Guess What?!?

A lot has happened in the past year.

For one, I’m no longer in the frigid haven of diners, pork roll, and “The Situation” (out of respect for my former adopted state, I’ve never actually seen an episode of Jersey Shore. You can’t blame me for throwing in a perfectly valid pop culture reference).

Andrew and I are now residing in sunny rainy foggy ungodly hilly San Francisco, California.  Though I’ve only been out here for a few months, I can honestly say that it feels like home. Granted, it’s a little chillier than I would like (at heart I’m an 80 year old woman–ideally I would live in Boca Raton and do crossword puzzles all day), but it does have a ton of redeeming qualities.  The Farmer’s Market at the Ferry Building is simply breathtaking, I love the sourdough almost as much as a good Italian loaf, it’s the home of Chow.com, Alice Waters, Sea Lions, and one of the finest culinary schools in the nation.

Oh, and I’m attending said culinary school.

That’s right, loyal readers, I said I’M GOING TO CULINARY SCHOOL!

I started on January 4 at California Culinary Academy in the Le Cordon Bleu Patisserie and Baking program. I’m just wrapping up my first six week component. In the past few weeks I have made Chocolate Chip Cookies, Almond Biscotti, Oatmeal Raisin Cookies, Blueberry Muffins, Buttermilk Biscuits, Double Chocolate Muffins, Creme Caramel, Creme Brulee,  Creme Anglaise, Apple Pie, Pumpkin Pie, Banana Cream Pie, Raspberry Chiffon Cake with Creme Chantilly, Orange Glazed Genoise with Espresso Buttercream, Cream Puffs, Eclairs, and Profiteroles.

Though it’s a slightly slower production pace than what I normally set for myself, it is admittedly easier to maintain.  I may have missed a few months (8?) of the daily bakelogging, but I plan on picking back up right where I started. Only I’m broadening my horizons! No longer will I restrict myself to the humble cookie–I will be documenting (almost) everything I make in culinary school, with a few of my own creation thrown in there for good measure.

Be warned, the next six weeks may be a little overwhelming/boring/yeasty for most of  you. I’m starting my breads class taught by world renowned chef Michael Kalanty. He recently published a very well received cookbook,  How To Bake Bread: The Five Families of Bread (wink*wink*housewarming gift*nudge*nudge*), and I can not wait to learn all of his tips and tricks and then pass them on to you! After that I move on to Viennoiserie (otherwise known as Danishes), service pastry and plated desserts, cakes, chocolate, and finally sugar work. If you guys keep reading, you’ll receive a world class education at a fraction of the cost (but you don’t get the cool hat)!

So bookmark me, put me back on your RSS feed, do whatever you have to do. Just stay tuned for more updates because the cookie jar is about to become bottomless again.

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