Cakespy Note: The photos used are all Jess' creations--they're all ssignments and baking projects!
Cakespy: What made you decide to study patisserie and baking?
CS: From what we hear, studying at Le Cordon Bleu is a very intense experience. Is it as hard/competitive as we hear?
JA: This school is definitely intense! They take what would normally take a couple years and condense it into one year (that's for the degree program). It's set up crazy but way worth it once you get to the end. The hardest part about the school is that it moves so fast that you sometimes (a lot) do not have time to perfect all the skills. You learn it, do it a couple times, and then you move on to the next thing. That always frustrates a lot of the students. Being in the this field turns everyone into a perfectionist, I think.
And yes, the school is really competitive. It's like 30 students all studying the same specialty, in one classroom... You always see people sneaking glances at your stuff and wonder what they are thinking. Than, you hear other people's grades and compare your stuff to theirs.
CS: Do you think that attending culinary school has changed the way you look at baked goods / pastries in bakeries or restaurants? More appreciative? More critical?
JA: Going to school has completely changed the way I see everything. It makes me both--more appreciative, in that I know the effort and time someone put in to get that product--and critical, in that now I know they way some things are supposed to taste and look from a classic stand-point. Although, I must say I just love old-fashioned baking (that's the best).
CS: You currently study in Scottsdale. Are there any pastries or bakeries that simply cannot be missed for visitors?
JA: Scottsdale is great! There are tons of restaurants and little bake shops, everywhere. Definitely, go to one of the school's restaurants. They have one at both campuses.
CS: What is your favorite baked good to make?
JA: I love baking anything, really. Pies, cookies, brownies, cakes, anything! As long as it tastes good, Ha! I find myself going back to making pies & cobblers, a lot. It's minimal ingredients, fresh fruit, slow-baked... how could it not be good? And they are great because the ingredients change according to season.
CS: What are your favorite baked goods to eat?
JA: My favorite things to eat? Absolutely everything, haha! I have a sweet tooth, that's for sure. I really love a great cookie with a glass of milk or a slice of pie with some ice cream. You know? The stuff that my Grandma would make.
JA: Oh wow! That's a hard question. My ultimate goal is to attempt to make as much delicious food as possible and try and bring as much joy to the people I am giving it to, as it brings me to bake it. I would love to just feed everyone, feed all the hungry.
CS: Do you have any advice for others who may be considering culinary school? Stuff you wish you knew before you started, tips, etc?
JA: If it's what you love to do, whether it be baking or cooking.. Just, go for it! School is a great way to get better and train and hone your skills. It's also a great way to network with other people in the industry. And you have to be committed, it's a tough school, it's a tough field, and it's a tough job. Just love it and do it.