Many months had now passed, and Charlie’s apprenticeship had gotten more intense as the days turned into weeks, the weeks to months. The days were long, with relentless preparing of the same base ingredients, over and over again, until both teacher and student were satisfied by the result. Chef Luc had been right. From the moment Charlie had been handed his crisp whites, his life was changed forever. Charlie, now fuelled by his own drive and determination, had developed a love and passion for the craft. Nights were spent reading and experimenting in the small kitchen of his now temporary home. He wanted to build his mind map of experiences, flavours, and textures, for which his persistence had started to pay off.
Those nights were only broken by Madame Luc's insistence that Charlie join them for supper at least one evening each week. For her, their time spent together was priceless. Never having had a child of her own, she found enjoyment in being able to nurture young Charlie. Charlie used these evenings, every few weeks, to call his parents from the phone in the office. He would laugh as both of them would fight over the phone, always inquiring as to all he’d done since his last call. On occasion, he found he was unable to answer a question fully before they had moved onto the next.
Madame Luc secretly liked to use these times to show off her own unique style of cooking. The evenings were often filled with gentle banter and light hearted stories shared between them all.
Chef Luc had become very impressed by how Charlie had absorbed information. How he had started to develop his palate and acquire a true pâtissier's lightness of touch. Although, up to that point, Chef Luc had not allowed Charlie to prepare any of the fine pastries that were sold in the shop. Chef Luc had been a hard task master and stickler for detail. Impressed by Charlie’s development, he wanted to make sure that Charlie was ready before his work was offered to paying customers as Chef Luc had a reputation to protect.
Driven by an inner desire to master this craft, Charlie had always arrived in the kitchen early, usually before the first rays of dawn had broken through the shop's windows.
The working environment for Charlie from the very first day had been the small rear kitchen which had become like his second home. Though small, the kitchen was perfect and fitted out with various items of equipment, which included small ovens, mixers of different sizes, refrigeration units, freezers, a chiller, and a whole variety of utensils. Chef Luc had always kept up to date with the latest equipment that had been available and was seen as very modern and a pioneer by many of his peers. Quite possibly anything that a patissier could think of, was probably available to use. Then if there had been something specific that Charlie wanted, Chef Luc had always been willing to get hold of that item. So Charlie really had been in pastry heaven.
Chef Luc had grown very fond of his young student and felt delighted that his skills were being passed onto someone as deserving as Charlie. Chef Luc wanted to instil within Charlie a strong foundation of techniques and understanding of basic components. If mastered correctly, it would allow him to not only become a fine patissier, but also allow him the freedom to develop his own particular style as Chef Luc's own mentor had done with him all those many years previous. Chef Luc explained to Charlie that, “Like an artist, a patissier must have a strong foundation in technique before they would be free to learn by experimentation.”
Each new skill that he taught to Charlie would take the same format. Chef Luc would spend the first few days discussing the relevant technique and would then go on to demonstrate. He had shown a deep passion with all he had done, which had been very evident in how he had tried to structure Charlie’s apprenticeship. Only after several days of discussion, followed by more demonstration, would Chef Luc then allow Charlie to practice himself. First under his watchful eye, then eventually on his own.
Weeks were often spent becoming proficient on only one thing. At first, Charlie had found that way of learning dull and boring. Chef Luc would, on occasion, catch his Charlie attempting to conceal a yawn, which would be met by a gentle tap on the back of the head. That would then be followed by Chef Luc saying, “Shall we stop for today, if this is not of interest?” for which there was always the same response from Charlie of, “No, Chef, I’m wide awake.”
That would only lead to laughter, which was an excuse for Madame Luc to come bustling through into the back kitchen declaring “You gentlemen should be working and not having fun,” only to be met by the same response of, “But work is fun,” from both Charlie and Chef. Madame Luc would always then walk out of the room brandishing a little smile herself.
At first, Charlie had been a little restless with Chef Luc's style of teaching, wanting to just practice. Excited by each new technique Chef Luc spoke of it did not take long until he began to appreciate just how he did things. He soon realised the benefit of his style. "I guess that is why he had achieved the highest honours," he thought and wanted do his very best to emulate his new mentor. As Charlie would lay in his bed before he drifted off, he often reflected on the day just gone. He felt a deep passion within, well and truly ignited. Then one night while he rested on his bed, a light breeze blowing on his face, he made the decision that he would see the journey through, no matter where it took him.
