Today we finished day 3 of bread baking. It is crazy to think about all the information we have already learned. We are able to do so many hands on things and bake so much bread within the 7 hours that we are there. It isn't very fun to have to wake up and be in class an hour earlier than everyone else but at the end you appreciate it because you are able to learn so much stuff. Before i started this lab I didn't think that i would be able to create the products that i have already made, or learn so much information in such a small period of time. While you are in the labs you are so busy that you may not even realize all the information your brain is actually soaking up. I really appreciate the fact that Chef Hitz is always in such a good mood. It makes the atmosphere within the room so much better. I also really liked the fact that he took the time to help us with cleaning the room the first couple of days that we started in this lab. Overall, the lab is very stressful and you do lose some sleep but in the end its worth it because of all the information you learn and all the bread you get to make..and eat!
Today was actually smooth sailing for me and my group. We listed to Chef when he said to make a production schedule for the day to organize what we had to do and when. My group was just busting through product after product but looking around at the groups that didn't make a schedule was not pretty and it made us have to put time in helping the groups that were behind. I didn't mind helping until it interfered with us getting our products done. Not trying to bash on the other groups but its not fun having to drop what we were doing to go help people who brought their problems among themselves. All I have to say after today is that with this lab you definitely need a schedule because otherwise you will be completely lost and it will not be fun for you, your classmates or Chef.
Although I am extremely late with a post about my first day, when I just finished day 8... but it is better late than never. For my first day I was a "guinea pig" for Chef, which was good for Chef but not so good for me. When I raised my hand to be Chef's "guinea pig" I had no idea what I was doing. Not only did I know nothing about dough and how to shape it correctly, taking notes and watching does not always cut it. I got up to Chef's demo table and destroyed the piece of dough so bad Chef had to throw it out. This was perfect for Chef's demo because I was the presentation of what not to do. I learned a lot from that day, especially with shaping baguettes. I would love to be a guinea pig again, but most likely with something I have a little more experience with.
Day 5 was a little hectic for my group. Since I was not there the day before I did not know what I was supposed to do and was not prepared. I didn't like the feeling of not being prepared for that day of class but I tried to make it through the best I could. We kept hitting walls in our production and were really falling behind which meant other groups had to help us get along. I don't like feeling dependent on others when I should be the one doing my own work. It wasn't a fun feeling but at he end of the day I learned a lesson...make a production schedule and communicate better with my teammates.
This day was the hardest of bread labs but it was all on my group. We slacked off and did not make a production schedule which set our group running around like crazy. Without a production schedule our work suffered and in between the craziness, our baguettes got ruined. From the lesson we learned on day 6, we made sure we made a production schedule the next day and we now know in the future that to get a lot of things done in one day you cannot just hope things sail by. There are timers to be watched and temperatures to be taken, BREADS is not a one step process or easy thing to do without preparation.
Today was part 1 of our practical and I believe it went pretty well. After learning the mistake of not making a production schedule it was pretty easy to know what to do and what not to do, especially with our baguettes. We made sure we took the temperature of everything and gave our full undivided attention to the baguettes which we should have in the first place.
On day one we did a test with yeast. The first bottle had basic ingredients of bread; flour, yeast, and water. The second bottle had yeast and flour. The third bottle had just water and yeast. All of the bottles were covered with a balloon. This test was to see what happens if there is no salt in the bread. This tells us that salt and flour are both needed in bread to rise. Base on the first day, I think this class will be fun and I will learn lot of hand work.
Today we finished day 3 of bread baking. It is crazy to think about all the information we have already learned. We are able to do so many hands on things and bake so much bread within the 7 hours that we are there. It isn't very fun to have to wake up and be in class an hour earlier than everyone else but at the end you appreciate it because you are able to learn so much stuff. Before i started this lab I didn't think that i would be able to create the products that i have already made, or learn so much information in such a small period of time. While you are in the labs you are so busy that you may not even realize all the information your brain is actually soaking up. I really appreciate the fact that Chef Hitz is always in such a good mood. It makes the atmosphere within the room so much better. I also really liked the fact that he took the time to help us with cleaning the room the first couple of days that we started in this lab. Overall, the lab is very stressful and you do lose some sleep but in the end its worth it because of all the information you learn and all the bread you get to make..and eat!
ReplyDelete
ReplyDeleteDay 5:
Today was actually smooth sailing for me and my group. We listed to Chef when he said to make a production schedule for the day to organize what we had to do and when. My group was just busting through product after product but looking around at the groups that didn't make a schedule was not pretty and it made us have to put time in helping the groups that were behind. I didn't mind helping until it interfered with us getting our products done. Not trying to bash on the other groups but its not fun having to drop what we were doing to go help people who brought their problems among themselves. All I have to say after today is that with this lab you definitely need a schedule because otherwise you will be completely lost and it will not be fun for you, your classmates or Chef.
Carlotta Petracci
Day:1
ReplyDeleteAlthough I am extremely late with a post about my first day, when I just finished day 8... but it is better late than never. For my first day I was a "guinea pig" for Chef, which was good for Chef but not so good for me. When I raised my hand to be Chef's "guinea pig" I had no idea what I was doing. Not only did I know nothing about dough and how to shape it correctly, taking notes and watching does not always cut it. I got up to Chef's demo table and destroyed the piece of dough so bad Chef had to throw it out. This was perfect for Chef's demo because I was the presentation of what not to do. I learned a lot from that day, especially with shaping baguettes. I would love to be a guinea pig again, but most likely with something I have a little more experience with.
Day 5 was a little hectic for my group. Since I was not there the day before I did not know what I was supposed to do and was not prepared. I didn't like the feeling of not being prepared for that day of class but I tried to make it through the best I could. We kept hitting walls in our production and were really falling behind which meant other groups had to help us get along. I don't like feeling dependent on others when I should be the one doing my own work. It wasn't a fun feeling but at he end of the day I learned a lesson...make a production schedule and communicate better with my teammates.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteDay: 6
ReplyDeleteThis day was the hardest of bread labs but it was all on my group. We slacked off and did not make a production schedule which set our group running around like crazy. Without a production schedule our work suffered and in between the craziness, our baguettes got ruined. From the lesson we learned on day 6, we made sure we made a production schedule the next day and we now know in the future that to get a lot of things done in one day you cannot just hope things sail by. There are timers to be watched and temperatures to be taken, BREADS is not a one step process or easy thing to do without preparation.
Day: 8
ReplyDeleteToday was part 1 of our practical and I believe it went pretty well. After learning the mistake of not making a production schedule it was pretty easy to know what to do and what not to do, especially with our baguettes. We made sure we took the temperature of everything and gave our full undivided attention to the baguettes which we should have in the first place.
On day one we did a test with yeast. The first bottle had basic ingredients of bread; flour, yeast, and water. The second bottle had yeast and flour. The third bottle had just water and yeast. All of the bottles were covered with a balloon. This test was to see what happens if there is no salt in the bread. This tells us that salt and flour are both needed in bread to rise. Base on the first day, I think this class will be fun and I will learn lot of hand work.
ReplyDelete