September 19th- Blueberry Muffins and Eclairs

Would choux like to hear about my eclairs today?  I'm sorry for the pun, but not enough to delete it. Today we made eclairs which comes from a dough called pate choux.  The most crucial step when making this is to know when though dough needs more eggs, or if it has had enough.  Most … Continue reading September 19th- Blueberry Muffins and Eclairs

September 18th- Pastry Cream and Whole Wheat

"Pour up, bake.  Head shot, bake.  Sit down, bake.  Stand up, bake."  Sometimes I like to imagine Kendrick Lamar is in my baking class rapping this as we put bread in the oven and whip up frosting.  Instead, all I hear is the sound of ovens beeping, dishes being washed, and "Where's this ingredient?",  "Does … Continue reading September 18th- Pastry Cream and Whole Wheat

September 14- My first complete dish!

Today validated every reason I came to culinary school.  I got to prepare my first complete dish (chicken and rice pilaf)!  I seriously learned so much and had a great time doing it. We started with a supreme sauce, which comes from veloute.  A veloute one of the five mother sauces, and it is made … Continue reading September 14- My first complete dish!

September 7

Yesterday was tough and I was exhausted, determined not to go to school today.  Last minute, I gave into the guilt and thew on my chef clothes.  Today was different because we were doing a catering event for the people who donated money to give the UVU basketball players a new training gym.  After a … Continue reading September 7