Charlie spent days being shown the fine art of blending several ingredients at a time so they were in perfect harmony and balance. He would be educated in the correct method to cream ingredients, which to the untrained eye seemed a very basic thing. But to the professional, it was the foundation by which great things could be created. Chef Luc expressed that, “To get this technique correct is important as it is the basis for the creation of cakes, cookies, or tart dough, and this method helps to incorporate more air into a mixture.”
Charlie then asked “Why is that so important?”
To which Chef Luc would reply, “This will help to lighten the finished texture, thus producing a more refined product.”
He also explained how important temperature was for all the ingredients. How butter should be soft and eggs slightly warmed. He was questioned again, as Charlie wanted to make sure he understood it all, to which Chef Luc would further explain that it would create a better emulsion. He explained that if the ingredients were too cold, you would not get the desired emulsion. Too warm, and you would lose much of the air out of the mix. He would then continue to explain the importance of the type of sugar used. Granulated sugar would help to trap more air, but baker’s sugar would create a much smoother texture. All the time that Chef was explaining these things, Charlie would be making notes in his journal. Charlie did, on occasion, make mistakes, mixing up the wrong ingredients, which would result in a tap on the back of the head by Chef Luc as he pointed out his mistake. This would then turn into laughter, which again would grab the attention of Madam Luc.
Then Charlie was then taught about making the various types of custards and how there were three basic types. Chef Luc explained what the different types were, and that each technique required precise temperature control. He explained how important it was in order for the custards to set or thicken correctly. Once Charlie was able to meet Chef Luc's highest standards and could make each type of custard flawlessly, only then would they move on to learn the next new topic. There were moments when Charlie had been tested to ensure that he was paying attention. Chef Luc would often try to catch Charlie out. For instance, he might change the temperature, turning the heat up or down. But Charlie had gotten wise to his mentor's tricks by this time and had been much more vigilant. It had been moments like that which had helped to break up the pressure of such intense training.
During the daytime, Charlie would practice to Chef Luc's exacting standards, but at night, while in his flat, Charlie would spend that time experimenting, seeing what was possible and what really wasn’t. The creativity within was growing with every dish he attempted to create, a work of art or a decoration for the waste bin.
This style of teaching continued for many months as Chef Luc continued Charlie's education in all sorts of patisserie work. Whether it had been in making the various types of pastry or perhaps the differing types of meringues or the precise nature of using gelling agents, to the beauty of frozen patisserie. Chef Luc had also been keen to instruct Charlie in the fine art of the chocolatier. The last thing that Chef Luc wished to teach Charlie was the precise art of working with sugar as he thought this to be one of the most technical of all to master. As the months had progressed, Charlie never failed to impress Chef Luc more and more. He had been impressed by Charlie's dedication, his obvious natural talent, and the deep passion that he also possessed.
Then on one particular morning, Charlie had wandered downstairs as normal and entered the smaller kitchen. Normally, he was the first one to arrive, yet on that particular morning, Chef Luc had arrived only moments earlier and cheerfully greeted Charlie. Uncertain if this was another sort of trick, Charlie cautiously acknowledged Chef and enquired to his wellbeing. “Have you received some good news?” Charlie enquired.
“Well Charlie, you could say that. Good for me anyway, not sure whether you will agree,” chuckled Chef Luc. He then continued to explain that he had received a letter out of the blue late yesterday from an old friend. He explained to Charlie that this friend organised a patisserie competition every two years and that he always invited the shop to enter, but they never had. “Until now that is…. As I have entered you!” said Chef Luc while he tried to conceal a cheeky grin.
With that news, Charlie suddenly felt a little light headed, and grabbed the table for support. “Me, Chef?” Charlie exclaimed.
“Yes, Charlie, you,” replied a grinning Chef. “I have entered you for several reasons, Charlie. Firstly, for you to get some experience, and secondly, to see what other patissiers are doing.” Chef continued to explain that this would be the perfect opportunity for Charlie to put into practice all that he had learned so far. There was silence from Charlie, as Chef Luc smiled back before he said, “What do you think Charlie? Are you up for a challenge?”
