My name is Lauren Katz, and I'm an editorial
assistant at Rachael Ray Every Day magazine
by day, and a pastry student at the Institute
of Culinary Education by night. I really love
to write about food. I had always considered
culinary school as something I would do after
college. I wanted to get the experience working
in a real kitchen and further my career as
a food writer with all of this hands-on and
real-world experience. One of the things that
was the most attractive to me about ICE was
the Sunday-Monday-Tuesday night schedule.
Balancing my job and culinary school has definitely
been a bit of a challenge. I've gotten used
to it, it's been a great experience. Pastry
school has definitely changed the way I look
at food. I just have this whole new understanding
and appreciation.
Talking with other food writers or other professionals
in the industry, I've been way more comfortable
speaking about pastry school and my knowledge
of food since I've been here. I wanted to
come to culinary school to really hone my
skills, especially as a baker. It's been the
most rewarding thing I've ever done.
