Time moves faster in NYC. It’s hard to believe I’m more than halfway through culinary school. Between being in class all day, working chef training hours at the school, studying, getting lost on the subway and exploring Manhattan’s food scene, I haven’t had much time to keep up the blog. The funny thing about culinary school is I’m spending less time cooking at home then ever before. In my miniscule spare time, I escape from the kitchen and run to Central Park to get some much needed fresh air.
But do not fret. Freshabits will be back in full swing by June just in time for summer’s insanely gorgeous produce. I’m discovering so many new recipes, techniques, flavors and skills in the kitchen, while at the same time learning all about the connection between food and health. And I’m looking forward to sharing my scrumptious knowledge here with you.
In the meantime, enjoy a few photo highlights from my week of studying the art and science of baking. I’ll pre-warn you. The following images may cause a sudden sweet craving. Being that I’m in a health-supportive culinary arts program, all of the following was made without refined sugars, processed fats and white flour. So go ahead and indulge a little…
Flour-less Almond Torte with Chocolate Ganache made with almonds, eggs, maple syrup, dark chocolate, almond milk.
Cinnamon Sticky Buns made with whole wheat flour, coconut oil, maple syrup, nuts.
Fig Roll Cookies made with dried figs, apple juice, maple syrup, cinnamon, coconut oil.
Apple Galette made with whole wheat pastry flour, coconut oil, maple crystals, apples.
Flaky Biscuits made with organic butter, sweet potato, sage.
Knot rolls made with semolina and whole wheat flour, oregano, thyme, garlic, olives.