After a further pause, Charlie replied by saying, “Yes, Chef, I think I am,” but inside he was petrified.
Charlie pondered for a short time and thought about all he wanted to know about the competition. “So when is the competition, Chef?” asked Charlie.
“The competition is in two weeks’ time, Charlie,” came the reply. Chef Luc reassured him that he would help him through the process.
"Just two weeks," Charlie thought as he felt his heart rate increase, but he remembered to breathe slowly as that would help.
Chef Luc suggested that Charlie take the next week to think about what he wanted to produce and work on the various components. The second week would then be spent pulling it all together. “Are you okay, Charlie?” Chef Luc asked playfully, as he had noticed the look of panic on his face.
His breathing had shallowed, and a slight sick feeling had developed in the pit of his stomach, which was evident by the look on his face. “Yes, Chef,” replied Charlie, determined not to let this feeling stop him.
He reflected back on the journey he had travelled so far. He thought about the opportunity that had now been presented to show Chef Luc all that he had learnt during those long lonely nights spent in the flat. The nights which he had spent practicing, tasting, testing, pushing what he had learnt. How he took a recipe a little further each time as he attempted to make it his own. He hoped that it would not end up like several of the disastrous mosaics of conceptual art which had previously decorated his bin.
Chef Luc was quick to say, “Charlie I’m so very proud of you,” then with a light pat on his back, he finished by saying, “I am also very delighted by your decision,” all the time offering a reassuring smile.
The tension now eased as he suggested that Charlie take all his notes, the journal he had been given, and spend the rest of that day coming up with ideas. They would then discuss them the following day.
Charlie grabbed his many notes along with several of Chef Luc's recipe books and rushed back upstairs. His nerves now replaced with an enthusiasm, as this was his first time he felt fully entrusted to create something of his choosing. What made that even more exciting was the fact it was for a competition.
He had returned to the flat and placed all his notes, the journals, and books on the table by the sofa. Before beginning, he had considered changing out of his whites but chose to remain in them to help with the creative process. He then put on a pot of his now favourite coffee to brew. The aroma bought back fond memories as this was the very same coffee that Captain Macrina had shipped out to every port where he docked.
Charlie had kept in touch with the captain and had written several letters since being in Villejacques. Being perhaps a little fortunate, if not a little cheeky, he had managed to get the details from the captain of the small coffee roasters, so he would be able to enjoy the coffee for himself. Coffee brewed, warm mug now in hand, filled to the brim, Charlie sank back into the comfortable sofa. He opened one of Chef Luc's recipe books and began to flick through the pages. There were a vast assortment of different types of recipes. Many of the pages were covered in hand written notes as Chef Luc had obviously looked to adapt the recipes to his own style. Charlie turned over each of the pages looking for inspiration or something to just jump out at him. Book after book, he kept reading, but so far nothing.
He slumped back into the sofa and swigged down the second mug of this fine Italian coffee. Looking around the table in a mild sort of daydream, his attention was drawn to the old journal that Chef Luc had given him that very first evening. It was not something that he had properly looked at so far, apart from a quick flick through some of its pages. Being so busy, he had not really given it much attention.
He picked up the old journal, his fingers brushed over the rough texture of the faded front cover, as his eyes glanced down. Gently, he opened the cover to discover an inscription that read, "The only things that life denies you are the things that you are willing to let pass by. Fight for the things you love, and love the things that are worth fighting for."
“What a beautiful inscription” he thought and one that he felt he had heard or seen before. He began to carefully read each page of the journal, taking care to turn each page gently, as he looked for ideas and inspiration. The deeper he ventured into the book, the more he felt a familiarity within. The notes were similar to his own. Even the cursive had a style similar to his own, but where had he seen this before, he questioned?. Whomever this journal had belonged to, Charlie felt they must have had a strong desire and passion to become a masterful patissier.
