Cody Fitchett: Melt in your mouth custards

This week Cody Fitchett focused on génoise sponge cake, angel food cake, crème brûlée, crème caramel, crème anglaise and chocolate pot de crème, which is shown here. Photo courtesy of Cody Fitchett
Cody Fitchett

Hello everyone! I’m excited to say that the sun is shining and the birds are chirping as I write this article in my room overlooking the beautiful Hudson River.

This past week has motivational and energizing. Every week we get more in depth in baking and the production gets faster and faster.

This week I made génoise sponge cake, angel food cake, crème brûlée, crème caramel and crème anglaise. So, as you can see, this week was mostly about custards.

When I think of a custard now, I think of a smooth, rich and creamy product that melts in your mouth and not something a cream doughnut is filled with.

The Culinary Institute of America is all about making you think outside the box and to look at the big picture when it comes to food, and that’s just one of many reasons why I love it here.

This past weekend I got to come home. I left Hyde Park at 9:30 p.m. and arrived in Leesburg at 3:30 a.m. and was picked up by my wonderful Aunt Brandy. Now, just for the record, none of my family knew I was coming home except, of course, my aunt. I surprised my mom and dad early Saturday morning and the rest of the family later that day after I got a quick nap in!

On the way home Friday night, it felt good to think I was coming home for the first time in a month and I was going to be able to see all of my family that I missed so dearly. It was a bittersweet moment coming back on Sunday afternoon, but I know that this is my home for the next four years and I couldn’t be happier to say that.

As I end this week’s article, I want to thank my family members for everything they have given me and for all the memories that I look back on now that I’m here. Without being raised in a Godly family, I wouldn’t be the man I am today, so thank you to everyone who has pushed me along the way. This wouldn’t of been possible without you.

Well, it’s time to hit the gym so I can fit into my chef pants later on today. See you guys next week!

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He is sharing his thoughts here each week as he attends the Culinary Institute of America in Hyde Park, New York. Email him at

Comment Policy

Print This Article

Guest Columns