It has been a while since I last updated because class is keeping me very busy and exhausted. In the last part of chocolates I learned how to make sugar confections such as liquor cordials, gummy bears, orange slices and an assortment of hard candies. This was all very fascinating to me and fun to learn about the science and techniques behind these creations. I am now in a new block called Specialty Breads. This class is less of an experimental class, we produce all the breads for the five restaurants and various kitchens. Everyday as a class we make the following breads: Baguettes, Sour Dough, Cut Rolls, Semolina, Ciabatta, Multi Grain, Corn Rolls, Sunflower Rolls, Challah, Brioche, Focaccia, Cheddar Onion Rye, and an assortment of sweet breads depending on the order. Production begins at 5 am and goes till 1 pm, each dough is mixed, divided, proofed, egg washed, cut/marked and put on peels, and baked in a large oven. It is a very extensive process and makes for a long exhausting day, however its enjoyable and educational just the same. 

Today I made the final decision that I am going to stay at CIA after my associates graduation and finish out the bachelors program. I have been back and forth on whether or not its a good financial decision however the program at CIA is specialized to my field and therefore it is unique to another colleges business or hospitality degree. In addition it gives me a lot more opportunity to work with chefs on my free time and further my education here. I also decided that I need to look past the financial aspect and just remember that the better degree and more experience I have, should pay off in the end. The future is a very exciting thing to think about and we all just need to hope for the best. Well thats all for tonight, 5 am comes much too early!