"It's so hard!"

"It's so hard!"

"Ugh, that class was hell."

"That's like, literally, like, the hardest lab, like, ever."

The list of things I've heard about this class goes on and on. I heard so much by the last segment that I was practically terrified to even step foot in HAL-13. And then I stepped into HAL-13. And it was hell. Like, hell...o, this class is pretty awesome. I don't get why people thought this lab was so difficult. Yes, this is more advanced baking and it is based a lot on accuracy and perfection, but I thrive on those things. I couldn't imagine my life without such precision on almost every single thing. I need to be at an appointment at 3:15? Great. I need to get my croissants out of the proof box at 11:06? Awesome. I feel awful for people who don't rely on precision as much as I do because this class would be a bit of a nuisance. Even then, Viennoiserie isn't terrible. You get to eat so many delicious, fat-filled, calorie-filled baked goods that it makes up for everything. (Plus, I get Chef Hitz is kinda great. Only sometimes.)

So next year, when a freshman asks me, "What's Viennoiserie like?" I don't think I'll be saying anything like what I heard.