Class Notes

Currently I am teaching the second baking course for culinary students. I usually teach the first one. The first course has bread, cookies, pie and tarts in it. The second one covers smaller cookies, cakes and petit fours. Some folks like to call the second one: advanced. I don’t really think there is such a thing as an advanced course. I think cooking is a wide journey. It’s not all linear. You may disagree with this if you like. I learn new stuff all the time, some pedestrian and some transcendent.

My students this term had a hard time getting started and I think they would all agree to this assessment of their work. But this week, they have really taken off. I was not going to have them display their work in a buffet situation because I thought they were not ready yet. Last week, they weren’t. This week they have shown me what they are and what they can do. I am proud of them.

Next week they will prep for a couple of days for a buffet that will be for about 50 people. There will be cookies, petit fours, fruit tarts and much more on that buffet. I’ll keep you posted on their progress next week.

Rolling in pizza

Howdy Bread Lovers,

I know you like pizza. As you saw from the previous post, I visited an old friend last Sunday. Chef Jim DeWan was selling pizza from the back of a trailer. The pizza he produces has a great crust and is cooked in just about 3 minutes. He has a partner who will be joining me for a podcast later this week. David Hirsch will be coming to school to talk about their business and where the portable pizza market is going. I'll have more for you soon. Check out Fired Up Chicago

Back to the Blog!

Howdy Loyal Bakers!

How you doin'? It's a beautiful day today. I have been up since 6:00am working on my website Let's Bake with Chef Tom Beckman and I got my wife off to work. I am on my way today to visit an old friend, Chef Jim DeWan. He is working with a wood-fired oven company that makes pizzas. Yum! You may remember that he worked at CHIC and is a former student of mine. I can't wait to taste his pizza pie creations.

One of the great things about living in Chicago are the summer street festivals. This week it's Retro on Roscoe I sure wish Chef Jim well on his wood fired pizza.

Don't forget to check out the podcast available on iTunes and Mevio