for the practical is hard on us - pushing us to work very quickly. He lets you know when you've done something wrong and brings attention to you in front of the class if you've made a mistake. I understand he's trying to teach us a lesson, and tells us so after the first hour of class. He then lets up on us a bit. We later find out he competed in an oyster battle on Iron Chef.

So I've learned two very good lessons today. One, always carefully measure or weigh your ingredients before you begin. And double check your measurements. Two, when you're making more than one dish at a time, separate the ingredients and only have the ones you are currently working with in front of you. This way when you're making two pastry dough - one for quiche and one for puff - you don't get confused on which bowl of flour is which.

I know my grade suffered today as a result of my mistakes. But I did learn some very valuable lessons, and I'd rather learn them now instead of when the chefs really do expect us to be perfect!

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