Posted at 4:05 pm
I find myself often wishing I had what another person has. I start thinking that they must be doing it the right way, because I want what they have. Truth be told, I don't think there ever is a right way. I think that we are all on different paths, headed in different directions, and no matter how hard I try and emulate another persons choices, it just won turn out the same as it did for them, that it will for me.
All of this is only relative to what your idea of success is. I set my goals high, and I want many things. This week will be about the now. Accepting that I can’t control another persons choice, even if it affects me. The only thing I can control is how I feel right now, and the only choices I get to make, are the ones laid out I front of me. This week I get to choose where and who I’m going to work for. I have the choices, none of which I was expecting or where I was expecting, but all have the possibility to make me happy. As for this morning, making crêpes was the easiest choice. I had leftover vanilla bean ganache from some macarons I made earlier this week, which was excellent because it tasted amazing rolled up in my bundle of joy crêpes.
Posted at 10:39 pm
Have you ever met someone and wondered what the inside of their brain looked like? I certainly have. I can’t help but imagine what’s going on under some peoples chapeau. Some are clean and smooth, white all around, impeccably organized and orchestrated. I picture filing cabinets and shelves. All of this reflecting said persons personality. Then I see my own, much like my room. Filled with oddities and stacks of books and papers. Things lying about, and labyrinths that lead to nowhere. All those little oddities help contribute to things I make, and reflect heavily in my pastry and chocolate designs. Below is an oddity of nature, my latest chocolate musing. A pine cone.
Posted at 2:50 am
The snow is falling lightly on my window sill and It’s starting to feel a lot like Christmas. Too bad it’s May.
The April showers didn’t seem to do much for May flowers. Calgary still feels icy cold to me. That’s okay though, because it’s a new month, which means new things are on their way. It might not be sun shine and daisies yet, but they will come soon.
Meanwhile it’s Dad’s birthday this weekend, which means another opportunity for cake! This year he asked for a pink cake, so I gave him the pretty princess treatment. Two layers of chocolate genoise, imbibed in a Choco-vanilla soak. This is all topped off with pink French buttercream, and a white chocolate flower.
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 3:11 pm
Wedding season is fast approaching, bring out the tulle, unleash the organza, and don’t forget that something blue. A while ago I did a Tiffany themed bridal shower that would have made Audrey herself proud. There was blueberry basil compote with panna cotta, crème brûlée, and vanilla bean macarons.
Theme parties are great, because instead of playing the guessing game of “oh I hope the bride likes spicy mango” you get a clear vision of what she wants.
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.
Posted at 2:25 pm
It seems like we never have time to pack lunches or snacks at work. Everyone is always rushing around too busy to enjoy breakfast or experiment with cooking. I took it upon myself as the resident chef to bake up some treats that would last the week. Below I have a cinnamon brioche, a variety of pretzels, and vanilla strawberry cake. I thought that maybe staff would pick at it, but these treats were gone before I could even explain what they were.
Posted at 7:40 pm
Staging is a unique and brief experience dating back to many many moons ago, where a budding chef can intern in a kitchen to gain experience, new techniques and recipes. I had done a couple of stages before (Stubbe chocolates, Momofuku Milk Bar), but just recently I got the opportunity while on vacation to do a stage at Sidewalk Citizen bakery in Calgary. Chef Aviv Fried is now running the most popular bakery in town, where his honest down to earth bread baking is the talk of the town. He taught me how to shape, proof, and bake bread.