Katiepies

and other scrumptious sweets

The beginning of a new adventure August 26, 2013

Filed under: baking,Culinary School — Katiepies @ 12:57 AM
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CIA Greytsone has its own garden where we grow the produce we use in the kitchen.

CIA Greytsone has its own garden where we grow the produce we use in the kitchen.

Week one at The Culinary Institute of America at Greystone, was full of orientations, books, uniforms and of course food. Besides feeling overwhelmed, anxious, and nervous,  it was exciting to start this new chapter. It is hard to ignore the beauty of this school and its location. Enjoy a few pictures from my first week.  More updates from the culinary student perspective as time permits-look at those books!

Happy Baking,

Katiepies

We won't just be baking-lots of homework in the future!

We won’t just be baking-lots of homework in the future!

A field trip to the local Farmers Market was a treat-look at those beautiful veggies.

A field trip to the local Farmers Market was a treat-look at those beautiful veggies.

Of course the food is amazing-new taste sensations at every meal.

Of course the food is amazing-new taste sensations at every meal.

 

In Search of a Culinary School-part two August 15, 2011

Filed under: baking,Culinary School,pastry — Katiepies @ 12:27 AM
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Part two of our search takes place at the world-famous Le Cordon Bleu.  We are fortunate to live close to the Pasadena location that also offers the Patisserie and Baking program.  Our tour was private which allowed us to ask all sorts of questions and really see the entire campus.  Le Cordon Bleu takes up an entire city block and then some.  There are approximately 2000+ students in the program at any one time.  They offer an array of programs; diploma or degree depending on your area of study.

Culinary Arts is not for the faint of heart or back (comfortable shoes are a must).  As a student, you will have long days of classroom and kitchen practice time, most classes are 5 days a week, 6 to 8 hours a day.  We saw many aspiring chefs in action, in the classroom and in the kitchen, preparing what looked to be complex recipes.  We were even so lucky to run into Katie’s ROP culinary teacher. He was very gracious and invited us into the kitchen for an up close view.  We  happily volunteered as taste testers, but our guide kept us moving.  We did work up an appetite, so if you want to taste the food at Le Cordon Bleu  visit Techniques restaurant across the street from the main building. They are open limited hours, the food is delicious, prices unbelievably inexpensive and the best part of all; staffed and run by the students.  It is recommended that you call ahead (at least a week) for a reservation.

Food must be your passion in order to devote yourself to this art. However, there are many satisfying benefits.  How many careers allow you to be creative , experience foods from other cultures and eat your work?

As we have stated before, some people eat to live and others live to eat. 🙂 

Sweet treats to you,

Katiepies

 

 
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