Okay, first things first: I really want to know why I seem to wake up on the klutzy side of the bed on Wednesday mornings. Could it be the 12 hours of class on Tuesdays? So, this morning I get to class and put my belongings (toolkit, notebook and binder, formulas book, apron, side towels, water bottle and travel mug) neatly under my station. Someone in class had very graciously filled soap and sani buckets for my table, and put them on the outside edge of the shelf next to my station. This is not where we ever keep our buckets. Surprise! There is such a thing as gravity, and it works really well to make sure that the slanted cover of a three ring binder is not the best place to keep one's apron and side towels. Hello, wet apron and towels and a big puddle of soapy water all over the floor. Chef just looked at me and shook her head. I wonder what she thinks when she watches me do stupid stuff like that.
Today was a great day for chocolate. We had to make a chocolate LSS (liquid shortening sponge cake) for our practical tomorrow, and a flourless chocolate sheet cake for a yule log. We finished the German Chocolate cake we started yesterday. We also made a jelly roll sponge, and a huge batch of Italian Buttercream. tomorrow we'll finish the yule logs and the practical cake. We'll also have our written mid-term. Then, two weeks of break! I'm looking forward to break, and to getting back East to see friends and family. But I am going to miss cakes class. I really love Chef C. She is awesome! And she told us today that we are one of the best classes she's ever taught!
Most of the baked goods that we produce get sent to the storeroom every day, and the folks there distribute them as needed to diningh rooms, the main dining hall, university events, or the freezer for use at a later date. I found out today, though, that the cakes are different! The cakes that we make (my class typically produces around 40 cakes a day, and the afternoon advanced cakes class at least another 20 cakes on top of that) get dontated to Project Angel Heart, which provides meals to people living with HIV/AIDS and other life-threatening illnesses. So, that makes me feel good, that we're making desserts that will be enjoyed by people in the community as well.
I need to go do some studying... wish me luck tomorrow!
Wednesday, December 17, 2008
Monday, December 15, 2008
I fought the cakes and the cakes won...
Not such a great day for cake decorating. We had a pistachio torte and a flourless espresso torte. I had issues with crumbs in my buttercream for the pistachio, and the glaze was too cool for my espresso. Oy. But, we were actually able to have class.
A little background on that: last night hit a record low in Denver of -18F. Brrr. The labs aren't kept terribly warm anyway, but our lab room was 32F at 6:30 this morning, and the pipes were frozen. You can't run production if there's no running water. So we turned on all the ovens and jacked the heat up. Finally, around 8:30 we got water in the dish pit, so we got started with finishing our cakes. But, the water would change from hot to cold in seconds. It was just a chilly day in class. My feet are still cold, and I've been home for over an hour.
Our big project is due on Thursday. I'm done with the writing. I just have to do the cake cutting guide and the sketch of my cake.
Three days until break...
A little background on that: last night hit a record low in Denver of -18F. Brrr. The labs aren't kept terribly warm anyway, but our lab room was 32F at 6:30 this morning, and the pipes were frozen. You can't run production if there's no running water. So we turned on all the ovens and jacked the heat up. Finally, around 8:30 we got water in the dish pit, so we got started with finishing our cakes. But, the water would change from hot to cold in seconds. It was just a chilly day in class. My feet are still cold, and I've been home for over an hour.
Our big project is due on Thursday. I'm done with the writing. I just have to do the cake cutting guide and the sketch of my cake.
Three days until break...
Tuesday, December 9, 2008
if today is Tuesday, this must be bake tech...
oh, yes, how I love 12 hours of class in the same day. And being gone from the house for almost 15 hours.
The reason? Bake tech. Every Tuesday from 2:15-8:20.
I had a moment of complete embarrasment this afternoon at the end of cakes class. Kendra had just dropped her frosting tips on the floor, and she was embarrased. Then, I picked up my case, which I hadn't latched completely after putting my tools away. Of course everything fell all over the floor. everything being 3 knives, assorted flat and offset spatulas, my zester, and my melon baller. And a tube of frosting tips. It was a klutzy kind of day today (big surprise, huh?)
In good news for the day, our liquid shortening cakes came out, and my piping is getting better every day. I made some nice roses today :)
The snow has ended, and it's going to be in the 50's the rest of the week.
