Cody Fitchett: A 94 on my baking final!

Cody Fitchett

Cody Fitchett

It is great to write this column this week after being home and seeing all my readers.

Before I left to come home on Friday night, I had to take my baking final for Baking Fundamentals class, which I finish up this week. I am proud to announce that I received a 94 on my final with just minor mistakes that I can easily fix in the future.

My baking final consisted of a three-layered cake with Italian buttercream between each layer; an apple strip made out of homemade puff pastry which we made the day before; and crème anglaise, which is technically an ice cream base.

This final consisted of two days with three hours on the first day and 2 1/2 hours on the second day to assemble all of the baked products.

A tip when cutting a cake into layers is to freeze the cake for 20 minutes so that it becomes dense. It will be easier to cut even layers.

After my fantastic news on Friday, I drove six hours through the night to come home Saturday morning and see my amazing family once again. My family treated me to kayaking on the river for a relaxing Saturday afternoon. On Sunday, we were invited to Alex Burner’s Relay For Life Team event to help raise money for such an amazing cause. The event took place in the small town of Fort Valley and we had an auction to help “Alex’s Warriors,” as their team is called.

It was great to find many of my column readers there at the event and I spoke to many people who are making my dream come true. As I made my way around to everyone, I just continued to thank them for reading my articles and allowing me to continue to write it.

This next week I start my second semester, and before you know it, I’ll be leaving for Florida. Time really does fly, so I enjoy every minute I have with my friends and family and also my time here in the beautiful town of Hyde Park, New York.

Thanks to all, God Bless and talk to y’all soon.

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

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