Culinary Chronicles: The Penultimate Semester & A Bakery Immersion in Fort Worth

It feels truly surreal to share that I have just one semester left of culinary school! This journey has been an incredible whirlwind, and I’m excited to bring you the third installment of my culinary chronicles. This past semester was an intensely transformative period, filled with exhilarating challenges and immense personal growth. It was undeniably crazy, uniquely demanding, yet ultimately incredibly rewarding—so much so that a five-week holiday break was absolutely essential for rejuvenation!

My core curriculum for this semester focused on three pivotal areas: advanced baking techniques, exploring the intricacies of world cuisine, and mastering beverage management. And, for those wondering, I successfully earned my bartender’s license! This opened up a whole new dimension to my understanding of the hospitality industry.

If you’re new to following my culinary school adventures, I highly recommend catching up by reading Part 1 and Part 2 to fully appreciate the journey.

Prepare yourselves: a delightful overload of pictures awaits! We’re diving deep into the delectable world of food, showcasing the extensive range of dishes and baked goods I created. Much of this deliciousness, about 85% in fact, found its way to my incredibly supportive boyfriend, Jason. And I don’t think he was complaining—those are definitely some major brownie points earned! 😉

Mastering the Art of Baking: Semester Highlights

One of the most captivating experiences in baking class was undoubtedly watching a croquembouche come to life. The intricate process of assembling choux pastry balls, filled with crème pâtissière and held together by delicate caramel threads, was absolutely mesmerizing. It truly felt like creating an edible work of art, and the satisfaction of seeing it take shape was immense.

Without a doubt, “Danish Day” was my absolute favorite day in baking class. The sheer joy of working with laminated dough, creating those flaky, buttery layers, and filling them with sweet, rich ingredients was incredibly satisfying. We experimented with various shapes and fillings, mastering the delicate balance between crisp exterior and tender interior. It was a true testament to the precision required in pastry arts.

“Donut Day” came in a very close second! The process of proofing, frying to golden perfection, and then glazing and decorating an array of donuts was pure fun. From classic glazed to adventurous filled varieties, we explored the endless possibilities of this beloved treat. The aroma of freshly fried donuts filling the kitchen was an experience in itself.

Another memorable day in baking class involved creating our signature desserts, which were then sold in the school cafeteria. My creation was a sophisticated coconut chocolate shortbread tart, featuring a delicate meringue topping, a rich mocha ganache, and a vibrant raspberry reduction sauce. The process of conceptualizing, baking, and plating this dessert was incredibly fulfilling. I was quite proud of its elegant presentation and might have raved a little too much to Jason about how stunning desserts are truly the best!

The most surprising part? It sold out in under 20 minutes! The overwhelming positive response was an incredible boost to my confidence and validated all the hard work I had put into my pastry arts training.

Immersive Bakery Internship: My Experience at McKinley’s in Fort Worth, TX

Now, let’s dive into the most extensive part of this post – my culinary internship experience. As I’ve mentioned occasionally in previous blog posts, my culinary program requires all students to complete a 54-hour internship at a restaurant or bakery to gain invaluable real-world work experience. From the outset, I knew I wanted to focus on a bakery, but the specific location remained undecided for some time.

My search led me to a true culinary treasure: McKinley’s Bakery & Cafe in Fort Worth, Texas. When I say ‘gem,’ I mean it in every sense of the word. Every aspect of this establishment impressed me profoundly. They pride themselves on baking everything from scratch, eschewing preservatives, and even offering specialized baking options for various dietary needs. The authenticity and quality in their baked goods are palpable, and I mean that sincerely—you can truly taste the dedication in every bite.

I reached out to McKinley’s about internship opportunities, and they enthusiastically accepted me into their bakery almost immediately. Plans quickly fell into place, and before I knew it, it was mid-October, and I was embarking on my internship journey in Fort Worth, entirely on my own.

