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
"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
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!
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
