♪ >> LUXURY RES AND SOPHISTICATED, THIS BREAD IS SURPRISINGLY NOT THE PASTRY SELECTION AT A FIVE-STAR HOTEL.
>> THE PASTRY I’M DOING IS WHAT I USED TO DO.
>> AFTER 16 YEARS AT BOSTON’S FOUR SEASONS HOTEL WHERE HE SERVED AS EXECUTIVE PASTRY CHEF, TIM JUMPED AT THE CHANCE TO PUSH THE CULINARY ENVELOPE WITH A DIFFERENT CLIENTELE, THE
STUDENTS OF BOSTON COLLEGE.
>> THE NEW GENERATION OF STUDENTS IS HIGHLY EDUCATED IN FOOD AND HAS A TON OF EXPERIENCE.
THERE ARE NOT MANY THINGS YOU CAN THROW AT THEM THAT THEY ARE NOT AWARE OF.
>> THE NEW CAREER, PATERNITY CAME IN 2014 -- THE NEW CAREER CAME IN 2014.
>> WHEN I CAME, THE ENERGY FROM THE STUDENTS AS HE WALKED THROUGH CAMPUS, YOU FEEL THIS TRANQUIL CULTURE.
>> HE IS NOT JUST FEEDING THE 15,000 STUDENTS, HE CREATES PASTRIES FOR ALL ASPECTS OF CAMPUS LIFE INCLUDING SCHOOL BANQUETS, SPECIAL EVENTS, AND FUNDRAISERS.
DO STUDENTS GET THESE?
>> YES.
FOR A SPECIAL DINNER, WE DO LEMON MERINGUE.
>> THIS IS WHY TUITION IS $60,000 A YEAR.
HE DRAWS ON ALL OF HIS EXPERIENCE WHILE FASHIONING SUITES, AND EXPERIENCE THAT STARTED EARLY.
>> AS I WAS A KID, EVERYBODY WAS A COOK IN MY FAMILY AND DOING BAKING AND PASTRY’S SO IT WAS A NATURAL THING FOR ME AND ISAAC ROUTE 2 15 -- AND AS I GREW, THAT IS WHERE I SAW THE PRO SIDE
OF IT AND THE PASTRY SIDE OF IT.
>> HE LANDED A JOB IN CAMBRIDGE AT 17 AND BY 21, HE WAS PROMOTED TO EXECUTIVE PASTRY CHEF.
CHRONICLE FEATURED HIM AS A SINGING DESERT CHEF IN 1994.
LOOK FAMILIAR?
>> ♪ SHOULD I EVER LOOK BEHIND ME ♪ >> HE LATER LANDED AT THE FOUR SEASONS AND EVENTUALLY GRADUATED TO ACADEMIA.
>> I WAS GOING FROM 300 DESSERTS TO 1200, THERE WAS A SHOCK.
>> THAT IS A LOT OF MERINGUE.
THIS MAKES ME WANT TO GO BACK TO COLLEGE.
♪ >> IT IS NEVER TOO LATE TO GO BACK TO SCHOOL.
>> THIS IS MY SECOND ACT, I HAVE A PHD IN GENETICS.
>> HAVE IT ON A LEVEL SURFACE.
>> INSTEAD OF RETIRING, I THOUGHT I WOULD LEARN HOW TO BE A PASTRY CHEF.
>> SHE IS A STUDENT AT THE CAMBRIDGE SCHOOL OF CULINARY ATS.
SHE SAYS PERFECTING PASTRY IS NOT MUCH OF A CONTRAST TO BOILING DOWN COMPOUNDS IN A MEDICAL LAB.
>> THERE IS A CHEMISTRY BEHIND IT.
SO THE SCIENCE WORKS WELL FOR ME.
WHEN I WOULD INTERVIEW PEOPLE TO OUR SCIENCE LAB, THE FIRST QUESTION I WOULD ASK IS, CAN YOU BAKE?
IF YOU CAN BAKE IT, YOU CAN BE A SCIENTIST.
>> SHE WAS LOOKING FOR A CHANGE AND FOUND IT AT CSCA.
>> I LIKE CHALLENGES.
I WENT BACK FOR MY PHD IN MY EARLY 40’S, SO WHY NOT DO SOMETHING IN MY EARLY NOT 40’S?
>> CSCA OFFERS A 16 WEEK PROGRAM AND A MORE COMPREHENSIVE 37 WEEK PROFESSIONAL PASTRY PROGRAM.
>> THIS IS CANDIED ORANGE PEEL.
>> THIS IS AN INSTRUCTOR AND GRADUATE.
>> WITH PASTRY, THE BEST PART IS THAT WE GET TO FEED SOMEBODY’S SOUL RATHER THAN BODY BECAUSE YOU DON’T NEED TO EAT PASTRIES, PASTRIES MAKE YOU HAPPY.
THERE ARE DIFFERENT BACKGROUNDS THAT COME IN HERE AND EVEN THOUGH MAYBE THE SCALE ITSELF DOES NOT TRANSFER, THE PASSION DOES AND I LOVE THAT.
>> JODY O’SULLIVAN GUIDES PASTRY CHEFS AS HIS ROLE IN -- IN HIS ROLE AS INSTRUCTOR.
>> I SPENT FIVE YEARS AS AN ACCOUNTANT.
THE EXCITEMENT GOT TO ME SO I HAD TO FIGUE OUT SOMETHING ELSE TO DO.
SO I MOVED TO FRANCE AND TRAINED AS A PASTRY CHEF.
FIRST THING YOU HAVE TO DO IS MAKE A FRENCH MERINGUE.
>> I TAPPED THESE PASTRY PROS’ EXPERIENCE TO TEACH ME HOW TO MAKE THE QUINTESSENTIAL MACAROON.
THIS IS LABOR-INTENSIVE.
I AM ACTUALLY ALWAYS WANTED THAT, THANK YOU.
THIS LITTLE COOKIE.
>> NOW IT IS YOUR TURN.
TRY IT OUT.
YOU WANT TO SQUEEZE IN THE MIDDLE VERY GENTLE.
POKE ON THIS SIDE, NOT THE OUTSIDE.
>> NICELY.
VOILA.
[LAUGHTER] >> NICE.
>> IT IS FANTASTIC.
>> GOOD TO HEAR.
>> DOES THIS MEAN I HAVE A CERTIFICATE IN MACAROONS?
>> LET’S CALL IT HONORARY.
>> CSCA OFFERS A NUMBER OF RECREATIONAL CLASSES, INCLUDING SPECIAL CLASSES FOR TEENS AND COUPLES.
AND IF YOU’RE INSPIRED TO SWITCH CAREERS, THE SCHOOL IS ACCEPTING APPLICATIONS FOR THE WINTER SEMESTER, WHICH STARTS NEXT WEEK.
IF YOU’RE ADVENTUROUS ENOUGH TO TRY MAKING MACARONS AT HOME, WE’LL HAVE A RECIPE FROM CSCA POSTED ON OUR WEBSITE.
UP NEXT, A FOOD NETW