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11-04-2005, 07:27 AM

#1051

samurai

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Location: Union City/San Diego, CA USA

Posts: 4,682

Car Info: The Thundercougarfalconbird

Woohoo! and I'm gonna be driving up again..... d'oh!

Tim

11-04-2005, 07:40 AM

#1052

TygerStile

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Location: SoCal

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yay... its friday. damn crappy weather up in the bay area right now... argh.

11-04-2005, 08:15 AM

#1053

kenji815

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morning happy friday. and my last day of work.. whooo!!!!

11-04-2005, 08:22 AM

#1054

hey1

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Your last day of work? You go girl.

11-04-2005, 08:43 AM

#1055

samurai

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Quote:

Originally Posted by TygerStile

yay... its friday. damn crappy weather up in the bay area right now... argh.

Thx for reminding me..

Tim

11-04-2005, 08:56 AM

#1056

hey1

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Quote:

Originally Posted by flippin awsome

nooooooo, im a biology major, but i thinking about going to culinary school to become a pastry chef

Culinary school is quite expensive. I was thinking of culinary art school once upon a time. Then I told myself. My idea of love of cooking is like the love of photography. Just because I like taking pictures doesn't mean I'm going to become a photographer. Well, at least I know that I won't be in that deep of an interest and commitment. I think, in my opinion, with culinary arts, you have to be truly committed to that in order to make it a profession. Then again, everything everyone does is based on their choice of commitment. =)

Have you ever making delicate pastries before? Just curious on what you've done and why you want to become a pastry chef. I think pastry chefs have extreme patience, at least the good ones.