Tonight I called my dad and we had a long conversation. I needed some dad-ly advice, and he's so good with words. It's been kind of hard on my being away from family for the holidays so I just need a little bit of reassurance that everything will be ok. I also have been thinking of switching from the degree program to the diploma program. Mostly because I will be getting the exact same education. The only classes I won't be getting that i would be in I stayed in the degree is the 2 culinary classes and the gen. ed. This would save me about $12,000 and I really only need the pastry knowledge. I don't want to go into the culinary field and the gen ed. doesn't transfer to a 4yr. Anyways after giving me advise and thinking it over I think I will be switching and striving to move back down to Socal when my lease is over here at the end of July.

My Dad!

My dad sent me this picture of him at the lake in the mountains. Aww i love my dad <3

Homesick

I want to go back home for a visit. Its a bummer Vince is just contract so he has no vacation. I would love to be back in SoCal right now with family! I miss 'em!

I have this silly idea in my head that if Vince is off next Monday and Tuesday I want to pack things in the truck tomorrow night along with the dog and cat and head down to home, then drive back up on Tuesday. I know its sill and is such a LONG drive for such a short amount of time but I just want to hug my family. Of course it would be much easier to fly but i can't take Minnie and Charlie on a plane and Charlie would freak if he had to go in cargo. Anyways just my silly imagination at work, wishing I was closer to home.

Merry Christmas!

Well its both Vince's and my first Christams with no family. I've been out of the house before but always close enough to drive to see family. It's kinda sad and hard for us both at times but we are enjoying the time Vince and I have together.

The package from his parents came yesterday, we were completely spoiled by them. Even the pets got gifts =) The package from my parents is still on its way, my mom said it should be here by New Years (maybe it's her and my dad... one can hope).

Other then the holidays I am enjoying my 2 week winter break! Vince goes back to work tomorrow, bummer. I don't really have many other plans except I will be volunteering at the Portland Childrens Museum for the day camps they put on during break for parents who still have to work but the children are on break. That way I'm not sitting around the house bored with nothing to do.

Well, take care everyone!!! Love ya!
B

Chocolate covered strawberry mousse cake

This was my timed pratical final for my custards and mousse course. I made a chocolate covered strawberry mousse cake. I had to be done in 3hrs, and I was able to do mine from start to finish in 2 1/2. I only missed 1/2 point for it not being as chilled as it could have, but I did recieve the higest score!

My friend Brooke and I (my shoulders look huge in the top picture, and the camera slipped while Brooke was taking the lower picture, lol.)

More Mousse!

This is my layered frozen mousse cake I made today. The yellowish layer on top is mango, the bottom mousse layer is coconut and the base is a ladyfinger sponge. On top is sliced mango, toasted coconut and creme chantilly around the edge. The coconut and mango paired so well together!

The Sara's

Me and the Sara(h)'s, Sarah R. on my right and Sara M. on my left. Sara is my MAX buddy in the mornings, well only till this Friday, bummer. She will be going to Mt. Hood C.C. come Jan. 7th.

No one was quite sure why Sara did this, but I found it to be entertaining, good thing Chef didn't see.

M-I-C-K-E-Y M-O-U-S-S-E... huh?

Sorry for some of the crappy pictures, I had forgotten my camera a for few days and had to use my phone.


One of many mousse cakes I've made in the past week. Orange mousse cheesecake with a chocolate sable and genoise base.

Charlotte royale, I forgot to get a picture before I cut into it. Raspberry jellyroll shell with a vanilla bavarian filling, garnished with creme chantilly and chocolate filigree.

Chocolate mousse cake with chocolate glaceage and ribbon sponge and almond joconde sponge.

St Honore cake (saint of baking) and the small rings are Paris Brest.

Just some mini bavarian mousse with chocolate glaceage, just some extra stuff I did.

Wish me luck!

Ok so I don't NEED a job right now, but I applied for a pantry cook position with Papa Haydn's today. Papa Haydn's is a really nice upscale restaurant that not only has amazing desserts and pastries but does catering and custom wedding cakes as well. If I get this pantry position it would totally get my foot in the door to be able to get a possible paid externship there with them as a pastry chef! Oh and by the way, I might be graduating in May instead of November. I am thinking of switching from the associates program to the diploma program. The only difference is that I would not be taking the 2 culinary courses for the P&B program and I wouldn't be doing the general ed. (which I found out isn't accepted as transferable credit to many universities if I ever wanted to go on to get a bachelors somewhere). It would also save me about $12,000. I have spoke with the dean of my program and I feel confident I can go out there with the skills I will continue to learn in my advanced pastry courses, and get a fantastic externship/job. I haven't came to a final decision yet but am leaning towards switching. I plan on making my decision over winter break.

Cupcakes

I've been thinking of getting a new tattoo while I'm in Portland and in school to become a pastry chef. Here are the 2 ideas I'm working with.

I also have found this company called Johnny Cupcake. I am in love with a purse they have for sale, but couldnt imagine spending the $249 for it, I'm not that bit of a purse girl. Johnny Cupcake also has a hoodie & shirt I like, I think im gonna buy the hoodie.

Rotations

My school doesn't work on the normal quarter, semester, type deal. Oddly enough, it took me awhile to realize this. Basically we work in 3 week rotaions, every 3 weeks you go on to the next course. During that 3 week period you have 3 practicals, 3 one week block worth of check offs, 2 written tests, and 1 large individual written project. The class is on based on 1 subject and through out the 3 weeks you are taught various products of that subject. Weekly we have check off sheets and we have to produce and present everything on the list (usually about 10-15 items) and have the sheet turned in by Fridays. Things for check offs don't have to be perfect (this is our learning time). On Fridays we have the practicals, which is products from the weeks learnings, ( per Chef choice), that we have to create, plate/present in a timed and graded process. Also on the 1st and 3rd Fridays we have a written test of what we have learned up to that point. And once in every 3 week rotation, usually during the 3rd week sometime, we have a project due. This is usually writting a research or thesis story and presentaions.

So far I am 15 weeks down and still maintaining my 4.0! Currently I am in the first week of a new rotation, which is the International custards and fillings class. So far we have made creme brulee, creme caramel, pots de creme, clafoutis, bread pudding, and apple charlotte. I have come to realize, the only thing I like about creme brulee is cracking the sugar, other then that I'm not a huge fan of classic flavored creme brulee.