Do We Really Have To Make These?

I know that almost every meal that you make creates some sort of food waste. Little scraps of leftover potato, extra cake crumbs, and day old bread. And, if you own a business you know that just throwing these extras away that you are just throwing away money.

These sort of extras are amplified to horrifying proportion at a culinary school. In my ‘Introduction to Cake Decorating’ lab, leftover pieces of cake and buttercream would pile up everyday. About half way through the class we were forced to clean out the walk-in refrigerator that was so packed with small half-filled containers you could barley even turn in a circle.

Slave Labor
Usually being the first student done with all of my work in class, I was shanghaied to pull every little container and pan out of the walk-in to make rum balls. I needed a speed rack to hold all of the leftovers, and the only one not being used in class was an old rusted thing sitting in the back of the room. Every other student was speaking softly to their table-mates and intently working on their cakes. I started dragging it across the room and everyone stopped and looked at me like I had just committed a crime. The old, rusty wheels let out a horrible ear shattering squeal as it was reluctantly pulled into the cold walk-in.

Do We Really Have To Make These?
After about a half hour later, and blue frozen lips, I was ready to make rum balls. I honestly has never heard of rum balls before, but I was assured by my other classmates that they were a common thing. My Chef instructed me to add somewhat equal parts of cake and buttercream into a large hobart. Adding cocoa, simple syrup, and an obscene amount of rum, I started to mix this odd smelling mix. The texture was first like lumpy wet sand and had a disgusting gray green color, some of the buttercream was green and blue colored from previous cakes made in class. I wondered if we really had to make these things, I mean what kind of pastry chef would I be if I served a gray goo to someone?

Seeing my curled up lips, my teacher added more chocolate and rum and the mass quickly turned into a smooth chocolate brown paste. Enlisting the help of the rest of the class, we rolled out the paste into small balls and covered them in chocolate sprinkles. Lining them in cakes boxes, destined to go to a catered event on campus.

Taking a break to sample my work, I didn’t think I could swallow. But, surprisingly they were good! Sense than I have made rum balls many times with the leftovers from the cakes that I make, and not all of them make it out of the kitchen. It does pay to use your leftover scraps in the kitchen, and just because they are extras doesn’t mean that they have any less quality.

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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.
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            • Flexible Scheduling
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            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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            • Received the 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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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • First opened its doors in 1980 as the Academy of Medical Art and Business.
            • Students can choose from a variety of diploma or degree programs, as well as continuing education courses.
            • Provides programs in massage therapy, dental assisting, criminal justice, cake decorating, and more.
            • 7.5 acre campus is located in the foothills of Blue Mountain, north of Harrisburg, PA.
            • Involved with many community service organizations, including the Central Pennsylvania Blood Bank (CPBB), March of Dimes, and Central Pennsylvania Food Bank.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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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.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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