Culinary School Love. (&baking production)

Maybe you know, maybe you don't...I am going to culinary school at KCC (Kapiolani Community College). The actual culinary school is called The Culinary Institute of the Pacific (I don't really get how that works). There are about 400-500 students in the culinary department and it continues to grow every year. It's only my first year at KCC, and next year will be my last. I can't express how happy KCC's culinary program has made me! I hate to admit it, but I was a little skeptical at first because it is at a community college. The inner college-snob in me came out for a minute. Growing up, I always hoped to go to Le Cordon Bleu, and this is no Cordon Bleu, but it's seriously an amazing school. We could use more ovens and equipment, but I think that's what makes this school much more like the real world. The staff is great, all of the "Chefs" share their personal work experiences with us and sincerely hope for our success. Not to mention the deal we're getting...I won't throw any numbers out there, but holy crap, my parents are saving a lot of money. Those private culinary schools are expensive! Oh and my favorite thing about the school? The sense of community! That wonderful feeling of belonging. It's been such a bonding experience, I feel like my classmates become family because we spend so much time together. Okay yeah, going on a  rant...but I really do recommend this school to anyone who is interested in the culinary world!

So here is where I am in school: since the schedule is a little weird it can get confusing. Basically, I'm finishing my second semester in school. Overall, I finished four modules...so I guess you can say our "module" system is like the quarter system.

I actually really like the module system. Everything is hands on so it feels like we're really moving along. Sometimes I wonder what it would be like if I was still sitting in lecture halls at UH Manoa...and it makes me SO grateful. I think I'd just explode into a big cloud of dust if I was still at UH. I couldn't wish for a better educational experience. Culinary school was definitely my calling! Not only am I learning about something that interests me, I'm also surrounded by people who feel the same way. We can discuss things in a way I never could with my other friends. Annnnd I think I'm actually liking pastry arts more than culinary arts as of now... :)

At the end of my fourth quarter I can say I've completed: fundamentals of cooking, intro to baking, intro to culinary, safety and sanitation, dining room service. And I'm currently taking intermediate baking and menu merchandising. Intermediate baking is pretty cool since we produce all of the desserts for our school's fine dining establishment, Ka Ikena. 

I love the whole idea behind Ka Ikena. It's student run. So one class is in the back (Asian Pacific) kitchen cooking dinner, my class is downstairs preparing dessert, and another class is learning how to do fine dining--so they're actually serving and managing the restaurant. It's awesome to see how many people come to the restaurant to support the students and our culinary program. I just wish my friends and family from home were here to come eat! 

And to make your eyeballs happy...check out some of the desserts we make!

Sorry, foodporn has become my life. 

This is our dessert cart! We load this thing up with a bunch of desserts, as you can see here, and customers can browse and choose what they want after dinner. Everyone in my class is assigned a different dessert every week so we get a chance to do everything. 

This is our tiramisu. We make it in a cake ring (cake rings are the best! look into them!).  Homemade lady finger  disks are soaked in espresso syrup. Marscapone mix is then mixed and layered, one layer is plain and the second is coffee. The top is combed with an icing comb to get that cool effect when we sift cocoa over it. 

This is just pure amazing. Holy crap. Chocolate mousse (milk & dark) are layered with black magic cake. Chocolate glazed and garnished with a nice fruit bouquet. 

Tropical cheesecake! Lemon cheesecake with caramelized pineapple in it is poured over a yellow spongecake "crust." In the center there is a ring of fresh pink grapefruit & mango mousse layer, disguised with more cheesecake mix over the top. It is frozen to set and then garnished with candied lemon peel and fresh fruit.