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…

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…

Keep Calm and Bake On

From the last time that I posted until this very moment I have been extremely busy with life. Let’s be real the key word life is just another word for work, work, work . Unfortunately, the restaurant industry leaves little room for extracurricular activities. Long grueling hours, physically exhausting tasks, standing for at least 8…

Chocolate Orange Mousse Recipe as Requested!

Chocolate Orange Mousse Ingredients: 6 oz semi-sweet chocolate 2 oz bittersweet chocolate 1/4 cup water 1/4 cup of orange liquor 1t vanilla extract 1t of grated orange zest 6 oz unsalted butter 1/2 cup + 2T of sugar 8 eggs separated pinch of salt 1/2 cup of heavy cream Method: Combine chocolates, orange liquor, water…

New Opportunities

A few weeks ago I received a Facebook message from a friend I used to work with. She told me that she was leaving her current job, and that that place was going to need a replacement. The head chef was interested in hiring me to fill her shoes, how exciting! I believe that the…