Let Them Eat Cake - Observations From Inside and Outside the Kitchen

So Long, Farewell, Auf Wiedersehen, Goodbye

2011-07-25T21:33:00.000-04:00

After much thought I have decided to pull the plug on Let Them Eat Cake. This was the pride of my life for a good number of years. I watched myself grow although I know still have some growing to go. Now that I'm combining my love of food and writing into a freelance career I have to start something new.

I started a new blog called HoodHangouts.com where I want to feature where the locals in Philadelphia like to eat as well as my new adventures as a freelance food writer.

Well my faithful 4 blog readers, I hope to see you all again very soon.

Dana
aka
The Kitchen Kitten
aka
The Pastry Prophet

Restaurant Review: The Stone Rose

2011-06-09T21:51:00.002-04:00

Patch.com: The Stone Rose

High Tea at the Rittenhouse Hotel

2011-03-27T20:10:00.004-04:00

Granted I'm more of bawdy broad than a lady, but since it's the same gender I think it's close enough.

I always wanted to try a real high tea and fortunately I have several friends to join me for this new experience. High tea is a traditionally from Britain that takes a person from the lunch to dinner. Think of it as light brunch in the late afternoon.

I chose The Rittenhouse Hotel in Philadelphia for our event. The hotel hosts the tea seven days a week from 2:00 to 5:00 p.m. Dress is casual, but Dexter and I chose to glam it up since we don't do these sort of things very often. Trust me I was thinking of buying a parasol and lace gloves for the event.

We were sat in the Mary Casset dining room where a table set with cheerful china were waiting for us. The room was bright and sunny on this chilly March day. We can see the soon-to-be blooming gardens from where we sat. I mentally made note that we must try this again in May when everything will be warm and colorful outdoors.

Our menu allowed us several options: A commemorative menu for the marriage of Prince William of Wales, which consisted of a pot of tea, finger sandwiches, delicate pastries, and petit fours. The Kate Middleton's selection was comprised of tea, pastries, and petit fours. Lastly the a la carte included either pastries, finger sandwiches, petite fours, or special selections.

Three of us chose the Prince William and my other friend chose the a la carte. You clearly cannot go wrong in whatever you choose.

The Rittenhouse made provisions for the vegatarians in the group. I, on the other hand, have no problems eating most things. The sandwiches delivered were smoked salmon, cucumber, cantaloupe, with minted mascarpone cheese on pumpernickel, traditional egg salad on a firm white bread, chicken salad-caesar style on a mini croissant.

The sweets included were chocolate dipped strawberries (what's not to like about that unless you don't like chocolate or strawberries, and if so, more for me!); lemon pyramids - a lemon custard on a butter cookie base; chocolate madeleines with a creamy raspberry filling; and profiteroles (cream puffs to the commoner).

Lastly we were given currant scones with lemon curd, devonshire cream, and fruit preserves all served on a three tiered tray.

The best part is the selection of teas. The menu included a tea for every taste. I chose the tropical green tea. Not too light or too heavy and with the hint of berries and mango intermingling with green tea. Served our own pot which was good because we all chose a different selection. I think none of us were interested in sharing.

It was a lovely but brisk Sunday to have an out-of-normal experience for a middle-class American. The food was fulfilling, but you did not leave filling stuffed. The Rittenhouse Hotel will make gluten free and vegetarian selections if given enough notice. They welcome parties from 1 to 20.

It's a lovely traditions that isn't stifled in pomp and circumstanced. I'm looking forward to attending my next high tea.

The Rittenhouse Hotel
210 W. Rittenhouse Avenue
Philadelphia, PA 19103
T. 800-635-1042 or 215-546-9000
F. 215-732-3364

I'm Just Mad I Did Not Think Of It First

2010-12-19T20:27:00.001-05:00

First it was the giant cupcake pan ... now it this: The Giant Cookie Pan.

I could have used this pan when my former chef pulled various last minute ideas out of his hat.

Not Your Sorority Sister's Cup of Soup.

2010-12-18T23:42:00.002-05:00

I think I can speak for most Americans (especially former and current poor college students) that when we hear the words ramen noodles we think of Maruchan or Cup of Soup. A simple noodle brick with a separate package of flavorings that when added to boiling water it becomes a cheap, but high sodium, meal.

During my visit to New York my friend Meredith took me to Ippudo NY. It's a relatively new ramen house in the East Village. I really didn't know what to except, but I like trying new things and concepts so I was more than willing to give it a go.

Although we arrived early in the evening we still had an hour wait to be seated. We could have waited at the bar, but it's the East Village for goodness sake there was things to do and window shop for a least an hour.

When it was our turn the hostess escorted us into the dining room and you can instantly see that everything is open. The dining tables are aligned with an open kitchen so you can see the chefs prepare your meals. It's not a show like a Benihani - it and open and positive space where everything is interconnected.

The best part about Ippudo besides the food is the atmosphere. As the guests enter and leave the chefs and servers announce "greetings" and also "farewells." I asked our server to translate because I'm nosey like that.

The meal ... oh my. Meredith and I both ordered a specialty drink called Maiko which is a cassis and sake concoction that I would drink everyday if possible. We also shared the Hirata Buns appetizer. The buns were traditional steamed buns filled with pork, sauce and vegetables. Simple ingredients that formed a lovely symphony of taste. I could have eaten several of those, but luckily I did not because I would not have room for what was to come.

Akamaru Ramen With Kakuni

I order the Akamaru Ramen with braised pork belly (hey, I like pork - don't judge) add on. The English language does not have the words how magical this was. This soup was light, filling, exquisite and flavorful. The seasonings was just perfect and and the soup left me full without being stuffed. Surrounding the ramen there was a delectable broth, enough pork belly to satisfy and not overload, cabbage, scallions, and wakame.

They also had a good selection of desserts. I appreciate the listings they offered rather than the standard blood orange sorbet or green tea ice cream that I see on so many Philadelphia Asian restaurants. Watching a chef prepare the desserts I admired the care he put into the plating. It made me miss my former profession.

Ippudo NY was worth the wait and when I return to the city I plan to visit again. Although I adored the Akamaru Ramen I will force myself to try another entree ... but I will to still get the Maiko. Sake AND cassis? Forget about it.

Ippudo NY
65 Fourth Ave.
New York, NY 10003
212-388-0088

Just Follow The Yellow Brick Road

2010-12-12T23:25:00.001-05:00

It's just about another end to another year and I'm compiling my New Year Resolutions. My friend Lilla is totally against them, but I like them so I can keep a track of goals for the upcoming year. Some I accomplish and others I don't. The ones I don't accomplish I have noticed a repeating factor: It involved either leaving my comfort zone.

My problem is I like comfort.

Comfort is good if you are happy in it. If your comfort makes you feel safe, but you are unhappy in the situation, then it's not a good thing. I need a positive change in my life. I have needed this for a long time. The problem is that I really don't know what change I need.

I don't like to take risks. If I did I wouldn't be typing this right now in my hometown. A pastry classmate once told me that was too chicken shit scared. I wholeheartedly disagree. I like to have a plan. I refuse to go into battle without a plan.

So my plan for 2011 is to finally write down my business plan. I have the basis, but I need the actually business plan to attain a loan or perhaps investors. Next I have to launch my business plan. It's not over the top so logically it's a safe bet. Safe as possible in this economy.

Oddly I'm not frightened about what I plan to do. It's an adventure and I'm excited to see what will eventually unfold.

Usually my Resolution includes a new boyfriend. After trying out online dating AGAIN I have given that up. I'm looking for a friend with benefits. I have to work hard multitasking as is. I have to work my day job and plan for The Pastry Prophet. I can't put time for a relationship. Bah!!!!

Bûche de Noël

2010-12-08T21:11:00.001-05:00

Although I left the culinary world full time I still like to keep my skills sharp. My co-worker commissioned me to make Bûche de Noël a.k.a. Yule Log. I asked if she wants the Yankee way (pumpkin roll) or classic French. Her response is yellow cake with chocolate icing. I decided to do it the classic way. Hopefully she approves.

I haven't made genoise since culinary school. In my opinion done well it's very fancy and light cake. Done poorly it's overcooked sweeten scrambled eggs. I did it very well. After cooling I brushed and soaked the genoise with a heavy simple syrup flavored with rum. My buttercream of choice for the Bûche de Noël was a chocolate buttercream and I decorated the log with replications of mushrooms one would find on a fallen log and on the forest floor.

