Sweet Mary

Week 6 Update and a Web Round-up

What can I say? I was due to bake something this weekend; however time has escaped me. And, frankly, so has the motivation! Don't worry, I will crank something crazy out later this week just for you. I've been craving something decadent. Something I wouldn't normally make. Something I can share with my housemates so I won't eat it all.

Right now, at the test kitchen, both the pie and pastry chapters have begun. Consequently, I have been making lots of doughs. Puff pastry. Pate a choux. Croissant dough. Three variations of pie dough. Yes, I know. It IS nice to know I am actually using knowledge and skills I gained from culinary school. Moreover, I've finally put the time and effort into my intern project for Johnson & Wales. It's not a challenging project, mind you. But, somehow, after all the homework and studying last year, I just didn't feel like journaling about my experience or writing reports on my progress. However, I am happy to report it's just about finished and I've finally made forward strides on my recipe project at the test kitchen.

In the midst of all of this, life has gotten in the way a bit. Oh...you know, things like emergency root canals, crazy allergies, back problems, a job interview, etc. It's been nutty. Something tells me I am ready to shed the student skin and move on back into some semblance of a normal life. Oh yes, how nice it would be to be paid for my work, to have assistance paying for health insurance, and my own place/space/kitchen.

You know, it was about two years ago that I was wondering how to find the courage to quit my job in international studies and go to culinary or art school. I'd say right now is almost as challenging as that period. In five weeks, I graduate. Therefore, the "what's next?" question is weighing heavily on me. All I know right now is that I am going to hang in there and work it all out....whatever that may mean. And, I am looking forward to whatever is next so I can move forward with my own baking/food projects without so many other time commitments.

I did also want to mention that I continue to check in on food blogs around the world on a weekly basis. There is a ton of interesting stuff going on out there, as usual. In fact, I think you should take a look at a few things that peaked my interest this week:

*Check out the article on Peter Menzel on Culinate. He is a photographer with a mission. His current book Hungry Planet examines the meaning behind what people around the world eat.

*Sometimes people ask me about baking low-fat desserts. I really haven't attempted to make many low-fat desserts. However, occasionally, I'll see a low-fat recipe or article. If you look at Cooking Light's article on low-fat cheesecakes, you might find something you can use or ideas with which to experiment.

*Ah....it's fall. Apple and pumpkin recipes abound. Don't miss this recipe on Simply Recipes for Pumpkin Ginger Nut Muffins. I am picky about my muffin recipes; however, this one looks like a winner. They are gorgeous.

*On another dietary note, I've gotten a few questions lately about gluten free recipes. You know, I was a vegan for about 6 years when I was in my 20s. In addition, I had some health issues that had me steering clear of gluten for a good long while. I tried to bake vegan and gluten free. I did. But, there really weren't any or many good recipes out there. And, this was before the Internet boomed, of course. I have to be honest, I am a bit scarred from my gluten free baking days. Some of the stuff I made simply tasted like crap. However, I just ran across a gluten free chocolate cupcake recipe on Cupcake Bakeshop by Chockylit. The author of this page creates the most innovative flavors for her cupcakes. She is a religious tester. She has a good grasp of ingredients and their functions. And, her photos are beautiful. Check it out. If you need a gluten-free cake recipe, this one just might do the trick.

On that note, I am going to go make some soup and watch football. Look for a recipe later this week.

Week 4 Update

I've been feeling guilty for not blogging more about my internship. I am already into week 4 here, which technically means there are only 8 weeks left. It's very different than culinary school. Very different. I make such a wide variety of items from week to week. And, it's a long day without any real break; consequently, when I get home, I don't feel like reflecting or rehashing details much. In addition, I can't bring a camera and start snapping photos of everything I do (as much as I'd like to!). It's a work environment where people are busy. An intern taking photos would be distracting. And, I should really stay focused and get my work done.

I do like it, though. Very much. I am finding it much much easier to organize my tasks and day which means the day runs pretty smoothly. And, once in a while, I do have some down time during which I conduct research for my internship project which is to develop a recipe for the pie chapter of the dessert book. That has been interesting, fun, and will really help me understand the job of a test cook. I've also been enjoying some of the discussions that arise from watching and/or participating in some of the tests or tastings. You really do learn a ton from just being around so much cooking and baking. When you've done a recipe or seen someone else do it 12 different times, you're bound to learn something.

