Here I go!

This is where I plan to write about my journey in becoming a pastry chef. I have already started by attending culinary classes, and I am currently working as a pastry cook for a resort. I love it!

But instead of attending classes this semester, for a variety of reasons, I decided to explore what I have already learned, refine my recipes, and overcome my fear of certain techniques (like keeping chocolate tempered!)  I thought about doing something similar to the Julie-Julia project by going through a baking text like Shirley Corriher's BakeWise or Roland Mesnier's Dessert University, but it didn't seem like the right idea. So, as I mentioned before, what I do plan to do is concentrate on specific areas that I want to improve and refine. For example, I'll focus on bread for a couple days, chocolate on another, pie crusts and then maybe fondant work. Much of my schedule will depend on when I work. Right now, I'm on the overnight shift (10 p.m. to 6 a.m.), so that presents its own challenges.

I think the first step, however, is to introduce myself and give you the reason I'm here today. My nickname is Cat and this is a very different career path from the one I started; this is my second chance. When I was younger, I hated to bake, but I have always loved to cook. However, when I was diagnosed with an intolerance to both lactose and gluten, I had to drastically change my eating habits. Fortunately, I no longer have these dietary restrictions, but that time had a profound effect on my life. The largest was discovering that the science of baking was intriguing, and that I wanted to learn more about the formulas that make baking work. But I also wanted to learn the art of baking as well. Pretty birthday cakes are fun, but nothing is more beautiful to me than layers of laminated dough (Danish, croissant, puff). So...I'm a bit of a nerd.

When I finally fell in love with baking, I fell hard. Many focus on a particular area, for example: pastry, cake decorating, or baking breads. But I haven't decided which path I should follow, or if I should follow any path at all. One of the benefits of working at a resort is that I may work on breads and breakfast pastries one night and then work a day shift (4 a.m.-noon) where I work on cakes, tarts and components for plated desserts for our fine dining restaurant. I have also learned to a assemble dessert buffet for 1000 guests or preset plated desserts for 450. So, perhaps, as this self discovery unfolds, I may find a focus that intrigues me more than another.

I can't wait to get started! It's time to have some fun!