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.
Browse Baking and Pastry Arts Schools & Colleges
- Culinary Arts (D)
- Culinary Management (BS)
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- 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
- 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.
- Flexible Scheduling
- Financial Aid
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses