need an idea for culinary art school?

A

Ashley

New member
okay so to get into the school I want to get in, I have to have six months of working (with pastrys)
before I can get in I can apply and get in but if I dont have the six months by the time school starts im out of luck
anyways
I tried soup kitchens (well one cause thats all we have)
I wasnt really working with food that and I need to work with pastrys
I dont live near a bakery
any ideas?
 
Chocolate Pastry Cake

Two 4 ounce packages of sweet baking chocolate
1/2 cup of sugar
1/2 cup of water
1 1/2 teaspoon of instant coffee
2 teaspoons of vanilla extract
One 11 ounce package of pie crust mix
2 cups of whipping cream
Chocolate curls

Combine first 4 ingredients in saucepan and cook over low heat, stirring constantly, until smooth. Add vanilla. Cool to room temperature. Combine pie crust mix and 3/4 cup chocolate mixture in small bowl. Beat at medium speed until smooth. Divide into 6 equal portions. Press each portion onto bottom of inverted 8-inch cake pan. Cook 2 at a time at 425ºF. for 5 minutes. Trim uneven edges of circles. Run knife under pastry to loosen. Invert onto wax paper to cool. Beat whipping cream until thick, but before soft peaks form. Fold in remaining chocolate mixture. Stack pastry on serving plate, spreading about 2/3 cup cream mixture between each layer. Spoon remaining mixture on top. Sprinkle with chocolate curls. Chill at least 8 hours before serving. Store in refrigerator.
 
Chocolate Pastry Cake

Two 4 ounce packages of sweet baking chocolate
1/2 cup of sugar
1/2 cup of water
1 1/2 teaspoon of instant coffee
2 teaspoons of vanilla extract
One 11 ounce package of pie crust mix
2 cups of whipping cream
Chocolate curls

Combine first 4 ingredients in saucepan and cook over low heat, stirring constantly, until smooth. Add vanilla. Cool to room temperature. Combine pie crust mix and 3/4 cup chocolate mixture in small bowl. Beat at medium speed until smooth. Divide into 6 equal portions. Press each portion onto bottom of inverted 8-inch cake pan. Cook 2 at a time at 425ºF. for 5 minutes. Trim uneven edges of circles. Run knife under pastry to loosen. Invert onto wax paper to cool. Beat whipping cream until thick, but before soft peaks form. Fold in remaining chocolate mixture. Stack pastry on serving plate, spreading about 2/3 cup cream mixture between each layer. Spoon remaining mixture on top. Sprinkle with chocolate curls. Chill at least 8 hours before serving. Store in refrigerator.
 
how about looking for jobs at companies like Pillsbury?
or work in a restaurant as a kitchen boy and ask the pastry chef if he can let you do little things?
Or bake each day another dish, sweet ans savoury, record it and put in onto youtube as a cookery course, so you have a proof. Start with making just simple pastry and declare it as " Teaching teenagers to eat healthy and cheap"
 
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