Tag Archives: Baking
I’ve Been a Busy Bee in the Kutchen…I Mean Kitchen
You name it, I baked it. First up Pearkutchen. You ask, what is the Pearkutchen? It’s my version of a German cake called (more or less) Aprickuchen. Instead of apricots, I used bartlett pears. It’s a pear cake with an … Continue reading
My Signature Dish(s) and Cherry Cake
As I have experimented with different dishes, I seem to keep returning to a couple. One is pretty simple but has a tinfoilduck twist on it. Another one is a little more complicated but well worth the preparation time. First, … Continue reading
Culinary School Here I Come (85) Reflection and Apricot Boulange; Tasty Dessert or Stripper?
Not that I’m dramatic or anything, but this is the last time I’ll have to wash these again. NOT! I’ve learned that you may have graduated but you are still needed there! What I’m more excited about is not having … Continue reading
Culinary School Here I Come (84) Last Day of School, I Can’t Believe I Forgot the Butter & Graduation
So as I was loading up my car for my last day at school, I remembered the first day that I loaded up my truck to start the journey that I’m completing today. I will be on campus to turn … Continue reading
Culinary School Here I Come (81) T – 3 Weeks, Aipono Awards & Seafood Lasagne
3 weeks left to go. 1 final down, 1 more to go. Next week is our final Baking competition. That should be interesting and ultimately, fun. I have a catering project due for Purchasing class and I have my portfolio … Continue reading
Culinary School Here I Come (79) Unmotivation an iPhone & Misc. Stuff at School
I’ve been so unmotivated to write lately. I’m thinking that because I’m so ready to graduate, my mind is so not there any more. I did write a blog but never posted it so I’ll tack that one on to … Continue reading
Culinary School Here I Come (76) Semifreddo (Younger Brother of Alfredo)
We started our aerated still-frozen dessert section of Advanced Baking and I already have a new friend, Semifreddo. I don’t have any pics to show yet. Of all the still-frozen desserts, the semifreddo is the most complicated as it contains … Continue reading
Culinary School Here I Come (72) Sugar Work, Desserts and Exhaustion
This was the first week of my full externship schedule. I put in a total of 20 hours this week. Fridays are rough. I’m at the cookie shop from 8:30 – 11:00 pm on Tuesdays and Thursday but I also … Continue reading
Culinary School Here I Come (71) Surviving School and my Externship(s)
After a mild panic attack, thinking that I would never be able to accrue all 225 hours of work within the semester, I think I have a plan that may get me to 250…not that I’ll do 250 but just … Continue reading
Culinary School Here I Come (70) Glucose, Fructose & Sucrose, Oh My!
Whoa, I thought flour and chocolate was confusing. Nothing compares to sweeteners in terms of overinformation! Anyway, I will get to that a bit later. We worked again with chocolate and my task was to produce a Milk Chocolate Praline … Continue reading
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