Cody Fitchett: Bake your cake a day ahead
HYDE PARK, N.Y. — T-minus three days until I come home for summer vacation. I am literally counting down the days until I get my three-week summer break.
This week is Bakeshop 5. We made mocha tortes, Charlotte modern, and chiffon cake. Every day we bake a cake and then build a cake using the cake we made the day before.
Chef Joseph Utera says that we always work one day ahead, so baking a cake for the next day allows it to cool down and become frozen so we can cut them.
I love Classical Cakes class because I love decorating cakes and we get to do that every single day. I have learned many useful tricks from Chef Utera, like using fishing line to cut cheesecake into 12 equal portions.
When I saw the chef with fishing line, I thought to myself, “What the heck does he have fishing line for in a bakeshop?” and sure enough, it made the job easier and faster than a knife.
Last weekend my dad, mom, grandma, and grandpa came up to visit me at school. They drove the six-hour car ride that I am used to by now. It was great to have them up here at The Culinary Institute of America with me. By now I am an expert in tours and gave them the grand tour of the campus and my new room that I moved into since becoming a resident adviser. A big thank you to my mom and grandma for helping me clean my new room, so it was up to our standards of cleanliness.
Last but not least, I would like to thank my dad for everything, not just for driving up and seeing me but for molding me into the young man I am today. I truly never knew why you pushed me so hard until I came to school and now think for myself now. I love you dad, you have always been here for me and I know you always will be. So thank you to my parents and grandparents for coming to see me for the weekend.
I love baking and I love the CIA, but I miss my family and I am ready to come home for the summer. Thanks to all who read my column, you guys are the reason I am still writing and I love it. As always, God bless.
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 email@example.com