Furthermore, I will reiterate that I really like my team. They are communicative, helpful, and very creative in the kitchen. So, all in all, the internship is truly going well and I have no complaints. Well, maybe one. It does suck and cause stress outside of work to not get paid. But, I knew that going into this and I'm doing my best to deal with the fact that I am a 38 year old intern!

Just so you have a clue as to what I've been up to in the test kitchen, here is a generic production list: cookie doughs (bar cookies, basic sugar dough, meringues, etc.), a little bread here and there (baguettes, pizza dough), cakes galore (vanilla cakes, genoise, chocolate cakes, frostings....and yes, I even had to slice one of those suckers into layers and ice it up today....which went very well after all the training in Chef Z's class!), tarts (fruit, chocolate, savory, blind baked, partially baked, tarte tatin, etc.), and pizzas. I even had to make two recipes of mac and cheese one day for an editor.

As for living in Boston, it has been going pretty well. I've been out and about in Jamaica Plain, Brookline, and the North End. I've eaten some good Thai food, visited Clear Flour Bread a few times, and am gearing up for an Afghani restaurant in Cambridge this Friday. I've seen some art at the Institute for Contemporary Art and even been out to Walden Pond. Oh...and I've been trying (not too hard) to become a Patriots fan. I think that might happen if I stick around longer than just a few months because I still feel a bit of longing for the Baltimore Ravens. What are you gonna do?

I hope to get my arse out to an apple orchard this weekend and do some pickin' in order to put something all nice and fall-like up in the recipe section (despite the fact that it was almost 90 degrees today!). Check back Sunday or Monday night.

Testing

On the first day of my internship, I had flashbacks of starting culinary school while walking to the test kitchen. White uniforms. Hoards of 19 years olds smoking cigarettes and talking about last nights party outside all of the buildings on campus. Notebooks. Lectures. Honestly, I had no idea what to expect. The first week of class kicked my butt, but by the fourth day or so I started habituating, my nerves calmed, and I just got to work.

That is exactly how I feel tonight after my first four days in the test kitchen. I'm tired and aching. But, it's not in a bad way. It's more of an understanding that this is what I signed up for and after three months of thinking about it, now it's happening. And, I'm glad, really glad, the first few days are out of the way so I can go in Monday all rested with the knowledge and experience I've already gained. Moreover, this was definitely the right choice for me. I will be challenged and learn a ton.

So, let me try to describe what it felt like for me. We (i.e. two other interns and me) had a 30 minute tour around the building that included some basic information and introductions. Then, we were introduced to our teams and handed recipes or tasks to do. It was kind of crazy and there was no time to really think. So, I just got to it. I baked a bunch of cakes and made frosting, as well as mise en placed (i.e got all the ingredients ready) a whole mess of stuff for the chefs. It was non-stop all day on my feet without a break. I wasn't sure how to prioritize as my pile of stuff to do grew, which made me a little frazzled!

It wasn't easy for me. I like to kind of wrap my brain around instructions, methods, theories, and information before I do anything. So, just being thrown into the turning wheel like that was pretty freaking stressful! However, after four days, some mistakes (of course), and a bunch of conversations with the chefs on my team, things are calmer and procedures are making sense. Time goes by so quickly that I have to be mindful to drink enough water, eat, and, if at all possible, take a short break.

So, I work on the book team and, right now, they are working on a dessert book. I think there are six chefs total and all of them at any time can give me things to do. Again, sometimes I am just preparing ingredients or doughs for them to use. For instance, for the past three days, there has been a photo shoot going on and I've made a bunch of cookie doughs for them to use during the demonstrations and photo stills. Many times, I am making recipes straight through to help them test different aspects (i.e. changed ingredients, height of a cake, measuring yields, fixing problems, etc).

The hardest thing for me so far has been to bake straight through a recipe following the instructions exactly even when you know something might be wrong or off. They want to see how someone in his or her own kitchen would fare with the recipe the way it is written. You can't take any shortcuts. You can't use any tricks you may have up your sleeve. And, you absolutely must measure accurately. So, really, they want you to take your time, read the recipe thoroughly, mise en place, and begin. Sometimes, though, they are looking for certain variables so they want to know how long it took to bake or mix so input is necessary.

In addition, in many instances, I have to unlearn some of the things I learned in culinary school. Their magazines and books are for the home cook or baker and not intended for an industrial kitchen. Measurements and methods can sometimes vary. It's quite different than being in school.

