Cody Fitchett: Pastries class is a favorite

Cody Fitchett

HYDE PARK, New York — It saddens me to inform you that this will be my last column at The Northern Virginia Daily.

I feel that I have made many memories and have reached out to hundreds of people through this column. I have decided that I have done everything I have wanted to accomplish with this column, and that was to teach people about food. God has told me that my time here at the paper is coming to an end and something else will come up in the next couple months.

This past week I started Individual Production Pastries, this class is the hardest class I will take before leaving for externship. We make individual desserts for customers, so that each person gets their own plated dessert.

I love this class because it pushes me to my limit and I have worked faster in this class than I have worked in any other class here at the Culinary Institute of America. We are making layered desserts, macrons, tarts and many more. It probably is my favorite class so far here at the CIA.

I just want to thank everyone of you for following my journey through this column for the past 10 months. It has been a great ride and I am sure I’ll see you around.

As always, God bless!

Cody Fitchett, of Fort Valley, is a  graduate of Triplett Tech in Shenandoah County. He attends the Culinary Institute of America in Hyde Park, New York. Email him at chefcodyfitchett@gmail.com