Most mornings at the bakery began at a rather early 4 AM, which meant my alarm was set for around 3 AM. It was, admittedly, a bit rough to adjust to. The walk from my hotel to the bakery was typically a quick five-minute stroll, but I often made it in three minutes or less because I found myself sprinting. Walking alone in downtown Fort Worth at 4 AM definitely had its slightly terrifying moments!

On my very first day, I was quite literally thrown straight into the deep end of the bakery operations. Within my initial hour, I was already producing dozens of pies and learning the delicate art of decorating sugar cookies. This immersive start, though intense, was incredibly effective for hands-on learning.

Conveniently for McKinley’s, my internship coincided with one of their busiest periods of the year: Halloween weekend. They expressed immense gratitude for the extra set of hands during this high-volume time. I must confess, I thoroughly enjoyed the creative process of making spooky sugar cookies!

At one point during that demanding first morning, the manager observed my intense focus and insisted I take a break. My immediate reaction was to excitedly Snapchat Jason, telling him how authentic and legitimate this bakery was and that I was completely “in my zone,” thriving in the fast-paced environment. It was a clear sign that I had found a place where my passion for baking could truly flourish.

So many pies, and so little time to taste them all! During my time at McKinley’s, I estimate I made approximately 71 pies. Out of all of them, the chocolate silk pie was my absolute favorite. Its decadent texture and rich flavor were absolutely incredible – a true masterpiece of pastry making. This experience allowed me to hone my pie-making skills, from perfecting various crusts to mastering diverse fillings and decorative finishes, all at a commercial volume.

Balancing Work and Life in Fort Worth

Coincidentally, my best friend, Caleah, whom I hadn’t seen in eight years, happens to live in Fort Worth! It was an immense joy to reconnect with her during my off-hours. We spent our evenings catching up, and the day before my flight home, she and her family prepared an absolutely incredible Cuban-style dinner for me. It was a wonderful taste of home and friendship amidst my demanding schedule.

I had one full day off during my internship, and I wisely spent about half of it catching up on much-needed sleep. The other half was spent at the Starbucks just across the street, savoring a moment of quiet reflection and enjoying a comforting cup of coffee.

Given the intense work schedule, my diet mostly consisted of convenient meals from Panera Bread and, of course, lots and lots of coffee. Having a Starbucks right across the street proved to be an absolute lifesaver!

McKinley’s Bakery was conveniently located within a mall outlet, which proved to be a tempting distraction. Whenever I wasn’t working, I indulged in a bit of retail therapy – just a little, of course! It was a good way to unwind after long shifts.

At the conclusion of my internship, the bakery provided exceptionally positive feedback on my performance and even extended an open invitation for me to return and work with them anytime. As a parting gift, they generously insisted I take a large box of assorted cookies, which I promptly delivered to Jason and his family upon my arrival home. If you’re wondering, McKinley’s chocolate chip cookies are absolutely top-notch!

Reflections and Looking Ahead

In total, I spent nearly three weeks in Texas. This was easily the longest time I had ever been away from home by myself, and consequently, the longest I had been separated from my boyfriend. Missing Jason was incredibly difficult at times, but we made sure to talk every single day. His unwavering support and constant encouragement were invaluable during moments when I needed it most.

I reunited with him almost the moment I landed back home from the airport. I suppose the adage “distance makes the heart grow fonder” truly holds some truth! I could barely stop hugging him when we finally saw each other. It seems I’ve become quite the sentimental person now, which is a sweet discovery.

Looking back, it’s safe to say that 2016 was truly my year. I feel incredibly blessed by all the opportunities and wonderful experiences that came my way, with Jason being one of the absolute best. ❤️

As I close this mini-novel of my culinary adventures, I’ll leave you with this: regarding my plans after this final semester, I’m not ready to reveal too many details just yet. I’m still patiently waiting for a few key things to fall into place, but your continued thoughts and prayers are deeply appreciated as I navigate these exciting next steps.

As always, thank you all for the incredibly sweet messages and encouraging comments you’ve continuously left me over the past year regarding my culinary school journey! Your support means more to me than you could ever know. Thanks for sharing this adventure with me. ❤️