\(^o^)/ I'm So Ready For Externship!!!!!!!

March is right around the corner! I’m so done with winter -_-   Anyways, I have one more week until Principles of Design is over and I’m back in the bakeshop again!  My class will be in Basic and Classical Cakes.  I know this class will be a challenge for me but that’s what makes it all the better.  I haven’t been in a bakeshop for 6 weeks now, and I kind of miss it.  Kitchens and art studios are fun and all, but I rather be in the bakeshop.

On that note, this past Saturday I worked the mixology event.  The Mixology Club collaborated with the Black Culinarian Society to host a Trinidad Cocktail Mixer.  We had a few obstacles to overcome but it was a huge success. It was fun experimenting with flavors for the cocktails and sodas. We cut up the garnishes for the drinks, which came out really nice. We mixed and served 4 cocktails: Tamarind Guava Martini, Guinness Dark and Stormy, Sorrel Swizzle, and a Light Rum Punch.  We also served 3 sodas: Ginger Ale, Tamarind, and Sorrel.  All made from scratch. It was a great event.  It was also really fun to have some bartending experience.  Also, BCS made the food for the event which also came out very good.  Here’s a picture of one of the mini flyers for the event.

Umm…nothing much has happened.  I’m just ready for externship… 2 more months!!!! \(^o^)/

:P
Debbie

I haven’t even had the time to think about updating this since last block was filled with homework and classes and no time to breathe.  On that note, I’m still here and haven’t forgotten!  I don’t think it’s necessary to go with every little detail of what has happened since December :)….because honestly I can’t remember.  I will say I passed all my first semester classes.  The new semester began in the end of January and I began a whole new set of classes…obviously.  I began with taking Writing, Intro to Management, and Café Savory Food Production.  Café Savory was our culinary class for bakers.  We made dishes in 4 separate categories: pasta, soups, sandwiches, and salads.

When I was in soups, we made Cream of Tomato Soup with Mini Grilled Cheeses and French Onion Soup.  In sandwiches, we made Croque Monsieurs, Eggplant Parm Sandwiches, and Beef Brisket Biscuit sandwiches.  In salads, we made a Moroccan Carrot Salad, Greek Salad, Cobb Salad, and Lobster BLTs.  I didn’t get to go on the pasta station :(.   For the final, our class had to make a buffet and actually do service for students to come in for dinner.  I made Falafel Sandwiches with Tzatziki.  I didn’t get to try them myself, but apparently falafel is popular here…more than I thought. Anyways, I finished that class last week.  It was pretty fun, but baking and pastry will always be my passion.  ;)

Now, I have Principles of Design.  I think I’m going to like this class…since I love anything that’s art related.  It’s not a typical “art” class though. It is geared toward design applied to plated desserts, which makes it more relevant to us.  Today, consisted of a lot of lecture.  I just wanted to draw something, which we got a chance to do at the end of class.  We did a dessert critique/ gesture drawing activity.  We saw images of very intrinsic plated desserts and had to interpret what they look like and how we would change the design if we could.  It was pretty neat how artistic pastry chefs and cooks can get.

Gee…I think this post was kind of boring.  I hope to have pictures next time.  ;D

:P
Debbie