Cody Fitchett: Practice makes perfect apple strip, eclairs, buttercream cake

Cody Fitchett

It is so good to be home in the Shenandoah Valley.  I have missed my home and the lovely community.
Since I only get three weeks off, I am trying to pack as much stuff into the tiny amount of time as I can.
Last week, I worked at Sweet Blessings Bakery, showing them some new techniques and different ways of doing certain tasks. I love working in the bakery with those ladies. I am the only male working in there and many of you might think I get harassed because I work with all females and they might gang up on me, but it is quite the opposite. Everyone works well together to provide the customer with the best experience possible.
I am also practicing for my second term practical, which is the biggest baking test I will take before I leave for my externship in Florida. My practical consists of everything I have made during my time at the Culinary Institute of America in Hyde Park, New York, so far.
Apple strip, finished eclairs, and a Italian buttercream cake is what is on the menu for my practical exam. Now, that does not sound like a lot to do in six hours, but each finished product is made up of at least four different parts to be assembled and placed on a sheet for judging.
I have been practicing at home by tempering chocolate, decorating cakes, and making eclairs for by grandma’s birthday.  Happy Birthday, Pawpaw, we love you and appreciate everything you do for us!
Well I have chocolate on a double boiler that needs to be tempered. As always, have a great week and 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