My mushrooms were simple. Traditional Bûche de Noël's mushroom are made from meringue or marzipan. A pastry chef friend let me in on a little secret - royal icing. Using royal icing is easier and not as temperature sensitive. I decorated the tops with gold luster dust (mixed with a little vodka) and connected the 'shrooms tops to the steams with melted dark chocolate.

As for the mushrooms on the lot I used quartered walnuts.

And thus the finished Bûche de Noël:

The Dough Ho aka Choco Taco aka The Pastry Prophet Writes

2010-10-19T22:02:00.000-04:00

Getting back to writing and blogging. Here is my first submission for Examiner.com working the Harrisburg, PA beat.

A Buzz About a Local Pennsylvania Cupcake Bakery

So A Catholic Girl Goes Into A Bookstore to Get Her Tarot Cards Read In Salem ...

2010-06-28T19:44:00.000-04:00

It not a joke. I actually like getting my palm and Tarot read. I don't take it too seriously and I think it's fun. I asked about my immediate future and my psychic told me:

"I will have what I need and my year will be pretty much the same."

As good as that may sound this was my fortune for 38 years. I've attempted ventures and walked down "unconventional" paths and ended back where I started no better no worse. If feels like I walked in a circle for my entire life.

My friend once told me that like the book The Five People You Meet in Heaven perhaps it's not what I did in this life, but what I did in this life that affected other people.

Meh...

I think when it's my time to die there will not be more than 10 people at the memorial and only if they have nothing better to do that day.

Lemon Sour Cream Cake

2010-06-28T17:32:00.002-04:00

2 3/4 cups all purpose flour

1 tsp. baking soda

pinch salt

2 cups sugar

1/2 pound unsalted butter, softened

6 eggs, separated

2 tsp. grated lemon rind

2 Tbsp. strained fresh lemon juice

1 cup low fat sour cream

Preheat oven to 350 degrees. Butter and flour a 10-inch bundt cake pan.
Cream the butter for about a minute; gradually add 1 1/2 cups of the sugar. Continue to cream the mixture for 3-5 minutes more until it whitens, is very fluffy, and holds soft peaks. Continuing on low speed, add the lemon rind and the juice. Add the yolks one at a time, beating thoroughly after each addition. Beat mixture on high for about a minute to make it fluffy and light.
Sift together the flour, baking soda, and salt. Fold half the dry ingredients in the batter. Lightly beat in the sour cream. Mix well. Fold in remaining half of the dry ingredients.
Separately whip the egg whites until they hold a firm peak. Gradually add the remaining 1/2 cup sugar while continuing to whip the whites. Whip until meringue holds a stiff peak about 1/2 minute. Fold the batter into the prepared pan and bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes before turning it out onto a rack to cool completely.

Optional Garnish

Dust with confectioners' sugar and present individual slices with fresh berries.

Optional Guilt

After eating half the cake: slice up the rest and give it to your skinny friends.

The Emperor Has No Clothes

2010-06-08T21:58:00.001-04:00

The one thing I do as a pastry chef that annoys the crap out of people is when I stand there and wait for a complement or criticism of anything I make. I am the first to admit I am very sensitive about everything ... my skills as a writer or chef ... my physical appearance ... my mental strength. If I feel I am judged or insulted unfairly I will gut you like a fish.

But ... if you give me constructive criticism I may have to lick my wounds, but I realize that opinions have some basis in truth and fact.

That being said why do people let their friends and love ones make food when they don't even know where the kitchen is located?

Case in point: There was a time when my college pal's mum made a birthday cake for me. Me being the nerd that I am happened to be really into a cult phenomenon that was the rage in the 90s. When my birthday rolled around my friend's mum made me a half sheet cake with the character drawn onto it. This was before cake projectors and stencils. The lady drew this cartoon character by hand. Not a cake decorator by profession. She didn't even take a Wilton class.

Beautiful cake ... dry as sawdust. I'm not exaggerating. I have witnesses who tasted this cake. It was like eating sand after you ate extra salty pretzels. This cake could have been used to soak up oil in the Gulf!

What could I say? "Thanks for the cake! It's dryer than my elbows in August?" No. My parents taught me some class. What I don't understand is that although I don't have the nads to say anything she had a husband, in-laws, and children. Why didn't they say anything?

If I made a pie and that pie sat there while everything else was eaten I will quickly deduce that no one liked my pie. Also if I tried the said pie and my taste buds told me the crust was salty or the filling was bland. Guess what? Maybe that's why no one liked the pie!

My friend's mother was one the nicest people I have ever met. That could be the reason no one said anything to her. I will always loved her for her kindness but wanted to cry when she gave me her elaborate cakes. I choked down many slices when I was a guest at her home, but quickly threw the doggie bag she gave me when I arrived at mine.

The moment I actually put my foot into my mouth was when my friend and I worked at our college part-time job and there was leftover cake in the lunch room celebrating one of our client's birthdays. Me being the greedy person that I am took a slice.

My friend walks in and asks: "How's the cake?"

"It's gorgeous, but it's dry as heck!" I replied sucking down water to return the moisture back into my mouth.

She reddens and snaps: "Well, you have to eat it with ice cream!"

"That's not going to help." Later that day it dawned on me that her mother made the cake.

Whomp-whomp! ::Sigh::

Mom Seal of Approval

2010-05-09T00:19:00.001-04:00

Tomorrow is Mother's Day and I sure do miss mine. We argued ... said things we didn't mean ... and we loved each other. I'm convinced Mom is looking out for me.

Another thing is I have so many surrogate mothers looking out for me. Not only do they look out for me I'm sure if given the chance many of them would take out the switch and give me a lick or two for the devilment I do.

Speaking of mothers I sent my Granny her gift early (for once). She called to thank me for her Edible Arrangement. As we were chatting I told her I left my bread baking job and found work as a copy writer for a national firm. She was glad I'm no longer working third shift in Center City, but she paused and said: "You are lucky to have two degrees, but don't lose your baking talent. You are very talented."

SHE NEVER SAID THAT TO ME!!!!!

Now if anyone from my paternal or maternal side are willing to say that you are good at something ... that is really something. They are the first to tell you that you fucked up. When they give you a kudos you better cherish that.

Granny was quite upset to her that I planned on changing careers from journalism to pastry. Mom was supportive (surprisingly ... later on Dad told me she had her doubts), but Granny was shocked and appalled. Mom didn't want her to discourage me, but I did see why Granny didn't want me to work in a kitchen.

My grandmother is a black woman in her 80s. When she was my age she had few career options: maid or cook. I was going to add prostitute, but I don't even want to tread on the subject.

Leaving a career as an editor to become a pastry cook was unacceptable in her world. That was just not done. So for her to tell me that I am a talented cook I felt that she was giving me her blessing to expand and broaden my talent.

I know what I don't want to do which is work in someone's kitchen. If I do return to the kitchen it will be my commercial kitchen.

I feel good that a mom gave me her seal of approval.

Here and There

2010-04-28T22:52:00.002-04:00

Although I have returned to my first career which I have to say wasn't as bad as I thought it would be. Unlike my former job as a proofreader I did not have any creativity. I had plenty of money, but nothing that I could stand back from and say "I did this!"

I'm still in my training week, but what I am learning can transfer to my work on my blog and website.

Speaking of my blog ... I started Let Them Eat Cake as the kitchen_kitchen and then I evolved to The Pastry Prophet. I originally wanted my spot to be called The Kitchen Kitchen, but my friends HATED that name. My last name is Prophet and I'm into Pastry. You can't think of anything more basic than that.

Back to my point.

I began this blog as a journal through culinary school. Then after graduation I kept sporadic notes on my trials and tribulations of working in professional kitchens. I still have my love of baking and cooking. I just don't want to work in a hotel, resort, or restaurant. It's not for me. I don't regulate my passion to be just a hobby. Is there a word when your passion is more than a hobby?

Well, I want to meld my love of food (the food itself, the chemistry, and art), writing, blogging, and eating. Like my iPod it will be schizophrenic hodgepodge of my love of the above.

Buckle your seat belts you are in for a ride.

Don't Call It A Comeback

2010-04-25T07:00:00.002-04:00

During my days of culinary school and when I officially changed careers to pastry I swore I would never return to the life of working in an office.

Although it's a cliche saying: "Never say never"

During the past year in moments when I was in between jobs I worked as an editor and proofreader. It was all that I remembered -- the good and bad. The "good" was earning $30 an hour freelancing. I hate to sound so focused on money (although I am) I missed having money to save or buying what I want when I want.

