Tuesday, February 17, 2009

All in a days work

I had been working at a place doing mostly baking and pastry and at first I loved it, tiny little kitchen that overlooked a garden, I felt like I was baking at home. I have been in a transitional period so it was just a good place for me to be at the time while I figured things out. Who wouldn't want to be in a kitchen where most of the time you could literally crack open a cookbook or use any idea you had and get to create it on a whim? After awhile I started getting bored and not feeling challenged enough because from a cooking aspect, there was no one there to teach me any new skills or keep me feeling creative and inspired. Don't get me wrong, I looove baking but I miss cooking, REAL cooking. Ironically when people ask what I do its like welll I just graduated from Nutrition school and now I am working as a pastry chef using (and eating) copious amounts of unrefined sugar and flour! I still want to incorporate the whole nutritional aspect into my cooking at some point but damnit a croissants a croissant and sometimes there is just no messing with those ingredients! After leaving this job the first relief I had was that I won't eat so much garbage (although very tasty garbage!) anymore. Me and one of my co-workers called it quality control, we had to taste it to make sure it tasted good right?? Woohoo maybe I can stop going to the gym so much! Croissants were made every couple days, I helped make em once in culinary school but this is my first attempt at making them by myself. Chocolate, Almond, Cheese and Plain. Could have been a bit darker but not so bad.

Glorious Caramel Pecan Brownies

Christmas orders comin in...

Quiche special

Moussaka I was making for the Greek themed staff x-mas party. At the dinner one of the girls said great Moussaka! The owner who was sitting across from me, said THANKSS! Then abruptly looked up at me. I thought, seriously lady? Did you just take credit for my moussaka...

Catering gig

Testing out Tartines Pate Sablee Dough for Chocolate Hazelnut Tarts and Flaky Tart Dough for Wild Mushroom Caramelized Onion Quiches. Saved three Chocolate Tarts in the back to top with fresh raspberries.

Double Chocolate Chunk Brownie Cookies (chunks of brownie folded into the cookie dough as well) a recipe I had been meaning to trial for awhile. (Stay tuned for this recipe!)

Did somebody really leave me in this kitchen to my own devices??


Pam said...

Wow - what a busy day. Everthing looks incredible.

veggie belly said...

the croissants look really good!