Spent 2 years at Culinary school, became a Pastry Chef

I went to a fairly prestigious culinary school (think Emeril Lagasse) for 2 years and got my associate's in Baking and Pastry. I would have gone for a 4 year degree, but college is not cheap. This is me, and some of the desserts that I made.

Baked Alaska

The only picture I have of an Alaska that I didn't end up burning. Still looks good though.

Rye and Sourdough Breads

The rye is the loaf, the sourdough is the round off to the side. I am a damn fiend for sourdough and this was my favorite, but also most stressful class. Breads are hella time consuming.

I don't even know what to title this. It's just a decorative bread that's like 20% salt. AKA, you don't eat it, you just use it to show off wine bottles. Easy as hell to work with.

French Baguettes

A common staple in the french culture, but crazy to make perfect. A french Baguette is defined as being exactly 250 grams, 1 meter long with 5 equal cuts, distinguished ears and points, with dark coloring. Basically, practical exams were super fun.

Fluffernutter Cupcake

I interned at a cupcake shop, and this was my favorite cupcake to make and to look at. So pretty.

Creme horns

The first thing I made at school; a puff pastry baked into a cone shape, filled with chantilly cream.

Swan cream puff

The only swan who's neck I didn't burn! Go me!

This is an Entremet

An entermet is basically an ice cream cake, but generally with mousse instead of ice cream. This one happens to be a caramel chocolate one.

Raspberry Entremet

That is my first attempt at a chocolate flower. It was terrible, but it tasted delicious, soooooo....

My first attempt at macarons and look at how damn well they turned out. This is a citrus entremet, with a white chocolate vanilla glaze. It was quite tasty

Fishy

This is made completely from sugar and a sugar substitute called Isomalt. Super stressful to make, and extremely painful should you mess up

But look at that crab. Such a good looking crab.

Also from my sugars class

I took this picture not 5 minutes before the base and lil grass blades broke. I really hated this class.

Band of fruit, fruit flan, what have you

Super annoying to line all that fruit up, but you should definitely have every type of fruit in each slice you get

Some sort of hazelnut cake

I really only included this because of how nice that stencil work was

"Honeybee cake"

Was dry as hell, but looked so good. All those bees were made from marzipan

Plated desserts focused on plate designs

This is the first one I made and its a chocolate lava cake with a mango lime sorbet. I loved that sorbet. If I could have had it's children, I would have, that's how good it was.

This one is a chocolate mousse with a raspberry sorbet and a caramel amaretto sauce.

I'm not really sure why I included this picture, but I've been drinking, so who cares? It's a cheese cake with a mixed berry sorbet and fruit reduction.

My practical plate, also a chocolate lava

But this time with a salted caramel Ice cream. And do you see that lil swirly on top? That's pulled sugar. I burned all the feeling out of my finger tips practicing making those.

These next few are from my advanced cakes class

This is my family crest. Yeah, seriously. Don't mess with me.

The only requirements for this cake was that it look like a package. I'm really like space, so it's all star constellations. On the top is Gemini, Sirius, Orion, and Taurus, the sides are Cancer (for me), Leo (for my sister), Cygnus, and Ursa Major.

Look at those edges

I am so proud of this cake. Most people just look at it and say, "oh, neat" but those edges are so sharp you could cut yourself. It really shows how much effort I put into this

Just a comparison

I feel its necessary to see other's cakes to see how well mine really turned out

My final for Advanced Cakes

I really wanted more roses on it, but those took me 5 minutes each, and I just didn't have time for more

Generic spread

I made these for my cousin's open house. A bunch of cookies, some tarts, napoleons and some rosemary, italian herb bread that I underbaked. I'm still upset with myself for underbaking them and it's been 5 months.
Anyway, I hope you liked this album and if any of you are considering going to school to be a chef, feel free to ask questions! Ask questions even if you aren't!