The environment there is a whirlwind of activity at various times of the day. Ovens are on and burners are going. There are people buzzing around and tastings going on all day long. And, yes, we do get to eat if we have a moment to spare. Once the official tastings are finished, the food is put into a communal space where anyone can grab a bite. Also, anything not eaten is packaged and is up for grabs at the end of the day. I've gotten to bring a few tasty things home this week for dinner. And, I have some pizza dough to use this weekend. Nice.

The tastings are also really interesting. I've been asked to be a part of a few and I feel really fortunate. I made two rosemary polenta cakes the other day using different methods and to be able to taste both, as well as here what the team had to say was a great learning moment. That's what a test kitchen is all about. I loved hearing about how and why the recipe developed and ingredients changed. So, already, in just a few days, I've learned quite a bit.

As for the people who work there, I'd say they are a really interesting mix. Funky. Quirky. Friendly. Funny. Creative. Dedicated. Hard working. Talented. And, there's a few, in particular, who seem to really take the time to work with and teach the interns. I appreciate that tremendously.

So, all in all, not a bad first week. Now, I'm going to go watch a movie and crawl into bed.

News: Part 2

Another huge part of the past several months has been researching and applying for internships/cooperative work experiences that will enable me to finish my degree during the fall trimester.  And, you know me, I can't do anything half heartedly or just take the first thing that comes along.  So, this has been a process.

I've explored all kinds of positions.  Big hotels.  Resorts.  Small family run bakeries.  Dessert and regular restaurants.  And, a few positions in test kitchens for on line or print publications.  All in all, I learned a great deal about industry jobs available for someone coming out of a program such as the AS in Baking and Pastry Art at Johnson & Wales. 

By no means have I meant to idealize the culinary world on this site.  It is tough work.  Long hours of very physical work for pretty crappy pay.  And, I would hope that it goes without saying that not everyone is going to become a "super chef" and have a TV show or book deal.  In fact, chances are pretty darn slim.  I don't mean this in a discouraging way.  It's simply a reality check.  And, you know, there are many levels of culinary success.  If you care about your work and products, you will do a good job whether it's at a health care facility, a chain restaurant, your own business, or a five-star hotel.  I think it's important to find where you fit in so you can do and be your best.  This is certainly what I've been trying to do all year.  It helps to love what you do.  I'm lucky because I really do love to bake.  I went to culinary school to simply pursue something I loved and see where it would take me (and to take a big break from my former career in higher education!).

Anyway, if anyone out there is thinking of culinary school, a career change, or working in the food industry, there is some great information on the blog, Eggbeater.   Scroll down the column on the right and you'll find all the links.  Shuna Lydon, the author, offers her thoughts on culinary school, working in the industry, and the importance of understanding the responsibility of becoming a chef.  I agree with a lot of what she has to say.  I certainly know that I am not a chef.  I am a home baker who has gone through a series of formal baking classes.  That makes me a novice at best.  A beginner.  There is no way I would put myself on level playing field with men and women who have years and years of experience, skills, and knowledge. 

This is a very long way of telling you that I have chosen my internship/cooperative work experience for fall semester.  It was such a tough decision.  Mostly because I want to try everything!  But, ultimately, I am a home baker who loves the feel of the home kitchen.  I am attracted to small bakeries and businesses.  However, I also grew to love the science of baking this year.  Testing and researching recipes.  Thinking about what could change or improve a recipe.  So, I began looking into a few positions that might allow me to experience such a kitchen or environment. 

Consequently, a while back, I began to contact America's Test Kitchen.  That's right, they do the show on PBS and publish Cook's Illustrated and Cook's Country.  And, I am really happy to announce that I will be interning there this fall.  My responsibilities will include a lot of prep work for the test cooks who bake, conducting a research project that hopefully will be used in later tests, and learning about how the experiments work.  I've been a fan of Cook's Illustrated for quite a while.  It is a culinary magazine made for home cooks.  In addition to the recipes, you will find product and ingredient reviews, comments from readers, and incredibly helpful tips.  And, did I mention there's no advertising?  That's right.  No ads.  It is wonderful. 

So, there you have it.  Classes are over.  And, I'm ready to move on to the last phase of my degree and explore what it's like to work in a test kitchen.  Until September, I will be relaxing...once I find a job!  I had a summer job all lined up, but it just fell through unexpectedly so I am currently busy hitting the pavement.  Never a dull moment with me, is there?

