The Last Straw and the First Burn

I got my first burn in baking class today - a right of passage, I'm told. Maybe so, but it still hurt like hell. I was picking up someone's pan, trying to be helpful, and the side of the pan, which had just come out of the oven, hit my unprotected forearm.

It seemed the perfect Karmic spanking for me, because I completely freaked out in class today, using a tone of voice that surprised even me - a tone that caused fellow classmates to chuckle and raise eyebrows while whispering under their breath. It was a perfect blend of "are you kidding me?" and "for crying out loud" and "you're grounded" with a bit of valley girl thrown in for good measure. I think the only thing I was missing was the neck roll, finger point and a great big "oh no, you di'ant."

Last week everyone seemed to be OK borrowing my knives and offset spatulas without permission, which was simply unacceptable. And I wasn't going to let it happen again today - I kept things under close supervision, and hidden.

But somehow, my shiny new bench scraper, which had been purposely tucked beneath my knife roll, mysteriously ended up at station #2. I happened to be at station #2 watching Chef's puff pastry demo, when I spied one very shiny new stainless bench scraper with a particularly familiar shape that could only be found on the Internet - and I KNOW no one in our class had ordered anything from the Internet; it’s a miracle if they have the required tools to begin with, let alone taking the time to source equipment online.

Here's how it went down:

Me: (in a most accusatory tone) Um, WHERE did you get that bench scraper?
Classmates: From over there (pointing to my station)
Me: (in my most pissed off voice) Jeez guys, can you PLEASE ask me first?!
Classmates: It was Chef - he told us to go get it.
Chef: It was my fault. I saw it there was my fault, it was me.
Me: (shaking my head) Well, Chef. You and me, 3 p.m., schoolyard (referencing a fist fight).

I was furious. And Chef knew it. VA, a very sweet girl in our class who happened to be using the bench scraper as I was freaking out, immediately took responsibility, stopped what she was doing, and washed my bench scraper. While handing it to me, she deeply apologized. And I felt terrible, because she really is a sweet girl, and Chef was the culprit (this time).

Later at the butcher block table, as I was rolling out our 3rd puff pastry fold, Chef said to me, "Dawn, can I borrow your bench scraper?" "Yes," I said. "And thank you for asking." "Just kidding," he replied.

Hilarious, Chef. Really.

OK, so despite another nail biting episode of “who took my stuff this week,” we (me, R and TR) made 11 lbs. of the most beautiful laminated dough today - I can't wait to use it next week. And although I hate the idea of marking my territory with nail polish, I think all of my tools may have a date with a dab of passion-pink or candy apple red before next class.

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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.
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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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            • 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.
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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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            • 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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            • 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.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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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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            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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