hi! i'm new too

just wanted to introduce myself. my name is hillary and i am entering the wonderful world of food. my interest is in pastry arts specifically. i am an engineer by trade but have grown weary of the drudgery of nerddom.

i am taking a master baking course at the 'new school' here in nyc this march. i hope to also take more formal coursework perhaps at ICE when finances permit.

to date, i have little experience in the food industry outside of a high school job (1 yr) and planning catered functions for a couple special events (100-200ppl). hopefully this and my basic skillset will be enough to get me some kind of related work.

 

thanks mezzaluna

i am a civil engineer who worked in transportation management (in CA) & planning (read: number cruncher) once i got here. very dry indeed... and working in the unfamiliar NYC environment & frenetic pace confirmed my dwindling interest in the profession.

i've actually been lurking here about 6 months before finally registering yesterday.... checking out the archives and general conversation. i went home to california (visiting mom) in january and read all of the pertinent books mentioned as recommended reading.

over the christmas holidays (since we were snowed in) i made a lovely broiled/baked salmon and with a hollandaise sauce, which was a great treat for my hubby and i. :chef:

as far as favorite receipes... i really range from various traditional pastries to short-order cooking to please the masses (read: the hubby). lately i've been making a wonderful sweet potato hash for breakfast. basic fare is more appreciated in this household... i made a chicken & asparagus risotto, which i thought was great but "that rice stuff" leftover is fated to mold in the fridge.

on a positive note, my cookies, cakes, sweets, waffles, cinnamon rolls, gumbo are generally appreciated. baby steps!