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Baking and Pastry Program

Aug 5, 2013From Small Town to Culinary Meccaby oci-admin1

Watch OCI Advanced Baking and Pastry Instructor Salvatore Hall talk about his culinary career and his passion for teaching at OCI.

Dec 21, 2012Why I Chose Oregon Culinary Instituteby oci-admin1

Write in your own words, as much or as little as you would like, why you chose OCI, what you are looking forward to most, and what you hope to gain.

I’ve been in retail sales for 7 years, ever since I graduated college. While not a bad job, it’s not my passion and lately I’ve been less and less happy there. What I truly love is baking. Making amazing tasting things that stick in peoples mind long after the last morsel has been devoured. Its how I tell my family that I love them; its what I do for friends to make them feel special. Baking makes me happy. I started looking into different baking schools in the area and found that OCI had the right mix of not being over the top expensive and having a program that solely focused on baking. I am looking forward to learning the science behind baking. I am excited to understand why things come out the way they do, and find answers to all those moments in my kitchen when I thought “there must be a better way to do this”.  I hope to gain the knowledge and experience I need to start a new career path. In the long run, I hope to gain a job that I love, that makes me happy.

Rebekah Hundtoft – starting January 2013

Future OCI Baking and Pastry student Rebekah and her husband

Apr 30, 2012Chef Hammericksen’s Crème Brûlée Demoby oregonculinaryinstitute

Crème Brûlée Recipe

(Yield: 8 ea)

Ingredients:

32 oz cream

14 ea yolks

8 oz sugar

1 tsp vanilla

Preparation:

  1. Scald cream (200 degrees), blend together yolks, vanilla and sugar.
  2. Temper yolk mixture with hot cream.
  3. Skim off foam.
  4. Pour mixture into brûlée dishes. Set dishes on a flat sheet pan and set in a 350 degree oven.
  5. Pour hot tap water into pan to create a deep bath.
  6. Bake 15-20 minutes or until set. Chill.
  7. When the custard is cool and set, pour enough granulated sugar on each one that there is a small amount of excess that slides around the top.
  8. Using a torch, carefully scald the sugar so it caramelizes but does not burn. Let the sugar top sit for at least a minute before serving.

Emma: “It’s really good.”

Hammer: “Do you love it?”

Emma: “Mmm Hmm.”

Hammer: “That was pretty easy, right?”

Emma: “It’s really easy.”
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