I have been a Clinical Case Manager, a volleyball coach, a retail associate, a volunteer coordinator, a health educator, a substitute teacher, a homemaker, a baker’s assistant, a regular assistant, a factory worker, an entrepreneur, and been unemployed, just to name a few. I have been great at some of those things, and not so great as well. But I have always been a student.
I am a “student” of the art of cooking and baking. It’s my passion, well, one of them at least. I know that’s a little clichéd, but it’s true. Like most people I have little to no official training in the culinary arts (but I am ServSafe certified). I just get stuff from watching TV, or reading things in books, or on-line, or in magazines. It’s kinda the old school way of doing things. The closest thing that I’ve done which could qualify as “official” training is that I did take a class once at Zingerman’s (luv them!) in their Bake! program. I still use some of their recipes (with some modifications).
What I try to do is simply make good food that I can be proud of. Now everything don’t always turn out the way I want. But that’s understandable because there is a good deal of trial and error with cooking and baking. I hope this forum can be a place where I can share what I’ve learned, and also give folks a chance to do the same.
Jereme is owner and executive pastry chef of Daisy Cakes specialty cakery.