Apologies for the lack of posts lately, but it has been definitely a full couple of weeks. Between the job, the school situation, and a few other personal issues, I have been lacking time, if not anything else.
I spent last week undegoing the admissions process at the Art Institute of Washington for the Culinary Arts Management program. amazingly I was accepted and I was able to finance my education, something I thought that never in a million years I would have been able to accomplish. I acquired some Sallie Mae loans, which are great and all, but all the media-infused paranoia sets in when I think about all the horror stories about them.
This week, I actually started classes. Due to my current 9-5 situation, they were awesome enough to accomodate me in an evening class schedule. This quarter I'm taking Intro to Baking, an 8 credit course, and tonight will be my third night at it. The class is beyond interesting. The people are great. My Head Chef is amazing. It's proving to be a great experience already.
I get to wear a sous chef uniform and my knife kit is rolls 51 pieces deep. The lectures and bookwork is awesome, very much unlike the accounting classes I took at NOVA.
Our blueberry muffin recipe was missing butter, which was removed in the mixing process because it coagulated too fast. The taste was definitely good, but the appearance and texture lacked.
Yesterday, although I came in a little late due to some expectedly unexpected situation, I gave an oral presentation on Eggs. That's right, eggs. Love them. Shortly thereafter, we began the lab production part of the class in which we got to bake some country muffins and blueberry cupcakes. Considering some of the atrocities I saw in the classroom, we didn't do so bad. although not perfect. Our biscuit recipe lacked a bit more butter and salt, but my eeg wash was purrrfect. And the appearance and texture were on point. They layered real pretty like.
Tonight, if I'm not mistaken, we make sour Cream muffins!
