pastry

Sugar, Spice and Everything ICE

Tomorrow, I embark on a yearlong journey as a pastry student at ICE, the Institute of Culinary Education in NYC. I’m looking forward to so much, like how to make sourdough bread and puff pastry; how to temper chocolate and sculpt a wedding cake; how to craft a perfectly risen souffle and the creamiest pudding.

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       Excited to have my name on chefs’ whites

It’s going to be a big change for me, queen of the 9:30 bedtime, to be leaving work and heading straight to school from 6 to 10 pm, but a change that should be well worth it. I’m hoping for new friends, a good network of professors, a well-deserved appreciation for the pastry arts and that my pants will still fit by the end. I think I can guarantee all the above… except maybe the last one. Stay tuned!