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Sooooo FULL…..my automatic response to pizza is senseless gorging. Hard-to-shake habit from grad school.
Who can resist pizza? Freshly baked pizza? I like my crust thin and my toppings meaty. My group hit all the notes. It was delicious.
We played with other topping combinations and another group did a thick pan pizza. Yet another group jazzed up theirs with hits of jalapeno.
And today marks the first time I had to say no to focaccia bread. Carb overload!
Missing the first 2 classes of a new block may not be the wisest thing to do.
Before leaving on vacation, I talked to Chef Ying-Wei about my to-be absences and he said, “I haven’t been on vacation in 3 years.”
That right there is a giant clue of what type of work ethic one must bring to this class.
I was very excited to get started on this ONE baking class of my whole curriculum and I wasn’t going to let the opportunity to train under the great Chef (whose reputation precedes him) go to waste. Playing catch up for the last 2 days was refreshingly challenging.
People make a rather big deal about how baking is such a precise science compared to cooking.
Perfect. Bring out the scales, conversions, and organizational skills. I’ve got some practice in this department.
Products so far: French Baguette, Torpedoes, Cuban Bread, Dinner Rolls, Biscuits (scallions, chives, Canadian bacon).
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