Wow, I can't believe we are here. We've reached the time when we work on our big-ticket, lots-of-work, show-your-stuff final projects... and our first one is already over. Ack!

After much build-up, our Menu Projects ended today. We'd been spending the last few weeks learning how to build and write a dessert menu, and our assignment last week was to each create our own. We had to come up with some sort of establishment (bakery, café, restaurant), write a fact sheet about it (number of seats, location, mission statement, style, décor...) and then create—and put together (that means nice paper, colored printing, ribbons and all)—an actual menu. And make diagrams for how we'd plate each dessert. Then present it all to the class.

But that wasn't all. After our presentations and our menu critique, Chef chose two of each of our menu items for us to make and plate. After handing in our ingredient orders, we spent the last two days in a frenzy, everyone working on their own desserts and doing different things at different times. The pressure was on—from Chef Jürgen, and from ourselves. This was our time to show off, to get the ideas that have been swirling around in our heads into the ovens and onto actual plates. Everyone wanted to do their best.

We did, I think, and that's amazing. But beyond seeing how well all of us can whip, stir, and bake, what was most amazing to me was seeing how different each of us are in our pastry passions. There's room for all of us in the dessert world—the high-tech creators like Chef Sam Mason, the organic and locally-grown enthusiasts, the whimsical, the traditional, the global, the chocolate devotees...

I've gotten used to seeing all of my classmates every day (for better or for worse!), and leaving them for the working world will be sad, I'm sure. But after watching how wonderful everyone did today, I know that I—and the rest of the world—will be seeing a lot from them in the future.

... ok, so maybe it's just an imaginary couple with an imaginary dress and imaginary invitations. But there's one part of this wedding that is for real: the cake, or rather 21 cakes.

I don't know about the other 20 people in my class, but this was my first wedding cake! My first three-tiered, fondant-covered, individually designed wedding cake. Who cares if the bride and her wedding guests don't actually exist? I was making my first wedding cake. Woohoo!

So without further ado, here it is: my modern, minimalistic interpretation of the bridal gown and wedding party attire that was shown in the photos we were given. (It's the lavender one with a black and pink ribbon on the top tier.) My other classmates took completely different approaches, some inspired by the invitation colors (red, gold, and silver), location (Japan), or bridal bouquet.

I had a great time building this thing, despite my general iffiness about cake decorating. (It's not my forte, I admit.) But I can't wait until some of my friends decide to walk down the aisle... because if any of them ask me if I'd like to make their wedding cake, I plan to say "I do."

I'm no basketball fan, but I know that when it gets down to the Final Four even non-fans start paying attention. Well, we're in our Final Four, too—our Final Four days, that is. Four more days. Four more days. FOUR MORE DAYS! (Can you tell I'm in a state of disbelief?) And four more days is a pretty significant thing here at school: our final project lasts, you guessed it, four whole days. By lunchtime on that fourth day, we're each expected to present a (randomly assigned) tart or cake, viennoserie item, petit four, and confection, all of which will sit pretty on the massive showpiece item that we also create. And then? There's a pretty serious judging and critique, and afterwards, wow, graduation.

So today we began our Final Four, this morning pushing through a massive written exam that covered everything we've learned since day one. I think I did just fine. Although I did spend most of my weekend prepping for my (four day) practical, I also spent a good part of the weekend studying. (Somehow, too, there was time to indulge my emotions: anxiety, nervousness, excitement, panic, and shock. It was one heck of a weekend, to say the least—for me, and the people around me. Warn your loved ones now: stay away during finals week!)

Anyway, after our written exam we headed back into the kitchen, where we pulled out our individual game plans and dove into our projects. Unfortunately, the day remains a memory blur, but at least I have one whole day under my belt. Strangely, that doesn't make me feel less edgy, as I'm still riding that emotional rollercoaster. And, I'll probably spend tonight in my books again, making sure that in these next few days I know how to produce a linzertorte, chocolate macaroons, stollen, passion fruit bonbons, and showpiece as awesome as ever.

So wish me luck! Times FOUR!

I'm usually a girl of words but today I'm at a loss. How do you describe the feelings of graduation day? How do you describe...

... waking up this morning knowing that after spending every day with 20 other awesome students for six months, starting tomorrow you'll be off in your own direction—without them?

... putting the final touches on that four-day project—the last tasty treats you'll ever make in an FCI kitchen?

... facing a professional pastry chef's critique where you realize how much you really have learned, how much you still have to learn, and how intimidating/exciting that is?

... cleaning out your locker and supply drawer?

... hearing the kind words of your Chef Instructors and school administration members, and realizing you can't quite thank them enough?

... sharing the experience (and your yummy final project creations) with visiting family and friends?

... and, finally, receiving your diploma... and, after much anticipation, your tall toque!

Despite all of the hubbub, photos, hugs, champagne glass clinking, and snacking that went on at the post-ceremony celebration in the back of the school's theater, it still didn't hit me that I'd actually finished my six month adventure. And now, several days later, it still hasn't sunk in, even though I've got proof in an official certificate and my tall toque that, I admit, I do put on every now and then just for kicks.

I'm off for a much-needed family vacation, on which I look forward to doing absolutely nothing (yay!) for one whole week. But then, I've got more baking excitement to look forward to: When I return, I'll be starting my new full-time job as a pastry cook in the restaurant I've been interning at.

And so begins my next adventure. Thanks, blog readers, for sticking around this long. Don't forget about me—because when I've got my own TV show (ha, ha), you'll be able to say you knew me (well, e-knew me, at least) way back when.