Baking 101

I miss teaching! After graduating from the culinary school, my first job was that of a Chef Instructor. I was fortunate to get a full scholarship for my culinary education in baking for one year. For my return service, I handled the Mobile Kitchen, a project by the Culinary Education Foundation. CEF got funding from Canadian International Development Agency (CIDA) and the Australian Agency for International Development (AUSAID) and we teach out-of-school youth basic culinary skills so they can be employed in the hospitality industry or start a small home business.

The Mobile Kitchen is a container van turned into a kitchen. Together with another co-scholar, we developed the curriculum. With two assistants in tow, we went to different towns in Bulacan, a province in the Philippines, and stayed for three weeks in each town. It was also made possible through the help local government units and some non-government organisations. It was a humbling experience and a very fulfilling job. For one year, that's what I did until I left for New Zealand to work as  a pastry cook.

When I came back to the Philippines, I worked as Chef-de-Partie at Holiday Inn. I moonlighted as a part-time chef instructor teaching hospitality students for a time. I guess, I have the patience and mind you, I really take teaching seriously, ha.ha. 

And so, let me share with you guys what I've learned through out these years. I started baking when I was 9 years old and have attended countless recreational baking classes since then. My summers would be spent taking baking lessons in Manila. However, it was only until I went to the culinary school that I begun to fully understand the science of baking. It is not enough that we learn the art of baking but the science behind it is equally important.  Believe me, it's easier to troubleshoot if you understand how things work.

Unlike cooking, baking needs more accuracy and precision. From time to time I'll be posting to discuss the science of baking and will be all labeled under Baking 101. I hope you'll find the future postings interesting.

Photos courtesy of  Mira Gloria