Baking week... sweet!

Focaccia with caramelized onion- one of

the bread techniques that students learned during 

their baking week.

When Cook Basic students move from classroom to kitchen, Chef Bill Sharpe puts them through their paces with baking, sugar work and chocolate work. The first hands-on week is chock-a-block making a variety of breads, fruit tarts and pastries. The lessons are fast-paced and fun, incorporating a number of formulas, techniques and principles that will follow students throughout their careers. 

Chef makes it all look like child's play, but kneading and proofing doughs, hand-whipping creams and batters and getting just the right temperature to bring sugar to a pliable, caramel state all take patience, practice and good timing. The outcome on first attempt is rarely perfect, but is usually delicious, and the lessons are always priceless. 

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Spencer works on a garnish of

caramelized sugar.