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.