Yes, I realize that we are in a recession and a career in pastry isn't exactly like having a money tree in one's backyard. I'm in my late 30s and it felt like I was starting over again and again. I was usually the oldest pastry cook in the kitchen (vain) and most of my co-workers were old enough to be my children (assuming I gave birth to them in high school).

Once again things that I knew, but didn't think it was an issue.

I am returning to journalism (another volatile profession) and working in pastry part time. Mostly focusing on The Pastry Prophet.

I feel like I'm in the movie Logan's Run. I'm getting older and I don't feel like I accomplished all that wanted to do.

At least I don't have to participate in The Renewal.

Sick Days

2010-03-24T09:35:00.000-04:00

Working night shift is a killer! Add to the equation of food poisoning. So imaging having to stand on my feet, lift 50-plus pounds, and then running out the kitchen from time to time to vomit.

Lovely.

I know what some of you are thinking: "Why didn't you call out?" A sad reality of working in a professional kitchen is that although you are not suppose to be around food when you are sick there is no one to cover your shift if needed. There are only three people including myself on my team and only two work at a time. Management is such a stickler for overtime that it's easier to just tough it out. Besides there is no such thing as personal/sick days. You don't work -- you don't get paid.

So I'm feeling better. It's bad when you are so ill you wish for unconsciousness.

Now I Know How The Narrator of "Fight Club" Now

2010-03-19T00:02:00.000-04:00

I'm exhausted. I have worked as a bread baker for a month and night shift is a killer. I feel like I'm constantly PMSing and want to start a fight club.

On a plus side I have all I can eat bread.

Refire!

2010-02-15T01:50:00.001-05:00

This is my first night off since starting my new job. Working from midnight to 8 a.m. is exhausting to say the least. It will take at least a month for my body and mind to adjust. At least that is what I was told from those who have worked the night shift. Right now I feel like the Narrator in the film Fight Club.

Baking bread for restaurants is hard work if that's not a too obvious statement. It's not for weak little girls. Good thing I'm a strong old woman. Of course there is the same annoyances that one will find. The hot side will wait until the last moment to tell you they need something. Or we are given vague requests.

I have to say I don't miss working the public even though a few do tip. I just miss my co-workers at the bakery. What an awesome crowd. Most of them are under the age 27. How come my peers weren't as cool?

Speaking of which I'm totally addicted to Facebook. I really need to use my new computer for work as oppose to checking my Facebook profile or playing Sims. My plan was too kick off The Pastry Prophet and write. Starting a new business is more difficult than I anticipated. I have a very good product (not just my opinion). It's hard to find a vendor. On top of that my new job solidifies the difficulty. Finally although I work dirt cheap people who wish to hire me want slave labor prices. Now I'm all for working cheap because of lack of overhead, but I have to make a profit.

As for writing ... yes ... I have to start writing again. It's my first and only love.

Bread!

2010-02-03T20:29:00.000-05:00

Last night ... yesterday ... whatever ... was my first night of work. I have my two weeks notice to the bakery. It was obvious that I would never be allowed to work as a cake decorator. That's fine because I was told that wasn't exactly a situation that I would want to be in. I have to admit just watching them allowed me to learn so much. I know more about cake decorating than I what I learned in school, my internship, and on my own. And for that I am appreciative.

I am also appreciative that I don't have to work with such freaking annoying customers. For know anyway. When you are in the service industry annoying customers are not too far behind.

As for this job it's tough working the overnight shift. After I'm done I'm wired. I feel a little wonky because I practically slept the day away. I have a long night ahead of me since we are gearing up for the weekend.

I am working in a fairly new department and it will interesting to see the potential in myself.

Well I Got The Job

2010-01-29T09:10:00.000-05:00

As my friend Lilla said to me: "No one was surprised except you."

She was right. I was surprised. First of all Philadelphia is a small town. In the culinary community everyone know everyone even by degrees of separation. When a cook mentioned they knew the chef and owner of The-Restaurant-That-Shall-Never-Be-Named a chill when down my spine and I returned home sure that I was out of the running.

Well I got the call the same day asking if I could come in and fill out some paperwork. It's official! I am a baker for another restaurant downtown. I know I said I never will return to a restaurant. I also said that about editorial. The only thing I miss about working in a office is the money. Thirty dollars an hour!!!

I like making bread. Staring at automotive copy ... not much fun or creativity involved in that.

Back to the Start

2010-01-25T18:58:00.000-05:00

Through a friend I found a job lead where I can do bread for a restaurant. The interview was with a chef and it was a fast one where he asked if I can come in for a trial tomorrow evening. It's going to be a shift where I will be working and everyone else will be sleeping.

I haven't worked in a restaurant since that fiasco last year. I still hurt from that. I also carry the fear and intimidation that I'm not as good as I thought I was.

Well we shall see.

Nuts to Doughnuts

2010-01-23T23:07:00.003-05:00

The questions I hear at the bakery all the time are: "Do you make diabetic cakes?" and "Do you have gluten free pastries?" The closest items I have found so far are located in New Jersey. Since I'm tired of doing other people's bidding I decided to put my hand in the game. I visited Bob's Red Mill and bought some gluten free flours.

My first attempt is Gluten Free Doughnuts. The texture is "different." What I mean in the doughnuts are gluten free ... doughnuts made without wheat-based flour. It's like making ice cream using using goat's milk rather than cow. It's different. My sister and I agree that the taste is good. The donuts are firm, but not tough.

Although it is usually not condone in baking I want to try something different to perhaps make the dough just a little bit softer. I think cutting the flours that I'm using with a bit of potato flour and replace the water with milk.

Playing and experimenting with recipes is like solving a puzzle or mystery. Except when the puzzle and mystery is solved the result is a work of art.

I'm All Over The Place

2010-01-21T18:04:00.002-05:00

With my background of editorial, my love of writing, and my passion for pastries I am attempting to accumulate all my desires into one. Easier said than done. I do believe, however, that it can be done.

So L. and I are working on a Valentine's Day podcast. I know we are cutting it close. Originally I was going to do bread pudding, but that wasn't very romantic and in my opinion it was too sweet. I have to revisit that recipe. I have another dessert which is a mocha panna cotta. Okay I know I clown on panna cotta as a cop out dessert because it's so easy, but it a chocolate romantic dessert that's easy enough to get some poor guy lucky.

MeTube

2010-01-05T20:12:00.002-05:00

I met L. when I had to take a broadcast class at Temple University. I credit L. for the reason I not only passed the class, but also received an "A". L. majored in television broadcast and worked all across the country. We kept in sporadic contact, but two or three years ago L. moved back to the East Coast and presented an interesting idea.

Long story short (too late): We are going to develop cooking videos to present on YouTube. It's a good way to me to promote my business and for L. to develop into break into producing on the East Coast.

I see myself as the Whoopi Goldberg of the pastry world.

More Reboots

2010-01-04T09:22:00.002-05:00

Along with rebooting my blog and career I have decided my love life needed a reboot. I started Match.com. I wanted to go in with the mind frame of meeting people and the first guy I meet may not be Mr. Right. I don't see myself as the marrying type with the big cathedral wedding. If I do marry it would more likely be in Las Vegas with an Elvis impersonator officiating.

So the only guy I am emailing back and forth (I'll call him Karate Kid ... he's into the martial arts) seems okay. Physically he not a Kitchen Kitten type of guy. I'm sure my four blog readers will know what I mean. For anyone else who just happens on this blog and I managed to hold your attention to this point I will explain. I love dark hair and eyes, olive complexion men. I don't mean "Jersey Shore." Please.

Also I will think it would be incredibly stupid of me to dismiss someone just because he doesn't fit into a cookie cutter image of what I think it's attractive. ALTHOUGH it has been done to me plenty of times.

In baking news I have another order from a friend who works with me at the bakery. Also I'm toying with several recipes and need to start writing an article. Oh the best news is the Atlantic Baking Expo is coming to Atlantic City. I don't think my boss will invite me, so I am going solo.

At work ... okay I'm happy to be working considering we are in a recession, but I am not doing what I thought I would be doing once I graduated from school ... still ... it beats eating ice cream and watching Golden Girl repeats. Okay, at work an order of two dozen mini cannoli was never pushed through. Realizing that all the decorators have left I stepped up to the plate and made the cannoli. By the way it felt like it took me forever to find the mini shells. One would like the mini shells would be with the large shells.

Well anyway I'm sure no one will acknowledge that I did that. The reason I'm salty is that I asked the boss if I can work with the cake decorators on my day off for free. You heard me:

FREE!

