Adventure

A test run in breaducation in order to see if I will encounter any problems for my upcoming master baker training in 2019.

When in Germany, one rarely needs a reason to drink. However, there are times when tradition demands it.

Weimar is known for operas. I, however, am not. Looks like I can check this off my list of experiences.

I make my way south of Erfurt to participate in a week-long internship making cheese from sheep milk.

Ich reiste nach San Francisco, um meinen Geburtstag zu feiern und meinen besten Kumpel zu besuchen. (And then I sell some cheese.)

A solution to “all my problems” was presented, but it only created different problems… and a guide to buying a bakery.

Needing to be close to my goat cheese internship, I take up residence in a neighboring village. The locals don’t quite know what to make of me.

Cheese is a major part of my journey, and it is my favorite fermented food. I had an amazing opportunity to intern at a goat farmstead creamery in Greußen. I learned to make large batches of cheese, and I taught them how to make cheddar.

Waiting and waiting. The spring was anything but relaxing as I wait for the next opportunities to materialize. Luckily the waiting game will end in the summer.

A tap group’s initial performance, combining fancy footwork with technology to literally drum with the feet.