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Posts by Clove

 I think any of the above suggestions could work, but don't be overwhelmed.  I have worked as a pastry cook in two different Michelin starred restaurants now.  I would suggest you focus on something most applicable to your prospective job - which would be a plated dessert.  I spent very little -if any- time at these jobs doing bread or decorated cakes.  Though these skills are great to have, I am assuming you would be hired as a line cook, working service or production....
I wouldn't make something they already have on the menu. Instead do something that you are comfortable with, but also shows your pastry skills. Whatever you choose, make sure you practice it first! If you haven't developed any of your own recipes yet, sometimes doing a classic just right can be impressive -Can you make a great souffle? What about a real chocolate mousse? Try making a sauce or accompaniment that has your own twist to it.
I have never seen a recipe call for "spoiled milk". Old recipes will sometimes call for sour milk, but that is not the same thing. Before pasteurization, milk would sour as it aged, but now milk spoils. You can mimic sour milk by adding acid (like lemon juice), but I would not want to cook with spoiled milk. As far as making doughnuts, you need to decide which variety - cake or yeast. If you are not familiar with the taste/texture difference, check out a doughnut...
Hi Kat - There are many different ways to achieve your goal. If you are sure you are just interested in the pastry side of cooking, you may want to consider a program that just focuses on that. It will be less expensive than a 4-year and you will get more experience in the area you will be working in. I went to a 7-month baking & pastry program and find that there were many things I was able to experience in school that my co-workers that went through all culinary...
I agree, TJ's is great. before I moved to Vegas, I even checked to see if they had stores out here (yes, they do).
HappyFood - Thanks for the suggestions, but I have avoided that path. It would be so easy for me, because my position is actually represented by the local Culinary Union. I could go to my rep and I have no doubt that within 24 hours, all off-the-clock work would be stopped. I just strongly suspect that my hours would also be cut drastically "to prevent overtime" and I would be lucky if I didn't lose my health insurance coverage. This is a small town in a way, and...
Perhaps this issue bothers me more than it should, but I am hoping that by getting this off my chest, I could put it out of my mind. I know my options and don't like them very much. Mostly, I would just like to hear some other perspectives on this. First, a little background - I have been a pastry cook for several years now. I have been lucky enough to work in some very nice restaurants, even a few with Michelin stars. I have found that in every restaurant I have...
Pastry Chef Gaston Lenotre passed away this week. So sad..... Here is the story...
Since you are staying at Treasure Island, I recommend Social House for dinner. I had a very good meal there just a few months ago, here is their menu The Official Social House Restaurant in Las Vegas, Social House Las Vegas Nightlife, Las Vegas Restaurant Social House -it is mostly Asian influenced small plates. Bouchon is a great choice, I have been there for breakfast several times, it is in a beautiful space and the food has been consistently good. If you are going...
Check out http://www.yelp.com/lasvegas for some very detailed reviews. Are you looking for a fine dining experience where money is no problem or just a good dinner after a show? If you are on a budget, Rosemary's Restaurant is consistently wonderful and much more reasonable than anything you will find in a casino. Or check out Firefly, which is just behind the strip and serves great tapas and sangria. For a high-end meal: Robuchon, Guy Savoy, Alex and Restaurant...
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