That's about all from here today. I'm really going to go do homework now....
The reason? Bake tech. Every Tuesday from 2:15-8:20.
I had a moment of complete embarrasment this afternoon at the end of cakes class. Kendra had just dropped her frosting tips on the floor, and she was embarrased. Then, I picked up my case, which I hadn't latched completely after putting my tools away. Of course everything fell all over the floor. everything being 3 knives, assorted flat and offset spatulas, my zester, and my melon baller. And a tube of frosting tips. It was a klutzy kind of day today (big surprise, huh?)
In good news for the day, our liquid shortening cakes came out, and my piping is getting better every day. I made some nice roses today :)
The snow has ended, and it's going to be in the 50's the rest of the week.
That's about all from here today. I'm really going to go do homework now....
Monday, December 8, 2008
Dances with Cream Cheese
Today we made carrot cake with cream cheese frosting. Yum. But, really, the amount of cream cheese icing required to fill and frost 4 carrot cakes is a lot. And it kind of goes all over when made in a 20 quart mixing bowl. After finishing the cakes, each slice got topped with a little marzipan "carrot". Way cute. Alas, I forgot the camera at home. Maybe Wednesday I'll remember.... We also finished our citrus tortes (torted into 3 layers, filled with lemon curd and frosted with German buttercream, then scored and garnished with buttercream shells and little knots of candied lemon peel).
Things that are good:
1. my piping is getting better, as is my finishing
2. my new travel mug keeps my tea hot all morning long; I made it at 6:15 this morning, and because I kept the lid closed, it was still nice and warm at 12:30!
3. I got some work done this afternoon
4. arriving home to find out that we are having chicken and dumplings for dinner :)
Things that are icky:
1. not getting as much work done as I wanted (thanks in no small part to not being able to find the reference book I needed, getting stuck in 3:30 pm traffic going through downtown on Colfax, not being able to find a parking space at the public library, and having to go back to the pharmacy because they were out of my prescription over the weekend)
2. not getting home before it started to snow, since I was aparently not thinking this morning and left home without a coat (future note to self: chef's coat does not a toasty warm coat equal)
3. altitude adjustments and formula conversions
4. it's snowing out
Things that are good:
1. my piping is getting better, as is my finishing
2. my new travel mug keeps my tea hot all morning long; I made it at 6:15 this morning, and because I kept the lid closed, it was still nice and warm at 12:30!
3. I got some work done this afternoon
4. arriving home to find out that we are having chicken and dumplings for dinner :)
Things that are icky:
1. not getting as much work done as I wanted (thanks in no small part to not being able to find the reference book I needed, getting stuck in 3:30 pm traffic going through downtown on Colfax, not being able to find a parking space at the public library, and having to go back to the pharmacy because they were out of my prescription over the weekend)
2. not getting home before it started to snow, since I was aparently not thinking this morning and left home without a coat (future note to self: chef's coat does not a toasty warm coat equal)
3. altitude adjustments and formula conversions
4. it's snowing out
Saturday, December 6, 2008
Yes Chef!
A lot has happened since my last post. I survived Classical French Pastries. Had a wonderful Thanksgiving break. And this week, I started cakes class. I love cakes class!
I have Chef C., who is also my advisor. The majority of my classmates are other GYD students, and we share the class with a handful of Freshman. So far, it's a really great group of people, and there are no major problems (cough*awful girls*cough). We got to choose our tables, and I'm working with my friends Maria, Shannon, and Kendra. So far, we've made a convenience cake (cake from a box) and a chocolate applesauce cake, and fininshed both of those. Yesterday we baked off a pound cake with lime and a carrot cake, and we'll finish both of them on Monday. We also do skills practice every day, piping shells, rosettes, and roses. I went to Michael's last night for some pastry bags so that I can practice my piping at home. My shells especially are giving me a problem. Part of that is the fact that they're supposed to go in a straight line, and anyone who's ever seen me try to draw or write on a chalkboard knows that I can't even draw a straight line with a ruler. Hence, practice.
I adore Chef C. She is professional, and treats us with respect, treats us like adults. She expects a lot from us, and there is what seems like a TON of homework (altitude adjustments and formula conversions almost every night in addition to our two major projects), but I know I'm going to learn so much in her class.
