In todays panel there was a lot of information that’s given to us by the guest, many of which consist of working hard, speaking up and never giving up. I believe these are great things to carry and use throughout my career because this will allow me to better myself when completing my jobs in the future. I can this use advice but improving my manners and skills in order to leave a good impact on my future working environment. As of right now I can start working on myself and prepare for my future, this is my time to grow and expand my abilities as well as get out of my comfort zone.
NY Times Travel Section
- What Makes Danish Baking So Special?How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.Lauren Joseph
- A Closer Look at the Covers for T’s Winter Travel IssueFor this month’s feature on pastries, T commissioned three artists to make original works. Here, they share their inspirations.
- We’ve Entered a New Era of Vietnamese BakingThe country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.Doris Hồ-Kane
- For Some Nuns, Baking Is an Act of DevotionIn convents across Spain, the tradition of selling sweets is alive and well.Jason Horowitz
- The Apples Are Not What They SeemA French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.Lauren Joseph
Great and fun activities around food were presented. I want to go to Museum of Ice Cream.