Its already February?!?

I apologize for the extremely sparse/ non existent blog entries
lately. Things have been crazy lately. The holidays were a whirlwind.
I had class on Wed 12/23, flew home directly after class. Work for the
parentals X-mas eve, spent Christmas baking, worked the 26th, hung out
with some good friends, then flew back home first thing Sun morning
the 28th. Then it was back to school on Mon the 29th.

Here are some cakes I made before I left for break from school.











( my first really bad attempt at a basket weave)





Tom got into town just as we were starting the chocolate section. It
was an amazingly delicious mess. I've never been so covered in
chocolate in my entire life. We even made chocolate from scratch (from
the nibs of the beans). Here are some picture from the chocolate
section.


Cocoa Pod with beans

Cocoa beans

Choc Box I made for Tom the Geographer





My choc stand. Ski lift made entirely of choc. ( i even did a wood paneling design for the chair)


Next section was Individual Desserts. Honestly not too exciting. But
here are some picture for y'all to enjoy.



































My favorite section thus far has to be the Sugar section. It was also
our last section in level 2. We played with marzipan, made pastillage
(paas-tea-ahge) which is a sugar dough that dries like clay. Then came
the most excited days when Chef Ron Ben Israel came in and taught us
how to make life like sugar flowers. He is a genius. I did so well
that the Chef thought I had made them before. The most daunting part
of this section was making a pastillage stand that could hold the
weight of a 6" cake. So in 2 days we created a stand, baked and
decorated the cake. I finished as my name was being called for
grading. Just in the nick of time.






















I am now in my 3rd and last level of school. Only 2 months left! Time
has gone by so fast. We are back to doing more chocolate. Its bonbon
time :) I love bonbons



my newly invented recipe: Berry Nutty for You- Raspberry, Strawberry and Nutella


A bunch of Bonbons and caramels



Chocolate Raspberry Mousse Cake. (hand painted with colored cocoa butter, with modeling choc roses) the picture quality is so wonderful because my awesome roommate Hannah took them

In the midst of all this schooling, i managed to get an internship at my #1 choice restaurant Jean Georges. Its a great opportunity and will look amazing on my resume. I'm not sure if the restaurant line productions is my thing, but it is definitely a good experince. So now that I have condensed almost 2 months into a few short paragraphs. I'll try to be better at updating. Sorry