Ok, I'll do it!

After much deliberation (and procrastination), I finally enrolled in the L’Art de la Pâtisserie program at the French Pastry School in Chicago. The idea of switching careers in my late 30's, along with the school's hefty price tag was not an easy decision and I stewed over it for a few years. I have always enjoyed baking for others (and often get a little too excited over the thought of dessert), but was that enough to pursue it full time? In the end, all it took was one visit to the school for a tour and demonstration. I watched as the Chef instructors created beautifully plated desserts (tasted them too), saw monstrous commercial baking equipment and a temperature-controlled room filled with chocolates. Call me a sucker, but I was immediately sold.