You may have noticed that it snowed quite a bit last month. Not just the occasional inconvenient morning commute squall or hoarding bread & milk storm, but historic, life-altering, transportation killing Snowmageddon 2015. Like everyone else, my life was upended; cut from work on several occasions and 7 school snow days between January 27th and February 17th, the equivalent of 3 1/2 weeks of school. It sucked, a lot. We had 1 make-up day, 1 make-up day with two subjects (“double day”) and 3 double days to get caught up. The situation was far from ideal. I was getting the full lecture material but missing out a significant amount of hands-on kitchen time. With only 3 full weeks of school behind me I was <insert surprise here if you know me> getting quite anxious. We were offered the opportunity to come back in June and “redo” classes we missed in their entirety, which I fully intend to do.
Despite the delays and crazy (total shit show) double days we got through all the material. I learned a tremendous amount and produced some fine looking product, if I do say so myself. Here are some pictures of pastry creations from the classes schedule for Weeks 4 – 8, appearing in no particular order as quite frankly those weeks are a blur of snow, T delays, frantic kitchen labs and way too much Netflix and junk food.