Chef Vivian Syyap
Lesson Plan: General Standards and Food Sanitation
My very first class began today. Of course I'm excited to meet my fellow food enthusiasts and to delve into learning the techniques of baking and pastry. Baking I thought was a bit more interesting than culinary due to the science behind the ingredients. Being a Pastry Chef is almost like being a conductor, knowing the ingredients and its functions must be mastered and understood as if to come together like an orchestra to produce well made desserts, cakes and pastries.
Class began at 10am and to my surprise there were over 25 students. I was a bit intimidated with how young some of the students looked like. I took my seat closer to the front and sat next to a guy. We all introduced ourselves fairly quickly and delved into our first lesson on food sanitation and general standards. The chef who taught us our lesson Vivian, graduated from CCA in New York. Unfortunately, for us baking students she won't be one of our teachers, since her specialty is in culinary.
On our break, the person I sat to Joseph (later to become of the contributors) was the first person I ended up conversing and having lunch with. Fortunately for me, he will be part of the baking class and so my classmate from now on. From the get go and from our lunch, I knew somehow we would connect and end up being good friends. He has a passion for the arts and has experience and background in interior design, events planning and catering.
After returning from our break, we had our remaining lessons on food borne illnesses and other sanitation education. Twas quite boring and Joseph and I kept making remarks on how much we needed coffee. Again, another sign I knew I was going to get along with him.
Thankfully, we ended class at around 4pm. Tomorrow finally the real fun begins....
Lesson Plan: General Standards and Food Sanitation
My very first class began today. Of course I'm excited to meet my fellow food enthusiasts and to delve into learning the techniques of baking and pastry. Baking I thought was a bit more interesting than culinary due to the science behind the ingredients. Being a Pastry Chef is almost like being a conductor, knowing the ingredients and its functions must be mastered and understood as if to come together like an orchestra to produce well made desserts, cakes and pastries.
Class began at 10am and to my surprise there were over 25 students. I was a bit intimidated with how young some of the students looked like. I took my seat closer to the front and sat next to a guy. We all introduced ourselves fairly quickly and delved into our first lesson on food sanitation and general standards. The chef who taught us our lesson Vivian, graduated from CCA in New York. Unfortunately, for us baking students she won't be one of our teachers, since her specialty is in culinary.
On our break, the person I sat to Joseph (later to become of the contributors) was the first person I ended up conversing and having lunch with. Fortunately for me, he will be part of the baking class and so my classmate from now on. From the get go and from our lunch, I knew somehow we would connect and end up being good friends. He has a passion for the arts and has experience and background in interior design, events planning and catering.
After returning from our break, we had our remaining lessons on food borne illnesses and other sanitation education. Twas quite boring and Joseph and I kept making remarks on how much we needed coffee. Again, another sign I knew I was going to get along with him.
Thankfully, we ended class at around 4pm. Tomorrow finally the real fun begins....
