Emily adds chocolate drizzle to coconut macarons
Looking for a way to grow her baking and pastry skills, Notre Dame senior Emily Kujawski contacted Food Services Executive Chef Donald Miller looking for an opportunity. The result of that conversation was a part time position in our bakeshop, a location few students ever see. Part of the Food Services Support Facility, a large storage and cooking complex located north of Douglas Road, the bakeshop is where all of the desserts served on campus are produced.
Since January, Emily has been working side by side with Floor Chef Laura Johnson, who is mentoring her in all things pastry. Together, they create high-end pastries and individually plated desserts that are served at special events and Catering functions. Emily works with Laura approximately 20 hours a week, baking and decorating everything from macarons to mousses.
The skills Emily is learning in the bakeshop are a fitting addition to the degree in management and entrepreneurship that she’ll receive this spring. She’s planning on following her passion for pastry after graduation with the goal of one day owning her own shop. We're thrilled she started her training with us!
Laura gives Emily some assembly instruction
Blueberry Cobblers
Raspberry French Macarons