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A few things from "work"

post #1 of 9
Thread Starter 

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!".



Warm Peach Crumble, with Mascarpone Gelato, and sugar spring
(That sugar "spring" on top would have been impossible without encouragement from member panini.) 



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.

post #2 of 9

Beautiful work squid!

Meticulous plating (so beautiful that I can taste the flavors).

What great luck to step into such a prize while still in school!

CC jobs of that caliber are quite hard to find... someone pretty much has to die before there is an opening. ( and then there are a thousand people standing there with their resume in hand lol).

Great ingredients to work with.... good hours.... benefits for the family.

 

mimi

 

OBTW.... that mouse is a real cutie pie lol.

 

edit....spell check is my friend.

post #3 of 9
Quote:
Originally Posted by SandSquid View Post
 

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.

 

 

@SandSquid congrats and nice work. Above I have quoted you and highlighted in red what I wish every culinary student (current and to be) would read. This pretty much sums up for mt the reality of culinary school.

 

  1. You fostered a great relationship with your instructor
  2. Your instructor had an excellent opportunity which he choose to give you because you worked hard and established trust and a good work ethic
  3. Working out in the field (NOT culinary school) really gave you a sense of what it was all about and what you really enjoy.

 

Keep it up man. 

 

Inviting @plumpycheeks to read your post...

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 9

:bounce::roll::talk::peace:

 

 

Best,

-T

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 9
Thread Starter 

Thanks for the kinds words.

The opportunity is amazing, and I do appreciate the pay, albeit meager, it helps take the squeeze off the strained household finances while I'm in school.    I should be done with _this_ school in April, and then the goal is to head up to NECI. for the Baking and Pastry Arts Associates Degree, either in the July or October 2015 term.  It will only be my 4th associates degree, but who's counting???
Everybody I know say's if you are serious about baking go to NECI...

post #6 of 9
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

that mouse is a real cutie pie lol.

 

For Halloween, I'm going to julienne some gummy worms and mix them with raspberry jelly and freeze the lumps, and mold the mouse around them.
So when the kids bite into them they have a nice gush of redness and the gummy "guts".  It's going to be epic!

post #7 of 9

Squid,

Very nice, clean work !!!

Maybe you might want to think about filing and sorting all your work now. Ya know, pics, formulas and such.

 It's hard to go back and do it once you get behind. 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 9
Thread Starter 
Quote:
Originally Posted by panini View Post

Maybe you might want to think about filing and sorting all your work now. Ya know, pics, formulas and such.


Panini, that is really great advice.
I have two composition books, My "working" book I carry with me everywhere, it has all my formulas, sketches, and notes, coffee cup rings, frosting stains, stuck pages, etc.
Once I have a recipe nailed down pretty tight I transfer it to my "final draft" book, that stays (mostly) clean and at the house.  I do need to start taking more pictures and pasting them into the pages.

post #9 of 9
Quote:
Originally Posted by SandSquid View Post
 


Panini, that is really great advice.
I have two composition books, My "working" book I carry with me everywhere, it has all my formulas, sketches, and notes, coffee cup rings, frosting stains, stuck pages, etc.
Once I have a recipe nailed down pretty tight I transfer it to my "final draft" book, that stays (mostly) clean and at the house.  I do need to start taking more pictures and pasting them into the pages.

I do the same...

I have a book where i write up some ideas, sketches, preparations i may want to try,  and after its nailed i transfer the dish or recipe into my official book. 

I also plan on getting a new book to write down future tips and things i want to have and do when opening my own place. This idea though it just so one day, i dont forget all of my plans and ideas, which i have daily etc.... 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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