Monday, May 9, 2011

Moving Onward and Upward

I apologize that it has been so long since my last post.  School, and life in general, has kept me very busy.  Since my last post, we have finished Module 3: French, Italian, and Asian Cooking, and moved onto Baking and Pastry.  Throughout Module 3, we really concentrated on plating.  Always looking for balance, color, and height on the plate.

  As far as Baking and Pastry, I have really enjoyed learning all of the science behind it all.  Bread rises because of a chemical reaction, and Puff Pastry "puffs" because the individual layers of butter melt and release steam.  I find this all fascinating, but I can't say the same for some of my classmates.  It's interesting that there is such a divide between Culinary and Pastry classes.  Those who chose Culinary have no desire to bake.  I wonder why one can't do both.  I mean, I'm certainly glad that I chose Culinary, but it's nice to get a taste of the Pastry program.

On a completely different note, I have started a new book.  "Will Write for Food," by Dianne Jacob is a tool for anyone looking to break into, or brush up on skills, in the food writing business.  She in no way sugar-coated the work that will need to be put forth, but in a way makes it seem attainable.  Each chapter ends with suggested writing assignments, which I will post on here.  As I am just beginning, I would love any feedback that you are willing to give.  Be brutally honest, as I am in the process of developing my voice and tone.  I promise that I'll be posting more frequently, and I really look forward to your comments.  Also, I would like to start answering any culinary questions that you might have.  I'm not saying that I have all the answers, but I think this would be a fun activity.  I'll be able to research what interests you, and practice my writing.