My other class this tri is Baking Science, also called Bake Tech. It's interesting in that it's kind of a cross between a science lecture and a baking lab. Each week we'll do an experiment where we change ingredients in a formula and evaluate what happens to the finished product. The guy who does the lecture segment is a hoot and a half. We have a different chef for the lab part. I think the class will be fine.
We got our first really measurable snowfall on Thursday. The highway was a parking lot, so I took back roads to school. I would have been on time for class if I hadn't taken a nasty spill in the hallway as soon as I stepped off the carpet onto the tile. I know that my mother (hi mom!) is laughing at this, and saying that I really am her daughter. Seriously, though, I think I have more klutzy than she ever has. I felt like a cartoon character. My feet hit the tile and I went a$$ over teakettle, landed flat on my back. My toolkit and books went flying, and my travel mug hit the floor with such force that the rim got dented. Thankfully, I didn't get terribly hurt, just a little stiff. And I wasn't the only one. Two of my classmates also fell. So, note to self: wipe feet really well before venturing onto the tile.
Well, I need to get some homework done. I'll try and post more often this term. It turned out that there wasn't much to talk about last tri once I got out of breads class.
I have Chef C., who is also my advisor. The majority of my classmates are other GYD students, and we share the class with a handful of Freshman. So far, it's a really great group of people, and there are no major problems (cough*awful girls*cough). We got to choose our tables, and I'm working with my friends Maria, Shannon, and Kendra. So far, we've made a convenience cake (cake from a box) and a chocolate applesauce cake, and fininshed both of those. Yesterday we baked off a pound cake with lime and a carrot cake, and we'll finish both of them on Monday. We also do skills practice every day, piping shells, rosettes, and roses. I went to Michael's last night for some pastry bags so that I can practice my piping at home. My shells especially are giving me a problem. Part of that is the fact that they're supposed to go in a straight line, and anyone who's ever seen me try to draw or write on a chalkboard knows that I can't even draw a straight line with a ruler. Hence, practice.
I adore Chef C. She is professional, and treats us with respect, treats us like adults. She expects a lot from us, and there is what seems like a TON of homework (altitude adjustments and formula conversions almost every night in addition to our two major projects), but I know I'm going to learn so much in her class.
My other class this tri is Baking Science, also called Bake Tech. It's interesting in that it's kind of a cross between a science lecture and a baking lab. Each week we'll do an experiment where we change ingredients in a formula and evaluate what happens to the finished product. The guy who does the lecture segment is a hoot and a half. We have a different chef for the lab part. I think the class will be fine.
We got our first really measurable snowfall on Thursday. The highway was a parking lot, so I took back roads to school. I would have been on time for class if I hadn't taken a nasty spill in the hallway as soon as I stepped off the carpet onto the tile. I know that my mother (hi mom!) is laughing at this, and saying that I really am her daughter. Seriously, though, I think I have more klutzy than she ever has. I felt like a cartoon character. My feet hit the tile and I went a$$ over teakettle, landed flat on my back. My toolkit and books went flying, and my travel mug hit the floor with such force that the rim got dented. Thankfully, I didn't get terribly hurt, just a little stiff. And I wasn't the only one. Two of my classmates also fell. So, note to self: wipe feet really well before venturing onto the tile.
Well, I need to get some homework done. I'll try and post more often this term. It turned out that there wasn't much to talk about last tri once I got out of breads class.
Tuesday, October 28, 2008
"It's not dollar days at K-Mart!"
I know, I know. Such a bad blogger am I. Breads is finished, and we are now both feet into French Pastries. I'm liking this class simply for the fact that it is not as stressful as Breads was. Some of the people in my class who've had other labs are, apparently, bored. But, I find enough to keep me busy, so I can't complain. I also do well with the chef's more hands-off teaching method, so no complaints here except for the fact that his instructions can be a little vague. So, I've learned to ask very specific questions.
We're taking our mid-term practical tomorrow. I'm not that nervous, as I'm pretty sure I've got a good handle on everything. Once I learned the trick to piping non-anemic looking eclairs, I stopped being afraid of the pastry bag! For those who are interested, don't pipe your eclairs head-on; angle your hand so you're actually piping a little sideways.
