Earlier this week I was washing my hands and realized that I’ve developed what I’ll call a Baker’s Shake. Basically, after I turned off the water, I did this flick of my wrists motion to get all the excess water off before drying. Somewhat surprised at the motion, I thought back of why it seemed so familiar. Well, at this point in the game, I’v... Read More

This last week has been nonstop for me, for the most part. Beyond the classroom/kitchen/bakeshop there are a host of opportunities at the school and surrounding area to learn and experience more. I personally take advantage of as many of these situations as possible.

So my busy week began last Saturday. The Culinary Institute of America hosted the

I love my new class: cookies, tarts, and mignardise. Like breads class, it is a production class. Most of what we make goes to the public. I love this because there is a lot to be done and no time for slacking. The production aspect tends to make me that much more aware of what I’m doing. Obviously, I’m a student, nothing is “perfect” but so fa... Read More

Today is the last day of pastry techniques. As usual, I’m excited to move onto the next class and to learn with a new chef, but I’m simultaneously a little sad about leaving the current class. The last three weeks really have been a blur between the piping homework for pastry techniques, the actual class for six hours a day,  homework for interpersonal co... Read More

We all scream for ice cream! I think everyone knows this saying, but for me…I really scream for ice cream. I can eat it anytime of the day regardless of whether or not I’m hungry. I’ll go from the basic vanilla to the funky like wasabi. I think its more than the sweet, cool flavor for me and also extends into the texture as something I crave.

... Read More

Tuesday started a new block and new class for me, pastry techniques. Its an exciting class to be in for more than one reason. Obviously we are building on the skills we learned in baking techniques, beginning to learn decorating (something I’m really not skilled at), but our instructor is amazing. He has worked all over the world and for some jaw dropping people... Read More

Several days this past week were spent on laminated doughs, or more common names of puff pastry, croissant, and danish. The realization that I would get to learn how to make puff pastry got me psyched for baking techniques before the class started. Although, I completely understand why most places that do large scale production would use a pre-made puff pastry. Its no... Read More

This saying never made sense to me. Up until yesterday and the day before, I found making a good pie insanely hard to accomplish even using a pre-made pie round. Well, let me restate that: I found making a good pie crust insanely hard to do. Fillings made much more sense and were easy to pull off.

I think part of the problem was fear. You always hear people lam... Read More

Its funny to think, how just a week ago, I was typing up a post in New York City, having just completed my three weeks of interning at Jean Georges. After all the traveling required to get back to school and immediately getting back into class, it seems so much longer. However, I’m loving my new class, baking techniques.

At first, it was a little hard to ... Read More

I say this every three weeks, I can’t believe it went by so fast. Last night was my final day of interning at the Jean Georges pastry kitchen. However, it was not my final day there. I’ll be returning as often as I can on weekends until November, when I will begin my externship there!

I have to say, the last week of internship was extremely exciting... Read More