He was halfway through that journal, when he found a page with the words "Baked Cheesecake, If It’s Not Baked, It’s Not Cheesecake," What an interesting statement, Charlie thought. He knew a little about Cheesecakes and had to agree with the author of that statement but still found it a curious thing indeed. Investigating those pages further, he found all kinds of notes about cheesecakes, which included recipes, notes that resembled research, comments, some of which had been crossed ou,t and a page with the heading, "Cheesecakes, a New Concept." Charlie read intently as his interest grew.
He sat forward in the chair, his hand combed the ruff textured page as he continued to read. Underneath the heading, he discovered an outline of the authors idea, lots of crossings out of what Charlie thought must have been things that didn’t work and then nothing. Left somewhat bewildered, he turned over every last page in the hope to find a clue as to what might have happened. But nothing, the rest of the pages of that journal were blank, not another word written. “How disappointing,” he thought, as he turned the journal upside down and shook it violently in the hope that some misplaced note might fall out. But still nothing. Now Charlie felt bemused and could not help but wonder as to what might have happened to the author. “Just why had that person, with an obvious passion for patisserie, just suddenly stopped?” he wondered.
There was now a mix of mild frustration, wonder, and curiosity. He slumped once more back into the sofa, having poured yet another steaming mug of coffee, and placed it on the table in front of him. The coffee's aromatics reminded him of Captain Macrina’s steely determination, his greying seafaring beard and the crazy cockatiel named Bubbles, which secretly Captain Macrina would call Bubblies, but only when he thought no one was listening.
Charlie, more settled, again picked up that journal and read through the notes and comments that the author had made on cheesecakes. The author, he concluded had a real fascination and creativity to think outside of what was considered acceptable. Motivated by the authors own determination to create a new concept, he announced out loud with authority in his voice, “This is what I will do, a cheesecake for my entry,” then chuckled to himself at his own enthusiasm.
After the initial exuberance had subsided, he started to think deeper about the decision he had arrived at. “How would Chef Luc react?” Charlie thought as doubts began to creep into his mind. He couldn’t decide whether to venture down to the kitchen straight away or to think about it further and speak with Chef Luc the following morning.
“No time like the present,” he decided, unable to sit still any longer. He gulped down the rest of his coffee which thankfully had now cooled enough. He sprang up from his seat, grabbed that old journal, and sprinted down the stairs, falling over his feet in his haste to speak with his mentor. He felt that a little of the captain's resolve had rubbed off on him. “Or perhaps there was something in that coffee after all.” He could not decide.
He finally reached the bottom of the stairs in one piece, then entered the small corridor and headed towards the office. Seeing Chef Luc seated at his desk, he hurried in hast and knocked on the office door.
Chef Luc gestured for Charlie to enter, surprised to see him at such a late hour. “Have you sneaked down to the kitchen because you are hungry, Charlie?” asked Chef Luc. Once the laughter had eased, Chef then posed the question “What can I do for you, then Charlie?” Charlie took in a deep breath, now finally seated, and drawing on his own steely determination said, “Well, Chef, I have decided what I want to make for the competition. I had been flicking through the journal and found a whole heap of notes on cheesecakes, so that is what my entry will be,” announced Charlie now with a sense of pride. Finished, he sat quivering in the seat trying to read what Chef Luc’s somewhat startled look meant.
After a lengthy silence came, “Interesting choice, Charlie, and if that is your decision, I will support you on this,” responded Chef Luc.
He then said, “But now you need to carefully plan out your dish, so give this some thought this evening, and we will make a start in the morning.” Now looking directly at Charlie, Chef Luc said, “Let me offer you some advice.” He continued on to explain about the competitive world of patisserie, which is the same no matter where it is. It is always taken very seriously indeed. “So Charlie, there is little doubt in my mind, the most important factor when creating a winning entry is flavour, my boy. Amongst my peers, there were differing schools of thought, however, the general consensus was to have no more than three main flavours,” he explained. Chef Luc then continued to say, “If you were to have too many main flavours, you would end up with a fruit-salad effect on the palate. There would be too much confusion. Don’t get over excited as many competitors have and try to impress with far to many flavours Charlie,” said Chef Luc. “Then,” he continued, “the next important consideration is how your entry is presented. I feel that most judges prefer to see something that appears simple, yet is technically difficult. And finally, contrast and texture. Only add something that can be eaten. Don’t use a garnish purely for decoration.”
