We can’t stress this enough: baking is a well-planned process and every step is important. By putting in your repetitions and listening to the advice of your Chef Instructors, you might be able to make a croissant that would make the French proud. While your first or fiftieth croissant may turn out dense and oily, repetition will allow you to inch closer to those perfectly formed flaky layers.Ĭulinary school can provide you with the opportunity to practice skills hundreds of times in a relatively low-stakes environment. However, don’t think these are easy skills to master – they require advanced coordination and a thorough understanding of textures.Įven if you know the why and how behind these advanced baking techniques, there may be a gap between your mind and your hands. Top bakers make shaping a seamless boule and rolling out flaky croissants look almost effortless.
“The knowledge from Escoffier has given me the skills and confidence not only in my baking, but to take my baking and creations to the next level,” she says.* 5. Just ask Escoffier Online Pastry Arts graduate Trista Besecker. Not all of these experiments will end up on the winning side, but successful bakers can see these fumbles as learning experiences rather than failures.Īs with most things in life, strong foundational skills can make it easier for you to tinker with dishes and develop new recipes. Great bakers are curious, experimenting with new flavor combinations and techniques. Baking school can allow you to hone individual skills so you can more easily complete detailed work under pressure. However, this can be easy to do when you’re balancing baking cupcakes, mixing up frosting, and piping chocolate decorations all at the same time. If you space out for a few moments and add a few extra grams of baking soda or set your oven 25 degrees hotter than the recipe dictates, your baking will suffer. And ultimately, if the ‘chemistry’ of the baked product is off, so will be the flavor.” While flavor is important, it’s the most subjective part of baking. “Since much of baking is really chemistry, our Chef Instructors look at the finished product’s texture, structure, and especially the crumb to make sure the ingredients were measured correctly and the products baked at the ideal temperatures and time. Whether you’re mixing dough for early morning croissants or putting the finishing touches on petit fours, you need to be able to communicate with your team members. Clear Team CommunicationĪlong with mastering working with yeasted doughs and piping straight lines, communication is a skill great bakers should possess. While it may seem like a simple concept, organizing your workspace ahead of time is often the difference between success and failure in the kitchen. During that time, your butter softens, compromising the biscuits’ flaky texture.
However, just as things are looking good, you have to stop for fifteen minutes to chop the chives and shred the cheese. You begin by cutting the butter into the dry ingredients to form those perfect fatty crumbs. Let’s say you’re getting ready to mix up a batch of cheddar and chive biscuits. In the industry, this is called “ mise en place.” The most successful bakers in the industry usually know that the process of baking requires careful timing and organization, so having your baking station prepared with everything you’ll need – including all the tools and pre-measured ingredients – is vital. Whether you’re working with yeasted dough or laminated pastry, these skills can help you churn out delicious goods and be in a better position to build a successful baking career. Before you can chase your baking dreams, it’s a good idea to take the time to master some essential skills. Or perhaps you’re looking to open a bakery so you can share your coveted family recipes with the world. Maybe you dream of ditching your corporate job to become a wedding cake designer.
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