Tuesday, September 05, 2006

The Sweet Life

Staff Contributor: Kate Brown

Ever wonder how you get to be a pastry chef? A lot of dedication and hard work! Former magazine editor turned pastry student, Emily Carrus shares her experiences, successes, and trials in class and around the school. She began documenting her pastry adventures from orientation and she’s now just past the halfway mark. It’s a great way to see the day in the life of an FCI pastry student and always fun to see photos of her pastry masterpieces. From “a face full of flour” to the “tempering beast,” you never know what’s next. Sometimes Emily is “inspired, wired, tired,” but most of the time she sees the sweet side of things and has “reasons to celebrate.”

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