She said "no." Who the hell says no to free labor? America was built on free labor. At least in this instance I volunteered my services.

The Baking Bitch Is Back

2010-01-03T20:02:00.002-05:00

My last post was from October of 2009. I've had many excuses why I haven't written on this blog. I mourned my mother, depressed about my working situation, whined why I haven't had a date since Moses crossed the desert. Well, I've decided:

The Bitch is Back.

Welcome to the Year of The Pastry Prophet.

My Hero

2009-10-16T20:38:00.004-04:00

My heroes are not extraordinary. When I was a child they were fictional: Cat Woman and Wonder Woman. As I grew to an adult my heroes changed ... okay ... Cat Woman and Wonder Woman are still on that list. Now add Katherine Hepburn, Hilary Clinton, Eleanor Roosevelt, Whoopi Goldberg, and now Jennifer Carroll.

Who is Jennifer Carroll? The most awesome chef de cuisine at 10 Arts Lounge. I ate her food last year during Restaurant Week (the only time I can afford fine dining). Paired with the flight of wines the meal was not just memorable. If was unforgettable.

So I wasn't shocked to see her on this season of Top Chef. Chef knows her stuff. The standard stable of douche-bags give her respect and she won a decent share. Although she is an attractive woman she doesn't run around in a bikini at the house like a previous contestant had.

Also Chef is there to win. She respects her fellow contestants and is a team player, but she is there to win not to be the fan favorite. The thing I like the best about her is that she knows when she made a mistake and what went wrong. She doesn't serve a turd on a plate and expect the diners to think they are eating foie grai.

Chef Carroll better make it the finals or there will be quite an angry e-mail sent to Bravo.

Jennifer Carroll ... someone an aspiring chef can look up too ... The Restaurant School at Walnut Hill College Alum ... my hero!

"B@tches Better Have My Money"

2009-10-03T23:36:00.003-04:00

I finally received a freelance check from a company I worked with a month ago. The incredible sad reality is that job showed me something I kept in the back of mind and refused to acknowledge: I truly miss the money I earned as a proofreader/editor.

I'm happy I went to culinary school, sacrificed, and worked my ass off to be my best. All said and done though I earn more money working on a computer than working in a kitchen not my own. When I worked at Time my chefs expected that I should be able to pull desserts out of butt within a moment's notice. Chef shortened my hours to 4 hours a week and wanted me to leave my recipes. Bitch please!

At least freelancing as an editor I can store up more money to put into The Pastry Prophet. Believe it or not, pastry isn't cheap.

Slowly Becoming a Kitchen Couger

2009-10-01T10:16:00.002-04:00

Not much has happen since the last time I written in my blog. I found a kitchen share and slowly building my business clientele. I'm still holding grudges again Time and the Union League. Why, I hold grudges and that's how I roll. Okay I realize how healthy that sounds, but that's my motivation.

My new mission that I chose to accept is designing a chocolate dessert buffet for a Sweet Sixteen party. Right now I'm brain storming and researching ideas. I want to go on a classy route, but realize teenagers are more a grab-n-go. So I'm going write down my idea of a great dessert buffet and when I meet with the mother and daughter they can curtail and add as they wish.

What I'm hoping they will accept is a tier cake. I think that will be the pièce de résistance. Of course I will have to compete with the chocolate fountain. Don't get me started on chocolate fountains!

The color theme is hot pink, white and black. My research let me to metrocandy.com where I gathered some cut ideas. Also I would like to make some panna cotta, cream brulee, mousse, and hot chocolate. The problem is that this items need to be keep either cold or hot. Also they require flatware and silverware. That's an investment where items can me lost or broken.

Along with cake, pastries and plated desserts I want to feature gourmet candies such as truffles, chocolate lollipops with the birthday girl's picture. I thought about adding the fun size candy bars. Upon further thought it seems a bit trite.

Becoming My Own Champion

2009-05-31T21:16:00.002-04:00

Last week I met with SCORE. This organization consists of volunteers to counsel small business. I met with two gentlemen - one was a financial advisor and the other an accountant. They were both helpful, encouraging, and informative.

They thought my business idea was pretty original. The first problem is getting off the ground. If need be I will sit on the ritzy area of Walnut street and beg for change.

This week with be no rest for the wicked. I have to get my hair done, work on my business plan some more, itemize ingredients for each recipe, and hopefully, go downtown to apply for a business tax id and license.

Marketing

2009-05-20T23:06:00.003-04:00

Working on my business plan means I need to survey and research. So here is a very brief anonymous survey. I appreciate any feedback from my four blog readers.

Click Here to take survey

Licenses, Plans, and Permits, Oh My!

2009-05-20T19:40:00.002-04:00

Since I'm sick of The Man I am putting The Pastry Prophet into action.

The things I need:

A rental kitchen - check

A business plan - check

A business license - working on it

Necessary permits - working on it

Business insurance - working on it

Investors - Oy!

Quite possibly a business loan - Double Oy!!

I joined networking groups Ladies Who Launch, Urban Professionals, etc., bought books on how to start up a food business at home, and setup a meeting with SCORE.

I think I am doing this for my mother more than myself. I think my mom would have wanted to have a business of her own, but never believed in herself. I told her she would have made an awesome interior decorator.

Don't get my wrong. I want The Pastry Prophet to be a success. I want to be one on The City Paper's and Philadelphia Magazine's Best of List and Oprah's Favorite Things.

What Doesn't Kill You ...

2009-04-23T22:57:00.005-04:00

My mother always told me things happen for a reason. I don't know if the reason is something I brought upon myself, caused by someone else, or just the universe having a laugh. All I do know now is that I just sit back and ride the wave called life. There is no point worrying about things you can't change. If you see an oncoming train one should move out of the way, but I won't stay indoors just because I'm afraid that it will happen.

That said I have been away from this blog because things were pretty dark. I am still mourning my mother, I lost my unemployment appeal from the restaurant, we are in a recession, and unemployment compensation alerted me that I was overpaid and I have to repay a large amount of cash.

Of the many food career options I can work in decided to no longer pursue working in a restaurant because it is a slow soul death. I don't like anyone especially anyone 15 years younger at me cursing and screaming at me. Secondly most chefs without any experience with desserts have no idea what the pastry department does, but expects you to pull magic out of your ass because "it's easy." Thirdly I worked too hard and sacrificed too much for someone else to benefit from my talent and experience.

To pay the bill I living off the kindness of my sister and work several part time jobs. I rejoined the gym to keep my sanity and joined Facebook for cheap shits and giggles. By the way I find it amusing that the assholes that tormented me in elementary and high school now want to be my Facebook friends. Best of all my former supervisor at my editor job who gave me stellar accolades to my face, but at the yearly performance appraisals tore me a new one time after time and passed me up for promotions three different times and gave them to juniors, wants to be my Facebook friend.

I just hit "ignore."

I'm finally becoming the bitch I always wanted to be.

Picture Cookies

2009-02-03T23:55:00.006-05:00

I realize that I should go back and discuss pastry and desserts with my four blog readers. Lately I have been working on edible images or as I call them Sweet Pix.

I made this one for a mobile massage company.

The dog pictured here is a box pup of a friend of mine.
Lastly wedding announcements you can eat!

Change of Game Plan

2009-01-29T22:22:00.002-05:00

I am still looking for a job.

Now I'm focusing my efforts on finding work in editorial. I'm not giving up the dream. Work as a copy editor pays better. For example: I signed up with a proofreader/copy editor staffing agency. For one day of work I received $25 an hour. The last kitchen job I worked at paid $10 an hour. After much thought and advice from friends and family why can't I have my cake and eat it too. No pun intended.

In fact, my dad confided to me that he knows from personal experience how difficult working in the back of house is. Dad knew I loved pastry and willing to work hard even for low money. One thing he did know that I didn't, but had to learn on my own, was how shady people were. I worked in the corporate world for 12 years. I have seen many snakes in the image of managers and executives. Many restaurateurs and chefs amaze me with their crap.

I could go on forever about what I learned since changing careers, but that's boring. What I have decided was to earn money writing and editing and save the passion of pastry to my own business. I might as well strike while the iron is hot. Valentine's Day and bridal season is coming up. I invested (money I don't have have) on supplies. I have a good idea what to sell. Hopefully people will be interested in what I have.

