Life as a Pastry Student: Field Trips

From blog.ice.edu by Institute of Culinary Education
Life as a Pastry Student: Field Trips

 

By Lauren Katz—Student, School of Pastry & Baking Arts

 

I didn't think field trips could get any better than grade school visits to the zoo, the science center or the monuments in Washington, D.C. But when Chef Jenny McCoy announced our class would be visiting Mast Brothers Chocolate Makers and OddFellows Ice Cream Co. in Brooklyn, I had a feeling this field trip would top them all. What I didn't realize, however, was that this particular field trip would inspire a possible focus for my career path in pastry.

Mast Brothers Chocolate

After a long workday, it was comforting to walk into the Mast Brothers factory to be greeted by the warm aroma of chocolate. (By the way–did you know Rick Mast is an ICE Culinary Management alum?) Unlike some store/factory hybrids, almost all of the production at Mast can be seen from the entrance, as glass windows reveal a large aging and tempering room. What’s most impressive about this small company is that they produce all of their chocolate from bean-to-bar on-site.

 

Read on to learn more about Lauren's field trips to Mast Brothers Chocolate Makers and OddFellows Ice Cream Co.