Eye Candy, and Eye Bread, and Eye Cake...

Now that I am home from school I have plenty of time to go through pictures of the past year.Its great to keep a photo journal of how you have progressed over the year.Not only does it give you a portfolio to start but it also is a reference for you when making the same or similar products.

Here are some pictures of products that I have made this past year in my labs:

This was my first attempt at making baguettes.I didn’t think it was going to be as complicated as it really was.

This is Chef Lavallee teaching my classmates and I how to stipple the bread and prepare it for baking.

This was part of a final practical exam for Breads and Rolls class.Cheddar and Asiago Bread-sticks, Ciabatta, and Cornbread.

This is me working the fryer on doughnut day.

One very full speed rack of delicious focaccia fresh out of the oven.

An early effort of designing a plated dessert.It is a vanilla bean cheesecake with a almond sponge cake base and cinnamon-blueberry preserves.

A personal favorite of mine: Linzer Torte.

This is an antique mold of a rabbit that I bought and got to use for the first time in Chocolate and Sugar Showpieces Class.

Baumkuchen Torte; filled with a lemon and mandarin yogurt cream and vanilla sponge cake.

Crispy Coffee Torte: Vanilla genoise cake, coffee buttercream, almond japonaise, marzipan, and toasted almonds.

Leutitia Torte: Walnut genoise cake, coffee buttercream, dark chocolate ganache, and toasted chocolate dipped walnuts.

This is only a small selection of the hundereds of photos that I have taken from the past nine months of school.Maybe one day I can get each one printed off and make a book for myself.It would be a great reminder of what I accomplished in just one year.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            • Offers externship experiences to students for experience in the field.
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            Baker College - Ground , Clinton Township

            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.

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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Students get real-world experience through the required externship at the end of the program.
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