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May 16, 2018

Describe your project or internship. What are you excited about? Nervous about?

            For my internship I will be taken behind the scenes of what chocolate making is all about. I'm really excited for this because although I'm already a baker this is something I actually have never done before. The one thing I would definitely say I'm nervous about would be of course failing but I know with time I'll get more comfortable.

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Describe a new skill or new knowledge that you acquired this week while in externship. 

           I learned the process of how to get the chocolate in the molds correctly, also how to prep before touching the chocolate. I also didn't know coming in how strategic the process was and every single step is truly important for a good result.

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Making Caramel                      Where Our Chocolate Is Stored               Custom Box  

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May 18, 2018

Mentor Interview (Click The Chocolate Box To Watch)

  • Isabella Knack

May 23, 2018

​Challenges prompt growth --> What are some challenges that you have encountered and what are the steps you have taken to address and overcome those challenges?

         I would say some challenges I have encountered would be realizing how different it is to be a chocolatier compared to a baker. Although they are both involving sweets and treats the skills to have for both careers are honestly really different, from the process to the skill.

 

How have your mentor and your co-workers supported you in your growth in skills and knowledge? 

         They have definitely taught me to have patience with the technique of handling and making chocolates. Of course to never give up and they sure do have a lot of patience for me considering the amount of orders they receive every week.

Making Caramel                                At a Chocolate Event                                Painting Molds

      

May 25, 2018

In the video I am doing what I help the company with which is make chocolates! This flavor that I was working on is one of my favorites which was croquentine, a milk chocolate with almond wafers.

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May 30, 2018

Definitely a skill I've learned in high school that I was able to bring to my internship would be being able to adapt to my environment and work with others that I've never met. It's something I feel High Tech has always influenced me on and it's definitely a skill I'm grateful for. Also, I think this internship is just overall completely different than the projects I've done in the four years of high school. Since it is culinary it's just a whole other spectrum.

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June 1, 2018

"Aha Moment"

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June 6, 2018

Mind Map

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June 8, 2018

Explaining my Map

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June 12, 2018

List and describe at least 3 people or experiences that you are grateful for over the past 4 weeks.  Why was this meaningful for you?
I would say the people that I'm grateful for would be my mentor and the employees who worked there. They truly let me see a different aspect of culinary when it came to chocolate making and they had a lot of patience for me. My mentor Bella and her two coworkers Wendy and Martha.
 

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