Can't Worry About Things That Have Not Happen Yet

2009-01-11T19:39:00.002-05:00

Since my former restaurant pushed me out by cutting my hours to zero, but kept me on the payroll I had to leave. I filed for unemployment which they are contesting. We have been going back and forth on this for awhile and now it has come down to a hearing. I don't like that word "hearing" because it makes me think I did something wrong.

The best solution for this problem would be that I would find a full-time job. As you all know finding a job is tough. The restaurant industry is biting it big time. All of my former editorial colleagues have found jobs by now. I'm the only one searching because I changed my career.

I have received advice left and right which I welcome. My father and grandmother thought I was insane to leave the comfortable life of a cubicle jockey to work in a kitchen. I still love pastry. What I don't love is getting yelled at by a 20 year old and my hours and pay cut.

NerdNoir said she dealt with her long-term unemployment by focusing on her poetry. I hate poetry, but I do like to write articles. I am terribly rusty at it though. Everyone under the stars said from the start I should focus on food writing and I will.

I can't sit here and have a pity party. To paraphrase an old adage: Make lemon chess pie out of lemons.

A New Year, A New Me

2009-01-05T00:58:00.005-05:00

Well 2008 sucked for me.

2009 will be the year I stopped giving people the benefit the of doubt and restart my efforts to get The Pastry Prophet off the ground. I decided to go back to editorial full-time and do my pastry part-time at least until I can make it my full-time gig. A lower level proofreader makes $20 an hour. Working in a kitchen ... if you are lucky ... you can receive $12 an hour.

The only person I want to make rich on my talent is me. The last asshole I worked for expected the cooks to run up and down slippery stairs holding heavy objects. Oh did I mention there were no sick days if we shattered a bone on said stairs or any health insurance. We didn't even have workman's compensation!

So far I am working on the website. What a bitch that was! There is still so much to do.

http://www.thepastryprophet.com

Any feedback is appreciated.

Everything Old Is New Again

2008-12-15T23:16:00.003-05:00

Since I started this blog I think I have grown in my experiences. When I decided to change my career I thought I was starting a new and exciting journey. I still love the pastry arts and I did know that I would have a severe cut in pay from my old career of editorial. What I did not expect is the screaming 20-somethings. Screaming 40 and older, yes. Not anyone I could put over my knee and spank. Seriously they yell like someone put rubbing alcohol on their diaper rash.

I can't speak for restaurants in other cities, but the ones I have experienced are unnecessarily harsh. I don't think I'm that laid back, but come on! It's only food. Yes, I love the power of food. I don't compare chefs to doctors, scientists, or firefighters. We are blue collar workers, folks. This is a trade. Sure a bride can see her wedding cake as important as the groom and her dress, but when you get right down to it ... IT'S A CAKE!!!!! A cake that is a labor of love. A dry cake is not a death sentence for the bride. Yes, it will piss her off rightly (I love a good cake), but if she leaves her groom at the alter because of it the groom is probably better off.

The chefs I have dealt with are a piece a work. Female chefs feel like that they must be bitchy, backstabbers, and ruthless. The male chefs walk around like their 16-inch knives are an extension of their dicks. Look darling ... all I want to do is make desserts that will take guests to another level of a delightful meal. I want to make people feel that they had wonderful closure of a meal.

Instead I have chefs who come to me and demand I make a birthday cake in an hour or make a special dessert for their trick of the night. I worked in kitchens where the owners, management, and chefs deemed it unnecessary to have the proper equipment (i.e. mixers, measuring supplies, parchment paper, butter, baking soda) and expect me to pull magic out of my ass.

What did I do instead? I brought supplies from home. Yes, I know that's dumb. Why did I do it? For love of the pastry arts. Although I wasn't reimbursed for the wear and tear I placed on the counter top mixer I dragged in from home. I brought it in because I loved to make desserts and I wanted to show my employers that I wanted to be the best.

The old chef was fired and the new chef wanted me to make bread. I was terrified to travel into Center City at 2 a.m. (when the restaurant closed) and planned to be locked in making bread all night when someone would come in and let me out the next day. All for the love of pastry.

An ongoing theme of mine is that I want so desperately want to please my superiors that I discomfort myself. The thing is they never appreciate it. [Note: The customers appreciated me. They asked to meet me and praised my work. Also if a French woman says she loves your desserts consider yourself awesome. ] When the management decided that making bread in-house was too expensive they decided to cut my hours so severely that I was no longer on the schedule, but they wouldn't fire me.

I applied for unemployment and they appealed my application because I "left without just cause." Maybe because I left since they would not pay me or for the fact I did not leave my recipes.

So I am doing something I thought I would not ever do again: I am returning to copy editing. I decided to pursue my love for pastry on a part-time basis. I hate working in restaurants. They will abuse you, steal your ideas, and suck the soul out of you just to make themselves richer. So will corporate America, but at least I can receive health benefits out of the deal.

I'm not giving up on my dream. This recession is hurting prepared foods, culinary, and most of all, pastry. I need to fall back on what will make me money. Earning $8 an hour part-time will not pay my bills. I do not want to live with 6 roommates and I don't want to move back home.

I have to look out for myself for once.

Here I Go Again [On My Own]

2008-12-08T16:33:00.003-05:00

Okay I have returned. Still mourning, but I'm finished stuffing my face with food to ease the pain. Now I'm fat and still a bit sad.

Anywhoo I left the restaurant. Well the restaurant is under a new chef who decided he did not need a pastry chef. I did not let me go. Instead he left me on the payroll and told me not to come in. That way I cannot file for unemployment. Sneaky bastard.

Also he told me to leave copies of my recipes. Hello ... intellectual property? I told the chef that I would email the recipes to him and then promptly "forgot" to do it. Chef must think I'm pretty stupid. By the way if anyone wants a recipe you have created never settle for less than $2500.

So I have several part-time jobs and relying on the kindness of family.

She Works Hard for the Money

2008-10-12T21:05:00.003-04:00

Fun times ... my four faithful blog readers ... fun times.

Since I started working my current job I have endured pay cuts, shortened hours, and working in other stations - e.g. pantry station = boring. Also I have come to the conclusion that I really don't like working in restaurants. First of all there are the chefs who scream at you as if someone's life is in jeopardy. Dessert plating is not open heart surgery. Besides sanitation and cross contamination I don't have anyone's life in my hands. Also I have a problem with any 25 year old cursing at me. Don't think it is beyond me to beat a twenty-something executive chef like their mother should have. I am already on edge.

Next is the fact the recession is a killer. No one has any money and people are not eating out as much as they used to. The owners and chefs don't care if you have bills to pay. If things are slow they will tell you to go home or not to come in the next day. Oh I miss the days of salaried employment.

So I picked up two more part-time jobs. One is a startup company where I can hone my decorating and piping skills. The other is a hippy, green loving market. Both involve food and I will be making the same amount of money as my current job. The best thing is that I can walk to both jobs. The worst thing is now I am working seven days a week.

There are times I wish I was still an editor. Yes, the job sucked but I shopped at Sephora every week and Macys every month. The last item of clothing I bought was Chef Wear pants. I wonder if PRN did not close their bureau would I return to ask for my job back? My hearts aches on the fact that it would be something I would do. Soul sucking job or stripper? Tough choice. I'll say this ... office jobs do not offer shift drinks.

So much for following your dreams. I still don't want to give up yet. A friend told me I really haven't struggled in a career before. Therefore doing it now is a shock to my thirtyish brain. One thing I was not told in culinary school was how long must I struggle? Will I read this blog entry one day and think to myself: "Why am I bitching? It wasn't so bad!" or "I can't believe I lasted this long before giving up."

I just can't give up. Pastry is the first time in my life that I do well at something ... besides 80s cartoon trivia.

I'm going to post this video because as I was re-reading this blog entry a song starting to play in my exhausted brain.

