The paint is still drying (or what would we say in the pastry world – the ganache is still setting?) but let’s call this day #1 in my foray into pastry blogging. In just three short weeks, I’ll be handed my chef whites, my knife kit, and a hefty tuition bill for a year-long adventure at culinary school. It’s the biggest change I’ve ever made in my (rather short) 26-years, and I’m beyond excited. I have a degree in Communications, and have spent all of my post-grad years in a variety of corporate communications and public relations posts. But there’s something to be said for following your passions, and after hearing just one too many sob-stories about missed opportunities, lost loves, and ‘if only…” tales, I decided to go after it head on and explore something totally different, totally crazy, and something that just excites me to the core. Nothing scares me more than thinking I’ll be sitting in my rocking chair in 60 years, wishing that I’d Just. Tried. it.
So here goes. I’ve loved to bake and create all kinds of delicious, not-so-healthy treats since I was a kid. My sister and I used to fight over who would get to bake birthday cakes for our parents. I always read the dessert menu first to see if it’s worth saving room for. So it’s in my blood, and I can’t help it. (Luckily I don’t care all that much about eating the stuff – just a taste to see how it turns out, but the fun is in the process. I’m counting on my friends to be the good people they are, and consume my homework on my behalf). I decided to create this blog for a few reasons. For my friends, family, and colleagues who I’m leaving behind, drooling at their desks as they wonder what delicious adventures I’m getting myself into. For the other random people out there, who I can say I was one of, hungry for information about the inner-workings of culinary school. I was one of them, when I was trying to make The Big Decision, reading accounts of others experiences so I had something more subjective out there than just brochures from the admissions office. And I’m also doing this for me. It’s going to be an incredible year, and this will be a good place to document how it all goes.