I'm currently stuck in the rut that is uncertainty about my future. xD I really love my baking class in school, though. After I finally got the hang of things (and started feeling more like a helper than a hindrance) the class got immensely better for me. But would I consider it as a career? Maybe. (I sometimes fantasize about owning my own bakery, and giving free cupcakes to kids and letting them decorate their own, haha. I'm such a lame-o. :P)
Oooh! A culinary student, huh? (: Are you still in high school, or...? What got you interested in the culinary arts, and are you considering it as a serious choice of career? Excuse my shitload of questions, but I'm interested to know. (:
I just got my degree (as in today, I'm still wearing my nice clothes from the ceremony! XD) So I am in college, finishing up my fifth semester (there's still finals before our actual degrees are mailed to us.) I've always loved baking and desserts in general and I do have some serious plans on opening my own bakery.
No worries, I don't mind questions at all. :)
Is your baking class part of a college program or an elective at high school? (I went to an art high school and I always wished they had baking classes. It's an art too!)
WOO! Rock on! What kind of bakery are you interested in opening, if you do choose to open one of your own? Are you into the "classic French pastries" or do you like a whole array of different styles and types of pastry?
And my baking class (or "shop", as everyone calls it) is a requirement at my high school. I go to a vocational school, so the primary focus of the curriculum is some kind of class that teaches you vocational skills so you can get employed right out of high school. It's not nearly as fancy and elite as it may sound; it's actually the sort of high school where all the delinquents are sent, and it's not uncommon for people to drop out every couple of weeks. It's kind of sad how little dedication some people put in their work at the VoTech, but I do what I can to achieve as much as I can, given the limited academic challenges and my awesome shop teacher.
(Sorry for rambling! It's three thirty in the morning and I've got nothing better to do since sleep isn't an option at the moment.)
I really should actually read my F-list from time to time. I miss so many fabulous posts!
Really well done for the baking grade! I love baking but I'm not that good at it... I have a few recipes that work and I just stick to them.
Ooh, crikey, that's an interesting question. I most definitely have an answer for it.
*writes answer to your question* *attempts to post answer*
Well... um... I know you said don't skimp on the details but... it's sort of twice the length allowed for comments... so, um... tell you what, I'll post it in my journal and you can see it there if you have the inclination. I honestly won't be offended if don't want to read pages of me rambling about my life - it would be unfair of me to expect you to. But it was great to finally write it all down - it was terribly cathartic to do so, so thank you for prompting me to do it.
LOL! I usually don't bother reading my FList much, either. *shameful glance towards feet* But in my defense, it's usually because I'm too occupado reading steaming-hot slash. :B
Oh, I'm no awesome baker by any means. Caramels still frustrate and befuddle me to no end (but even if the caramel doesn't set up like it's supposed to, I'm not averse to keeping the gooey, drippy sauce in the fridge for midnight indulgences) and I make my own share of mistakes. But it's still fun, knowing that while I fail from time to time my efforts are appreciated. ^-^
LOL! Long comment was long, eh? And don't be silly--I'm more than willing to read your ramble-posts. After all, you've read one of mine. (: *rushes off to your journal*
I can totally forgive that, since it's one of the main reasons why I forget to as well :-)
I just have the set staple ones I stick with - certain types of cake, chocolate fondant and panna cotta being my fave (and the easiest to do right - I tried zabaglione once; it was a nightmare).
But cooking gone wrong can also be delicious! I've attempted barley sugar at least six times, and it's only gone right once. It was still gobbled down by my mates with much enjoyment every time.
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I'm a culinary student myself, specializing in pastries, so you grabbed my interest!
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Oooh! A culinary student, huh? (: Are you still in high school, or...?
What got you interested in the culinary arts, and are you considering it as a serious choice of career? Excuse my shitload of questions, but I'm interested to know. (:
Reply
No worries, I don't mind questions at all. :)
Is your baking class part of a college program or an elective at high school? (I went to an art high school and I always wished they had baking classes. It's an art too!)
Reply
And my baking class (or "shop", as everyone calls it) is a requirement at my high school. I go to a vocational school, so the primary focus of the curriculum is some kind of class that teaches you vocational skills so you can get employed right out of high school. It's not nearly as fancy and elite as it may sound; it's actually the sort of high school where all the delinquents are sent, and it's not uncommon for people to drop out every couple of weeks. It's kind of sad how little dedication some people put in their work at the VoTech, but I do what I can to achieve as much as I can, given the limited academic challenges and my awesome shop teacher.
(Sorry for rambling! It's three thirty in the morning and I've got nothing better to do since sleep isn't an option at the moment.)
Reply
Really well done for the baking grade! I love baking but I'm not that good at it... I have a few recipes that work and I just stick to them.
Ooh, crikey, that's an interesting question. I most definitely have an answer for it.
*writes answer to your question*
*attempts to post answer*
Well... um... I know you said don't skimp on the details but... it's sort of twice the length allowed for comments... so, um... tell you what, I'll post it in my journal and you can see it there if you have the inclination. I honestly won't be offended if don't want to read pages of me rambling about my life - it would be unfair of me to expect you to. But it was great to finally write it all down - it was terribly cathartic to do so, so thank you for prompting me to do it.
*love and hugs* I feel much better now!
http://lil-miss-choc.livejournal.com/15021.html
Reply
Oh, I'm no awesome baker by any means. Caramels still frustrate and befuddle me to no end (but even if the caramel doesn't set up like it's supposed to, I'm not averse to keeping the gooey, drippy sauce in the fridge for midnight indulgences) and I make my own share of mistakes. But it's still fun, knowing that while I fail from time to time my efforts are appreciated. ^-^
LOL! Long comment was long, eh? And don't be silly--I'm more than willing to read your ramble-posts. After all, you've read one of mine. (:
*rushes off to your journal*
Reply
I just have the set staple ones I stick with - certain types of cake, chocolate fondant and panna cotta being my fave (and the easiest to do right - I tried zabaglione once; it was a nightmare).
But cooking gone wrong can also be delicious! I've attempted barley sugar at least six times, and it's only gone right once. It was still gobbled down by my mates with much enjoyment every time.
Reply
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