[Starting pastry chef school tomorrow!]

Gee, who knew there were so many of us?

I sat up late one night at the age of 38, telling myself that it was time to decide what I wanted to do when I grow up.  Cooking was the only thing that came to mind, so off I went to cooking school: one year at NSCC in Halifax, and one year at NAIT after moving to Edmonton.  I was infinitely better prepared for school than most of the younger students in my class, even the ones with kitchen experience; and in neither school was I the oldest in my class. 

I've been out of school for 2 1/2 years, now, and have recently been promoted to chef at my workplace.  Even more exciting, I'll be travelling east in a few weeks to meet with the proprietors of a boutique tourist-trail hotel, who are interested in offering up an ownership stake to a chef who can help them grow the business.  Without the years I'd spent in sales, and the varied life experiences I'd had before becoming a cook, I would not have this opportunity right now.

Follow your heart, kiddo!  Age is no object, if the passion is there.

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Hey chromedome, I'm at NSCC, too! Thanks for your words of encouragement.

[Starting pastry chef school tomorrow!]

i, too, went to culinary school in my 40s. one of the benefits of being older is that you have the wisdom of experience behind you. you will be surprised at the number of students in your pastry program who have never really baked...much of anything...and are really starting with a blank slate. since you have a base of knowledge already (even if it's just "at home" experimentation), you will know what questions you want answers to, what has happened when you have done "xyz" in the past, etc.

take a zillion pictures! i probably spent another tuition just in developing fees (no digital camera then!) but i'm soooo glad to have those photos to look back on!

have a terrific time going back to school!

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I went to pastry school at 40 (I was not the oldest student) and I completely agree with chezcherie. I was SHOCKED at the number of people who had never even made the most basic things like italian meringue or pastry cream at before. You're life experience and any baking you've done at home will put you way ahead of many other students.

Yes, take lots of pictures. Ask lots of questions and take lots of notes. Be the first person to volunteer for any extra stuff. Arrive early for class, always have a professional attitude, work as quickly and cleanly as possible.

You're going to love it!

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Thanks to everyone for their kind words. I'm setting up a blog for my extended family and friends and I'll post the URL when I've done. I took a lot of pictures today and right now I'm exhausted!! I'm not used to getting up early and being in class by 7:30!! Thanks

[Starting pastry chef school tomorrow!]

Hey there, so I'm starting a 10 month pastry course at my local college and I'm nervous!! See, I'm the oldest in the class - I'm 40! I'm really excited to be doing this but how do I compete with the youngsters? I'd love to hear from "late bloomers" who became pastry chefs. Any words of encouragement? How do I survive? I'm sure the first day will be the hardest.

Thanks,

Susan

[Saffron – The Topic]

My neighbour was kind enough to bring back some saffron for me after working in Azerbaijan for a while (he's a helicopter mechanic for oil rigs).

I had never actually tasted it before but have read all about it and was excited to try it out.  I made saffron mashed potatoes.  I figured the bland taste of the potatoes would allow the saffron flavour to come through.  I steeped the saffron in some warm milk before adding it to the potatoes, was excited to see the yellow/orange colour appear and then taste - BLECHHH!  It was so bitter and tinny!  Did I do something wrong?  Does saffron not taste good on its own?  What about saffron cakes?  Fish with saffron sauce?  Is it an acquired taste?  Anyone with a recipe that actually uses saffron and tastes good?

Susan NS

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Well, SusanNS, in just over 24 hours you have gotten more than 82 responses to your question. Did you find your answers? Was this post useful to you?

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I'm amazed a simple question would provoke such spirited responses!!! I think I may have used too much saffron and I'm going to try it in a paella or boulliabaisse this weekend. I'm not letting one failure stop my culinary adventure. After all, eating is about trying new things, isn't it? The saffron I have is from Iran (Azerbaijan is on its border).

Thanks everyone!

[Saffron – The Topic]

My neighbour was kind enough to bring back some saffron for me after working in Azerbaijan for a while (he's a helicopter mechanic for oil rigs).

I had never actually tasted it before but have read all about it and was excited to try it out. I made saffron mashed potatoes. I figured the bland taste of the potatoes would allow the saffron flavour to come through. I steeped the saffron in some warm milk before adding it to the potatoes, was excited to see the yellow/orange colour appear and then taste - BLECHHH! It was so bitter and tinny! Did I do something wrong? Does saffron not taste good on its own? What about saffron cakes? Fish with saffron sauce? Is it an acquired taste? Anyone with a recipe that actually uses saffron and tastes good?

Susan NS

[Cape Breton Island]

We are headed there for two weeks in August and we'll stay with friends in Margaree Harbor/Chetticamp area most of the time.

My chef husbamd would love to take advantage of the local specialities-- whatever they may be?...

Besides, I'd sure appreciate some inexpensive local watering holes that have a great clam fry, or whatever it is you folks eat up there.

Finally, what the good local beer?

All suggestions are much appreciated!

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I'm actually writing this from Cape Breton from my cottage!

If you get a chance to go Sydney way, check out the Gowrie House. The menu changes daily and they have one sitting at 7:30 - reservations definitely recommended! www.gowriehouse.com

Alexander Keith's India Pale Ale is the Nova Scotia beer although there are a few micro breweries available - Propeller beer is made in Halifax and they have several varieties.

Enjoy lobster, mussels and clams - you can buy good quality straight from the grocery store - Sobey's or Atlantic Superstore. You'll be here in time for fresh blueberries so make sure you indulge. Enjoy your stay here. I'm sure you'll be invited to a ceileidh or too.

SusanNS

[Kitchen Knives: Preferences, Tips, General Care]

I have an 8 inch chef's knife made by Grohmann knives right here in Nova Scotia. It has a forged steel blade and a rosewood handle. The weight is nice and heavy and nicely balanced I can chop anything with it. Hmmm, I have a birthday coming up, maybe I should add a Grohmann knife to my wish list!

[Three foods you can't live without]

I couldn't live without chocolate, bread (homemade!) and strawberries.