Out of BALANCE

One of my chef instructors says that you should spend 80% of your time doing things that will put you closer to your end goal. I have been doing that. (Although I don't think washing all these dishes by hand at home is helping any, it is an exercise in patience. Our dishwasher broke.) HOWEVER, this afternoon I feel like I don't want to step back in the kitchen for a week. No cooking or cleaning up from the cooking. I'd better shake this. I have final practicals this week.

Out of BALANCE

One of my chef instructors says that you should spend 80% of your time doing things that will put you closer to your end goal. I have been doing that. (Although I don't think washing all these dishes by hand at home is helping any, it is an exercise in patience. Our dishwasher broke.) HOWEVER, this afternoon I feel like I don't want to step back in the kitchen for a week. No cooking or cleaning up from the cooking. I'd better shake this. I have final practicals this week.

SUNDAY BRUNCH

We're having some wonderful friends for Sunday Brunch tomorrow. Here's the menu:

• Fresh Whole Egg Omelette
with Warm Goat Cheese, Caramelized Vidalia Onions, and Fresh Dill
• Farm-Raised Thick Cut Pork Bacon
• Fresh-Baked Whole Wheat Biscuits, served with assorted spreadables
• Cinnamon, Ginger and Brown Sugar Baked Apples

• Fresh Brewed Rich, Thick and Delicious Coffee
• Assorted Hot Herbal Teas and Tea with Body
• Blueberry, Acai and Fresh Raspberry Juice

• Red Grapefruit and Lime Zest Sorbet

SUNDAY BRUNCH

We're having some wonderful friends for Sunday Brunch tomorrow. Here's the menu:

• Fresh Whole Egg Omelette
with Warm Goat Cheese, Caramelized Vidalia Onions, and Fresh Dill
• Farm-Raised Thick Cut Pork Bacon
• Fresh-Baked Whole Wheat Biscuits, served with assorted spreadables
• Cinnamon, Ginger and Brown Sugar Baked Apples

• Fresh Brewed Rich, Thick and Delicious Coffee
• Assorted Hot Herbal Teas and Tea with Body
• Blueberry, Acai and Fresh Raspberry Juice

• Red Grapefruit and Lime Zest Sorbet

THINKING AHEAD...

Here are my thoughts this week. I did want to continue on and get my Associate's in Culinary, but it's just too darn expensive and I can't justify the cost. I'm going to finish my Diploma in December and get a part time job in a bakery or somewhere where I can work early morning hours. I want to get "in the field" and start learning that way, while I pay off my student loans before I go any further.

THINKING AHEAD...

Here are my thoughts this week. I did want to continue on and get my Associate's in Culinary, but it's just too darn expensive and I can't justify the cost. I'm going to finish my Diploma in December and get a part time job in a bakery or somewhere where I can work early morning hours. I want to get "in the field" and start learning that way, while I pay off my student loans before I go any further.

BAKED YUMMIES

Last week we made three types of laminated dough- puff pastry, danish pastry dough and croissant dough. All went through a very interesting process of literally laminating butter into many, many folds of dough. Frozen, then thawed and we shaped them today in class. We made cinnamon rolls, croissants and palmiers.

BAKED YUMMIES

Last week we made three types of laminated dough- puff pastry, danish pastry dough and croissant dough. All went through a very interesting process of literally laminating butter into many, many folds of dough. Frozen, then thawed and we shaped them today in class. We made cinnamon rolls, croissants and palmiers.

DOUBLE A's

Midterm Grades... two A- (minuses). I will find out the third midterm grade tomorrow. These are the grades I have earned in my classes up to this point- the Midpoint of the quarter. I'm happy. I'd LOVE to get three A's this quarter. It would put my "B" from last quarter to rest.

DOUBLE A's

Midterm Grades... two A- (minuses). I will find out the third midterm grade tomorrow. These are the grades I have earned in my classes up to this point- the Midpoint of the quarter. I'm happy. I'd LOVE to get three A's this quarter. It would put my "B" from last quarter to rest.

DESSERT, ANYONE?

Today in Pastry Class we made Bavarian Cream, Chocolate Mousse and Raspberry Mousse. We also made a savory, spinach souffle that was absolutely amazing. I'm not big on the sweets we make, but I am a BIG fan of whipped cream. And so you can only imagine how good these Mousse Delicacies were. Half a cup and I was done. Followed up by Spinach Soufflee for lunch. Yum.

DESSERT, ANYONE?

Today in Pastry Class we made Bavarian Cream, Chocolate Mousse and Raspberry Mousse. We also made a savory, spinach souffle that was absolutely amazing. I'm not big on the sweets we make, but I am a BIG fan of whipped cream. And so you can only imagine how good these Mousse Delicacies were. Half a cup and I was done. Followed up by Spinach Soufflee for lunch. Yum.

