Culinary Arts Program: Pastry Chef

Ever since I was little, I enjoyed being in the kitchen with my mom, dad and other family members. As long as I can remember, I was always there, trying to help out in whatever I could and what my family members would let me. When I was eight, I baked my first batch of chocolate chip cookies and ever since then I developed a passion and dedication for baking that has helped to teach many

I always wanted to be a chef. Waking up to know that I will be surrounded by

Because bread and pastries were such an important part of medieval life, castles almost always had a bakehouse, which was also separate from the kitchen. Bakehouses contained a dome-shaped oven powered by burning wood. In the oven, flour bread and pastries, such as cakes, pies and buns, were baked. On top of having storerooms and butteries to store food, castles had pantries as well. Inside the royal kitchen, cooks prepared food for each of the 3-4 meals the nobles ate every day.

The overall role of a baker in the Middle Ages helped the manor survive. One of the most common and basic types of bread to everyone in the feudal hierarchy was the pain de manyne. This was a table loaf, and could be described as round bread that was eaten plain. The two main types of bread most frequently made in medieval bakeries, were called table bread and trenchers. Usually, the size of a trencher was a “"half a foot long, by four fingers, by four fingers." these pretty small loaves would be turned over and over repeatedly in the oven until hard. When dealing with a trencher, staleness was a benefit , therefore, in order to have the best dinner party, a menagier would tell his wife to get four-day-old trencher bread from his baker.

Baking and Pastry Arts Degree at Carteret Community College teaches you the skills for being an employee at restaurants, wholesale/retail markets and bakeries. I might have a interest because I look to cook and home and also eat food. To complete the program you will have to have 65-68 hours of studying but once you complete it you will qualify as a assistant at a bakery, area pastry chef and an assistant pastry chef. You will also get a American Culinary Federation certification.

One person who has inspired my career choice of culinary arts who is famous is Ina Garten. Although there are many other great chefs to look up to, Ina Garten has inspired me the most. Culinary arts provide many career opportunities in the food service industry. Many believe attending culinary school is required to succeed in being a chef since extensive training and discipline is required. My grandmother has always expressed upon me “to each his own”, in which my girl Ina Garten has not attended any culinary school yet is one of the most successful chefs in the culinary industry. There are television networks dedicated to preparing and cooking food. My goal is to become an Executive chef which is the highest position in the

The first time I got into food was in high school. I worked in various restaurants, first for Naomi Pomeroy at her coffee shop when I was 16 and then at Biwa in college. Those experiences, along with my mom’s amazing home cooking, gave me an appreciation for good food early and a grounding in the Portland food scene. In college, I studied art and political science, and fell in love with writing and with Graywolf Publishing, which published the most beautiful books. From there, I ended up landing jobs at Harcourt and then Penguin Books. In my free time, I started cooking as a way to release my creative energy. I taught myself by reading Epicurious and food blogs. I ended up interning at a neighborhood restaurant in Brooklyn on nights and weekends making desserts. That’s how I got into food the second time. Through my publishing and my food experience, I was able to get a job at Bon Appetit when it

This passion of mine began while watching “Nailed it” a TV series from netflix. This show demonstrates at home bakers that know how to bake but aren’t the best at it. This show reminded me of me because I say am a good baker but when it comes down to it, it always ends up being a flop. While watching that show I came across a new Australian tv baking show called “Zumbo's just desserts” were fiercely competitors do bake offs to see who is the best baker. The difference between the two shows are that in Zumbos just desserts once the baker is ready to bake they show and describe what technique they are

The 5-week apprenticeship in a professional kitchen was a big factor in deciding which school will best prepare me for a career in the food industry. The oppurtunity to work in a professional enviroment excites me because i will be able to put my hard work and training in to action. The hours of training and practice excite me, as I am looking forward to using my talents in creativity and learning techniques from experienced professionals.

Please do not take or borrow any supplies from this pantry without the express permission from Ms. Arlynn. All supplies should be considered rare commodities necessary for the daily function the Culinary Arts Class. The hasty return or replacement of items taken or borrowed from this pantry is strongly encouraged.

He started one of the most successful Mexican fast casual restaurants to date with a hefty loan from his father and an old Dolly Madison shop that had been shut down. This person is Steve Ells, born in Indianapolis, Indiana and going to high school in Boulder, Colorado, no one would think that he would make the next big thing in the Mexican restaurants being that it is nowhere close to Mexico or the culture. Nonetheless Steve always had a passion for culinary arts, as a kid his mother would give him tips on cooking, he would also watch Julia Child. In high school he would cook for friends all the time, but did not pursue any culinary dreams out of high school. He would end up going to college at the University of Colorado Boulder to major in Art History. After four years at the university he went on to enroll in the Culinary Art Institute of America. At the completion of his culinary courses he moved to San Francisco, here he would work at Stars a high end restaurant owned by Jeremiah Tower as his sous-chef. While in San Francisco Steve would be influenced to start his own restaurant, but he did not have the funds to just simply do it. So inspired by a taquiera close to his house, he moved back to Colorado in 1992 and got a loan from his father to start a fast casual restaurant to get the money to start something bigger. Little did he know that he would start what would turn out to be Chipotle.

Bread was made after the Agricultural Revolution, which meant people could have wheat was near home. Time passed quickly when the ancient people discovered that water and ground grain became porridge, the porridge came on the “stove” and heated and few of them had the right temperature and got a nice snack.(shoutout to all the future thinkers, discovers, and experimentalists, beware!!!) The word spread and everyone started to make these because of the carrying convenience (where is the patent?) and was only the beginning. Far afterwards, the people found out that yeast is in the air, and that if they took some bread and saved it, it could be mixed and leaven faster. In Egypt around 1000 BC, inquiring people discovered how to get

Sabrina Neyra has been working at her parents business, a bakery and cafe, since she was just ten years old. “I always helped my mom with cake decorating.” she says. As she grew older, she received more responsibilities. Now, at the age of 14 she works as a hostess; greeting guests, showing them to their table, giving them menus and silverware, as well as telling them the specials. “The first time I had to serve, I was really scared that I would say something wrong.” she recalls.

While I know a little bit about cooking, this wouldn't have been my first choice. I really wanted something in the 68 medical series. The reason why I ended up with 92G was because I wasn't allowed to see the list of MOS jobs available to me until my moral waiver was approved, and most of the other MOS jobs were not up for grabs by the time I was given the green light. With time running out on my age, there's no wait for more MOS jobs to open, so I had to pick an available MOS at the MEPS liaison with a ship date before the 35th birthday limit. There was also very little time to review the few other present MOS jobs in the liaison since so many other applicants were in line to

When I went to high school my passion for cooking was still strong, I started baking birthday cakes for my friends and