Christmas

Christmas this year was magical. I love being home with family, good food, twinkle lights and stacks of Christmas movies. We didn't stop eating for two days, we played lots of Christmas games, and loved giving each other gifts. 

 Christmas time is definitely the best time. 

Hope yours was a happy and family filled Christmas as well!

Remember Christmas Past 2012 2011 2010

2013 in a Glimpse

2013 is OVER! How did that even happen? It's been a pretty incredible year with lots of fun trips and learning experiences. We celebrated 3 years of marriage. I finished my last semester of lab classes. Adam got a new job. We moved to Salt Lake and discovered Chungas Tacos. All in all another awesome year with my awesome guy. Remember 2013 with us...

That time in January when I traumatized Adam on the way-too-blue-square-run at park city. 

In February we celebrated my birthday in Los Angeles. 

We had some quality family time in Newport Beach in March. 

  

I fell in love with Paris in April. 

 In June we had the ultimate cookie taste off.  

Things got a little Kung Fu on the 4th of July. 

In August we tried Paddle Boarding at Lake Tahoe. 

In September I got to work in a Restaurant. 

We actually hosted a dinner party dressed like this in October. 

In November we cooked Thanksgiving dinner at our house. 

In December we celebrated Christmas like this:

I'm pretty sure 2014 is going to be our best year yet. Living in Salt Lake, an extended trip back to Paris, Culinary School Graduation and cool opportunities at work are all on the horizon for us. 

It's looking like it's going to be a pretty happy new year. 

We hope you have a Happy one too!  

Remember 2011 and 2012 

Culinary School Weeks 32 - 45

Well the lack of weekly posts throughout these last few months should speak for itself. This semester of school has been the most rewarding and education thus far. I have grown so much. Since that first week I have learned hundreds of methods, and techniques and shortcuts. I know the difference between a Chuck roast and a Round roast. I can break down a chicken in under 5 minutes. I can tourne a potato. I can make a killer Bearnaise sauce. I could whip out pastry cream in my sleep. All of these acquired skills are so special and important to me, but I think what I'm most proud of as my last semester of Culinary School comes to an end is the confidence I'll walk away with. I know there's still so much learning and growing to be done, but as of right now I feel like I could go work in any kitchen, anywhere and be proficient. And that feels pretty cool.

This semester pushed me beyond my comfort zone. There were days that I felt like I could not look at another lamb chop again. But it all paid off when I was nominated to be UVU's student chef of the year. 

(This was my competition Plate) 

I'm also happy to say that I gained NO weight this semester! No help from Plugra or This day in class: 

Also I can decorate cakes! I need sooooo much more practice so let me know the next time you need a birthday cake! 

At the very beginning of this journey I said I wasn't sure which direction I wanted to take this, and frankly I'm still not 100% sure. But I do know that baking make me happy, and that for now that's what I'm going to pursue. The beautiful thing about this industry is that I can change my mind anytime I want. And that
as long as there are hungry tummy's (and sweet tooth's) out there I'll have a job.

My last semester of lab classes are now over, and starting the second week of January I'll start my final semester of culinary school as an intern at Les Madeleine's a French Bakery in Salt Lake. After 7 weeks there, (...drum roll please...) I will leave for Paris where I'll work 8 more weeks in a real live Parisian Patisserie. I feel so lucky to have these incredible opportunities and love that I LOVE what I'm doing.

Tea Party

This month my favorite person turned 50. My sisters and I took the day off and surprised my mom with a day out on the town. We started with tea at the Grand America and had the most wonderful afternoon. 

Love you Mom so glad you're mine.

Happy Thanksgiving

I hope your holiday was filled with Pie and Family!

Thankful

It seems like these last few months have been a whirlwind. Like seriously, on my "to do" list I still have not crossed off buy books, let's talk about how the semester ends in 2 weeks. Actually let's not. Even though my free time is sparse these days it would be wrong of me not to publicly express my gratitude for some real important things. Gratitude lists in years past have included lots of silly things, like cookies and sweat pants, but more recently I've realized that at the end of the day cookies just make me fat and sweat pants...well they don't really help in that department either. Really the things to recognize are the things that don't go anywhere. The things that will rub your feet after a long day in the kitchen. The things that pick you up when you're certain your at your breaking point. The things that make you feel like you matter. Those are the things worthy of my gratitude list this year. 

I'm thankful...

...for a husband that gets me on a level that no one else does, and loves me more than I ever thought possible. 

...for this talent that has come out of what seems like no where. Culinary school has been one of the greatest things I could have ever done for myself. 

...for my family. The amount of love and support that exists between these people makes me feel whole and I'm so glad I get to call them mine. 

Culinary School Week 31

First off German food is good. Second this week I was stationed in Garde Manger, or cold foods. I made 3 salads and an amouse bouche (like hous d'oevres). I made a really great German potato salad, a warm coleslaw salad and an awesome apple and celery root salad with a yummy dill vinaigrette. I think what was hardest for me this week was figuring out how to plate thing so that it doesn't just look like a pile of potatoes. I'm realizing I'm not really into super gimmicky garnishes and really fancy, fancy plates. Simplicity is my style. But not everyone is into that, so I'll put up something simple and my critique will be put another garnish on the plate, etc...then I'm frustrated because I'm having to do something based on someone else taste, that I never would have done originally. Anyway I felt like this was a great station to ease my way into the restaurant. I was able to get my dishes up and out on time and never really felt pressure. Wednesday's we do as much prep as we can and then Thursday and Friday it's go time, the restaurant is open. My cute family made reservations to come and eat every. single. week. I'm so lucky to have such awesome support.

My first tickets

German Pretzels