Throughout the week, I will study the theory and science behind the topic I'm focusing on in the kitchen as well as reflect on my performance.
Curriculum
Unit 1- Pies, Tarts, Cobblers, Crisps, Pastry Doughs
Unit 2- Cakes, Frostings, Glazes
Unit 3- Custards, Creams, Mousses, Souffles, Curds
Unit 4- Breads, Quickbreads, Morning Pastries
Unit 5- Cookies
Unit 6- Chocolates, Caramels, Confections, Marshmallows
Unit 7- Individual Pastries, Plated Desserts, Sauces, Syrups, Fillings, Etc.
Because I am doing this for my own professional development, I have shaped this curriculum to fit my specific needs and interests. Some topics I may skip over or breeze through because I am already comfortable with them. Other topics I might spend months on so that I can learn everything I want about them.
~~~~~~~~~~
To complete my studies, there will be field trips (hopefully once a month), and I will link to interesting articles and websites to keep up with contemporary pastry topics. I will also share pastry people that inspire me in some way, whether they are my friends making great strides as home bakers or professional pastry chefs that excite me.
Occasionally, I may go off topic and bake something not in line with the curriculum. As the teacher and only student, I have the luxury of indulging my every whim.
Finally, I want to enlighten anyone who stumbles onto this blog on how inspiring (and difficult) it is to be a young baker in this amazing city.I will share my professional struggles and triumphs; hopefully there will be more of the latter!
Because I am doing this for my own professional development, I have shaped this curriculum to fit my specific needs and interests. Some topics I may skip over or breeze through because I am already comfortable with them. Other topics I might spend months on so that I can learn everything I want about them.
~~~~~~~~~~
To complete my studies, there will be field trips (hopefully once a month), and I will link to interesting articles and websites to keep up with contemporary pastry topics. I will also share pastry people that inspire me in some way, whether they are my friends making great strides as home bakers or professional pastry chefs that excite me.
Occasionally, I may go off topic and bake something not in line with the curriculum. As the teacher and only student, I have the luxury of indulging my every whim.
Finally, I want to enlighten anyone who stumbles onto this blog on how inspiring (and difficult) it is to be a young baker in this amazing city.I will share my professional struggles and triumphs; hopefully there will be more of the latter!
