The Pastry School Diaries: Putting My Skills to the Test
Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City's Institute of Culinary Education. Follow her each week as she shares her sweet experiences!
As each week comes to an end, I get closer and closer not only to finishing pastry school classes but also beginning the next part of my pastry career: the externship. I remember thinking to myself a few months ago, "okay, I'll start seriously considering externship locations in 2016." Well, 2016 has quickly approached and it's time to start getting serious.
The first place I visited that got me thinking about my externship: Oddfellows Ice Cream Co.
As I'm laying out my options, a lot of considerations are running through my head, such as location, type of venue, schedule and primary products produced. I'm mainly looking into specialty bakeries and ice cream shops, and shying away from places like big restaurants, bread-focused bakeries and locations in Brooklyn (sorry Brooklyn, I still love you). I've heard both horror and success stories from externship experiences, and I want to make sure I fall into the latter category.
Maybe I'll be making Nutella Milk Bread and Frozen S'mores at Dominique Ansel Bakery!
Frosting cupcakes at Buttercup Bake Shop would be fun, too
Baking and filling cookies for ice cream sandwiches at The Good Batch would be a dream
In an ideal externship world, I am rolling cookies, frosting cupcakes, churning ice cream and maybe even testing some new recipes out, all while ensuring my pants still fit. It's going to be a very exciting—albeit, very busy!—few months come April, but I can't wait to get my hands dirty.
Then again, there's always Momofuku Milk Bar!
Hey, New Yorkers: what are your favorite bakeries in the city? Any externship suggestions? Leave them in the comment section below!