Yesterday marked the end of Baking and Pastry Skill Development. For three weeks, I was immersed in a world very much unlike the culinary side of things I'd grown accustomed to. In looking back, I have fond memories and learned more about the science of baking than I thought would be possible.

Our instructor, Chef Rudy Spiess, was a real credit to the Institute and really epitomized what a good Chef-Instructor should do.

Now it's back to the grind in Cuisines of the Mediterranean, which is going to be quite a wake-up for us. The easy stuff is seemingly over and the long haul towards February is now upon us.

I posted the last of my baking pictures to flickr, they're pretty good.