School's Over, Now the Work Begins

I've finished my last class in pastry school--Chocolate Artistry. This is my final piece--a pastillage box with one dozen truffles. Everything on the box is edible, the snowflakes are also pastillage, and the truffles are all hand rolled and dipped dark chocolate raspberry (Framboise & raspberry puree)

Here I am in my full uniform. DORKY!

So I'm now ready to start my externship and I have a confession to make...I didn't survive the first externship I agreed to. It took me only one weekend to realize the the restaurant life wasn't for me. I was so excited about the idea of being a pastry chef in a four star restaurant, but the reality of working 16 hour days to open a new restaurant was just not happening for this girl (yes, I've worked in restuarants before, but I was MUCH younger). In the middle of dinner service I had an epiphany--I just want to make and decorate cakes! I went into pastry school believing that cakes was the direction I wanted, band guess what, it is. And I realized that I needed to get out of the restaurant and find another externship more suitable to my advancing age and desired skill set.
I'm thrilled to report that I found exactly what I was looking for. I'm going to work at Sweet on You bakery in Stamford, CT. It's so cute and has super yummy baked goods, plus I'll be able to decorate which is really what I want. I'll keep you all posted, cross your fingers.