News: Part 1

The past week or so has really been a blur.  So, let me give you a quick update.

Classes are officially over.  I have to admit I became a bit sad as I walked out of my last class.  As I've said before, it was really a wonderful and crazy 9 months.  I loved every minute of it and even grew to like the wacky routine.  I really couldn't help but reflect on the tough life events that inspired me to make this happen in the first place.....what a difference time, healing, energy, and effort can make.   

After classes ended on Thursday, I had one more "obligation" on Friday morning....the Student Awards Ceremony.  I had received an email a few weeks ago that told me I had received some kind of "prestigious culinary award" and asked me to RSVP for the event.  I really wasn't sure what that meant and, considering this is my third degree, was kind of reluctant to sit through a long ceremony.  I'm just not one for all the pomp and circumstance.

Anyway, I was fortunate to have a few guests to witness the event, as my sister had already planned a visit and my aunt and uncle decided last minute to drive here from the Albany, NY area.  We sat through the two hour ceremony watching students receive their awards.  I started getting a bit cranky because it really seemed like I was only there for the quick stand-up in your seat recognition for the honors society!  No offense to JWU, but certainly not worth sitting through the ceremony and having family members with me!

As the presenters began announcing the last two awards, I was surprised (and damn proud!) to receive the freshman Faculty Scholarship Award.  This meant that my chefs nominated/recognized me for my efforts in the kitchen, which is truly an honor in my eyes.  And, it also meant that I will receive a considerable chunk of change for my last semester at JWU.  How nice is that?  They also gave me a really nice introduction, which I appreciated tremendously.   My sister got all choked up and my aunt jumped out of her seat clapping.  It was pretty hilarious and a fantastic way to end the academic year.

Instead of a baked treat, I'll break my blog rules and post a photo of my sister and me, all smiles. 

 

Don't Stop Believin'

That's a mini-me made out of fondant!

What does the title of a Journey song have to do with baking and pastry art, you ask?  Well, everything and nothing.

Today reminded me of why it's so great to get older.  And, to be around young people.  And, to be in some kind of educational environment.   And, to not give a flying monkey's arse about anything or anyone sometimes and just get a little silly.

With only a few days left of class, I realize how far I've come, how much I've learned.  And, I think I've just really appreciated taking this year to kind of just be in the moment and immerse myself in my classes.  I don't think I would have gotten as much out of it had I been the 18 year old I was about twenty years ago.  The timing was right.   I also feel I made some progress with a few skills in cake class, which is very very important to me.

I also just want to send out a big fat thank you to Group #1 of BPA 2100 for making my last class very memorable.  You girls rock.  You work hard.  You work accurately.  You get when to take a cake out of the oven.  You're fast.  You're organized.  You do dishes.  You clean.  You're always helpful, especially when I'm having a rough go of it. Your work ethic and artistry are inspiring.  And, you put up with the crazy "old" lady in your group, even when she's singing old Journey songs in falsetto. It gives me comfort to know that when I am truly old and gray, there are a few of you roaming around out there doing good things. Steve Perry and I only have one thing to say to you:  Don't Stop Believin'!

Below is a group photo (Liz, Kim, Diane, & Mary...Carrie was missing that day).  The last picture is of Mary and Liz, hanging with the band.

King Kong

Yesterday, my chef was surprised at how my cake turned out because he said that I "started out like King Kong."  I was having trouble working with ganache (chocolate and cream) as an icing because it sets up really fast.  It was definitely a moment of feeling like I have motor coordination and depth perception issues! With a little of his help, I pulled it off, glazed it, and went on to work on my marzipan carnation (which needs some work!).  It is called a Lutecia Torte and has layers of walnut chiffon, ganache, and whipped cream inside.

We also worked on a dome cake this week and kind of made it look like a watermelon with an airbrush.  I thought it would be super hard, but I swear I had more luck cutting and icing the dome than other cakes.  My vine and leaves are a tad large for the size of my flower, which I repaired after I took the photo. 

And, today we made a Crispy Coffee Torte, which was made of vanilla sponge cake, coffee flavored whipped cream, toasted almonds, and marzipan on the top.  I think I finally might be making some progress with the flowers.  Thank god, because there's only two weeks left and they are most definitely on the practical.

