HIGHER

Another culinary school mixtape and some lore.

Finally done with my pastry class and it was… meh.

I’ve come to realize I’m not the biggest fan of cakes, tarts (I like tarts kinda), breads and definitely not a fan of how much effort, time and perfection it takes to make a good croissant.

Nonetheless it was still exhilarating, more to come with externship rotations and advanced classes around the corner.

Maybe after these ones I can (maybe) call myself a chef without passing out from imposter syndrome.

One of my most interesting experiences in culinary school so far is developing/playing around with menu ideas.

For this one we were given 10 minutes to develop a pastry or desserts restaurant menu and then do a presentation introducing our spot.

The way I think about it with these kinds of tasks is usually:

1. What star ingredient makes sense here?

2. How easily can I get my star ingredient no matter the season?

3. Can I make or learn to make these items within the next hour? (At lease enough to try it out).

In this case the star was Ginger 🫚 

So I came up with this ginger-inspired menu and eventually had to make a tres leches with my team (it was great for our first try Ngl)

Chef || /protardio || HGHR.fdn ↑   ||  Food and Smart Contract Security Researcher.

Good ingredient choice, nice creative dish names