Project 2
This project is based around baking and how many pastry chefs change a baked goods based on how they view baking styles and tastes.
This Projects thinking skill is "Perspective". I feel as though perspective is how one person or group of persons view something. Specifically for my project, baking. There are many different styles of baking and many people who are well known for it. My project revolves around perspectives of different people such as Buddy Valastro and myself. (No I'm not famous, but I don't really care.) The people included in my History and Art piece are directly related as they take the view of a french pastry chef and gives it an American twist. As for my English piece I wrote about my first baking experiences
This Projects thinking skill is "Perspective". I feel as though perspective is how one person or group of persons view something. Specifically for my project, baking. There are many different styles of baking and many people who are well known for it. My project revolves around perspectives of different people such as Buddy Valastro and myself. (No I'm not famous, but I don't really care.) The people included in my History and Art piece are directly related as they take the view of a french pastry chef and gives it an American twist. As for my English piece I wrote about my first baking experiences
History:
For history I decided to make a powerpoint dedicated to chefs across the different times. They all are of different backgrounds and have different specialties and flavors they excel in. Each chef has their backgrounds revealed and what they think cooking or baking was made to do and how it should be done. It goes through, Buddy Valastro, Gastron Lenotre, and Isidore Boudin. I tried capturing perspective by going into detail about why they see baking as either a sport or for simple pleasure. I cannot speak for them but, the information I gathered on them shows how different they are and why they are create what they see fit.
For history I decided to make a powerpoint dedicated to chefs across the different times. They all are of different backgrounds and have different specialties and flavors they excel in. Each chef has their backgrounds revealed and what they think cooking or baking was made to do and how it should be done. It goes through, Buddy Valastro, Gastron Lenotre, and Isidore Boudin. I tried capturing perspective by going into detail about why they see baking as either a sport or for simple pleasure. I cannot speak for them but, the information I gathered on them shows how different they are and why they are create what they see fit.
English:
For English I decided to write a story based on my first cooking experience and how it affected me and helped me understand the cooking world today. Because the thinking skill for this project is perspective, talking about a meaningful experience in detail about what happened and why it affected me this way. This is kind of a life story and it is pretty lengthy so feel free to skip this. A basic description of why I wrote this is because baking to me is one of my favorite activities and one thing that I want to make a career out of. It personally make me fell good to have someone eat what I make and have them feel good about it, thats why I'm so passionate about it.
For English I decided to write a story based on my first cooking experience and how it affected me and helped me understand the cooking world today. Because the thinking skill for this project is perspective, talking about a meaningful experience in detail about what happened and why it affected me this way. This is kind of a life story and it is pretty lengthy so feel free to skip this. A basic description of why I wrote this is because baking to me is one of my favorite activities and one thing that I want to make a career out of. It personally make me fell good to have someone eat what I make and have them feel good about it, thats why I'm so passionate about it.
Art:
For my art part I decided to take inspiration from Gastron Lenotre. He was a French pastry chef who had migrated over to America . I took the idea of a French pastry and noticed that compared to American pastries they are smaller in size and have a greater taste compared to American deserts. French pastries are typically small so I replaced the dough for a puff pastry, a commonly used dough which can grow during baking. So I took an American dessert such as a cinnamon roll and a s'mores and instead of using classic ingredients I used the perspective of a French pastry artist to determine it's tastes and looks, of small yet packed with flavor.
For my art part I decided to take inspiration from Gastron Lenotre. He was a French pastry chef who had migrated over to America . I took the idea of a French pastry and noticed that compared to American pastries they are smaller in size and have a greater taste compared to American deserts. French pastries are typically small so I replaced the dough for a puff pastry, a commonly used dough which can grow during baking. So I took an American dessert such as a cinnamon roll and a s'mores and instead of using classic ingredients I used the perspective of a French pastry artist to determine it's tastes and looks, of small yet packed with flavor.