Why I make desserts.
When I started at Rioja, I was the intern for pastries and they had one for culinary. At some point throughout the ten weeks, we were going to switch and I was to do culinary for one week. I was pretty excited about it, because I was there to learn all about food, although mostly desserts, but anything food is fine by me. Well, sadly, the culinary intern is no longer at Rioja, which means I will not be spending a week in the kitchen, it’s all bakery from here on out. Well that’s just not good enough for me. So I asked Eric if I could come in on my day off and spend some time in the kitchen, watching, learning and maybe even doing. We talked with the Sous Chefs and needless to say they were more than happy to let me come in on Mondays to start honing my culinary skills. Hopefully, I will be learning basic techniques, how the kitchen runs and well, as much as I can. As I was finishing up my day, I walked into the kitchen and well, what I saw on the table reminded me again why I am in pastry. I can only hope I will be making pasta tomorrow morning. Enjoy the photo below.
