Baking and Pastry I, by the skin of my teeth

I completely blanked out, as mentioned previously, and missed the tuition deadline for summer session classes. Rightfully so, they bumped me out of Quantity I. Thankfully my super-awesome advisor flipped a switch and allowed me to skip over Q-1 and go right into Baking and Pastry I. I was so excited and happy that I failed to realize this class will be taking place during 100 degree Florida weather with 100% humidity. Nice.

I’m still excited though – maybe I’ll loose those last ten pounds sweating in the baking kitchen. I’m also excited because I’ll have the same Chef instructor I had for Food and Bev. Management. He’s really nice, really funny, laid back. Love it!

PR for the Pie Championship is underway, which I’m excited about. I’m not sure quite what to expect, but ready for it. I also just finished recording with Maggie Mistal on Martha Stewart Radio today, which will air June 3rd. We chatted about my culinary career and how I’m hoping to merge that with my marketing/film experience.

There are two Sous Chef positions that just opened up at Disney. One is part time, the other full time. I asked about the part time position, which is thankfully salaried. I know I’m not qualified in the sense that I don’t have 5 years of culinary experience, nor do I have my certificate or culinary degree yet. But, I have a lot of management experience and a damn good mentor at Disney. I’m hoping they might consider, with the promise I work my tail off on my own time learning each and every station. I know I’d be in WAY over my head, but if the opportunity is there, I’d like to take the chance.

Any advice? I’m fairly certain I’d be picked on, possibly resented, and not taken seriously at first, if the rest of the crew found out how little experience I have…ugh.

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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.
            • Offers programs in design, media arts, fashion, and culinary.
            • 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
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            1 Program(s) Found
            • 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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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
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            • Transferable Credits
            5 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • 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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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            1 Program(s) Found
            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits