I walk into work on a dreary Monday night, everyone is weaving throughout the line, the chef is yelling trying to control the food that comes out of his kitchen. I look over at Jeff, he's casually making the dough, he greets me and asked me to make Pâte à Choux, he said I've walked you through it enough times, now it's time for you to make it on your own. He asked me to tell him the steps that he'd let me do it, I said, “Four cups of water, one pound of butter, melt them together, than add 24 oz of AP flour, than beat that on a low flame until all of the flour is mixed evenly(10 min), once all of the flour is dissolved, bring it over to the stand mixer and put it on medium speed and let it cool down for 2 min, then put 18 eggs one at a time in. I then watched Jeff eloquently fill the piping bag with the warm, soft, supple dough. He shows me how to hold it and pipe it onto the baking sheet, his look like amazing straight lines that someone who spent 30 doing this did it, he hands it to me and I try using the same technique that he showed me, they came out like awkward misshapen slugs, he looks at me, smiles, then says “your not leaving until you get four as good as mine.” I continued to do pipe, and the repipe for 30 min, he comes back over and said that I was good enough. We baked them dipped them in chocolate and I watched as he set up the plate eloquently and send it out into the dining room.