Great turnout at the Apple Dipping for the Candy Apple sale on October 18th. Although the Apple Dipping was so long it had to be divided into two days, it was a great experience and I had a wonderful time. I also realized how many girls major in Baking & Pastry compared to the amount of guys. There was about five male students in the lab helping out (only two of which where Baking and Pastry Majors).
Tomorrow for Family Weekend, the Baking and Pastry Club will be selling Candy Apples Around the Harborside Campus. I am so glad I have the opportunity to volunteer.
Today was a very busy day for me. I first started off the day with a follow up of the Baking & Pastry Entrepreneurship Day eCenter Orientation at 10 am to 11 pm. Gained a lot of information about how I can use the ecenter for my own benefit as well as upcoming events.
In order to receive service from the eCenter you must meet certain requirements:
Attend an Orientation (I’ve Completed that)
Attend the eBootCamp - October 24th
Orientation
If you missed the first two Orientations there is another Orientation coming up on November the 4th.
eBootCamp
Importance of teams
raise money
insurance
ice breaker- pitch idea to person next to you, then to the crowd
For more information about upcoming events visit jwu,edu/ecenter.
Just came back from the Baking & Pastry Entrepreneurship Day seminar. By far one of the (if not the) best events I’ve been to since I stepped foot on jwuprovidence. I am so glad I got there on time to be in the same room instead of the wildcat center watching it through a live stream. Although from both places I would receive the same information, the atmosphere in the Amphitheater (where it took place) was phenomenal.
If you missed the seminar or would like to watch it again. Here’s the live stream of the entire seminar shown above.
Day 6 of Principles of Beverage Service was by far the greatest (Although I stayed up all night trying to finish the homework by 11:59pm). Aside from learning about Distilled Spirits, we had the opportunity to practice our time management drills for the Mixology Final Exam.
These are the drinks we completed. I forgot the garnishes on almost all but one of them (which was the martini all the way on the back left. I also barely filled it high enough, it’s like half way).
The thing I like most about MIxology is that we are actually handling the real drinks with the real ingredients…. Just kidding. What’s actually really cool is that everything is just food coloring, instead of the juices and clear alcohol, those are just water. Nevertheless, I was surprised how a dash of food coloring could change the density of a alcohol. This makes the fake alcohol appear and have the same characteristics of the real thing. The more food coloring in the water the more dense it will be. If only they could replicate the smell (which wouldn’t be a bright idea).
Today we’re working or presentation. I can’t wait. I just need to save time to remember the cards.
Camera: LG Electronics LGLS740
Aperture: f/2.4
Exposure: 1/40th
Focal Length: 3mm
Finished with the Enology part of Labs. Now time for Mixology. So difficult.
Beer Tasting. I actually enjoyed this one more than wine tasting. Which is really odd because I used to hate the taste of beer and liked the taste of wine.
A lot of free time for the 1st time since I’ve been to Johnson and Wales. I decided to finally check out the Culinary Museum. I was fascinated by the simplest thing. I will definitely be stopping by regularly for now on.
Diner Under Construction @jwuprovidence.A lot of free time for the 1st time since I’ve been to Johnson and Wales. I decided to finally check out the Culinary Museum. I was fascinated by the simplest thing. I will definitely be stopping by regularly for now on. :
This is what everyone looks forward to in The Principles of Beverage Service, Wine tasting. I actually got tired of it to be honest (Everyone else would definitely disagree with me).
With every wine tasting we get a plate of cheese, crackers, and CHOCOLATE! I LOVE CHOCOLATE! And cheese too.
We learned how to identity each wine, smell, taste and pair it with other foods. We also learned to properly serve wine (I need to work more on that).
After a long day of work and classes, I had the opportunity to enjoy a Demo with a Pastry Artist who works at Pastiche and Sin Bakery. I was able to learn a lot about the Pastry Arts career field and gain a huge amount of respect for what they specialize in (that’s the reason why I joined the club). Personally, I have a really hard time with baking and Pastry and feel that it’s more difficult to be grasp at it than Culinary Arts (I’m a Culinary Major by the way). Full uniform was required, I didn’t have mine on :(.
I can’t wait for more fun exciting activities from this club.
