These last 3 weeks I've spent most of my time learning how to put together these fancy things. Making pumpkin mousse, tempering chocolate, sculpting caramelized sugar - I spent more of my time sneaking tastes than actually prepping the food. The funny thing is, while I can't deny I learned how to make some impressive looking things, it was a challenge for me to really enjoy the class. Fancy desserts look great and all, but I'd really rather spend my time kneading dough for a simple bread than spending so much time to create a sugar rose or burning my fingers to make a tuile cone. Even still, I'm happy to have learned these techniques, and if I ever need an impressive party trick, I have a wealth of new garnish knowledge to pull out.