What I Have Learned Since Graduating Culinary School

2008-09-25T13:20:00.005-04:00

So many people enter this field because: they have a calling and passion for food; worked in a kitchen practically their entire lives; or either this or jail time.
Some of the best restaurants make crappy staff meals.
Horrible analogy but very true ... your knives are an extension of yourself. If anyone touches, breaks the tip, or even looks at them without your permission is like the slutty girl kissing your boyfriend at the club.
The hot side thinks pastry is a waste of time until something minor happens that cause them to have a breakdown. Example Separating 100+ whites from yolks. And a yolk breaks into the whites. Mass mayhem ensues.
The hot side will never understand why pastry must measure everything, why we won't just crank up the heat so everything cooks faster, or why we can't just wing a complicated pastry rather than use a recipe.
Your executive chef will ask you to pull dessert from out of your ass rather than tell you when he found out two weeks ago.
Your superiors will expect you to lift 3 times your body weight, run up and down slippery stairs, put you on a station you are unfamiliar with (and yell at you when you make a mistake) all for a few dollars more than minimal wage.
Be extra nice to the dishwashers. Treat them like human beings that they are, let them be your taste testers, and say "thank you" like your parents taught you. They will move the world for you.
The front of the house are either really nice or clueless assholes. Some of them think just because you work in the kitchen you only have a G.E.D. and 16 kids to support.
It's something about a woman wearing a chef's uniform drives men wild.
The back of the house is a brotherhood. If you are a woman you are either one of the guys or a walking vagina. There is no in between.
You will be asked to make things that you do not have the equipment for. An example is bread: Making three different types of bread alone for a restaurant that seats 200 people ... without an industrial mixer or yeast. Caveat: I was asked "Can't you make natural yeast." Not in three hours I can't.
Decorating a cake amazes everyone.
Kiss the owner's ass if possible.
I may be poor as a church mouse, but I'll be damned if I work at a restaurant and starve.

Will Work On Food

2008-09-21T21:56:00.003-04:00

For those who miss the obvious: life and the economy sometimes suck.

My personal and professional problems gave me permission to eat crap all week. Tomorrow I have to return to the world of the living. I will be grieving for my mother for a long time I know. But she would not have wanted me to stay huddled in bed watching the Lifetime Movie Channel. [Tori Spelling should have her own basic cable channel]. So I must take my butt out for a run tomorrow.

So back to the grindstone of finding a decent job. When I say decent I mean a job not working on a restaurant line. People may think the worst job at the restaurant is the dishwasher. It's not. It's the Pastry Department.

Think about it this way: what would happen if your dishwasher walks out and the word goes out that working at your eating establishment is an express ticket to hell? The restaurant would pretty much shut down. Who will wash the mounds of dishes, pots, pans, and containers? The executive chef ... more likely no than yes. Who will unclog the toilet full of feces? The owner ... BWAHHH!!! If you lose your dishwashers you do not have a pot to piss in or a window to throw it out of.

The pastry department is the first on the chopping block and the last to receive any credit. I received the best reviews, but I'm the one who is getting pushed out. My hours were lessened and the day I returned from a week long absence this is what I noticed:

My desserts where uncovered where they also store the stinky cheeses and condiments.
The dessert sauces haven't been changed since I left.
Half of the desserts were not available. Meaning if someone ordered it then they would have been S.O.L.
It's hard to make cake without flour or ice cream without eggs. Just an FYI ...
Lastly the other stations were in the weeds. I am only allowed two hours before service begins. I wasn't allowed to prep any desserts because "pastry isn't that important and the other stations are more likely to receive orders."

I stood accused of not giving the love and attention to the hot side stations as much as pastry. Well, duh!!! If I wanted to be culinary I would be culinary. I love pastry.

I hope I find another job soon.

Peaks and Valleys

2008-09-20T15:54:00.002-04:00

As most of you know by now my mother passed away last Sunday. My soul has been shattered. Mom's death was sudden and hopefully she did not suffer. My father and sister are as in much shock as I am. Yesterday after a difficult day at work my first instinct was to call my mother. That was another very sad moment.

Work is going very stinky. The recession is bad therefore people are not going out to spend money at restaurants. Although a certain restaurant tycoon in Philadelphia certainly packs them in.

After one day of work I was feeling rather blue because of my personal and professional situation where I usually turn left I instead turned right and saw my pastry arts teacher.

All the hurdles that were presented before me spilled out of my mouth and into her ears. She bought me a cup of tea and madelines and I took notes. The one thing Chef had asked me that stuck in my mind (besides really needing to get another job) is what is it I really want -- besides a job?

Working in a restaurant means almost zero security, personal days, or for that matter money.

I would love to focus on my cake decorating skills.

Since I have a car I can focus outside of the city of Philadelphia.

My culinary strength is production.

Hopefully I can find a job soon. The holidays are fast approaching. It will be excruciating celebrating without my mother. If I work in a hotel I will be sure to volunteer for the high holidays.

News

2008-09-08T12:40:00.000-04:00

As I know my four blog readers know that we are in a recession. Things are tough especially people in the hospitality and restaurant business. My chef let me know that I will be slowly phased out of my job. I don't expect to be working there in a month. I have been looking around and sending my resume across my city's region.

Depressing, isn't it?

Walk In Refrigerators Are Made For Crying

2008-08-11T18:38:00.003-04:00

It has been really stressful at work lately. I have said before the food service is not for the faint of heart. Which makes it odd that I chose to work in this profession. I am very sensitive so when my chef started screaming at me as I felt tears well up in my eyes I walked out and started crying in the walk-in among the produce.

Then I returned to the line.

It was just an eruption of so many things that are going on professionally. I had to pick up a second gig (which is normal for people in this industry), my hours for my first job have been cut because things are really slow (summer and recession), I just turned 37 (I'm a grandma amongst 22 year olds), and haven't had a date a very long time.

It's all rather depressing. The Pastry Arts is the first thing I have ever done well and I can barely pay my bills with it. I have the opportunity to work with my chef - a man with amazing credentials. I know I can learn so much from him and that will help me develop and hone my talent. I don't want to return to an office job ... that thought makes me even more depressed. My friends and family tell me not to worry things will work out, but I'm can't help it.

Now I know why so many restaurant people smoke, take drugs, and drink to excess. Trust me at one point I wish I did. Take drugs or smoke, I mean ... ya know I can't live without my gin and tonic!! I won't because I have enough problems. I don't want to add addiction to my worry equation.

At least one positive thing has arisen regarding this stress: I have lost weight. I can now fit into my normal skinny jeans. Soon I will fit into my "you really need to start eating" jeans.

The Reviews Are In

2008-07-22T18:23:00.002-04:00

The restaurant has been reviewed several times. One thing is consistently positive ... my desserts! The menu and appetizers have had updates, removals, and retouches, but the dessert menu has not changed at all.

All things considered I'm still the kicker of the football team. Although I am working two stations my pay rate hasn't changed, I have to beg for equipment and ingredients, and to use another simile I'm the bass player of the group.

I started my part time job yesterday. It was simple enough. I also had to work the main job also of course. Within four hours my legs were killing me. I wear kitchen clogs, shoe supports, stand on a rubber kitchen mat, but it looks like I have to start wearing a girdle. Well, it's not like I'm a Hooter's waitress.

Sometimes I wonder if I made the best decision to work full time in pastry. As I was chopping shallots I realized I'm not really doing what I want to do (desserts) although I am gaining experience in other aspects. Working in front of a computer is boring as hell, but it definitely more money. Right know I have to work two jobs to make ends meet.

Trust me I'm not living the high life or paying off outrages debts (except student loans).

My sister says I'm my own worst enemy because I worry about everything. Perhaps it the fact my 37th birthday is looming in the horizon. Old sucks.

Just Call Me The Garde-Manager Gato

2008-07-19T11:05:00.004-04:00

I'm still doing pastry, but it's not heavily order as other parts of the menu. When a member of the pantry station left I volunteered to fill in. Now I'm pastry chef and a line cook for garde manager. Unfortunately I don't receive a raise in pay, but garde manager is always busy so that means I am not sent home early.

The only thing saving my hash is having a landlord (a close relative) who allows me to pay my rent in installments and the fact that I'm a childless spinster. I can take care of myself and two cats, but I can't imaging taking care of children.

Going to Target for a shower curtain, Costco for toothpaste, and H&M for a sundress is a splurge. I wished to find additional work freelancing or at least administrative in an office. Given my current job the only part time work I am able to find is work in a restaurant. So now I'm also again a baker for a small metro city restaurant.

I am hoping to put some cash into a savings account. I find myself missing the days of PR Newswire ... paydays I mean. Earnings still suck!

I'm sorry I cannot go into details about my current job. Believe me there are SO many stories to tell. My sister gets a kick of the cast of characters that I work with. I must say that I am glad I am no longer an impressionable adolescent or 20-something. In my later 30s I'm too old to start a drug addiction or sleep with someone that could have babysat for is just weird and wrong.

Am I Chicken Sh!t?

2008-06-15T02:30:00.002-04:00

During my school's education field trip to France at one point I was tempted to "miss" my flight home. When I mentioned this to my classmate one girl said I was too chicken shit to do it.

