Posted at 6:11 pm
I’ve been sitting, waiting, and wishing that this wasn’t the slowest time of year for chocolatiers. Unfortunately it is, and nobody wants to hire in May. But that’s okay. When I decided to go to culinary school, I knew what kind of risk I was taking. I fully accepted to get up at the crack of dawn, never paint my nails, work 32 hour shifts around Christmas, and make less money than the bag-boy at Safeway. I do it all because it makes me happy. Waking up at the crack of dawn isn’t so bad when the smell croissants coming out of the oven hits you.
I also decided that I wanted to take certain risks in my life. I don’t want to look back and think that I missed out on some great adventure. In the past two years I’ve met some great and some terrible people. Had some marvellous adventures, and tasted awesome food. I will trade in my comfortable bed, for the thin mattress from IKEA. All the while knowing what my goal is, and seeing the bigger picture. So it’s okay that I have to wait two more weeks until anyone that I want to work for will even consider hiring me. I am patient, and can wait for my next big adventure.
In pastry you need to be consistently patient. Waiting for things to rise, bake and cool. A perfect example is croissants. These flaky pastries take all day to make, but in the end all the waiting and folding is worth it.
Posted at 12:50 am
I find myself often thinking about my goals, where I want to be, what I want, my needs. It’s always an afterthought when I think about helping someone else. I used to volunteer quite a bit, and when I was studying at Cordon Bleu I would donate my cakes to a local shelter. However I never thought that being a pastry chef could put me in a position where I’m able to make a difference. I would like to shed some light on a terrific organization, led by Bourke street bakery.
They started a separate bakery, who like Bourke street delivers bread all over Sydney. The Bread and Butter project provides employment for refugees and communities in need. It gives them the skills needed to become an artisanal bread baker, oh and did I mention that 100% of the profits from bread sold go directly back in to helping train more and more people.
I’m so impressed with what this company has accomplished. Reminding me that knowledge is to be passed down, and not hoarded. That the best way to show gratitude for what you have is to give back.
If you wish to learn more about the bread and butter project follow this link. http://thebreadandbutterproject.com
Posted at 4:21 pm
This morning was hot, rainy and completely perfect. Spring days will soon be full of colour and life, and I can hardly wait. In honour of the season I baked some vanilla bean citrus doughnuts. The recipe was a simple yeasted dough enriched with a bit of extra fat to make it crispy on the outside and soft on the inside. I grated in some lemon zest and scraped in the vanilla seeds for extra flavour. They’re not your typical Tim’s or Krispy Cream, these dough boys are full of tradition, similar to a French beignet.
Posted at 5:30 pm
I would like to share some photos from the video we shot about moustache pies yesterday. ( the video will be posted shorty) In the meantime enjoy our silly pies filled with blueberry basil compote and strawberry honey-balsamic. These pies are great, easy, and perfect party snacks. Some other flavour pairings that I would try out are spiced pecan, elderflower peach and maybe orange blossom berry.