As of January 3rd I am back to Culinary School and I love it. This quarter we are working with breads both quick and yeast and learning to make and utilize stocks and sauces! Our building is currently under construction and wont be done until right before Feb 3rd which is the first day of our restaurant opening again. So far I have made scones, biscuits, white stock, brown stock, vegetable stock and fish stock and just today we made the perfect croissants. Ill post pictures soon once I can get back in a routine.
P.S. I am SOUS chef for the next month!!
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