Hello, friends. Much has transpired since my portfolio review at school. To bring you up to speed, my second culinary degree in Baking & Pastry are now in the bag. I’m also working at a very, very nice hotel in downtown Seattle on 1st Avenue.
My portfolio review was a success. Much thanks to my loyal classmates BB & Micuel for assisting me with prep and replenishment of food from my booth. The English concept went well, and I ended up interviewing with a couple of employers from the review. The Bacon Butty and Lamb & Beef Pasty were popular items. My bread for the butty was really fresh due to being baked the same day, and the crust for my pasty was deliciously crusty. If you haven’t made a pastry crust with beef suet, I highly recommend it. Your crust will be super crisp with a rich mouth feel.
Photo of my booth taken by my 8 year old son, Harrison
The best thing I ever did at school was take advantage of all the volunteering opportunities at school. Yes, it’s free work, but it’a a great way to build confidence, network, and get noticed for your hard work. If you are starting your culinary education or are in the midst of one, the best piece of advice I can give you is to check your attitude and constantly humble yourself. This is needed in situations such as taking out the garbage (the vileness is incomparable to household garbage), getting on all fours to scrape a crappy paint job off the floor, and clearing out the walk-in refrigderator by sniffing out whether product is useable to name a few. All character builders, trust me.
First Quarter at School Circa 2008
My college career has been bittersweet with many sacrifices along the way. It’s been like a volleyball game with a long rally, but ignoring the fatigue and fear of losing… just to get that final, glorious point. Out of the four years of higher education, the captain was away for two years. At one point, correction a couple of points, I was working full-time along with rearing the younglings. There were times when I questioned whether going to school was best for my family, and I can honestly say I’m glad I pushed forward and carried on. Everything worked out. Thank goodness! There were so many people who supported and believed in me. Much thanks to my friends, family, faculty at The Art Institute of Seattle, co-workers and chefs that have guided and inspired me. A special thanks to Harrison & Ben for making me smile and appreciating the simple things in life. Now on to the next adventure…
The Pastry Crew
