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Trying to grow my page
As a new blogger sometimes I feel like I am just posting to a select few, or even just to myself. I am cutrently researching tips to to gain more traffic, seeking exposure and grow my brand. If anyone has any suggestions or any content you are interested in reading about please let me know! I just joined a blogging community called bloglovin, so welcome new readers! I hope you enjoy.
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Menu Development as a Pastry Chef
As a new pastry chef who are finally in charge of their own department; changing the menu for the first time can be hard. There are so many factors that go into planning and executing a menu. Sometimes things get over looked. You cant just wake up one day and say “hmmm I think I’m going to change the menu” If you are a pastry chef in a restaurant you will probably have to consult with the head chef for the “ok” before you proceed. You have to think of the season that you are in, or about to be in. It wouldn’t be smart to put figs or watermelon…
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Life Event
Life Event Hello readers! I have some exciting news for you. After months of hard work and failed attempts I have finally landed my commercial kitchen. I am actually meeting with the town hall health inspector later today to go over my next steps. Every day I am one step closer to making my dreams a reality. I typed up my proposal stapled my business card to it and started going door to door. OLD SCHOOL. To my surprise I got a call back; they asked me to come in and pitch the idea, and I would get to take a peek at the kitchen and make sure it was…
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Being A woman in the Kitchen
Some of the sexist men in this world may make the comment that women belong in the kitchen, but in the industry this notion is quite different. There aren’t nearly as many women chefs in the industry when compared to men, and they don’t get nearly the amount of respect they deserve. I never really thought too hard about being a woman in the kitchen, its not big deal right? I am a woman; I can cook, I can bake, and hey, I work in a kitchen, no big deal, but maybe that’s just my naïveté. The other day one of the cooks was introducing me to one of the…
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Time Flies When You’re Busy
Within the past month I have officially graduated college ( even though I have been out for months), I put out my very first dessert menu ( on my own) , and I have been running around like a crazy person trying to make my dreams come true. One of the many reasons why I have not posted in quite some time, my apologies to my faithful readers. There have been so many changes going on in the restaurant that I work for but it is important to stay focused and always do my best. This includes stepping up and taking on a little bit more responsibility even when you…
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Boston Cream Pie
For quite some time I have wondered why Boston cream pies were called pies, and why are they famous. With some help from google I was able to dig up some information. Boston cream pies originated at the Omni Parker Hotel in Boston, Ma and were originally called chocolate cream pies. The cakes became so popular that Betty Crocker cake mixes were created in the same fashion. During the Mid 1800’s pudding was popular and chocolate was seldom used. The creator of this dessert; Chef M. Sanzian took pastry cream (similar to pudding) between layers of vanilla cake and topped it with a chocolate frosting creating an innovative dessert which…