Food Truck

Some days the idea of investing in a single location restaurant scares the hummus out of me. So I am considering switching gears just a bit to a Food Truck. Yes, a Food Truck. There are plenty of slang and derogatory names for these, but so what. Atlanta is not a place for these just yet, or at least it has not yet been accepted. Maybe by the time I'm ready to jump into an investment (or invest with someone else's money), Atlanta may be ready. BE READY. HERE I COME!

Food Truck

Some days the idea of investing in a single location restaurant scares the hummus out of me. So I am considering switching gears just a bit to a Food Truck. Yes, a Food Truck. There are plenty of slang and derogatory names for these, but so what. Atlanta is not a place for these just yet, or at least it has not yet been accepted. Maybe by the time I'm ready to jump into an investment (or invest with someone else's money), Atlanta may be ready. BE READY. HERE I COME!

Leaf+Loaf Employee Handbook

I am putting together my Employee Handbook for my Management and Supervision class. What a great project!! I am thinking about my mission, vision, the environment my restaurant will be and the type of atmosphere we will work in. HOW FUN!

Leaf+Loaf Employee Handbook

I am putting together my Employee Handbook for my Management and Supervision class. What a great project!! I am thinking about my mission, vision, the environment my restaurant will be and the type of atmosphere we will work in. HOW FUN!

Baking, Layering, Icing and Piping

Baking, Layering, Icing and Piping

Busy Baking

On Friday I made homemade pizza (sauce included) for my son's birthday party. I forgot to take pics of that, but here is the rest of what I've baked in three days. (Including class time.) Well, the cantaloupe grew out of our garden/compost, but it's beautiful, isn't it??

In order: Cantaloupe, Spanikopita, Fresh Italian Bread, , Panettone, Biscotti

Busy Baking

On Friday I made homemade pizza (sauce included) for my son's birthday party. I forgot to take pics of that, but here is the rest of what I've baked in three days. (Including class time.) Well, the cantaloupe grew out of our garden/compost, but it's beautiful, isn't it??

In order: Cantaloupe, Spanikopita, Fresh Italian Bread, , Panettone, Biscotti

Mashed Potatoes

For my Baking and Pastry mid-terms, I have to pipe buttercream icing in a few different ways. Buttercream is really greasy and when you need to wash the piping bag and tips, it gets a bit annoying. One tip a few chefs have told me is to use instant mashed potatoes. So I did. Once the potatoes cooled off (and no butter or milk involved, by the way...), it piped brilliantly!!! I couldn't believe it. And it washed off everything really easily.

Mashed Potatoes

For my Baking and Pastry mid-terms, I have to pipe buttercream icing in a few different ways. Buttercream is really greasy and when you need to wash the piping bag and tips, it gets a bit annoying. One tip a few chefs have told me is to use instant mashed potatoes. So I did. Once the potatoes cooled off (and no butter or milk involved, by the way...), it piped brilliantly!!! I couldn't believe it. And it washed off everything really easily.

Show me the Money.

The Scholarship Money.

Show me the Money.

The Scholarship Money.

Booking for November?

After being at the Serenbe Event last month, I knew I had to get booked for this one. Oh my gosh.. I cannot wait. And maybe I can get a scholarship through them, too! Application, here I come!
http://www.ldeiatlanta.org/content/afternoon-in-the-country.php

Booking for November?

After being at the Serenbe Event last month, I knew I had to get booked for this one. Oh my gosh.. I cannot wait. And maybe I can get a scholarship through them, too! Application, here I come!
http://www.ldeiatlanta.org/content/afternoon-in-the-country.php

Georgia Organics

I just became a member of this great organization. Georgia Organics supports a unique mission to bring farmers and consumers together in support of healthy food, farms, and families throughout the state. I'm very excited about this and the opportunities to volunteer in the community. http://www.georgiaorganics.org/

Georgia Organics

I just became a member of this great organization. Georgia Organics supports a unique mission to bring farmers and consumers together in support of healthy food, farms, and families throughout the state. I'm very excited about this and the opportunities to volunteer in the community. http://www.georgiaorganics.org/

Pastry Class

This week in pastry we made carrot cake muffins, angel food cake, genoise cake and a classic spongecake that we rolled with apricot jam and whipped cream. Take a look...

Pastry Class

This week in pastry we made carrot cake muffins, angel food cake, genoise cake and a classic spongecake that we rolled with apricot jam and whipped cream. Take a look...

Creations

Here are a few pics of goodies we've made in class-

Creations

Here are a few pics of goodies we've made in class-