Hi, I’m Ashlee. Thanks for joining me on a story of love, life, baking and miracles.
Baking is not Rocket Science. It’s a science, yes. But do you need multiple degrees in quantum physics and aerospace engineering? Of course…not.
In case there are probably world renowned pastry chefs shaking their fists at me, so let me explain: Yes, our career is a craft and I am not saying a few quick lessons and you could be on Food Network, creating a 80s themed cake crowned with a rotating disco ball. All I think you need to become a successful home baker is time, patience, and most importantly love. Let me repeat that—love of preparation, and love for the people you are baking for.
My love started when I was very young. Obnoxiously pulling out the step stool and putting it directly in the middle of whatever my mom was baking. Lucky for me, she was relatively patient, just scooting me over an inch or two, explaining what she was doing. It was simple things like vanilla cupcakes, banana cream pudding, or her famous death by chocolate. I was hooked and couldn’t get enough of it.
And one day, when I was thirteen, I made an apple pie by myself. I thought nothing of it other than hey this looks cool and I’d like to try it. My mom oo’ed and ah’ed over it and took it with her to a friend’s dinner party. The next day, the host of the dinner party felt that he needed to call me and explain why I had made the best pie he’s ever tasted. He then asked me the life altering question, “Have you ever considered making this a career and going to culinary school?”
A whole new world was opened up to me, the thought that I could make a career out of something I loved. The next few years were filled with submerging myself into baking classes, art classes, cooking classes, literally anything I thought would help me to become a pastry chef. I got a job at a local bakery, waitressing at first, then working my way into the kitchen. I was the new kid, so I got assigned all of the “lesser” jobs, yet I still never lost my love. I competed in high school at a Skills USA competition for baking, it was my first time there and I placed third, out of 20 contestants across the state of New Jersey, the two kids who placed before me had already competed twice. I was obsessed, almost downright annoying. It all paid off when I was accepted into the Culinary Institute of America. I spent the next three years, working and studying. Baking, baking, and baking. I graduated with my Bachelor’s and like any kid right out of school was more than excited to start my ideal job and live happily ever after.
Then came the reality check.
I worked in restaurants, bakeries, cafes, and even out of my own house. I shucked oysters, made sandwiches, baked a little here and there. I was working nonstop, drowning in a sea of unhappy, incredibly poor, and I was losing my passion for something I was once so in love with. The harder I tried to fit in, follow the ‘rules’ the worse the pressure. When you lose your love, the product shows the consequence. I was surrounded by people who were burnt out. I yearned for above the bar excellence, but they were happy with just okay. To them, it wasn’t broken so why fix it? But I was broken.
Ten years since I began my food journey, my gratitude for all the experience I acquired could no longer off set that my love of my craft had flat-lined and I was on career life-support. And then the phone call came, “would you like to come interview with Ability 2 Work, Baker’s Treat?”
I took a huge leap to become a part of something that seemed too good to be true. Excellence was expected? No short-cuts? Not a single box of mix to be brought in? A nonprofit bakery to boot? Training developmentally disabled? And you don’t require me to kill myself? I’m allowed to be happy, actually encouraged to be happy? Millions of thoughts ran through my head that any professional baker would have. How can I trust myself to be sure than these kids don’t hurt themselves? Can they really follow my recipes? How much do they really get to do? How can I possibly communicate that passion and precision to them? Is this really too good to be true? So I tentatively dipped my toe into that ocean of unknown and next thing I knew the tides had shifted and I was riding those waves like a pro surfer.
I’m not claiming I know everything about baking and life, believe me I surely don’t, I’m still learning each and every day. But I do know what it’s like to teach someone a skill and a craft and watch their eyes light up with the same excitement I always had about baking. Kids who society writes off as useless, unable to become effective upholding citizens, be able to make cookies, scones, cupcakes, breads, soups, meats, and any dish that you can think of with pride. I am in awe, every single day, of what these kids can accomplish with the right support and the right tools. And I am never more proud than when I hear “I made that, these are my own [insert dish here]!” The big smiles when customers come in and take a bite of something a kid created and tell them it’s the best thing they ever had. That sense of love and accomplishment, is something quite beauteous. You can’t compare grocery bought baked goods, baked goods that took short cuts, to something so unique and lovely. When you’re allowed to create something with every piece of your heart and soul mixed into it, and allowed to encourage others to do the same, something incomparable happens. Something that not only touches your taste buds and your stomach, but touches your very heart and soul.
That is why I’ve started my first blog post with my story of love for baking and life. So perhaps if you have already tried your hand at baking and gave up, you might journey with me and try your hand again. If you are getting back on that horse, or saddling up for the first time, I’m honored you are with me. Through this journey I’ll share recipes, general baking methods, and baking shortcuts all combined with some anecdotes from my everyday life and of course these amazing, intelligent, and often witty differently abled young adults, who we lovingly call our kids.
Welcome to the alchemy of baking made up of four special ingredients: heart full of love, challenges, excellent raw materials and patience. Thank you for joining me.