Hey guys and welcome back to my blog!! In my last blog post I talked about my interview with scarsdale bakery but i never talked about anwsering my main inuriy so down below i’m going to list my script and i hope you like it!
Hello everyone my name is Carlie and I did my Capstone on baking and I hope you enjoy my presentation! So sit back relax and enjoy
What is the process of becoming a baker and how do they come up with recipes?
You’ll probably wondering what the training is like to become a baker?
Well i know you’re not actually wondering that, but let’s say you are.
The training you have to go through to become baker is called “culinary school”. Culinary school is a school where you take multiple courses that involve training and cooking and baking. There are 18 classes for baking and cooking in all. In culinary school there is a baking program called the “bake shop” you can choose to cook or bake in culinary school but you still have to take one anothers classes, for example, if I signed up for baking I would still have to take all the cooking classes. Now i’m just going to talk about the baking classes but as you see behind me there are all the cooking classes. The first class of the bake shop is called “baking and pastry techniques” in this class you will learn how to blend, cream, make cakes and cookies, custards and pastries, ferly melted ladyfingers and the lamination method which is danishes croissants and puff pastry. The next class you will take in the bake shop is called “baking ingredients and equipment technology” in this class you will learn, see touch and smell flowers, learn different types of nuts and apples and so much more. The next class is called “principles of design” in this class you will learn the fundamentals of graphic layout, production of written and visual elements and local fabrication. The next class is called “basic and classical cakes” in this class you learn about the history of cakes and you bake, build and create your own. The next bake shop class is called “individual and production pastries” in this class you make everything you find in traditional french pastries, you can make mouse, individual tarts and much more as well as you will be serving these items to the public. The last class of the bake shop is called “hearth breads and rolls” in this class you will peel and touch as well as use your eyes and smell to make bread!
Next, how are recipes created to accommodate food allergies?
Now how many of you here have allergies? (wait for them to raise their hands) Aren’t you always so annoyed that they have no recipes that are your allergy free? Starting now I think I can help with that. To start off im going to talk about the dairy allergy, now if you are one of those people with this allergy who loves to bake and had no idea what to replace the milk or butter with, your in luck, I would replace the milk with almond milk, soy milk, and hemp milk and for the butter I would do vegetable oil, dairy free margarine spread or shortening. Now for those with the egg allergy, you can actually replace the egg with fruits and a pinch of baking powder to lighten the recipe “2 tablespoons of baking powder and 1 tablespoon of oil can also be a good substitute for an egg” palinski says “as does tofu as long as your not allergic to soy a soft tofu is good.” Moving on to the peanut allergy, “if you are allergic to specific type of nut like peanuts you can replace with another nut such as walnuts, but it’s important to be sure that there is no cross contamination where the nuts are processed or packaged, read the labels to be sure” says palinski.
I am always thinking, what do bakers consider when coming up with recipes?
The first thing you have to do when you are coming up with a recipe is doing research as chris marco says “if you want to make our own recipe, you have to see what’s out there first” now to start you need to dive in and get a sense of proportions for example “the guide told me to do this, but im going to do this much” and also cooking methods for example “the recipe says to knife it like this, but I know you’re supposed to knife it this way” as claire saffitz says “use the recipes as road maps” next you have to write it down for this you have to type the recipe as if your your typing a magazine with ingredient quantities and precise instructions. But of course everything changes when you cook for example “oh this doesn’t look right so i’ll do it like this instead” or you don’t do it this way, some people prefer to start cooking then let the recipe take shape from there you begin with an idea and add what you what when you want then just write in down. But of course your not gonna stick with the same recipe and not change it up a little, which is why there is a write it down part 2 now for this you always want to keep a pen and paper or pencil and cardboard i don’t know, what ever you write on, in the kitchen at all times just in case you want to change someone that you know your going to forget if you don’t write it down. Next arrives the fun part to get creative recipes are just a guide to help you be on our way, the rest is up to you. Now i know you’re probably al confused but think about this way “a person selled you a home but you are responsible for getting the stuff in your home” “the recipe is just giving you a way to cook it and you get to decide how you want it after that” make sense? Ok on to the next part. Starting slow now this means to make changes one at a time because if you tweak the sugar, the flour, and the fat ALL at the SAME time it probably won’t turn out great. Next you want to create some ballance. Now i know what your thinking and no i am not talking about money i’m going to talk about that next but we arent there yet. but back to my point im talking about making it the way you like it for example “the recipe calls for this but i don’t like this so i’m going to take it out and think why it was there” of course we all make mistakes and you just need to learn to accept those mistakes “the more you cook and push things the more you learn where the boundaries are” says saffitz “you won’t discover what’s too much spice, or too much color until you go that far” “you have to be comfortable with failure to get good. It’s good knowing you will get it right eventually” says martinez.
You know? I wonder How much money does each type of chef earn a year, well lets see!
Now this is the part where I talk about money. (refer to chart- say something about the info in the chart)
|Executive Chefs||$71,666 a year|
|Sou Chefs||$40,630 a year|
|Pastry Chefs||$46,570 a year|
|Sauser Chefs||$45,390 a year|
|Vegetable Chef||$43,180 a year|
|Fry Cook ( like spongebob)||$21,950 a year|
|Pantry Chefs||$4,332 a year|
|Line cook||$23,410 a year|
|Average amount of all chefs||$38,194.8|
Have you ever wondered what it’s like to work in a bakery?
(chart this and put a couple quotes from him behind you and elaborate on them) Now my last sub question, the best of it all. Now this question all depends on my interview with “scarsdale bakery” “What is the busiest time of year” and then he said “passover for macaroons, and rosh hashanah for lots of halah.
So i guess this is the end. But of course i need to sum it all up somehow, So the process of becoming a baker is going to culinary school and taking all these classes that will be the experience of a lifetime then baking for people with allergies so if you have some your in good hands (wink) how to come up with recipes so you can be creative, knowing the finance of how much you can make, and how to work in a bakery so that someday you can have a job and live the life.
Thank you so much for listening to my capstone and I hope you learned a lot about baking and I also hope you have a great day now for the dramatic exit…. GOODNIGHT PEOPLE OF SCARSDALE!!!!!!!