This week in Baking, we made Cinnamon Rolls, and they were even more amazing than they look. I have made rolls like this before; however, I filled them with raspberry jam instead of cinnamon and sugar. These were outrageous. They were huge and had so much frosting.

For Food Prep Two, we worked on knife cuts, made chicken stock, velouté, and Espagnole. One thing built off the last. We used our knife cuts in the chicken stock and then the chicken stock to make the velouté and Espagnole. I froze all of my sauces. I think I'll be more inclined to use them in the fall/winter. I saw a fantastic idea to use Espagnole to make poutine, so I have that on my list.

For Garde Manger, we made Yogurt-Cucumber Sauce. I added dill to the recipe and made tzatziki, one of my absolute favorite sauces of all time. I grilled chicken and vegetables, and we ate it with flatbread. It was delicious.

It feels so good to get back into a routine with school. I'm glad I am doing culinary school fulltime and am entirely focused on food all day every day. It feels good, and it feels right.

A note about what is happening currently regarding the George Floyd murder and the Black Lives Matter demonstrations. I believe Black Lives Matter. I'm embarrassed by my complacency and ignorance about the injustices in this country. I am committed to learning more and using my voice to help lift up people of color. There is no justice until we all have justice. Black Lives Matter.