Tuesday, December 2, 2008
Sunday, October 19, 2008
I just realized that I have been telling you all about petit fours when some of you might not be familiar with the term. Allow me to explain: A petit four, which in French translates to little oven refers to pastry that is usually but not always sweet and is only one or two bites worth of food. There are many different kinds of petit fours including pecan diamonds which are a sweet pecan pie like treat and macaroons, an almond based cookie with a filling sandwiched in between two cookies. Needless to say they are delicious and beatiful to look at , but I think I have had my fill of them for a while!
So this very busy week has come to pass and I passed with it in one piece thankfully. Monday we start laminated doughs which refers to breads like crossiants and puff pastry and I'm really looking forward to it. Thanks again to all that keep up with this blog, its was so encouraging seeing some of you this last weekend and your comments are always welcome and cherished. God bless!
Saturday, September 27, 2008
Needless to say, we sent a lot of time making these saymbolic breads. I also got a chance to make two very special cakes for my roommate Jennifer's sister Shelley. The cakes were for her Aggie Ring day and her suprise Engagement! I had a lot of fun working on them in the wee hours of the morning and I loved that I got a chance to help make her special day an edible memory!
1/4oz Dry Active Yeast
3.2oz Apple Cider
.65oz Brown Sugar
.2oz Orange Zest
.2oz Shredded Apple
Pinch of Ground Cloves
Zest of one orange
2T of Cinnamon Sugar
1t ground red hots
Instructions: Disslove Yeast in Apple Cider (Apple Cider should be warm but not hot!Combine all dry ingredients in mixer with dough hook attatchment ( or in large bowl). Add all wet ingredients; Apple Cider- Yeast mixture, eggs, orange zest, shredded apple, and butter to dry ingredients. Mix on medium speed for 10 minutes ( or knead). Dough should be wet nd sticky. Place dough in greased bowl and cover. Allow dough to double in size at room temperature. Once dough has doubled in size punch down and dust with flour to roll dough out to for a rectangle. After dough has been shaped brush with eggwash, then apply swirl ingredients: Orange zest, crushed red hots, and cinnamon sugar * Make sure to leave a clean edge around rectangles sides. Press swirl mixture lightly then roll dough tightly to form a log, pinch seam together and place dough seam side down in a greased loaf pan and allow to double in size.Meanwhile heat oven to 375 and prepare glaze in a sauce pan by combining apple cider and dark brown sugar and brown sugar has melted and glaze is hot. Take the glaze off heat and set aside. Once dough has risen, place in heated oven. Remove bread when top of bread is brown and makes a hollow sound when tapped on top. Remove from pan and immediately glaze. Cool slightly and then enjoy!
Sunday, September 14, 2008
Thursday, September 11, 2008
Wednesday, September 10, 2008
Saturday, August 30, 2008
Sunday, August 24, 2008
After our test Thursday night we finally got to sink our teeth (literally) into our first food course: knife skills. We had a demonstration by the talented Chef Jason on how to properly sharpen knifes, segment oranges, and chop onions. Chef Cara let us eat our oranges, which was a nice healthy alternative to all the free cheesecake and truffles we had been getting from the class next door.
I should probably mention at this point an interesting trading system at school:My class meets in the evening from 5:30 to 10:30 pm, there are of course both patisserie and culinary students that meet at this time so dinner isn't exactly an easy meal to come by. Some students pack snacks to eat during breaks but as most of us have learned dinner is not necessary if your patient. You see as patisserie students we make all the breads and sweet things that the culinary students want, while the culinary students make all the wonderful soups and meats we want. So classes trade off with eachother in a kind of bartering system so you can pretty much count on getting a decent meal every night! A good example of this would be Friday nights class. The patisserie students made peanut butter and chocolate chip cookies while the culinary students made french onion soup. Chef Cara was kind enough to provide us with some milk for the cookies and all the students had a good meal that night!
Our cookies were a big hit with the culinary students and our first taste of a real class. We watched Chef Cara demonstrate the proper method of making cookies , a particular method known as creaming method. After the demonstration,we went to work measuring ingredients by scale and mixing our cookie dough by hand. We also got a chance to practice our safety lessons by wearing latex gloves and cleaning the whole kitchen. The whole experience of Friday night, was very fast and fun- it helped re-emphasize that this was the right choice for me. So another week gone by and another to come!
On the job front I was incredibly blessed to get three job offers in the end! One was a tutoring job at school, another was an office assistant at school and the final job offer was
a sales associate position in a professional supply bake shop in Austin. I ended up taking the job as the sales associate at the bake shop and I couldn't be happier about it! I get benefits like a 25% discount on any merchandise, free classes on cake decorating ( yes my school will cover cake decorating as well but I can get extra practice and more detailed instruction in this field this way), and free lunch on Saturdays! The owners are a husband and wife team and very sweet people. In fact some of you that are familiar with the food network challanges and know of Brodwin Weber (the Gingerbread challange winner) might have seen my boss on the foodnetwork with brodwin. My boss was her assistant at the gingerbread challange you see and they are very close friends in addition to that! Work starts tomorrow and I'm very excited to see whats in store for me. My job will basically consist of me helping customers, knowing what to recommend, and the like. Everything else is coming up roses and I continue to enjoy getting to know my new roommates and city immensely. Stay tuned!
Saturday, August 16, 2008
Oh! Did I mention I'm sharing a house with three other girls?! Well I am and their names are Jen, Krista, and Stephanie for future reference!
As far as my job search goes I have had two interviews so far. Both interviews were for jobs at my school one as a tutor and the other as a customer service representitive. Both jobs have there perks and though I have not received any concrete information on either job I feel confident that my interviews made a good impression.
And now for the best part... ORIENTATION! It was so much fun! They served us hors d'oeuvre and iced tea during the vice presidents welcome speech and the orientation presentation. This was followed by a group quiz that awarded prizes for correct answers;I won a TCA pendant. After the informational part of orientation was over we were sent to several stations to collect our books,supplies, and uniforms. For those of you that are familiar with the kitchen, this might not suprise but my tool kit (which I was expecting to be the size of a brief case) was the size a weekend trip suitcase! I have over 50 items in my kit! You talk about Christmas in July, move it to August for me! My uniform looks very sharp and even includes a pair of non-slip black shoes.
Side note: We can not wear any jewelry, perfume, or nail polish! It all makes since to me, but I was a bit suprised at nail polish to tell you the truth.
So as you can imagine I'm getting excited and a little nervous about monday, my first day of school! I can't wait to see what challanges are in store for me. On a personal note, I'm adjusting well here and finding much needed peace and serenity to make this transition easier. I was expecting this first week to be a hard one but God has blessed me with peace and a chance to get things started on a positive note. Thank you all for your on going support and prayers! Please keep me in mind this next week and pray that I receive some good news on the job front. May grace and peace be with you this week.
Saturday, August 2, 2008
The program I will be participating in, is the baking and patisserie program. It will last for about one full calendar year and is broken into two parts. The first part is nine months and will be mainly classroom and lab (aka kitchen) work. The second part is a three month externship which is basically an apprenticeship with an established chef. My classes have titles such as : "Sugar work", "Chocolate", and "breads" to give you an idea of what I'll be learning about. I'm hoping to post weekly updates about what I'm learning, who I'm meeting, what I'm making, and life in Austin. I'll try to include pictures as often as can as well as posting information about upcoming events at my school that are open to the public such as the chili cookoff in November and the Gingerbread competition in December.
I hope that this blog will be entertaining for those of you that are curious about what I'm doing and informative about the world behind the stove so to speak. Let me also say thank you to all that have supported and prayed for me over the years about this decision and many others!