I'm BFFs with Baking Soda

This week, during my internship, I became best friends with baking soda. We started with "come here often?" and quickly moved to "what are you doing after?" Its cousin, baking powder, and I became buddies as well. I can't tell you what I was baking (trade secret), but I can tell you that I've personally baked it at least 15 times, and the test cook and other interns have added to that count on the days I was busy with other projects - I think the running total is at least 40 times. I've learned more about baking and the science behind baking in the last four weeks, than I did in one school semester. I never want to eat this particular recipe again, as long as I live, but it has made me a better cook and baker, for sure.

As promised (to myself), I slowed down, double checked everything, and was precise, resulting in zero cooking mistakes. Next week, I'm the lead intern, which basically means I'm the point person for any deliveries or general kitchen questions. I also switch from the Magazine Team to the Cook Book Team. I'll miss working with the Magazine Team, but excited to move from baking into savory cooking.

We'll be getting our internship projects in the next few weeks - we have to develop, test and write a 1000 word recipe/ingredient based story. I started practicing my magazine voice on my blog the other day and think I came pretty close: Saturday Night Fish Fry. What do you think…does it sound like the ATK voice?

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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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            • 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*
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            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).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • 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).
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            • 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.
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • All campuses have a public restaurant where food is prepared and served by students.
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