{"id":646,"date":"2022-10-10T15:40:45","date_gmt":"2022-10-10T13:40:45","guid":{"rendered":"http:\/\/aslaugsbakery.com\/?page_id=646"},"modified":"2023-07-11T17:42:03","modified_gmt":"2023-07-11T15:42:03","slug":"om-mig","status":"publish","type":"page","link":"https:\/\/aslaugsbakery.com\/index.php\/om-mig\/","title":{"rendered":"Om mig"},"content":{"rendered":"\t\t
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Om mig<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cecilia Aslaug Bendixen<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/p>

Hej og velkommen til min bage-blog Aslaugs Bakery.\u00a0
Lad mig f\u00f8rst sige tak. Jeg s\u00e6tter utrolig stor pris p\u00e5 at du har valgt lige denne blog til at lade dig inspirere og finde dit n\u00e6ste bageprojekt. Jeg h\u00e5ber inderligt at du synes det har v\u00e6ret en forn\u00f8jelse og vender tilbage n\u00e5r lysten til mere bagv\u00e6rk tr\u00e6nger sig p\u00e5.<\/p><\/div>

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Mit navn er Cecilia Aslaug Bendixen, f\u00f8dt og opvokset i Slagelse, Danmark. Min mor kommer fra Sverige, s\u00e5 tager ofte derover og bes\u00f8ger familie. Det betyder ogs\u00e5 at jeg er vokset op med b\u00e5de danske og svenske traditioner inden for bagv\u00e6rk, hvilket du nok ogs\u00e5 kan se ud fra ingredienslisterne i diverse opskrifter. Intet sl\u00e5r kanel, kardemomme og safran, og du kan ikke overbevise mig om andet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jeg holder af kreative aktiviteter og har igennem min opv\u00e6kst spillet violin, viola, teater\/musicals og g\u00e5et til dans, spejder og kor. Bruger ogs\u00e5 meget af min tid p\u00e5 at tegne og l\u00e6se. Men som du nok kan g\u00e6tte g\u00e5r det meste af min tid p\u00e5 at bage, tage billeder og skrive opskrifter til jer.<\/p>\n

Jeg er ogs\u00e5 ret s\u00e5 historie interesseret, mere specifikt er jeg interesseret i bagv\u00e6rkets historie. Min familie har gennem st\u00f8rstedelen af min liv deltaget i adskillige vikinge-markeder, og vi deltager stadig i Trelleborgs Vikinge Festival hver sommer.
I takt med at min interesse for bagv\u00e6rk voksede, blev jeg ogs\u00e5 nysgerrig p\u00e5 dets historie og p\u00e5 hvad man bagte tilbage i oldtiden og middelalderen, og hvilke muligheder der var inden for bagv\u00e6rk med de ingredienser og redskaber de havde til r\u00e5dighed i de forskellige tidsperioder.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jeg startede Aslaugs Bakery tilbage i 2017. Jeg havde lige afsluttet mit grundforl\u00f8b p\u00e5 ZBC konditor uddannelsen, og var n\u00f8dsaget til at stoppe min uddannelse grundet mentale udfordringer. 
Har i flere \u00e5r k\u00e6mpet med mit mentale og fysiske helbred. Angst, personlighedsforstyrrelser  og stress, men ogs\u00e5 fibromyalgi, hvilket indeb\u00e6rer en del smerter og n\u00e6sten konstant udmattelse. Da jeg var f\u00e6rdig med grundforl\u00f8bet blev det bare for meget for mit hoved og krop og jeg m\u00e5tte desv\u00e6rre sige stop.
Men jeg elskede stadig at bruge min tid i k\u00f8kkenet og bage en masse. Det var en af de f\u00e5 ting der stadig fik mig ud af sengen n\u00e5r der var intet andet der motiverede mig. <\/p>\n

Valgte derfor at starte denne blog. Som et lille projekt for mig selv for at holde mig selv i gang, men ogs\u00e5 for at have en digital bagebog jeg altid kunne vende tilbage til n\u00e5r jeg fik lyst til at bage en af mine favorit kager eller br\u00f8d. 
Samtidig elsker jeg at dele ud af min viden og erfaring, og hj\u00e6lpe andre med at lykkedes og f\u00e5 gode resultater i k\u00f8kkenet. Derfor virkede det oplagt at starte denne blog hvor jeg kunne dele min viden om bagv\u00e6rk med jer. 
Jeg h\u00e5ber disse opskrifter vil hj\u00e6lpe dig med at bage en masse fantastisk bagv\u00e6rk og bringe dig mange gode og sjove dage i k\u00f8kkenet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Erfaringer<\/h3>\n<\/div>\n

I 2015\/2016 gik jeg p\u00e5 efterskolen Skolen for Gastronomi, Musik og Design (SGMD)<\/a>. Gik p\u00e5 Gastronomilinjen, det var f\u00f8r de fik konditorlinjen.<\/p>\n

I 2016\/2017 gik jeg p\u00e5 ZBC slagteriskolen i Roskilde<\/a>, p\u00e5 Grundforl\u00f8b 1 og 2 inden for bager\/konditor. En skoletid som jeg var super glad for og som l\u00e6rte mig utrolig meget.
Fik derfra en masse gode erfaringer og teknikker som jeg stadig bruger den dag i dag, og tager med i mine opskrifter (inkl. de tips bagerne ellers holder hemmelige for jer).<\/p>\n

I 2020\/2021 var jeg i praktik i Sejers Konditori Sor\u00f8<\/a>. Dette gav en masse erfaringer, oplevelser og nyde m\u00e5der at t\u00e6nkte p\u00e5. Selvom det sled en del og var h\u00e5rdt b\u00e5de psykisk og fysisk, var det et fantastisk \u00e5r som jeg s\u00e6tter stor pris p\u00e5.<\/p>\n

I 2022\/2023 har jeg flere gange v\u00e6ret leverand\u00f8r af bagv\u00e6rk til Livsmestring CPUS.<\/p>\n

I 2022 f\u00e6rdiggjorde jeg Foodtography School<\/a> madfotograferingskursus. 
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I 2023 gennemf\u00f8rte jeg et 4 ugers skrivekursus gennem CPUS.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\tThe smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tM. F. K. Fisher<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Italiensk\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Om mig Cecilia Aslaug Bendixen Mit navn er Cecilia Aslaug Bendixen, f\u00f8dt og opvokset i Slagelse, Danmark. Min mor kommer fra Sverige, s\u00e5 tager ofte derover og bes\u00f8ger familie. 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