I'm going to the Institute of Culinary Education!
I start classes for the Baking and Pastry Arts program in January.....any advice?
thanks! :)
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13 Comments:
Good luck! I'm jealous! HAVE FUN!
juliebugsmama at 10:12AM on 11/10/08
Congrats! I am currently in culinary school at the Natural Gourmet and I love it!!
producestories at 10:32AM on 11/10/08
Thank you! i'm glad to hear you are loving it, I understand it can be a bit demanding but worth it
in dubious batter at 10:42AM on 11/10/08
I can hear it now; "MY ___ ATE MY HOMEWORK!!!" And as long as ___ doesn't keel over, you're golden. ;-)
Congratulations!!!
LunaPierCook at 4:49PM on 11/10/08
Good luck! Baking and Pastry courses are definitely more demanding than the cooking classes I took. You'll have fun though.
mayoxqueen at 6:33PM on 11/10/08
YOU ARE SO LUCKY!! AND YOU ARE TAKING MY FAVORITE SUBJECT!! WISH YOU THE BEST!!
jmlv20 at 6:49PM on 11/10/08
Try to learn a lot! I hope to be in your shoes one day!
smile at 8:07PM on 11/10/08
We expect you to be a great success and write a baking book. I want my signed to Jerzee from dubie.
JerzeeTomato at 8:58PM on 11/10/08
Yea! Here's my favorite quote about writing that I think applies to cooking if you swap out the key writing words for food words: "The thing I love about language (cooking) is that when you do it well you have the ability to seduce readers (eaters)--but sometimes you also have the ability to seduce yourself. The pleasure of the language (food), the ability to put words (seasonings) together in what strikes you as just the right fashion--I love it. ~Richard Russo
Russo has summed up why I love to write but also about my philosophy on cooking. What do you think?
dhorst at 9:19PM on 11/10/08
thank you all for the warm wishes! you will all be the first to know how it all goes :)
@Jerzee- you got it.
in dubious batter at 10:47AM on 11/13/08
Hey I go to ICE for pastry and baking! I started in Sept. It's great! I love it! Best decision I ever made! :D If you have any questions I'd be happy to answer them too!
frosting at 11:29PM on 11/14/08
I went there for the same program a few years ago -- and I can honestly say that I had the time of my life. If you happen to get Chef Scott (McMillen) for one of your quarters, be sure to ask him whether or not he still jazz-skats for his students like he did for that little Asian girl named Stephanie in the AM class awhile ago. He's so freaking cool.
As for advice -- be the one who shows up early: it'll give you ample time to get changed into your whites, pick out any tools you think you may need from the cage before anyone else gets to them, grab a good spot for the demo, and do whatever sidework that you've been assigned (ie. set up the mise for the demo or fill the sinks).
Also: invest in some of those plastic "pockets/covers" that you can slip sheets of paper into and then put into a binder. This will keep your recipe sheets from getting filthy when it's your turn to do the cooking.
Regarding getting stains out of your whites: OXYCLEAN. Straight bleach will turn them yellow.
Never be without a Sharpie marker.
Keep track of your equipment! Put your name on everything, tag your books -- you'd be surprised at how easy it is for a knife or a scale to go missing when everyone has the same exact kit as you do.. even after you've gotten to know each other and whatnot.
Hope this helps! Have fun, take advantage of everything that the school offers, and please keep us updated!
BreadAndButtercream at 3:52AM on 12/23/08
as for the people who have taken the class: my first day is saturday (AHH!) should i bring all of the equipment, uniforms so i can keep them there (in my locker?) or bring some? or nothing?
what do i wear under my chef jacket?
i'm nervous (clearly)....
in dubious batter at 12:43PM on 01/08/09