Charlie looked at Chef Luc momentarily, and then responded with, “WOW, okay, Chef, lots to consider,” as he grinned from ear to ear. He then thanked Chef for his guidance and support before heading off to start his planning. Chef Luc smiled as his young student left his office, an obvious spring in his step, eager to get his planning underway.
Charlie had made his way back to his flat, this time at a much steadier pace. He realized, when he reached the top of the staircase, that in all his haste, he had forgotten to shut the door to the flat behind him. But once inside, door now shut, everything as he had left it, he began to think about Chef’s reaction. He thought he might have been disappointed and tried to persuade him to reconsider, but no.
He once again sat back down on the sofa, picked up his own journal, and flipped it over to the back recipe section that he had started. He turned to a new blank page, picked up his slightly worn pencil from the table where he had left it, and wrote a new heading "Cheesecake, A New Concept--Part Two." This was going to be a special adventure in its own right, his own unique creation and his first competition. This he certainly wanted to keep a record of that journey.
He made himself more comfortable on the sofa; the gentle crisp evening breeze blowing in through the open window enlivened him once more. Charlie then started to repeat the words, “Flavour, looks, contrast. Flavour, looks, contrast,” over and over again like some sort of chant. Wanting to get ideas, he again opened one of Chef Luc's recipe books and started to look through at the various recipes searching for inspiration. The hours passed by quickly; it had gotten dark outside and Charlie could hear the street below coming alive with the sound of evening revellers. He listened momentarily at the mix of French accents, laughter, and even the occasional English voice was heard, which then made him feel more at home.
So far, nothing that he had read provided him with the inspiration that he searched for. Having now gone through all the recipe books, his gaze turned to the old journal. He reached across the table and picked it up and started to look through it’s once much loved pages again. About halfway through, in the bottom corner of one of the pages, he noticed a comment which read, "Meyer Lemons and Blueberries."
“That’s it!” shrieked Charlie as he jumped out of his seat in excitement, the book and pencil tumbling from his lap. He remembered the open window, then chuckled to himself and wondered what people might have thought. He then gathered himself, picked up the book and pencil, and sat back down.
“Simple and clean flavours yet quite classical,” he thought as he opened his journal, flipped it over, and began to scribble down the idea. Next, he had to decide what flavour went well with lemon and blueberry. He pondered for a while before the idea of chocolate. “Or better still, a dark bitter chocolate,” came to mind as yet another shout was heard, this time startling even Charlie, which made him jump slightly, even though it had come out of his own mouth. He laughed at himself and thought he really must learn to stop doing that.
He began to feel quite proud and excited that he had actually found an idea and was certain it would work. Well, at least he thought so anyway. He did wonder, though, whether Chef Luc would be as equally impressed. Once again, he sat back into the sofa twiddling the pencil between his fingers, as the next decision Charlie had to make was how he would present his entry. Cheesecakes were always traditionally large and round and so dull and boring. Therefore, he had to come up with something new.
Opening the old journal again, he turned to the notes on cheesecakes and started to read through the recipes, notes, and comments, searching intensely for the next idea. Charlie would read something, think about it for a moment, and if it resonated with what he wanted to create, he would make a note in his own journal. Next, he would make a little sketch, then sit back in the sofa and mull it over in his mind. This went on for several hours until an exhausted Charlie fell asleep where he sat.
The next day, Charlie was woken with a start by a loud noise outside on the street, which had caused him to sit bolt upright. He still felt somewhat disorientated, but lent forward and picked up the pencil. Settling back into the sofa, a picture appeared before him of just how he wanted to present his cheesecake entry. It would be unique, if it was going to be possible. He then started to sketch out the idea he’d seen in his mind as a sense of excitement coursed through him. He knew just what he wanted to do. He knew what the various components would be and just how he wanted to present it at the competition.
Eager to inform Chef, he quickly freshened up and changed into clean whites. He swiftly grabbed both journals, then raced downstairs to wait in the office for Chef Luc to arrive. He tried to sit patiently, but the nerves and excitement were beginning to get the better of him. Charlie had all sorts of thoughts and ideas that now rushed through his head. “Stay focused, Charlie,” he commanded himself, letting out a little chuckle.
