Baking, basic, boring

Baking II continued this afternoon. Despite winning baking contests in the past, I don’t enjoy baking in the least, and I had been putting off my 2nd baking class (even trying to get out of it at one point) until the last possible semester. Now that I’m in the thick of it, I wish I had taken it immediately after Baking I, because I’m finding it incredibly remedial along side my upper level classes. Don’t get me wrong, our chef instructor is amazing – he’s insightful, passionate, and everything you’d want in an instructor. But, I can’t seem to get excited about making quick breads for the millionth time.

Chef gave the thumbs up for me to test some gluten-free recipes in class, which would make things a little more interesting, but I’ve hesitated because I have two other baking partners who are really enjoying the regular baking assignments we’re receiving, and I don’t want to ruin their experience.

Next week we’ll be diving into yeast breads, so that should be more challenging since most of my yeast bread experience has only been with pizza dough.

Moral of the story, don’t put off your lower level classes — get them out of the way as soon as possible so you feel like you’re always learning and being challenged, instead of feeling like you’re going backwards.

Featured Culinary Schools

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5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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Le Cordon Bleu Schools of North America , Online (campus option available)
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UEI College , Encino
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Fremont College , Online (campus option available)
Fremont College traces its roots to Platt College’s founding in St. Joseph, Missouri, in 1879, and the Southern California branch campus was established in 1986. The most significant evolution of the College started when its third CEO, Dr. Sabrina Kay, assumed leadership in 2007. Fremont College became an innovative center adopting the framework of Work-Based Learning Leadership at the Wharton School and Dr. Kay’s thesis on improved learning through practice and collaboration.
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