Completed my first stage at Toni Patisserie out in Hinsdale, IL! suggest anyone local head out there and give it a shot. Also new starbucks seasonal drinks loved one, will not ever try the other ever again. The whoa of springtime hits, yard work, starting an edible garden and seeing the damage winter has done. Erosion and sink hole worries.

In this episode hear one of the down sides of a owning a 100 year old Dutch colonial style home (the roof is apparent prone to leaking) Talk about the cooking portion of Nutrition with chef Checci, and our Professional development week. Also wandering around Chicago looking for interesting fine dining places to stage.

This is a quick episode. We have had a big month sorry for the delay. Phil was in a car accident, and then other things happened. But this episode covers the nutrtional cooking class, however not the cooking portion. a little tour of Chicago bakeries close to the school and moderate disappointment in what i found. Paris Baguette is still my favorite at this point for actual patisseries.

Got one more week of no kitchen class, can't talk about work much, and didn't make anything at that point. So instead I went to Oak Park, Il where there is a nice variety of bakeries. So many that I can probably make another twenty episode covering more of them. This visit I went to Courageous, Sugar Fixe Patisserie, and Broken Tart.

Short episode, just not much happening. Didn't really eat anywhere cool or new or specifically local. Didn't have any ultra cool desserts made by someone else. I made 2 things discussed in episode Blood Orange Ginger and Rosemary tart, and a little super chocolaty hibiscus and pomegranate entreme. all good but not great. Also I missed it but it was theater week in Chicago, I missed it but the dates in the episode image are about the same year to year. so for anyone interested save it in your calendar! some theaters are discounted through those dates, as are some restaurants.

Its time for the final for our Pastry Technique class. Learn how we got graded some what. From Final product, taste and appearance, team work, cleanliness all the way to using your own stuff and safety. Also forgive the slight rambling, its been a sleepless week! Also it was Restaurant week in Chicago, so we had a celebratory lunch at the Gage on Michigan Ave. This week was Theater week, but we will be missing out on that one.

For interested Parties below is the link for the Gage

thegagechicago.com

Ok guys Week 3 is here! learn about Verinnes, souffles, and plated desserts, and Raspberry chocolate bar. Also a rant about what companies dropping DEI from public perception means and doesnt mean.

Week 2 of pastry arts, Tarts, ICE and exhaustion