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 4:16 am
I haven’t been to vernon in a what feels like a very long time. I had forgotten what it was like to look out and see vineyards and orchards rolling over hills of lush grass. Although the lake may be cold, it’s still as beautiful as I remember when I was five.
Because the weather is so warm here, everything is already in bloom. Therefor I had the chance to pick myself some wild rhubarb. Roasted with vanilla and citrus, and places on a bed of vanilla coconut cream. This dessert is as simple as my vacation.
Posted at 3:04 pm
My favourite famous person wisely wrote on the train back to London that “it does not do to dwell on dreams and forget to live”. She also reminded us that a nighttime stroll can remedy any lack of ideas.
Here’s the chocolate showpiece I was working on. I thought that I needed one for my portfolio, and it was good practice. They are a great deal of work when you have limited space and resources. Tempering 5kg of chocolate is no easy task. However the end result is always very rewarding. Some people might wonder what the point of doing a showpiece is, and there really doesn’t have to be a point. Everyone needs a medium to express themselves creatively, but if you were to sell it, it would most likely be to a bride and groom.
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 2:11 am
“Always start out with a larger pot than you think you’re going to need”
So maybe I bite off more than I can chew at times, and maybe I have too many ideas swirling around in my head. I’m never going to be happy with myself unless I try to accomplish some of my goals. This weekend I was a proud participant in this years annual Carefor chocolate competition fundraiser. I prepared a bee inspired dessert for 400 people as well as 5 judges. It was beyond stressful, time consuming, and expensive; and although I didn’t win, I wouldn’t have traded the experience for the world. It felt good to be the youngest competitor there preparing something that had to be assembled à la minute. It was also great because although It may not have been the winning dessert, some of the judges thought that it should have been ( not good for my ego). I didn’t have the time to connect with the audience about the meaning behind my dessert, so here’s a little run through of what I created. A lavender infused crème légère with a liquid flour d’oranger honey centre; perched atop a dark chocolate brownie base, which was then enrobed in milk chocolate mousse and finished with a lavender dark chocolate macaron. The dessert was centred around the journey of a bee from a flower, to the making of honey. I wanted to emphasize the importance of bees in sustaining life on the earth.