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Hi I'm Joe Frackleton. I'm the Executive Pastry Chef.
I'm here in the bake shop section of the kitchen at the GSU, which not many people see.
This is where the majority of the baked goods across campus come from.
We do hundreds of dozens of cookies in a normal day along with brownies, and muffins, and croissants,
and danish, and it's all the way up to wedding cakes and fancy, plated desserts.
It's a very busy place. There's always things going on, and people running around. It's like
a semi-controlled chaos.
Tomorrow we've got a farewell party going on for the lower Bay State residential halls.
Tomorrow we're making over 2500 pastries. We've got about 600 eclairs, 300 profiteroles,
or cream puffs as you may know them, a few hundred key lime tarts, a few hundred fruit
tarts, some little cheesecake squares, and also chocolate mousse cups, white and dark chocolate mousse.
Baking, for the most part, is a science because everything's a formula. There are exact amounts
of everything, whether it's yeast, or salt, or baking powder. Everything in here has to be
followed as precise as possible because there are several ways that you could screw up, let's
say cookie dough, believe it or not.
A lot of times recipes will change. We'll take recipes and we'll combine them with other
recipes. Like I might take what I like best out of two or three recipes and combine them
for the taste that we're looking for or the appearance.
Every now and then you get the chance to go to a party where you see everybody eating your product
and hopefully smiling and going back for more.
It's a compliment I guess when they run out of things or nearly run out of things. To
see everybody eating and coming back and eating more makes it all worth while.