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Ronn
Student
3
Questions
Asked
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How can I learn great skills at baking and in Culinary Arts? what basics should I learn?
I always wanted to know what basics I would need to know for baking in culinary arts. that's my question lol
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1 answer
Kathy Laneaux
Cake Decorator/Finisher
23
Answers
Carolina Beach, North Carolina
Updated
Kathy’s Answer
Hi Ronn,
Learn science. Simple as that. Baking is a science and if you excel in science, you will have no problem baking.
Science, let me clarify - food science. You will understand the chemical reactions to what baking soda does, baking powder does as well as yeast.
You will learn why some breads do not rise and how to fix that. Why croissants aren't as flaky as you want them to be and possibly make things flakier, crispier and lighter without messing with the integrity of the product. Learn why you shouldn't just leave a mixer unattended when it comes to mixing ingredients and what the consequences of over mixing or under mixing will have and not paying attention to what you are doing will cause.
With that said. Practice, practice and practice will always help and never hurt when it comes to any type of culinary skills.
Not sure what area you are looking for in the "baking" area.
I am not sure if you are looking just to create or are you looking to decorate as well.
If you are looking to be a Pastry Chef, that will pop you into different areas. Figure out what works for you and where your talents are.
Being in the baking industry doesn't automatically make you a cake decorator, a chocolatier or even a baker. You have to know what you want to accomplish.
I have a degree in Art. My whole career depended on me working in areas where I can be a food artist or a decorator. I wanted to learn about pulling sugar but never got to that degree. I would absolutely love to be a chocolatier, but I realized I hated the smell of sugar and chocolate. I was always fascinated with the creations some Pastry Chef was able to create.
If you want to learn and not pay through the nose, try becoming an apprentice with a baker or pastry chef. Any restaurant will have a pastry chef on hand or they can direct you to that area in their facility. Not all pastry chef is at the locations. They may have a bakery off sight and you would just work there.
Try different restaurants and different pastry chefs. They all may have the basic but they will all have different ways of doing things. No harm in learning new techniques.
Good luck in your endeavors and hope this helped.
Learn science. Simple as that. Baking is a science and if you excel in science, you will have no problem baking.
Science, let me clarify - food science. You will understand the chemical reactions to what baking soda does, baking powder does as well as yeast.
You will learn why some breads do not rise and how to fix that. Why croissants aren't as flaky as you want them to be and possibly make things flakier, crispier and lighter without messing with the integrity of the product. Learn why you shouldn't just leave a mixer unattended when it comes to mixing ingredients and what the consequences of over mixing or under mixing will have and not paying attention to what you are doing will cause.
With that said. Practice, practice and practice will always help and never hurt when it comes to any type of culinary skills.
Not sure what area you are looking for in the "baking" area.
I am not sure if you are looking just to create or are you looking to decorate as well.
If you are looking to be a Pastry Chef, that will pop you into different areas. Figure out what works for you and where your talents are.
Being in the baking industry doesn't automatically make you a cake decorator, a chocolatier or even a baker. You have to know what you want to accomplish.
I have a degree in Art. My whole career depended on me working in areas where I can be a food artist or a decorator. I wanted to learn about pulling sugar but never got to that degree. I would absolutely love to be a chocolatier, but I realized I hated the smell of sugar and chocolate. I was always fascinated with the creations some Pastry Chef was able to create.
If you want to learn and not pay through the nose, try becoming an apprentice with a baker or pastry chef. Any restaurant will have a pastry chef on hand or they can direct you to that area in their facility. Not all pastry chef is at the locations. They may have a bakery off sight and you would just work there.
Try different restaurants and different pastry chefs. They all may have the basic but they will all have different ways of doing things. No harm in learning new techniques.
Good luck in your endeavors and hope this helped.