Welcome to Breads and Pastries Class. I am glad you are considering joining us.
Breads and Pastries. Carbohydrates, sugars and fats. We'll learn about yeasts and fermentation, the difference between baking soda and baking powder. Why use shortening when butter is better? What is the difference between a muffin and a cupcake? We'll bake for our cultural celebrations and for our Baking Business. We'll bake for our friends! And oh boy! will we eat wonderful pastry. Plan on field trips to a local bakery, a field of wheat and the WSU Bread Lab.
My Culinary Life
I've been cooking and baking since about six years old. After about 10 adult years working in technology in the aerospace industry I began baking breads and pastries for a French restaurant for FUN!. As my interest in baking and professional cooking grew I took on a professional cooking apprenticeship at Le Courtyard Francaise in Woodinville Washington from 1980-1983. After that I traveled, learning about many ethnic cuisines, Greek, French, Israeli, North African, Arabic. I moved to LaConner to be closer to family in 1986. I was employed by several fine restaurants in the area, including the Black Swan, and then opened my own business, Georgia's Catering and Baking, in LaConner, 1991-2004. In 2003 the district contacted me about teaching cooking and, as they say, the rest is history. I received my teachers certificate in 2005, and completed Career and Technical Education in 2009 from Seattle Community College. I've had 2 poetry chapbooks published since 2000, and poetry published in several anthologies. Literature and Food are intimately connected.