NOW, YOU CAN GET THAT
RESTAURANT JOB THAT YOU DESERVE
WITH THE PROPER TRAINING.
TINA MACUHA IS LEARNING
ABOUT CULINARY TRAINING.
I KNOW YOU WERE STARING AT
THIS, WHEN IT CAME OUT OF THE
OVEN.
YEAH.
PEACH COLETTE.
YUMMY.
WE GOT OUR FAVORITE INSTRUCTOR,
TERESA ARCAV SKI HERE FROM
AMERICAN RIVER COLLEGE.
YOU TWO CAN SIGN UP FOR
CLASSES, VERY EASY TO DO.
RIGHT.
JUST GO AHEAD AND GO TO OUR
WEBSITE.
AND YOU CAN ENROLL THERE.
TAKE CULINARY CLASSES.
SOMETIMES IT SAYS HOSPITALITY
MANAGEMENT.
LOOK UNDER HOSPITALITY
MANAGEMENT.
THERE ARE STILL SOME
INTRODUCTORY CLASSES THAT YOU
CAN GET IN ON.
THERE IS ONE, AND I DO COOKING
DEMOS EVERY MONDAY FOR YOU.
AND CATERING -- SIGN UP FOR
CATERING, EVEN THOUGH IT SAYS A
PREREC, IT DOESN'T REALLY HAVE
A REREC.
-- PREREQ.
SPEAKING OF BAKING CLASSES.
I DID TAKE THEM MANY, MANY
YEARS AGO.
AND SHE ACED THEM.
SHE TOOK BEGINNING BEGIN,
INTERMEDIATE.
AND I HAD A PROBLEM TALKING
TOO MUCH.
REALLY?
SURPRISE.
I PUT A CHECKMARK.
WE'RE GOING TO DO A TRICK
HERE.
BECAUSE WE HAVE TO HELP JULISSA
LEARN OW TO MAKE PIE -- HOW TO
MAKE PIE.
AND WE KNOW YOU GET INTIMIDATED
SOMETIMES, RIGHT, JU?
YES.
IF YOU'RE MAKING PIE DOUGH,
A LOT OF TIMES, WE ARE
INTIMIDATED.
LET'S DO THIS INSTEAD.
I'M MIXING CREAM CHEESE AND
BUTTER.
SO I DON'T HAVE TO WORRY THAT
THE BUTTER IS VERY, VERY COLD.
I DON'T HAVE TO WORRY THAT IT'S
CHOPPED INTO BITS.
ALL I'M DOING IS LIKE SMUSHING
IT TOGETHER.
I HAVE SOME SALT AND SOME YOUR.
I'M GOING -- FLOUR.
I'M GOING TO ADD THAT NEXT.
AND THIS IS WHAT I WANT TO TELL
YOU.
WE DO THIS IN CLASS
NPROFESSIONAL COOKING -- IN
PROFESSIONAL COOKING.
YOU ALWAYS HEAR THE CHEF SAY, I
DON'T DO BAKING AND PASTING.
ANOTHER THING, I DON'T WANT
THEM TO SAY I DON'T HAVE A
PASTRY CHEF.
SO I DON'T HAVE TO BUY FROZEN
DESSERTS.
LOTS AND LOT OF OPTIONS THAT
THEY CAN SORT OF MANIPULATE
THESE TO ACCOMMODATE ANY
SEASON.
OKAY.
THIS IS WHAT I WANT TO SHOW
YOU, TOO.
ROLLING DOUGH.
PEOPLE GET INTIMIDATED.
WATCH, JU.
OKAY.
WATCHING.
CENTER TO THE EDGE.
ROTATE IT.
DO YOU SEE HOW WE'RE KEEPING
THAT NICE AND ROUND?
DON'T GO OVER THE EDGE.
CENTER TO THE EDGE.
I STILL SAY IT IN MY HEAD.
OKAY.
SO ONCE WE HAVE THIS ROLLED
OUT, I'M GOING TO ASK TINA TO
GO AHEAD AND FINISH IT.
BECAUSE TINA IS STILL A
BREAKING PRO.
I'VE BAKED WITH HER.
SHE'S AWESOME.
SHE IS.
WE'RE GOING TO DO SOME
SUGAR, RIGHT?
AND DO SOME CORN STARCH.
SO IT KIND OF TIGHTENS UP HERE.
ALL RIGHT?
WE'RE GOING TO MIX THIS UP
TOGETHER.
WE'RE GOING TO THROW THIS INTO
THE PEACHES HERE LIKE THIS.
WATCH.
WATCH HOW FAST THIS IS.
HOLD ON.
AND ONE-HANDED.
ONE HAND ON YOU.
GOOD.
THOSE PEACHES LOOK
FANTASTIC.
THOSE LOOK PERFECT.
IN THE CENTER?
UH-HUH.
QUICKLY PUT THE EDGES UP.
QUICKLY PUT THE EDGES UP.
WE CAN EACH ADD SOME -- EVEN
ADD SOME BERRIES.
THAT IS CALLED A --
A GALET.
PEACH GALET.
IN THEON FOR HOW LONG?
-- THE OVEN FOR HOW LONG.
ABOUT 25 DEGREES.
UNFORTUNATELY, THAT MIGHT
NOT MAKE IT TO THE STATION.
OH.
WHAT?
LOTS OF CLASSES AVAILABLE.
GO TO THE LOS RIOS.EDU COLLEGE.
STOP BULLYING ME.
WE'RE BULLYING YOU FOR NOT
GIVING BACK.
I THINK YOU HAVE TIME TO
BAKE THAT SECOND ONE AND BRING
IT BACK.
EXACTLY.
THEY WANT THE SECOND ONE
