It's been crickets at Dessert Fiend, and here's why...I'M GOING TO PASTRY SCHOOL! Over the past month, I've been fully consumed in this venture. Excited? Heck yes. Nervous? Double heck yes.
Ever since I left my job at Williams-Sonoma, I've been not only thoroughly enjoying the free time, and then some, but I've also been trying to figure out what I want to be when I grow up. I became stuck trying to answer that question, until a month ago, when I had a Dr. House epiphany.
You know when you have those overwhelming euphoric "clouds are parting" moments if life? Well, I don't really have those moments, except when it comes to food. It's magical. This kind of moment and epiphany happened when I was at one of my happy places: Tartine Bakery. As I waited in line, I had this profound itch to know what was happening on the other side of this bakery of the gods, behind the scenes if you will. It didn't look like a cake walk in the kitchen <no pun intended>, but I wanted to be involved in the action, badly, and wondered if and how and when I could make this happen. Wheels: turning.
The next thing I knew, I was Googling pastry schools that following week. I realized that going to school to learn all I can about one of my favorite subjects felt like the exact step I should be taking. After extensive research, I found a school that sounded just right: San Francisco Cooking School. That name doesn't fool around- it means what it says and says what it means. Days later, I had a fantastic phone conversation with the founder of the school and the more I heard about the program, the more I wanted to be a part of it. The following week, I went to their open house with my application in hand. I was sold. The space is seriously gorgeous (hello dream kitchen!) and their signature color happens to be orange (like my hair!) Meant to be I tell ya. I excitedly walked out of the open house with a bounce in my step. A few weeks later, I got the good news that I had been accepted into the fall program at SFCS. I was grinning like an idiot and actually teared up a bit out of excitement and relief.
So that's my little story friends. Dessert Fiend is going to pastry school! I know it's going to be A LOT of hard work and long hours, but if the outcome means I get to bake desserts that make people happy, then game on. MANY more posts to come as I embark on this journey <picture me on a row boat paddling my way down a chocolate milk river, a la Willy Wonka and The Chocolate Factory>.