I got an A :D

I feel kind of like a little kid.  Got an A in intro to baking and pastry. :D

And interestingly, a little bit of perspective.  At the end of the term, I had to write a personal statement and include it in my portfolio.  Here it is:

Admittedly, upon entering CUL 1345 I was skeptical.  I thought that I didn’t have any interested in baking and pastry, and did not understand how large of an impact it could have on my culinary career.  Seven days later, however, my mind has been changed.  

                There are two reasons why in the past I believe I have shied away from baking and pastry; one reason is that I am a ‘salty’ person.  Salty and savory foods are my love.  The other is patience.  I don’t have much of it.  I got into the restaurant business because of its naturally fast pace.  The rush of a rocking service is what I crave every day.  Baking and pastry seems to be the perfect opposite to that.  It is slow, careful, and requires a ton of patience.  I have found, over the duration of this course, that it is that patience, that slowness, that makes baking and pastry so satisfying at the end.

                I also had not taken the time to consider the effect a truly great bread or pastry could have on the completeness of any given meal.  From the beautiful simplicity of a perfect baguette with cheese or infused oils as an appetizer to the perfect crust on a pizza to a light, airy cream puff for desert, breads and pastries have the potential to affect every stage of a meal from beginning to end.  If anything, I have gained much more appreciation for this potential. I believe that baking has taken hold of a small part of my heart, and I intend to keep it there, doing more than just appreciating it, using it as best I can to improve the quality and composition of my meals.

Well, there you have it. :) Bring on the next rotation.