I'm writing to you from Philadelphia so apparently I was. Then something happened ... my one friends has returned to the U.S. from living abroad for about 8 or so years and another friend packed up her life to go the Holly Golightly route.

Ever since I visited France and witnessed the skills in the pastry arts there verses in the U.S. I was amazed by their artistry. I want to be that good! I happen to know a restauranteur who grew up in France and asked what my chances are to pack up my life and move there.

I was told I may not find a job, but I could further my education and study under a pastry chef. I am to write a query letter and my contact will translate it for me. How frickin' awesome would it be to study in France?

Now I remember when I packed up my things and moved to Boston. I missed my parents, sister, and friends. France isn't driving distance from Philadelphia. I will be leaving all the same people and probably my cats. Maybe I am chicken shit, but I want to know if I can really be the best pastry chef I think I can be.

Capt. Snack once told me "You are bound by nothing!" I want to know if I can glean all the information I can and hold my own in the birthplace of the culinary arts. Granted I don't know the language, I'm 36, and working poor. I don't want to find myself 86, lying in a hospital bed, thinking "what if?"

"Never Trust A Skinny Chef"

2008-06-04T19:03:00.002-04:00

Well then I guess you can certainly trust me.

Since I started school and changed my career I have steadily gained weight. I've been thin my entire life until I graduated from Temple and worked at a desk job. My weight topped off at 205 lbs. before I decided to do something about it and joined Weight Watchers. Changing my eating habits and incorporating exercise into my routine my weight went down to 145 lbs. -- some say too thin. In fact I found myself at a pseudo-intervention. That's another story for another day.

During, after school, and working in the culinary field I maintained my weight at 180 lbs. At 5'8" and wearing a size 12 I think that's too big for my tastes and health. So I rejoined Weight Watchers, but this time I'm doing it online.

I still hate writing down everything I eat and calculating the point value of food. It's not difficult. Just annoying. Writing down everything you eat does help, but not if you are lazy.

Also I don't have to sit through the boring Weight Watchers meetings. I know what I'm doing wrong: I'm eating too much and not exercising like I should. I also hate exercising. I do like the endorphins rush I feel after exercising. I can't imaging drugs being any better than that.

I have been on Weight Watchers online for three weeks now. I have to be honest when I say I haven't wrote or exercise like I should. The third week of maintaining my starting weight annoys me so I decided to stop wasting my money and time and do things correctly.

I am hoping to wear one of my old slutty dresses before my birthday.

Sex in Your Mouth

2008-05-31T02:09:00.006-04:00

Yes, one of waitresses described my brownies in those words. I have to say I was flattered and amused. If I can't get lucky I might as well create a simulation through pastry!

Speaking of sex one thing really annoys me. Although I have been in the culinary field for only two years I noticed an hierarchy. This hierarchy is what I like to call the Tail Food chain. The chef is on top of the food chain then follows the bartender and server. If you are a busser or dishwasher you are the bottom feeders.

The food chain doesn't bother me except for one thing: If you are a woman working in the back of the house you might as well be a stump. I see girls look up at my chef with big doe eyes. The attractive guys only speak to me only if there is an order from a guest, to ask if I have any extra desserts left over, or they raid my ice cream freezer when I'm not watching!

Jesus! I'm a chef now!!! When will I have the hot 25 year old boy catching glances of my butt when my chef pants fall a little too low?!? When I have a server massage my shoulders when my arms are tired from whisking sabayon?

Granted I'm no Halle Barry, but I'm not Amy Winehouse either.

There are only five types of me attracted to me:

1) Males under the age of 15.

2) Males over the age of 60.

3) Rent-a-cops and Security guards.

4) Mentally challenged.

5) Mentally disturbed.

I might as well be the pastry chef at a convent.

Are You Ready For The Summer?

2008-05-25T11:47:00.003-04:00

Tomorrow is Memorial Day and happily I have the day off. I wanted to spend the day riding my bike and goofing off, but the family is planning a cookout. I will see how I'm feeling. My sister bought me a bottle of Bombay Sapphire so perhaps the sedative will calm me down.

Work is going well. The restaurant received a positive article in a small newspaper. My dessert received a very nice review also. Of course I sent the review around to all my friends. The article found its way to my instructors email box.

Only one teacher emailed me back congratulating me. I was surprised and pleased. Out of the three part-time students I was the "red-headed step-child" of the group. It really did not bother me because I was never in my life the teacher's pet or the popular one in the group. Whatever. I have my own posse.

In other news: I currently have four desserts on the menu and would love to add more. It's almost summer and although customers are steadily coming in people just are not in the city. It gives me time to test some ideas.

How Can You Audit A Person With No Money?!? - Off Topic IX

2008-05-19T19:06:00.004-04:00

You read the title correctly. I received a letter stating that I did not pay my city taxes in 2001 and have 30 days to pay. Let me get this straight...I am getting audit for the year 2001 ... and this is 2008, right?

Not only that, but I had to figure out the penalty from the years 2001 to 2006. I received a very confusing worksheet and my mind instantly when blank. Of course this letter arrived on a Friday which totally disobeyed my rule of NO BAD NEWS ON FRIDAY!!!

On Monday I called my accountant (yes, I have an accountant) and the receptionist asked me to fax over the letter and worksheets. After receiving the sheets I was told by the accountant that I must pay a $210 deposit before he would look over my past taxes.

First of all asshole, you did my taxes since 2000! If my company did not take out the city wage tax that is why I am paying YOU! Oh by the way my three blog readers read the word "deposit"? That's is correct. That is for him just to look at my papers. What would have been the final cost $200 more or $2,000?

The letter from the city had a phone number and an office if there's any confusion with the worksheet. So I when down before work. I expected a setup sort of like the DMV: Big room, dim lights, sad people, stinky homeless folks hanging around, the Next Customer Sign reading 008, and me holding a ticket that reads 567.

Not at all.

I went past security check, sat in an empty lobby, and an auditor met with me in less than five minutes. She looked at my W-2s and said I was all clear. She gave me approval and mentioned my accountant had a responsibility to check his work.

That could have been bad. I really need a part-time job. I really love my job, but the money is ridiculous. I knew that when I changed careers. It's better than a job I hate and making decent money. It's good that I have that little ole bachelor's degree to dust off.

Sugar Rush

2008-05-18T00:37:00.002-04:00

Sorry for the lack of updates.

Unlike my previous job where most of the finished desserts came out of box I make everything. I make the actual dessert, sauces, and garnishes. Not that I'm complaining. I am learning as I go I make mistakes, discoveries, and welcome suggestions by my executive chef, line cooks, and waitstaff.

Speaking of the front and back of the house ... what a cast of characters. The front of the house all look like Abercrombie and Finch models. The back of the house all have vices ... smoking, drugs - legal or illegal. Okay not all. There are a few who live on the straight and narrow. Or they are smart enough not to admit it.

We already received one good review so far. I'm proud to see my dessert was mentioned.

Okay I am about to pass out so off to bed I go.

The Future's So Bright I Gotta Wear Shades

2008-04-29T00:15:00.003-04:00

I decided to update this blog because I want to keep my anonymity. I love my job and will not trash anyone out there, but just to keep on the safe side I wish to revert back to the "Kitchen Kitten."

Today was a day off and besides the rest I am looking forward to going back to work. When I am not working one of the line cooks plates my desserts. The plating is simple enough. It's just I am a Type A personality and I have a particular way for some things.

I am trying to put my own signature on my desserts. I haven't decided what it should be though. Nothing lame like my initials or a drawing of an angry chef in chocolate.

I'll think of something.

Can't Stop The Prophet

2008-04-18T00:24:00.001-04:00

The story so far …

I was let go from Elite Establishment in January. In the pastry kitchen worked the Pastry Chef, the Assistant Pastry Chef, and four pastry cooks (including myself). Two worked the dinner line shift and two worked morning production. The Chef had a particular habit of when she saw one of her employees doing something she did not like she would not talk to you she would tell her assistant and depending on whether or not she felt like it the assistant may bring it up to you.

The scheduling fluctuated every week. There was no point making an appointment because you don’t know if you were working production, the later shift, or have the day off. The training was this: you were told to do something and then when you where finished then you were ignored if it was correct and yelled at if it was not. Then you are told to ask questions, but if you asked question they would look at you like you are mentally challenged.

Needless to say I hated that job. I left the first job because I thought I was moving onto bigger and better things. The worst thing about it is that 80% of the final turnout was from a box, frozen, or package. I did not need to go to The Restaurant School to learn how to open a box. My cat knows how to open a box.

