Announcement: Back to School
Back in February, I ended a decade long career in investment banking. It took five attempts to leave (by my count - others recall a higher number). And while the experience of being a banker was spectacular in its own way, I eventually realized I was spending every non-banking moment talking food.
Willy Wonka wasn't going to IPO the chocolate factory anytime soon.
Several months and myriad hands-on culinary experiences later, it's officially official...
Beginning this Friday, all things pastry take a decidedly formal turn as I begin the Professional Pastry Arts Program at the International Culinary Center, formerly the French Culinary Institute. I figure if it worked for Christina Tosi, Rebecca DeAngelis, David Chang and Wylie Dufresne (to name a few), it should be quite an experience!
Over the next nine months, I plan to provide a blow by blow of those 600 hours. I'm feeling pretty good about my cookie skills. And that Mille Crepe from last week came out pretty damn well, if I may say so.... but I can only imagine what may come of my first towering sugar and chocolate show pieces.
It all starts Friday!
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