Movin' On Up!

An email appeared in my inbox in mid-July asking if I wanted to move my school start date from January to September. Of course I said yes. Finding a kitchen job that would work with my quickly approaching school schedule was difficult as my classes would be night classes. I found the job that I am currently at and they agreed to work around it only if I agreed to work nights before classes started up for fall. 

I am prepping my station for the nights service when my Executive Chef and GM pull me to the side and tell me they have some big news. They were about to make the new schedule and I would be starting morning shifts starting that new week. Okay, cool. Then they added I would be promoted to the Pastry Chef for the restaurant and would be starting training that week. 

17 years old and a Pastry Chef of a fine-dining 4-Diamond restaurant in downtown San Antonio. 

I had never felt so much pressure in my entire life. I had no formal pastry experience outside of just helping at other places. I concluded my week of training and learned so much that my brain hurts thinking about it. 

Lady fingers, how to properly ice a beautiful cake (still working on perfecting this one), tiramisu, creme brûlée, cake, decadence, etc. Not only learning how to make them but learning why each ingredient is added and how to the atmosphere effects my product and how to help this factor. 

Different types of flour, why they are used, how to modify a recipe, help with conversions in the real-world situations that I was learning in my math book, etc. 

Never in my entire life would I be doing pastries (I do not have the patience for baking and that's why I steered very clear of that path until now) at 17. I am beyond thankful to everyone who has had an impact on my life throughout the years and to all that I will be meeting in the future. 

Lady Fingers

Carrot Cake first icing attempt

First attempt at Chocolate Decadence

-Olivia

In the Blink of an Eye

As a child I could not wait for this moment. The moment that I moved out and lived alone and started "college." (I say "college" because I am attending culinary school.) Nothing in the world could prepare me for this transition in life especially at 17 years old. 

 Around April of 2015 I had the genius idea to try to graduate early. Holding three jobs and picking up extra classes to make this goal happen, I quickly became very stressed. I had to make sure none of my work/school schedules collided, register for my SATs, go to college tours, apply for financial aid, the list just seemed to go on for a lifetime. I entertained many options for my life; military, university, work for a year then go to school, then... culinary school. I worked as a host and server at a few restaurants already and wanted to be in the kitchen but no one wanted me because of my lack of experience. I fell in love with cooking in middle school when my mom's husband was deployed and I would cook for my mom and I so that she didn't have to. I loved making her happy through food. I got my first job in the best restaurant in my city as a garde manger cook. It was a real culture shock as I was not prepared for the kitchen life but I regret nothing. I have had beautiful opportunities and the privilege to meet some amazing people through this industry. 


I applied to The Culinary Institute of America a few months before I got the kitchen job which made me worried that the school wouldn't accept me for no experience. I cried when I got accepted and cried even more when I got a full ride to the school. 















June 2016. 

Graduation from a high school that allowed and helped me to graduate and start my life a year early. 




















Moved into my first apartment downtown that I have the pride and honor to say that I pay for with the money I make by myself.

Growing up is very difficult, especially so young and quickly, but I would not change anything I have ever been through or done or any of my goals. I am grateful of every situation, good and bad, that I have been through as it has helped to make me the person I am today. 

Olivia