I’m talking about grades of course. After each practical class, we are graded on the taste, organization, technique, cleanliness, presentation, and cooking. For each one, the chef can give us a score of 0 – 5, zero being absolutely horrible and five being perfect. The scores are added up at the end of each class and sent electronically to the head office using a Palm Pilot.

It terms of the grading scale, chefs almost never give fives. An excellent grade is usually a four or if the chef is feeling generous, a four and a half. A good job earns a three. Twos and ones are rarely seen unless you have no clue what you’re doing. But the five remains elusive to many.

I have heard tales of people in our class being given fives. To hear these stories is like listening an old fairytale that you hope really does come true in real life. And try as I might, I’ve never gotten a perfect five. It’s the brass ring that’s just out of reach – my fingers can just touch it, but I can’t get a firm grip.

A lot depends on the chef. Some have very high expectations and are hard graders. Others are more lenient and generous with the grades they dole out. There’s one chef we’ve never had in practical who seems to give fives like their fours. I wonder why he’s never been assigned to our group.

Don’t get me wrong here. I’m not complaining. My grades are very good this time around. What really surprises me is that my grade in cuisine is actually higher than pastry. Usually it’s the other way around. But just once I’d like to make a dish or a cake that is just that – perfect – worthy of a five. I’m so close that I can feel it, but I’m not there yet.

Today in pastry class, I did a fairly good job on my Plasir – a sponge cake layered with chocolate and vanilla mousse, glazed with a layer of caramelized sugar and eggs, and hit with a blowtorch like a crème brulee. My layers were nice and neat, the decoration simple, my workspace clean, and I was well organized. Since I was the first to be graded, the chef flashed my scores at me – something he rarely does. (It’s like some closely guarded secret that we don’t get to see until later.) He gave me all fours, and I was very pleased with that. My cake definitely wasn’t perfect, but I was proud of my work.

It makes me wonder what I need to do to get a five. I’ve asked those who have received them, and their answer is rather nebulous. Perhaps I need to ask the chefs, although I have a feeling each answer will be different. So until then, I’m going to keep my focus and do the very best I can. Perhaps it will earn me that elusive five in the end.

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