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 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 5:14 am
There’s nothing like the comfort of your own bed, my mums salsa, and welcoming hugs.
My return to cowtown was full of familiar faces, and somehow that’s just what I needed. I needed to be jumped on by adoring little boys, and hot tub with forever friends. Home is after all, where the heart is.
In honour of my homecoming I made a banana chocolate mousse cake, with a praline crispy centre. I also got to try out my new chocolate paint gun. Which is great, because it gives a nice velvety texture.
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 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 12:46 am
Bread, soft, crunchy and very versatile. Everybody body loaves it (hehe), and it’s easy to make. This week I made a pain viennoise, which means simple white bread. The only thing that’s not so great about bread it the fact that it only lasts about 24 hours. So below are some options for day old bread. I made a vanilla spiced French toast, and some pesto Parmesan croutons.
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 3:27 am
In the past six months I’ve really discovered quite a bit about pastry and tried to focus on my personal style, and what I’d like to try and achieve every time I go into the kitchen. It’s really helpful to know that when I’m finished a project, I should be looking at something relatively modern and extremely feminine. That’s my style. I wish that I could be content with making something extremely structured and minimalistic, but I can’t bring myself to ignore colour and curves. To me this is beautiful pastry, so below you’ll find this weeks bakes. A lemon tart, filled with crème d’amandes, and topped with a macaron crunch. As well as dark hazelnut bonbons.
Posted at 1:19 am
Recently I took a pastry chef position at a local catering company called tulips and maple. One of the first challenges of working there was a completely kosher and dairy free dessert menu. Keeping with the season I decided on a trio dessert consisting of; chocolate torte with a raspberry coulis, lime sorbetto in a thyme sirop, and white wine poached pears with a smooth caramel. I’m happy to say that the bride and groom loved it. Simple and easy.