Today, we made this really tasty dessert called tartouf. You make cream puffs that you fill with lemon chello (boil lemon peel and sugar in Vodka or Everclear; mix into diplomat cream). Then, you dip the entire cream puff into freshly made chocolate mousse. Sounds (and looks) kind of gross, but OMG! Delicious! Chocolatey! And it was a good thing, too, because lunch from the International Cuisine class was really bad. Again.
It's hard to believe that the trimester is almost over. Class gets out for fall break on November 19th, and then we have 11 days off! What a treat!
OK, time to gather my notes for tomorrow....
We're taking our mid-term practical tomorrow. I'm not that nervous, as I'm pretty sure I've got a good handle on everything. Once I learned the trick to piping non-anemic looking eclairs, I stopped being afraid of the pastry bag! For those who are interested, don't pipe your eclairs head-on; angle your hand so you're actually piping a little sideways.
Today, we made this really tasty dessert called tartouf. You make cream puffs that you fill with lemon chello (boil lemon peel and sugar in Vodka or Everclear; mix into diplomat cream). Then, you dip the entire cream puff into freshly made chocolate mousse. Sounds (and looks) kind of gross, but OMG! Delicious! Chocolatey! And it was a good thing, too, because lunch from the International Cuisine class was really bad. Again.
It's hard to believe that the trimester is almost over. Class gets out for fall break on November 19th, and then we have 11 days off! What a treat!
OK, time to gather my notes for tomorrow....
Monday, October 13, 2008
The highlight of the past two weeks....
was getting a new cell phone. One that I could program to play my favorite Rob Thomas song as my ringtone. But, I digress. This is supposed to be a blog about my culinary schooling.
The past two weeks have been seven days of awful and one day of goodness. We're two days in to our practical exam in breads class. The first day, we forgot to convert the formula for our ciabatta down to 5 lbs, so we were racing to do that before we could get anything into the mixer. Then there was a problem with our corn muffins. Corn muffins, of all things. We had to redo them the next day. But, we did get 100% on our ciabatta. We're doing pretty well, with two 90's and two 100's on our graded items so far. Tomorrow is baguettes and soft rolls for my table. plus date-nut bread and croissants (the last two not for a grade). An easy day compared to Thursday, when we had 4 yeasted doughs to make up, plus biscuits and corn muffins, and the laminating of croissants.
This long weekend has been full of "busy" schoolwork. We have to keep these portfolios that are due on Wednesday, and we have to type up all our formulas and class notes, plus keep a daily journal. And we have to put pictures in with the formulas. So, I spent yesterday doing that only to find out that I apparently forgot my camera more often than I thought I did. I'm missing pictures of about 20 items, so now I'm waiting for my tablemates to email me what I'm missing. I just need to get my resume fixed, and then that can get crossed off my list too.
Thursday we start our next class, Classical French Pastries. I'll be interested to see how the table assignments bread down... every chef has a different way of doing things.
Wish me luck in the last of our practical!
The past two weeks have been seven days of awful and one day of goodness. We're two days in to our practical exam in breads class. The first day, we forgot to convert the formula for our ciabatta down to 5 lbs, so we were racing to do that before we could get anything into the mixer. Then there was a problem with our corn muffins. Corn muffins, of all things. We had to redo them the next day. But, we did get 100% on our ciabatta. We're doing pretty well, with two 90's and two 100's on our graded items so far. Tomorrow is baguettes and soft rolls for my table. plus date-nut bread and croissants (the last two not for a grade). An easy day compared to Thursday, when we had 4 yeasted doughs to make up, plus biscuits and corn muffins, and the laminating of croissants.
This long weekend has been full of "busy" schoolwork. We have to keep these portfolios that are due on Wednesday, and we have to type up all our formulas and class notes, plus keep a daily journal. And we have to put pictures in with the formulas. So, I spent yesterday doing that only to find out that I apparently forgot my camera more often than I thought I did. I'm missing pictures of about 20 items, so now I'm waiting for my tablemates to email me what I'm missing. I just need to get my resume fixed, and then that can get crossed off my list too.
Thursday we start our next class, Classical French Pastries. I'll be interested to see how the table assignments bread down... every chef has a different way of doing things.
Wish me luck in the last of our practical!
Subscribe to:
Posts (Atom)