First trimester was just academic classes, that was boring, I didn't see the need for a couple of the classes, but I took them anyway and passed! Now I am in the good classes, labs! Which are all culinary (well, baking for me) and I am in the kitchen for 6 hours every day, four days a week. Each lab is 9 days long and you only have one at a time. I have been through two and am in my third right now.
My first one was fundamental skills and techniques. I loved that class, the chef was really awesome, and was very skilled (all the chefs are!). He included some culinary things just so we could have a little of that since culinary has a whole lab dedicated to baking while we don't have one for culinary. We made some carrot soup, vinaigrette and practiced cutting up vegetables like carrots and potatoes.
Carrot Soup (so yummy!)
Vinaigrette
After we made these we moved on to actual baking and from there we made some butter cookies, cream puffs, eclairs, quiche, butter cream, whip cream, tempered chocolate, roasted pear, pineapple and apple, and more! It was amazing and I loved every single minute of that class, even all through the practical, which is our final exam where we make things and present them to the chef for grading.
Cream Puffs
Butter cream Rosette
Tempered Chocolate (I could pick it up after making!)
Raspberry Butter Cookies (SO yummy!)
Butter cream Rosette
From that class I moved onto Pies and Tarts class. This one was amazing, despite a tougher chef. He focused more on as if we were all going to go into some large scale kitchens (which I'm not) and that was a little different and odd but now I have that experience. We made so many different pies and tarts it was amazing, and they all tasted so good! We get to sample our work, cause I mean, how will we know if a recipe is good or if we did it right if we don't sample? :P Plus, on different occasions, we get to take some home with us!
Apple Pie with Struesel topping
Apple Pie with a lattice top
Pumpkin Pie
Quiche (we made these in both of my classes)
Strawberry Rhubarb
Turtle
Lemon Meringue (before the cream)
Lemon Meringue (Before and after the torch)
Key Lime Pie
Cobbler
Close up of Cobbler
Fruit Tartlettes with Pastry Cream filling
Meringue Tartlette
Lemon and Chocolate Tarts
Fruit Tart (this one was AMAZING)
Frangipanne Tartlettes
Frangipanne Tartlette close up
Lemon and Chocolate Tartlettes
Finished Chocolate Tartlette
And Boston Cream Pie
Now, I am currently in Hot and Cold Desserts class right now. I love the chef we have, he has so many great stories and is tough but not badly. So far we have made Ice Cream, Sherbet and Sorbet. I currently do not have any images of these but I will post some soon, I promise! The flavors that I personally have made are, Ice Cream: Caramel and Honey Roasted Peanut and eventually we will finish our homemade Oreo ice cream. Sherbet: Mango, Sorbet: Passion Fruit. We have on the agenda to make White Chocolate Roasted Hazelnut Gelato, and Red Raspberry Frozen Yogurt. We have those measured out we just have to make them.
I hope you all enjoyed a peak into my experience so far at culinary school. I am loving every single minute of it and can't wait to keep going. Next year (my last year) I start off doing an internship. I am emailed Charm City Cakes, fingers crossed they email back in the positive. If not, then I still can go anywhere really, but I will probably do it way closer to home.
Thank you so much everyone for all of your love and support, I can only go up from here. Thank you for sticking with me and I can't wait to see where my future goes! And please, please please please, send me any pictures or messages about your baking/cooking endeavors! I would LOVE to hear or see about them!!
Love always, Meg
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