The Pastry School Diaries: The Foodie Flame that Never Fades

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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! 

While spending 12 hours a week in a kitchen may sound tedious to some people, there are some weeks when those 12 hours of class don't even feel like enough! I've always enjoyed cooking meals at home and baking for friends and family member, so even though I can barely find time to scramble eggs these days, I've been making a conscious effort to sneak in some personal time in my kitchen on weekends and non-school nights.

When I started school I was nervous that I would lose interest in even setting foot in my kitchen after a long week of work and class. However, that was absolutely not the case. I wanted to use this week's blog post to promise anyone considering enrolling in culinary or pastry school that your recreational culinary interest will not be lost. When you love something as much as I love cooking and baking, you find time in your life for it—no matter what. And although not every night is a Michelin-quality production (or even something I'd serve to loved ones), I know my passion has not faded. Here's what I'm up to while at home.


Utilizing my pizza dough forming skills to make a white pizza with mushrooms and kale


I made a pear gallette using my school's recipe for pie dough


Learning how to temper chocolate came in handy to dip these strawberries!


Everyone loves a good homemade snack mix


Chocolate-espresso puddings with homemade vanilla whipped cream. Yum!

Check back next week for more sweet adventures!