Being my second class, I was just starting to get used to cooking when this class hit me like a nail in the head. Going into Baking I, I felt extremely confident in my abilities because of my past experiences baking at home. On the small-scale, baking does not present the greater challenges associated with baking large quantities. The class was structured to rotate every two days to have a new station. My first station was rounding and shaping; I moved on to laminations from there; then came scones, cookies, and quick breads; and lastly, mixing breads. Laminations were by far my most difficult station. In the end, I succeeded in creating them accurately, but only after plenty of failed attempts. I absolutely adored my chef instructor, Chef Dan Tabor. His sweet nature and ability to explain our tasks set him apart. I will remember him forever and will surely visit to see him often.