This will be my last “After Pastry School” post. School finished in May, my last baking job in November and while my kitchen is certified for retail home baking, the “kitchen year” is over. It was something I had dreamed about for a long time. It was better, and more difficult, than I ever would have imagined. I learned so much, about the science of baking, commercial baking, kitchen life, city living and myself. It was an experience that never would have been possible without some amazing people so before moving onto what’s next I owe a big thank you to…
My husband Sam who supported me emotionally and financially over the past year. There aren’t enough words, or the proper words, to convey just how grateful I am.
The wonderful chef instructors and staff at The CSCA, Chef Delphin, Chef Martha and Chef Simone in particular. They were patient and inspiring. Chef Jim’s knife skills and business seminars were two of my favorites, not to mention very valuable.
The amazing lady bosses I had at Sofra and Russell Orchards. They taught me how to be a better baker, a (marginally – sorry!) faster baker and to take the product seriously but not myself. Thank you for sharing your wealth of knowledge so selflessly and answering my million and one questions.
My friends, fellow bakers and family, in-person and online, who tasted my many tests, told me I wasn’t crazy and liked my Instagram posts enough to make me believe I might know what I was doing. I appreciated that.
“We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.”
Walt Disney
overworked & underbaked 
I’m so glad this year has worked for you–such a hard thing to do but sooo worth while. I’m very proud of you that you made and completed this dream. Mom would have been so proud–even if she hadn’t actually told you it was a good idea in the beginning! As you go back to the corporate world, know that you have inspired lots of people to live their dreams!
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