The Christmas holiday brings about a great time of year. I really enjoy it because it allows me to spend a lot of time with family and friends and it’s a perfect time for baking and making food to share with others. Over the past few years I’ve made croissants and palmiers and kouign-amann. This year I wanted to make something different. Having spent the past several months in New York, I’ve been exposed to a lot of great food. From a business perspective, food service is ultra-competitive and everyone has to keep coming up with ideas to stand out. One place that I enjoyed going to is ‘wichcraft, an affordable gourmet sandwich shop opened as part of Tom Colicchio’s company which owns Craft, the famous restaurant. I particularly enjoyed eating their cream’wiches which are just small cookies put together and filled with cream to make a sandwich. After eating more than I probably should have, I decided that this year I would try and make them myself to share with family. Lucky for me, the ‘wichcraft blog had the recipes for both the chocolate and peanut butter variety. I made both, but only remembered to take pictures of the chocolate ones. I had fun, mixing and matching the fillings to add variety. I’ve posted some pictures below.
Peanut Butter Cream’wich
Great news to share, I’ve been accepted to the Cambridge School of Culinary Arts in the Culinary Certificate Program! I arrived home today find a packet in the mail with an acceptance letter and relevant school information. I’m super excited!
Based on the guidance from many people I spoke with at the school, I applied to the Culinary Certificate Program. This will enable me to get a solid grounding in cooking and baking along with seminars covering a variety of topics each week. The school allows students in the Certificate Program which is essentially the first half of the Professional Program to opt into the full program at the halfway point during the semester. The class is a mix of students in either the Certificate or the Professional program. There was no risk and starting this way enables me to immerse myself in the program and then continue or even switch over to the Certificate or Professional Pastry Program if I choose.
Over the next week I need to be measured for my uniform, and take care of other administrative items. Orientation is January 6th, 2015 with school starting on January 12th!
I also know that our texts will be On Cooking: A Textbook of Culinary Fundamentals (5th Edition) by Chef Sarah Labensky, Priscilla A. Martel and Allan “Skip” M. Hause and On Baking (3rd Edition) by Chef Sarah Labensky, Priscilla A Martel and Eddy Van Damme. Surprisingly these books haven’t made it on my shelves yet, so they are welcomed additions. On Baking was recommended to me by Bonnie Slotnick of Bonnie Slotnick Cookbooks in the West Village of New York City when I popped into her store this summer, so I’m pretty interested in reading it.
Even more to come as the program starts. Stay tuned.
…that was fast! I had just dropped off my application to the Cambridge School of Culinary Arts when my phone rang while I was in the checkout line at the supermarket. My heart sank when Denise in Admissions told me she was calling from the school. I quickly asked if I had forgotten anything in the application, the application I knew I had triple checked. As it turned out she was free and asked if I had time to come back for an interview. This was great news and definitely better than finding out that I had forgotten something.
I returned to the school about 30 minutes later and we spoke for a while, I answered some questions about my background, motivations and goals and even had to write a short narrative about my most memorable food experience. I left even more excited about things to come. I should hear back next week and hopefully with positive news. Fingers crossed, this blog is about to get a lot busier.
In 2009 I started out the year with a daunting goal, the goal of learning how to cook, the impetus for this blog. I later enrolled in a Basics class, starting with Knife Skills at the Cambridge School of Culinary Arts in March of that year and over the years have pursued additional classes there and other places. More and more I’ve tried to immerse myself in the world of food, something which has become part of my identity and personal brand. In 2010 I considered applying to culinary school and did some initial research. Ultimately, I ended up starting my own company, leaving little time for blog entries, but not deterring my desire for cooking or additional learning. The gaps in this blog are clearly evident, but my skill has improved over the years undocumented. In January of this year, I sold my company to a company based in New York and as part of that I had to do some transition work. With the work coming to an end, the goal of applying to and attending culinary school quickly became a reality again which brings us to today. I have officially applied to the Cambridge School of Culinary Arts to start in January!
I dropped off my application personally as I live very close and hope to hear back soon. Orientation starts on January 6th and classes begin shortly after on January 12th. If I am granted admission, I plan to document my experience and learning (the good and the embarrassing) to provide insight into the program and to help me solidify what I have learned. More updates to come shortly!