Summertime

School's out FOREVER! Yet I feel so incredibly busy it's as though my work has taken its place. This can be good, as I am advancing my career, learning how to be a better manager, and taking hold of opportunities school did not allow time for. However, I feel overwhelmed and sleepy most of the time! My biggest obstacle is overcoming that desire to be superhuman and not make mistakes and do things perfect every time. My boss* is the EPITOMY of "eyes in the back of their head." She doesn't skip a beat. That'll put the fear of God in you. Nevertheless, I love what I do, and I have a sincere, passionate desire to improve. I'm also impatient.

Enough emotional muck - you want to hear about the sweet stuff. Lately I have been visiting some local bakeries (besides my own. Or it's not mine...yet). Many of these are cupcakeries, which have sprouted up all over Denver like zits on the prepubescent. I hear about a new one what seems like every day. I'm not bitter about the competition, as a matter of fact, only two have really impressed me. I am jealous of all the fun flavors they get to do, and how ga-ga people are over them. Chill. Please. I was also upset by the local 5280 Magazine's decision to give a cupcakery top honors in the "Best Bakery" category of their annual Top of the Town review. How can you compare a place that makes ONLY cupcakes and serves CEREAL to a full service bakery? How do they fill your needs outside of cupcakes and cereal? What if I wanted a really lavish wedding cake? Then where would I go, 5280? There is a lot of artistic talent in this city that is getting completely overlooked by giving a cupcake shop this award. I'm not going to say my place is the best at everything, but more criteria should be looked in to than what's hot right now.

Next year, my friends.

Moving on, my lovely male mate Cory and I are planning to visit the newish D-Bar next week (after paychecks are deposited). This is the new desserterie owned and operated by The Food Network host Keegan Gerhard and his wife (who will forever be referred to has "Keegan Gerhard's Wife. Sad.) Check out the menu:(http://www.dbardesserts.com). I have high hopes, have read some positive and negative reviews, and will be relentlessly critical. Service counts, as does the quality of napkin. I love me a lux linen. And alliteration!

Did I mention I have adult on-set ADD?

Thank you for joining me on this impatient, passionate, perfectionistism-laced journey through the pastry world!

Love,
Rachel**

*Please note that for the privacy of my company and those whom have not agreed to have their names used in this blog I will keep their identities private and often give them a silly alias instead, like "Poop Smith." If you figure it out, keep it to yourself, Smarty Pants.

**Also, I reserve the right to use profanity in my blog. Consider its entirety rated PG-13 unless otherwise noted and monitor your offspring accordingly.

This is Me

Hi hi hi! So! This term, my last term of college FOREVER, I took a food writing class. Food writing would include restaraunt reviews, chef interviews, comparison essays, food trend articles, etc. I had been wanting to take this class since I heard about it sophomore year, but was only offered in the spring and never seemed to work out, and this was my last chance. Thank God it did, because it has been one of the most beneficial classes of my college career. A HUGE thank you to Professor Wells for giving me the opportunity to write how I want and giving me so much confidence in my abilities.

A huge part of becoming a professional writer is practice. Duh! A blog was a common reccomendation from a few of the guest speakers we had in class for doing so. With this outlet I hope to share my experiences as a pastry chef, interesting food facts I come across, recipes, photos, and in turn gain feedback from whoever will give it. YOU are as important in this as me acctually writing, and I appreciate your honest critiques. It will also be a goal of mine to write atleast once a week.

Best wishes,
Rachel