I'm a baker...

Well, almost is. I'm on a path of being a master baker. Here how it all began.

I spend a majority of my life getting acquainted with basic tools. That is what you learned in Primary and Secondary schools. First they introduce you to hard apparatus like measuring cups, spoons, and mixing bowls. Then they would teach you some basic ingredients.

"Here is all-purpose, here is cornmeal."

"We have eggs, which separate into yolks and whites."

I did't know what really difference they would make, but at least I know the difference.

Secondary schools teach similar things, but at higher level. You get to distinguish heavy cream, from light. You get to see whisk (manually, of course). Then you might get to write a light research on whatever you've learnt could do. Nothing striking new of course. They are just new to you.

Undergraduate education kicks in more pace. You'd still be learning new tools. "Here are mixers, with different speeds." You find out the easy way to do difficult things. Then you begin taking some serious baking class. One may major in Italian bread making, while other may choose a subject in European cakes. You don't do entirely new things, but you'd get to learn about tools that all bakers know about.

Upon graduation, you'd feel equiped. You can open a bakery shop if you'd like. Most of
things that come out of your store may taste good. Might be new or traditional. Nevertheless, you'd build using the techniques you've gained in education.

But here's the leap. I felt that I know and possess a lot of great ingredients in the world. I
have the technicalities and sophistications more than just to open another bakery. So my
choice? It's an obvious one: graduate school.

I walked the steps taken by great bakers. I was on the journey to be different, and to
investigate, and to be innovative. Not just the thing that come out of oven, but also the
things that go in, using techniques never before seen or tried.

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Coming Attraction.... Path to be a Master Baker