So It Begins

Another quarter of creating with young bakers starts tomorrow. Another quarter of leaving the house earlier than we’re used to, hauling equipment and ingredients to a ungainly kitchen, sanitizing and setting up. While we have an additional half-hour this go-round, recipes still have to be thoroughly thought through to fit within our frame. I’m expecting to see mini double-crust pies, cream puffs, pastry cream, cheesecakes, and crackers; pita, pizza, and a daring roulade. Things may be over-mixed, rolled too thin, or unevenly baked, but I’m betting on delicious. These bakers dive in, anxious to try, anxious to touch, smell, and taste. There’ll be a lot of hand washing. I’ll try to take photos to show you our process and results.

Over the past 4 years, the venue has not been ideal, some of the relationships have been uneasy, the initial learning curve was steep, and the resulting day has always been exhausting.¬†Filled with gratitude as I set out to start, what will probably be my last quarter in this kitchen, I think of everything I’ve learned from the students, what I’ve learned about myself, all the tricks and tips I’ve picked up from the place itself; I am grateful for the parents who let me work with their kids; I am grateful for Junior plugging along with me. I have been transformed by this funny little class I dove into 4 years ago.

If there is anything you’d like to do, something you’ve thought to try your hand at, I don’t know how to encourage you enough to take the plunge. I hope you do. Cheers!

All hands
All hands

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