“What’s so funny Charlie?” Chef asked as he strolled into the office.
Charlie replied by saying, “I know what I want to do, but now my head is just running away with itself, so many ideas,” he said in a rushed, garbled manner.
“Oh Charlie, my boy, you do remind me of someone else, full of ambition and ideas. Don't ever lose that, no matter what anyone else says, now will you?” Chef replied. “So tell me your idea then for your entry,” as Charlie’s excited enthusiasm began to rub off on a smiling Chef.
Charlie then began to recount his evening, how he pondered, the thought processes mixed with utter confusion, until he found a comment in the old journal. Well, it was more of a flavour combination. He explained what the main flavours would be, that of Lemons and Blueberry. Chef Luc stopped Charlie for a moment and said, “So, just to clarify, you have chosen lemon and blueberry as your main flavours?” to which Charlie nodded. “So how do you intend to make his entry different and stand out from other entries” enquired Chef Luc.
In Charlie’s excitement, he quickly blurted out the words, “Lego, Chef. I want to make a Lego shaped Cheesecake.” Chef Luc's silence had Charlie trying to gauge his reaction. Struggling to determine what Chef might have been thinking, Charlie was quick to add, “It brings a sense of childhood nostalgia, and if it works, it will look amazing.” Still unable to work out whether his Mentor was content with his idea, he promptly continued to explain that what he wanted to do was to create a square pattern of four Lego pieces, alternating between lemon and blueberry. Chef Luc remained silent the whole time with Charlie unsure if he should continue or not.
Now feeling very anxious, he asked, “Would it even be possible to get some square Lego shaped molds made, Chef?” Still no response, Charlie quickly enquired if Chef Luc thought that his idea was creative enough and had suitably covered flavour, look, and contrast.
Now standing, and before he answered, Chef Luc had walked around to where Charlie had been seated and placed a hand on Charlie's shoulder. He gave an encouraging squeeze accompanied by a warm smile of reassurance. He then said, “Well, I’m not sure about molds like that, but I’ll make some calls to find out.” With that response, Charlie now felt a sense of comfort combined with a hint of paternal like encouragement.
Although Chef Luc had always considered himself innovative, this concept had challenged even his creative mind. Hence, why even he had to take a moment to think about all Charlie had put before him. Quietly, he felt very proud and protective of young Charlie. Reminiscing for a moment, he thought of a dear old friend and how his dreams and aspirations had been shattered from this type of out-of-the-box way of thinking. After a further pause, Chef Luc suggested that Charlie should go and set up the rear kitchen, and he would make some enquiries. Now he was just hoping he could find what would be needed to create the entry that Charlie had imagined.
Charlie nodded enthusiastically, then left Chef’s office and made his way to the small kitchen, the place that now excited Charlie and pushed him to reach new heights within himself. While he waited for Chef, he started to plan out his vision in much greater detail. Writing out recipe ideas for each of the components he thought he would need, making small sketches of what he thought the finished dessert would resemble. The nerves that had been there regarding the competition had now been firmly replaced by an eager excitement, which Charlie felt was down to his mentor's training and continued encouragement.
Chef eventually made an appearance and informed Charlie that one of his suppliers who specialised in producing custom molds thought they would be able to produce just what Charlie had requested. But it would take several days as they would have to be specially made. That out of the way, Chef Luc then encouraged Charlie to explain in much greater detail every component so he could have a better mental picture.
Charlie then set about and explained each and every component, the flavour, texture, and the overall look he envisioned in his own mind. He explained that he wanted to create the finished cheesecakes in the shape of a small square Lego piece. They would look just like a toy Lego piece and have the raised circles. There would be four Lego pieces altogether, of which two would be the blueberry flavour and two would be the lemon flavour. He had read in the old journal about the use of dried fruits, which had been converted into a powder. He felt this would not only provide an intense flavour but also contribute to the natural colour. Charlie then wanted to create two different flavoured pâte de fruit that, when set, would be inserted into the centre of each Lego shape. A blueberry pâte de f