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*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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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.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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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).
            • 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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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Has been training students in the culinary arts since 1946.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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