Cody Fitchett: Class takes the cake

A peach tart made by Cody Fitchett. Courtesy photo

Good morning everyone — only two weeks until I come home for summer vacation and I can not wait. I love school here at the Culinary Institute of America (CIA) in the beautiful small town of Hyde Park, New York, but I am ready to come home and see my friends and family.

I started Classical Cakes class this week and my chef is awesome. Chef Joseph Utera is a certified master baker who has worked at over 100 hotels and resorts. I am so excited to learn from an amazing chef like that.

So far in Classical Cakes, I have made cheesecakes, plum and peach tarts, which you can find on my Facebook page.

Cakes are one of my favorite things to do in the bakeshop and now, thanks to the CIA, I get a whole class devoted to cakes. It has only been a week and I have learned so many different techniques it is crazy. On Wednesday we used fishing string to cut our cheesecakes into 12 equal pieces.

Coming to the CIA has been a dream come true and I am so excited to be back in the bakeshop again. It is that time again where I must go and study for cakes. 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 chefcodyfitchett@gmail.com