A Day in Cake Land (part 2)

After the first few weeks that the Cake Nouveau was open, my new life as a pastry chef calmed down a bit. At first, my boss and I would come to work at the same time. That way she could make sure there were no bumps along the road and that everything ran smoothly. It wasn’t long before she became comfortable with the shop, and me, and was able to spend less time at the work. I was now in charge of opening the shop and baking all cupcakes and cakes for that day.

Six days a week I would groggily roll out of bed at 5:00 AM, put on my chef coat and head out the door. Driving to work was very peaceful, there was no one on the road at this time and the city was beautiful in the dark of the early morning. I would unlock the back door, put my coat and purse down, and turn on the lights. Next, I would preheat the oven and take the necessary ingredients out of the refrigerator to warm up. Everyday was basically the same.

As I made cupcakes and bakes cookies, I would dance and sing to different music. Everything from pop, Disney theme songs, rock, and even opera. I would crank up the stores surround sound and sing on the top of my lungs, sometimes even using my dirty spatula as a microphone-thankfully there was no one there to see me. Cake Nouveau was located downtown near the ‘Kerrytown‘ area, it was next to a few other shops and below apartments. I, now, wonder if I ever woke any one up, sleeping above the shop at 6 in the morning. But, I never heard any complaints.

On occasion my boss would come in early to work on the accounting or on a cake order. I would not be able to hear her come in because the music was so loud. Still thinking I was alone…and still singing. I would turn around with a fresh sheet pan full of cupcakes in my hand, trying not to drop the whole thing, and scream in surprise.

When all of the cupcakes, cookies, and cake by the slice, had been prepared, I would artfully put them all in the display case. Start the BUNN coffee maker. And turn on the lights in the front of the house. The shop was ready to be opened at 10:00 o’clock.

After the shop opened for the day, and whoever was working the cash register has arrived. I would than finish any other tasks I had for the day. Baking off cakes, making more buttercream, and filling out any special orders. Usually around about noon to one o’clock my work was done and I could go home.

And than the next day would start all over again…

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Online Courses
            • Flexible Scheduling
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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