Back to Chocolate & Culinary School Choice

Well, I have started back in chocolate world. Yay! We have started making the Easter chocolates: dark chocolate bunnies with a milk chocolate carmel center, peanut butter eggs, and hollow milk chocolate bunnies. The other new products are toffee and a strawberry chocolate. Work is going well.

I had someone ask me this on my blog: "Do you think you'll continue on for the diploma? Or do you not think it is worth it? I'm considering to do the same thing -pastry school with Le Cordon Bleu. I wanted a diploma, but I'm wondering if I should bother, considering the price, I might settle for a certificate. What's your opinion?"

After completing my Associates Degree in Business and then attending another semester at GA. State, I decided to change career direction. I wanted to pursue a Culinary Arts degree and a Patisserie and Baking certificate. I quickly looked at what was available in Atlanta. I quickly realized that I wouldn't be able to start the culinary program at the local vocational-technical school until the next fall. Also, they didn't really offer a good Patisserie and Baking program. Sitting out of school till the next fall did not appeal to me. So, I bit the bullet and took the certificate course in Patisserie and Baking at Le Cordon Bleu (LCB) in Atlanta, as I could start that in January. At the time, LCB only offered the certificate (a 9 month program). After I graduated they started offering an Associates degree as well. I completed the program, served my externship and have been working ever since.

This coming fall, I will pursue an Associates degree in culinary arts at a Gwinnett Technical College in Lawrenceville, GA. It is much, much cheaper than somewhere like Le Cordon Bleu. It doesn't have the big name, but from talking with several chefs that I know, it has a very good reputation.

What would I recommend? Everybody learns differently. Some people can learn from books. Some learn by doing. Some learn best by being shown. For me, being shown how to do things helped build the confidence I needed to move on. A culinary school can not make a person a chef. The role of a culinary school is to teach the fundamentals so that a person can be somewhat knowledgeable in a cooking role in the industry. In other words, hopefully, someone graduating from culinary school won't walk in the professional kitchen on the first day and totally make a fool of themselves. I believe that after graduating from a culinary school you face far more learning after landing your first job. Based on my experience at LCB, I would search for the best culinary program available at a local state vo-tech school. Spending the big bucks will not necessarily get you a better education.

As to deciding between a certificate and a diploma program, I think it depends on your goals. A diploma program generally has more business type classes which may help if a management or business is the goal. Since I had planned on getting an Associates degree in Culinary Arts, it wasn't necessary for me to also get a diploma in Patisserie and Baking. Both diploma programs would have the same business classes. Personally if I was going for only one of them, I would go for the diploma program as I would one day like to own a bakery/restaurant.

Sorbet and Mardi Gras

Today, I went to work and made my apple sorbet for Tariq, the Executive Pastry Chef. He told me to come up with some flavors for the new menu. I put apple sorbet as an idea. You may have read a while back that I made it for my high school chef for the charity dinner party he was catering for. Tariq told me the only problem was that it comes out grainy. I told him I could make one that is not grainy. So, he told me go ahead. I went to work to make it and let him try it. He liked the texture but said it was a bit sweet, so he told me to add a little salt, and a little more glucose. Glucose lets the sorbet stay soft while in the freezer, and helped it melt a tad. His helpful critique made the sorbet 10 times better. He thought I had a very good apple sorbet. Even my Grandparents and Aunt loved it.

The other night I went to go see three parades with my Aunt. I saw Knights of Babylon, Knights of Chaos, and Krewe of Muses. It was the first time in years I had been to a Mardi Gras parade and I had a blast.

Sarah's Baby Shower Cake

Well, this week I was busy prepping for Valentine's Day weekend at work and then making the baby shower cake for my cousin's baby shower. Oh boy, did I work hard.

The cake is white chocolate cake, raspberry jam filling, and almond Swiss butter cream. It was absolutely fabulous. Even the fondant tasted good. I had lots of fun decorating the cake with fondant. I made the blocks out of rice crispy treats, and the cherry blossoms are gum paste. I'm tickled pink over my 1st real fondant cake. Yes, there are still things I need to work on, but it's all in the practice. That makes it all the more fun for me.

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The shower announcement was the inspiration for the theme of the cake.

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Here I am working on the cake at work.

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The baby shower cake.

First week of Gelato

I started my very first week of making and running the gelato station at work. Boy is it busy and fun. This is the first time I am in charge of something this big. Well, big to me. I got the order in Monday and both stores together ordered 142 pans of gelato. That's about 31 to 35 spins (a process in the ice cream batch freezer) depending on what type of gelato or sorbet they request. If I did nothing else but set up spins and run them in my scheduled time, I could only fit in 11 spins each day. But since that is not the case I might only get to 9 spins. I also got an order on Wednesday but it was not as bad.

I'm enjoying all the hard work I am putting into my new position.

The funny thing is that the girl I worked with while doing chocolate has now decided to leave. So either at the end of February or after Mardi Gras season I will be back to making chocolate and the king cake maker will be making gelato. My career is not boring that's for sure. :)

Graduation from Le Cordon Bleu

Today I graduated from Le Cordon Bleu College of Culinary Arts in Atlanta

I earned a Patisserie and Baking Certificate.

I also graduated with High Honors (gold cord) and Exemplary Attendance (red cord)