Happy Monday to everyone. Today was a full on lecture session. It was great to listen to the new Chef's outline of the course. As we continue on our journey, we will have the opportunity to learn from different chefs with different styles and I have a greater appreciation for it after today. :) He is no joke and honestly, I wouldn't want it any other way. If we didn't learn in our basic class that you HAVE TO PAY ATTENTION during demo's, then I know for sure, after this course, we all will. :)
Today, Chef wanted to make sure we were WELL INFORMED on what it meant to create breads. I know everyone may think Culinary school cant be that hard. And sure, its not like you are a Chemist who is coming up with the next cure for a disease, but I will tell you this, you definitely can't take it's lack of difficulty level for granted. Not everyone can bake, it is an art as much as it is a science. The difficulty level is based on YOUR personal level of understanding. :) This so called "lack" of hard core intellectual difficulty is very much made up for with its NEED for patience, details and understanding of the "basics", if you may. You do need that "magic touch". In baking, it's those basics that will take you out of the game or help you succeed. If you are anything like me, you dont like half of the baked goods you eat! And I am pretty open minded when it comes to sweets ;)
With that in mind, welcome to the next 6 weeks where the understanding of yeasts, flour, salt, sugars, leaveners, steam, fermentation, blooming and all other kinds of wonderful terminology, will become our best friends. :) I am ready! I hope you are too!
Here is my first Quick Tip: Don't take your eye off of the prize. You will visually know when your bread is ready. There is no opening of the oven, sticking in your toothpick to see if it is done. Well, at least not to my current rookie knowledge :) I will surely let you know if I was wrong.
Every bread goes through a 12 step process. EVERY piece of bread takes that many steps, so it helps to have a greater appreciation of the product.
We make French Baguette's tomorrow. Come back to check it out! Until then, enjoy this marvelous day and evening.
I will bake with you soon!
Today, Chef wanted to make sure we were WELL INFORMED on what it meant to create breads. I know everyone may think Culinary school cant be that hard. And sure, its not like you are a Chemist who is coming up with the next cure for a disease, but I will tell you this, you definitely can't take it's lack of difficulty level for granted. Not everyone can bake, it is an art as much as it is a science. The difficulty level is based on YOUR personal level of understanding. :) This so called "lack" of hard core intellectual difficulty is very much made up for with its NEED for patience, details and understanding of the "basics", if you may. You do need that "magic touch". In baking, it's those basics that will take you out of the game or help you succeed. If you are anything like me, you dont like half of the baked goods you eat! And I am pretty open minded when it comes to sweets ;)
With that in mind, welcome to the next 6 weeks where the understanding of yeasts, flour, salt, sugars, leaveners, steam, fermentation, blooming and all other kinds of wonderful terminology, will become our best friends. :) I am ready! I hope you are too!
Here is my first Quick Tip: Don't take your eye off of the prize. You will visually know when your bread is ready. There is no opening of the oven, sticking in your toothpick to see if it is done. Well, at least not to my current rookie knowledge :) I will surely let you know if I was wrong.
Every bread goes through a 12 step process. EVERY piece of bread takes that many steps, so it helps to have a greater appreciation of the product.
We make French Baguette's tomorrow. Come back to check it out! Until then, enjoy this marvelous day and evening.
I will bake with you soon!
Happy Monday "M"...glad to know you had a nice break. It's a new dawn, it's a new day and tasty bread is on it's way! Great to know your liking your new chef, that's so important in the learning process and yes, PAYING ATTENTION is key.
ReplyDeleteHere's some advise, we should add a step 13...TASTING...I totally volunteer ;)
Looking forward to it, let the FUN begin xoxo!
Hi:) Welcome back! Yeah! You're in your next semester! Whoo-hoo! Well, as far as the magic, I know you have it! I have no doubt that the magic will floweth thru and delicious goodness will be created :) I'm looking forward to another semester with you! xoxo :)
ReplyDeleteHi girls! I SO look forward to this class and your comments! Thank you for sharing and taking this journey with me!! xo
ReplyDelete