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I’m Shipping Up to Boston

1 Oct

Okay, so let’s dispense with the elephant in the room. Obviously a good chunk of time has passed since I last posted on Tortefeaster. Apologies to my two loyal readers (LOL). Before you start judging me, it is not as bad as it looks. After finishing up very intense sophomore level pastry labs (including the particularly taxing specialty cakes that was a brutal–rather than beautiful–struggle) this May, I moved back home from Charlotte and almost immediately began my internship with the Dining Editor of Northern Virginia Magazine.

Anniversary Cake I Made as Part of My Specialty Cake Lab (Image: Johnisha M. Levi)

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Ten Things That Surprised Me about Culinary School

23 Jan

I get asked a lot of questions from curious friends and colleagues about my decision to belatedly attend culinary school. Of course, the most FAQ I get, from those who did not witness the process I went through beforehand,  is” How did you make up your mind?” I’ve written about my deliberations previously in my inaugural blog post, Linzer to Litigator. I am writing this posting to give you a glimpse of my world as student in the baking and pastry program at Johnson & Wales, and specifically to highlight a few things, both serious and trivial, that surprised me, and may surprise you, about my current undertaking.

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