If you see me around town these days, odds are that I’ll be doing one of four things: running down to SoHo for school, hurrying home from school to take a pre-internship nap, rushing as fast as my feet can carry me to the Brooklyn restaurant where I’m a pastry intern (although, if you’re up at 5 AM and you’re not a baker, what the heck are you doing up so early?), or dragging myself home post shift. Rinse, wash, repeat.

Yeah, I’m tired, but I’m loving ever single minute of it. I’ve also been a slacker about blogging, even though I have probably a dozen new dishes to share. I’ll get better at time management on my new, glamourous schedule, but for now, I thought you might be interested in seeing a few of the things I’ve done in school, as told in pictures snapped on my camera phone.

Some of this stuff may look a bit unusual to you if you’re not French. My cooking school teaches cooking by employing classic French technique, which gives chefs the backbone for expanding upon all other cuisine. I sometimes get frustrated when I’m piping whipped cream onto the back of a puff pastry swan, because I’m not likely to ever make a puff pastry swan outside of school, until I stop and realize, wow, my piping is really improving, because making swans require four different types of piping that all need to be done in different ways.

Anyhow, the schedule is the only thing about this experience that I’m hating, but I’ll be back to diligently posting soon. Now, I’m late for school and gotta run to the Pastry I classroom,  where I’ll be rolling out sheets of 1,000 layer puff pastry all night!