Description: under-performing overachiever. biting off more than i can chew. spreadsheets & sheetpans.
This will be my last “After Pastry School” post. School finished in May, my last baking job in November and while my kitchen is certified for retail home baking, the “kitchen year” is over. It was something I had dreamed about for a long time. It was better, and more difficult, than I ever would have imagined. I learned so much, about the science of baking, commercial baking, kitchen life, city living and myself. It was an experience that never would have been possible without some amazing people so be
My husband Sam who supported me emotionally and financially over the past year. There aren’t enough words, or the proper words, to convey just how grateful I am.
The wonderful chef instructors and staff at The CSCA, Chef Delphin, Chef Martha and Chef Simone in particular. They were patient and inspiring. Chef Jim’s knife skills and business seminars were two of my favorites, not to mention very valuable.