I few days before he left, one of my favorite Chef/Instructor's pulled me aside and said "I have a sweet opportunity for you if you are interested give me your number." The next day he gave his notice and two weeks later I found myself interning at a prominent and exclusive (old money & up-and-comers) local Country Club.
The past few weeks have been a blur and I have to say I have learned more than I could ever imagined in such a short time, and it has solidified, in my mind and heart, that my future happiness can be found in baking and pastry. Charcuterie, while I love it, just does not give me the same sense of satisfaction, and I could certainly not support a family of 4 on it alone.
Fresh (picked from my garden) "Fig and Almond Breakfast Cake", featuring some truly sublime cardamon I brought back on my last (Govt. funded) trip to Afghanistan.
individual Banana Cream Pies for banquet service.
Chocolate Cheesecake with Chocolate (ganache) Mouse.
The tail is a maraschino cherry stem, the cherry itself is, as one young diner exclaimed to the delight of his parents to be sure, "it is up his bum!".
The cute little mouse, alongside a demitasse cup of my all time favorite treat Chocolate Pots de Crème.
topped with whipped cream and a fresh raspberry. (Members are starting to figure out that there is always a chocolate "desert special", the nights I'm on duty ;-)
The mice will be featured again at the Club Halloween Party, I've got a plan <evil grin>
Boring old Key Lime Pies.
Buttered Popcorn Crème Brulee with house made Almond Fiddle Faddle
Pan toasted Angel Food Cake with white choclate gelato encased on white chocolate magic-shell, and jalapeno brittle.