 

Cake Trials

Yes, yes.  I know.  It's my third week of cake class already and I have not shared one single photo or story with you.  It's not intentional.  I swear.  It's just that class goes by very quickly because it's been taking me forever to ice my cakes. I end up with photos, but not of my cakes! 

There are two skills I learned this year that just frustrate the hell out of me.  The first, as I mentioned in a previous post, was hand dipping pralines (i.e. chocolates).  No matter how many times the chef showed me or held my hand, it just didn't happen in the few days we dipped.  I knew it was a feeling I would have to catch on to.  Then, once I got the feel, it would become easier.  That never happened.  I suppose I would just need to dip dozens and dozens (and dozens) of chocolates for that light bulb moment to happen. 

The second skill is icing a cake.  For some, it's a breeze.  For me, it's a trial.  Perhaps it is my perfectionism that prevents me from just relaxing and letting it happen.  Perhaps I have a depth perception problem.  Perhaps I just cannot hold the damn bench scraper straight and end up screwing up the sides each and every time.    In my mind, I can see the cake all pretty and perfect.  But, in the end, it's kind of rough looking and usually a little crooked!   I keep trying, though.   And, I will keep trying. 

My current chef says it took him a year of doing cakes to "get it."  Then, when he did, it became easy.  A year.  That should make me feel better.  But, somehow my impatience gets the best of me. My frustration usually sets in when time is running out (oh, did I mention we're getting timed and graded on these just for a little added pressure?) and I still have the whole top to do.  The top is the decorative part.  It can include glazing, piping buttercream or chocolate or making marzipan roses.  So, with the clock ticking, that stuff ends up looking less than perfect, too.   Very hard to swallow for someone who likes to excel!

We did our eighth cake today.   And, yes, I did do a little better with the icing.  That is all I can ask for now.  Baby steps, I suppose.   Regardless, here are two of my cakes I did manage to snap a photo of before class ended.  The first is a glazed Praline Torte and the second is a Mocha Torte (with heaps of buttercream).  I'll do my best to get some more shots next week.

      

Pastillage

Chocolate and Sugar Showpieces is officially over and I've moved on to Advanced Cakes.  I spent the last two days of Chocolate/Sugar making a small pastillage showpiece.  Pastillage is a mix of powdered sugar, cornstarch and gelatin.  You mix it up and it is dough-like in consistency.  You can roll it out and make whatever you want out of it.  Although very delicate when it dries, it will last a long time. 

As usual, I can see all the flaws.  My water wheel is all crooked....I think this was my third attempt because every time I glued things together, it would break in my hand!  Very frustrating.  I felt myself longing for ovens and baked goods.  Some people really get into this and make huge intricate sculptures.  Click HERE to view an example.  I don't think I will be doing anything like that soon!

The Fish

Here is a photo of my final sugar showpiece.  Essentially, it is made of melted isomalt and sugar.  The isomalt or sugar is poured into molds or piped out of bags to make all the shapes and creatures.  We actually made the mold for the fish out of clay ourselves.  There was no way to document this process because you tend to have a few things bubbling and boiling at the same time.  You are also dealing with extremely hot tempertures that could cause serious burns.  So, you really need to stay focused and pay attention. 

We made some of the creatures ahead of time.  Then, yesterday, begin pouring/building the bases.  Today, we poured the wave and the fish.  Before assembling everything, we did some airbrushing onto the fish and creatures.  Although really time consuming the first time you go through the entire process, I really enjoyed it.  I hit my frustration point during the assembly process mostly because it was far more difficult to put everything together and glue it down with burning hot isomalt than it looked during our demonstration.  It is so easy to break things because the formed sugar/isomalt is literally like glass.  The tendency is to want to press on things to glue them on/down, but you really can't. 

I am super glad to be done with this sculpture.  I am not sure I will ever get to do another one again, but at least I know how.  I was satisfied with my results with the exception of those big huge bubbles on the top of the wave.  I had a ten minute cranky melt down when the hot sugar was hardening in the piping bag and getting sticky and stringy.  At that point, I was tired, hungry, and really needed to go to the restroom, but there was no stopping! 

Anyway, I have an enormous amount of respect for the chefs who do sugar sculptures in competitions.  They practice and practice until the process becomes automatic and they know exactly what to do.  Still, so many factors can affect sugar work (humidity, for example) and cause problems.  I was also pretty happy I didn't trip and break it when I was carrying it out into the hall for my evaluation.  Now, that would have been a shame after all that work.