Putting the "right brain" to work

Last week I started my 4th class at Le Cordon Bleu:  Advanced Pattisserie (aka Plated Desserts).  I will be honest.  I do not proclaim to be the most creative person.  In fact, if I had to describe myself, "creative" probably would not land on a list of top 100 descriptions of Evangeline.   The best way to describe me would be to use an acronym:   OCD...optimistic, conscientious & dedicated.  You might think the acronym represents something else.  That too, I'll claim as a pretty accurate description of me; especially considering that lately the most stressful thing in my life right now is coming up with creative ways to plate my desserts.  (I know that last sentence probably makes you want to slap me.)  To say that I obsessed last week over plating ideas is truly an understatement.  

I am perplexed that when confronted with a dessert and a plate I lock up.  My brain freezes and I encounter what I'm dubbing as "platers block." For some strange reason I can't seem to find inspiration to pull the items together to create an "expensive" looking dessert.  In spite of my love for eating desserts, passion for baking, and zeal for photographing them I am learning that plating requires the use of a whole different part of my brain. Literally.  

I decided to take a few online tests to see if my gut feeling was right.  Sure enough, the first test I took rated that I was 58% left brained.  Thinking that maybe I was one of those "middle" brained people I decided I needed to take a second test.  This time the test consisted of 18 questions in which I unknowingly selected all the "left" brain responses .  If I averaged those scores it would make me about 78% left brained.  To be honest, I believe it!  

According to my new instructor, each of us will begin to develop our own style for plating desserts over time.   I find it interesting that the Chef believes that each of us has the capability of being creative.   What he said  reminded me of a quote by Michaelango,

“In every block of marble I see a statue as plain as though it stood before me, shaped and perfect in attitude and action. I have only to hew away the rough walls that imprison the lovely apparition to reveal it to the other eyes as mine see it.”

  Michelangelo started with something as simple as marble, but he knew that inside was a beautiful sculpture just waiting to be revealed.  In some way, I feel like I can relate to this quote.  I'm looking forward to chipping away the rigid pieces of my brain and unleashing my creative mind.  I know that deep inside there is some creativity within me.  I do have at least 22% of my "right" brain functioning.  I  just hope that this class lets me reveal it for others to see. 


For now, here are just a few of the desserts I've plated & presented to the Chef:

Creme Brulee

My first plated dessert of the term:  Creme Brulee served with
tuile cookie, caramel lattice & chocolate sauce

Creme Caramel with Blueberry Coulis & Candied Orange Peel

Here's what I presented to the Chef...I was not happy so when I got home...

I served Kurtis this version.  I liked this one MUCH better

Cheesecakes

Plain Cheesecake rolled in graham crackers drizzled with chocolate sauce

Plain Cheesecake rolled in graham crackers topped with blueberry coulis
& served with toasted graham cracker crumbles.