Fifteen-Week Baking Course, Here I Come
April 7, 2017 to April 13, 2017
“For when you are going to be baking a lot...”
“Fifteen week baking course here I come!”
“Mise en place it's how I roll.”
“I hate to say it but, heels down, come on.”
April 2017. I laid out my cobalt blue stand mixer with its attachments, propped a cookie book beside it and announced it: fifteen week baking course, here I come! Then came my mise en place, measuring cups in a row, flour, sugar, spices and butter, because mise en place is how I roll. And then a fresh bag of King Arthur all-purpose flour, for when you are going to be baking a lot.
This was the start of the plan I set out in my blog post The Game Changer: a course I designed myself, covering breads, cookies, cakes, and pastries and tarts, in place of the pastry school I could not afford. Mise en place, everything in its place, is the first thing taught in any professional kitchen. My fourth photo is a close-up of the knight on the flour bag, and as a rider I had a critique for him. I hate to say it, but heels down, come on.
This article is written in Corey’s voice for this tribute site, based on his captions and blog. His own words are the quotes above.
