Remember the peach icebox pie I made? I really liked the cheesecake-esque pie and wanted to make it again but I didn't have any peaches. Then I decided that it could really have any fruit topping I wanted. I opted for strawberries, partly because I had some in the fridge and partly because they are a traditional cheesecake topping, which I though might be fun.
I didn't really want to do plain strawberries or, I shudder at the thought, strawberries with some sort of glaze so I opted for balsamic strawberries. Basically, I macerated sliced strawberries in a mixture of balsamic vinegar, chambord, and sugar for a few hours before draining them and putting on top of the pie. This is a much more dressed up version of the pie--I always feel that peaches (and other stone fruits) are somehow more down-home than other fruits. I love both versions and I'm not sure I could pick one that I like more since they really are so different. I don't know how I'll decide which topping to make when I make this pie again. Perhaps I'll just have to try something new!
Hey! I want to know what culinary school is like. Do you write notes and essays like a traditional class or is it all hands on training, or both? Do you learn some savory dishes too, or is it all baked goods and treats? Is it possible to take a pastry and traditional class as well?
ReplyDeleteI want to go the exact route you took when I get out of high school :)
Please Respond! Haha, and sorry for all the questions.
Hello!
DeleteI'm glad to hear you are interested in culinary school. I know that the exact structure of the courses varies depending on the school you go to, so I can only tell you about the French Culinary Institute/International Culinary Center (they've changed their name, but are very much the same institution). They offer a number of different programs. They offer their culinary and pastry arts programs both full time (5 days per week for 6 months) and evenings (3 evenings per week or 2 evenings and one weekend day per week for 9 months). I know there are other career programs and I believe they now offer honors versions of the courses. I don't know what the honors courses entail, they only just introduced them.
Generally, I should say that I loved going to the ICC. The school has excellent facilities, great instructors, and amazing deans who really are hands on. Jacques Torres actually teaches classes on occasion!
At the ICC every second you are in class, you are in the kitchen. There are a few lectures--especially during the sanitation unit--that you should take notes on. Even the classes that have a lecture component still have a long practical component too. You never have a class where you don't cook/bake! There are practical and written tests every unit. The written tests are primarily short answer/multiple choice/matching/free response, etc. There are occasional assignments, but typically they are diagrams and itineraries for your projects. Only one assignment requires significant writing, the menu project. Of course that has a practical component too.
The pastry arts course is primarily training in the sweet side of things. You do get the occasional savory dish (the savory onion tart is one of my favorite savory dishes ever!) More importantly, many of the the techniques you learn will come in handy on the savory side of things.
I believe at the ICC you can take the culinary arts and pastry arts classes at the same time, since they are both offered part time, but I'm not sure if they allow that. In any case, I would recommend doing them consecutively, however, because you'd be in class 5 hours a day six days a week for 9 months if you did them at the same time. If it helps, I know the culinary class does get basic pastry training--from what I've seen and heard talking with culinary students it's substantial training if you want to get a grounding but not nearly enough if you want to be a baker or pastry chef.
I hope this helps! Please feel free to ask me more questions, I'm always happy to help an aspiring pastry/culinary chef.
Good luck,
Mercedes
Thank you for your thorough reply, Mercedes.
ReplyDeleteI do want to pursue a career in baking and pastry arts, but I don't want to be limited to just sweets at the same time. If taking both classes part time is an impossibility, then I will take the Pastry Arts program like you. A little part of me kind of likes doing bookwork, so I'm happy to hear there are some written exams, lol.
Thanks again for your help!
Happy to help! I'm the same way, I enjoyed have some written work. It's also nice to know that most exams have a written and a practical component--that way if you mess up your eclairs you know you still have the written grade to make up for it (or if you blank on the procedure for making genoise, you still have your actual cake to compensate.)
DeleteGood luck with whatever you decide!
Mercedes