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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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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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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 hours a day, sometimes way longer, eating unhealthy foods or sometimes being so busy you don’t eat at all. One day my pedometer read that I had done 12 miles in a day (walking as well as going up and down stairs). If it sounds like I’m complaining don’t worry I’m not. Believe it or…
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Chocolate Mousse with Funky Garnishes
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Mocha Macaroons
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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 and vanilla in a stainless-steel bowl and head over a double boiler. Melt, and then let cool slightly, stir in butter and zest. whip egg yolks with 1/2 cup of sugar until eggs are thick and a pale yellow color, then add in the chocolate mixture whip just until combined. In a clean bowl take…
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Chocolate Meringues
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Four Desserts In one
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Chocolate Orange Mousse Garnished with A Dehydrated Orange
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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 best jobs are the ones that find you. Also I think its VERY important to maintain good relationships with all of the connections you make inside and outside of the industry. You never know when they might come in handy. After I had expressed my interest in the position the chef basically told me to…
