My fall (and final) term of culinary school started last week. This term I am taking Baking & Pastry and Personal Chef Practicum. I am working on a Personal Chef/Catering Certificate. The school also offers a Baking & Pastry Certificate. I wonder if M would try to kill me if I decided I wanted to do both certificates? Ah, only 6 more months of tuition payments? I won’t really do it, but these last two days I have realized how fun that would be to add on.
On Day 1 we got a mini-tour of the baking kitchen, which is actually quite different from the savory kitchen. There are no stoves – just ovens that can fit 3 people standing up. I wonder what we do if we have to make caramel or a fruit sauce to be part of our baked goods. I am sure I will find out as the term progresses. Baking is much more of a real science than cooking, and all the measuring, weighing, formulas, etc. appeal to my type-A personality.
Maybe when I am done with school and trying to start up my business I will investigate trying to work part-time in a bakery. Or maybe I’ll just experiment on my own at home. Either way, I am going to enjoy my new knowledge of baking. I have been intimidated in the past by the accuracy and patience needed for these skills, but with the right tools, I hope to turn out some great things. So far we have made muffins (blueberry and lemon poppyseed), biscuits, scones, and pound cake. Next week: yeast breads.
Also tonight is dinner at my new favorite Chicago restaurant, Chalkboard – a double-date with my culinary-school friend. I can’t wait for the amazing dinner that we are sure to have and the lively conversation and lots of laughter.
[...] everydayadventure wrote an interesting post today on B & PHere’s a quick excerptBaking is much more of a real science than cooking, and all the measuring, weighing, formulas, etc. appeal to my type-A personality. Maybe when I am done with school and trying to start up my business I will investigate trying to work … [...]