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A customer paid for a picture of each desert on tonights' menu, twice!

post #1 of 17
Thread Starter 

Beignet,A member called and wanted to order one of each dessert on the menu tonight, and wanted you have a picture taken and then emailed to him.  Didn't actually want the desserts, he just wanted a picture of them.

Weird, much?

Then he called back and said he wanted a picture of "whoever made them" with the desserts.
We explained we already gave the desserts to the wait staff.

He said no problem ring me up for all of them again, and take another picture.

<queue the Twilight Zone music>

So, the member paid the Country Club $80 for 2 pictures, seriously?

 



Left to right:
Buttered Popcorn Crème Brûlée with house made Almond Fiddle-Faddle.
Pan Toasted Angel Food Cake with White Chocolate Gelato topped with white chocolate magic shell.

Warm Peach Crumble, with Mascarpone Gelato.
Beignet with Espresso Gelato topped with chocolate magic shell and a dark chocolate covered espresso bean.
Summer Berry (whatever is fresh) Shortcake (scones made fresh daily)


I guess you all know my real name is John, now.


 


Edited by SandSquid - 8/17/14 at 6:43pm
post #2 of 17

Too funny!!!!

post #3 of 17
Nice pic John!
Tell us what they are please! I'd guess but hmm I'm not took sure looks mmmmm.
post #4 of 17
Thread Starter 
Quote:
Originally Posted by chefboyOG View Post

Nice pic John!
Tell us what they are please! I'd guess but hmm I'm not took sure looks mmmmm.

Edited to include description.

post #5 of 17
Thread Starter 
Quote:
Originally Posted by Pete View Post
 

Too funny!!!!


Or very creepy... I made it into some perverted foodie's spank bank???

Kind of hoping that he was going to be sharing it with his friends/family/colleagues to brag about how much the food quality has improved at the Country Club since the old Exec. was fired and the new Exec. Chef took over.

I pondered the possibility that there might be an entire underground dessert fetish community that travels around the city gobbling down chocolates and snorting powdered sugar, and smoking rock candy.

post #6 of 17

Uh oh, that's embarrassing.... I was going round telling everyone we gots a guy named Squid on our chefboard. :p

Sounds like he didnt care about the money, just wanted a satisfying pic--and in my opinion you gave to him--

that's a great pic, the way your arms are spread out like you've just fanned out a deck of cards. :D

And the desserts look fabulous. Thanks for sharing that (well, semi) crazy story with us. 

post #7 of 17
Thread Starter 
Quote:
Originally Posted by Meezenplaz View Post

that's a great pic, the way your arms are spread out like you've just fanned out a deck of cards. :D


And the twinkle in my eye, that say's: "Cha-Ching goes the cash register, and the wait-staff eats well tonight."

post #8 of 17

I honestly found it creepy...

Like you said what if someone had some weird fetish for pastry chefs posing next to cakes, idk lol. 

Maybe you did make it into someones foodie spank bank. 

 

Or maybe someone wanted a picture just to know who was the responsible. 

Maybe its just a curiosity too. 

 

Regardless my first impression was that i found it creepy, before i started inventing plausible reasons in why lol. 

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.

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post #9 of 17

Well in my experience dealing with such creeps doesn't usually involve the exchange of currency.

 

So at least in this case, Chef John was well creepensated. :lol:

post #10 of 17

Like i said "i started inventing plausible reasons".

Doesnt mean i believed any of them. 

 

At least you took a nice picture and smiled, i think if i was to take a picture and e-mail the client, they would call back, asking me to remake the dishes and take another picture without me in the photo. I would probably not smile and hold a straight face, especially if i was tired lol. 

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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post #11 of 17
Thread Starter 
Quote:
Originally Posted by Meezenplaz View Post

Sounds like he didnt care about the money.

 

With a membership in the country Club >$20K for an individual, +$> for family membership, ( and that just gets you a sticker for your car to get onto the property) I dare say they are hurting over the loss of $80.00

post #12 of 17
Thread Starter 
Quote:
Originally Posted by Meezenplaz View Post

Chef John was well creepensated. :lol:


Thanks but I an still a lowly Culinary Arts student that got hired as a pastry cook to cover the evening (2-10) shift.  It's not even what I really want to do with my career.
Really,  I just want to bake, artisan style breads especially.  But everybody tells me I have an aptitude and temperment for it.  If I have to make pretty plated deserts to "feed my muse", then so be it. At least I'm not slaving on the hot line.  Sadly, the Panera franchise and its ilk, pretty much killed any hopes of ever opening a real boulangerie & patisserie in this or any other city.

 

   

post #13 of 17

I here ya Sandsquid, im getting my degree in Baking and honestly i don´t think ill ever bake for a living. 

Not that i want to though, but it would be a great fall back after retirement 50 years from now, since i don´t plan on working the line until i die...

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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post #14 of 17


Nice plating

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #15 of 17

I bet the member is opening a restaurant and shows it to the chef and said to him or her, make the desserts like this!

post #16 of 17
Thread Starter 

As long as I'm learning, and growing professionally, and stay away from the hot line, I'm happy.  Making a few extra dollars should help pad up the savings account for when I graduate from my current Culinary School (32 weeks to go, but who's counting?) and in the head off the NECI for my Bachelors in Baking and Pastry Arts.

post #17 of 17

Well done! And absolutely weird on the part of the customer, so glad it was compensated. I'm cracking up about the pervert imaginings!

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