So when fired I was upset not because I liked the job. I hated going there everyday. The work was mindless, my co-workers were bitches, and the food we did prepared sucked!!! Elite Establishment is a members-only club so working-class dregs of society cannot darkening their WASPy Republican doorsteps.

The worst part about getting fired is that although I too saw it coming the entire kitchen (all 60 of them) knew about it also. I heard the trash talk and they all distanced themselves away from me. Lovely.

After I was dropped kicked into the street and licked my wounds I became reacquainted with a friend of mine from high school. She encouraged me to be a substitute teacher. Long story short: After two months of processing my paperwork to become a substitute I lasted one week!

Trust me I wanted to leave after the first period. The reason I stayed because I made a commitment and I keep my promises. The reasons I left were: Although there were a few gems most of those kids belong on MSNBC Lockup; The permanent teacher did not have a lesson plan so when I came there to teach the kids literally revolted; The principal and assistant principal ordered me to call the kids parents (okay and who am I again? Oh just the substitute); and last of all, this job wasn’t worth $40 a day. Yes, in Pennsylvania non-licensed teachers receive $40 a day.

As Italian Stallion (a teacher) said: “Migrant workers are paid more than you are.”
So back to the job hunt. I stopped searching for a job in the pastry field because I fed into the hype of being in the Teachers Union and all the great benefits they have. Meanwhile my Unemployment Compensation was quickly ending.

Against what I felt my family encourage me to reapply. I was greatly surprised to see that Elite Establshment deceided to pay me unemployment. According to the letter I received from the state although I was let go because of “poor performance” no one trained me and my supervisor did not write me up because of I did something wrong. Therefore Elite could not fight me on this one.

The week my new UC was supposed to start up I received a phone call from one place I sent my resume to. I walked in as an unemployed former editor, failed substitute teacher, desperate pastry cook and left with an offer to become the restaurant’s pastry chef.
I have worked there for two weeks now and helped the executive chef develop the menu. I received wonderful and positive reviews regarding my desserts from my chef, the staff, and customers. I make the desserts from scratch; helped developed the menu, responsible for dessert supply orders, enjoy and rely on my co-workers, and for the first time in my life really love my job.

The best thing is that my job is down the street from Elite Establishment. I make an effort to mentally flip them off as I drive past the building on my way home.
Sweet … no pun intended.

I'm Old

2007-11-15T00:46:00.001-05:00

It's fifteen minutes to 1 a.m. and I arrived home a little after midnight. This week I am training for the dinner shift. That means that I have a production prep list written by the chef and the sous chef and I also plate desserts for dinner orders. Plating desserts is not as difficult as I thought it would be. Like most things in pastry it takes practice and repetition.

The problems arise when little monkey wrenches are thrown into the mix. Like a booking for 70 people and no one tells you until the dinner shift begins. Or someone wants a birthday cake oh and by the way they are in a hurry.

Maybe I'm just tired, but I feel like I am way over my head. This would be okay if I were 20 years old. I feel my age in my joints every time I lift, bend, stoop, or crouch. At the end of the day I'm happy to be in my Wonder Woman jammies and fleece slippers. I have no interest in hitting bar with the other chefs. Now that is something I never thought I would hear myself say!

I expected a severe cut pay, but actually living on it quite frightening. I know I can do the work, but I'm worried that I don't have the stamina and courage to do this day after day.

It's also depressing that the sous chef is 26 years old.

Perhaps things will look better in the morning.

Boo!

2007-10-31T09:56:00.000-04:00

Lola (left), Jack O. Lantern (center), and Gonzo (right) wishing you a Happy Halloween!

If You Combine Everyone My Friends and Family Know It Still Would Not Add Up to 400 People

2007-10-28T21:21:00.000-04:00

I missed out on a Halloween party on Saturday because Elite Restaurant hosted a wedding reception. The guest list amounted to 400 people. I don't think I have yet met 400 people in my life. The dessert was marinated peaches in a wide mouth wineglass topped with sabayon. Yes, peaches are out of season.

The wedding cakes, petit fours, and desserts were lovely. I can't imaging spending the money on an one-day event. Then again these people have money to burn.

It is times like this I wished I dated a massage therapist. My lower back was killing me. Normally I don't have a problem working on my feet, but when I'm standing at the same place for 2 and a half hours I can feel the tears welling up in my eyes.

Massage Maven (formerly Moonstarchild) told me of a foot support called Triad. I bought a package and plan to use it on Monday.

Other than that things are going so far so good. Of course I realize I can totally screw up tomorrow. I haven't worked on the line yet. I'm really nervous about that. I foresee it happening in the upcoming weeks. ::Whimper::

A New Adventure

2007-10-22T20:02:00.000-04:00

Monday was my last day at my first pastry job. I thought my two weeks would drag by, but it kinda flew.

So today was my first day at my new gig. This time I am working under a chef and there is a team of pastry cooks. We have to make desserts for the restaurants, catering, and the hotel. I was a bit nervous at first, but I started to relax and get into the groove of things.

My spies at my old job tell me that the muffin batter I made and froze from them went unused. Apparently they bought muffins from Metropolitan Bakery. Also whoever made the cookies for catering overcooked them.

Oh well ... not my problem.

I'm tired now and going to bed.

They Like Me. They Really Like Me!

2007-10-16T21:18:00.001-04:00

As my four blog readers know I have self-esteem issues. Why I have the issues I won't go into here. Why I never addressed said issues with a therapist I will say ... I'm cheap and lazy. I'd prefer annoying my friends and family with an Eeyore attitude for life and require a constant affirmation that I'm worth something.

That said this week as a week that would have a person with high self-esteem an ego. Not only will I work in Elite Restaurant, but received a job offer from High-End Restaurant.

I hope to work full time at Elite and part time at High-End. I have to wait until I receive my hours (which they haven't told me yet) before I do anything else.

Also I met with the new management who will take over the restaurant I'm working now. Apparently my vegan cupcakes are a hit. The manager of the cafe suggested that I sell the recipe, but Moonstarchild had a better idea. She suggested that I put my business plan into action.

So anyway ... I told the new chef during my interview while I am pursuing other opportunities I will be more than happy to deliver vegan cupcakes to the cafe. He said that would be a wonderful idea since the customers like the vegan items.

Well I'm finished week one of my two week's notice. The nervousness is starting to creep up on me. Starting ... to ... freak ... out! Okay, not really, not yet. I try not to think about unless I have to. I think there will be a sleepless night and a nervous tummy before I start my new gig.

Past Mistakes

2007-09-19T20:34:00.000-04:00

One thing I sincerely regret (although it did work out for me in the end) is staying at my job once I reached a particular comfort level. I don't mean I want to struggle day in and day out, but when things are so predictable that even when a wrench in thrown into the mix it really doesn't bother you.

That is how I feel now. I've worked at my job for a little over four months and I'm ready to look for greener pastures. I have a core menu to setup and I have the freedom to do whatever I wish assuming that I have time. The problem is I don't think I can bake cookies, basic chocolate cakes, or muffins and better than I currently do. Mind you they are pretty damn good. This is not just my opinion, but feedback from customers, co-workers, and my chefs.

I don't have anyone teaching me anything. Finding a part time job is an option if I don't find another full-time job working under a pastry chef. There is only so much one can learn on the Internet.

So I started sending out my resume. Hopefully things will pan out. I would like to earn the same if not more. Currently I don't have paid holidays or personal days. I have my own health insurance through Aetna because I cannot afford my company's insurance. I realize I can't ask for the world. All I ask for is enough to survive.

We will see what pans out.

Real World

2007-09-14T22:38:00.000-04:00

Since I left my previous job I have been blessed in receiving three job offers ... of course I picked the one that paid the most; used most of my severance package to pay off my credit card bills [no longer MasterCard's bitch - priceless] ; and met a really great mentor.

There have been some downfalls since then such as my current employer never took out any federal taxes (I made sure that was fixed); lecherous line cooks (go for the eyes or the balls); no personal or paid holidays (yes, they may not be open for Christmas, but I still won't receive money for that day); and piles of work but overtime is frowned upon. Okay, if you think I am going to work for free then you are completely nuts.

Believe it or not I feel like I have learned all I can learn at this place. I received one job offer that I had to turn down. It was a job to be a baker/pastry chef a good hour's drive away. When asked if who I would be working under I was told I would be flying solo ... again. Unfortunately it is a common misconception that all one needs to learn about pastry can be found on the Internet. If that is true then why the hell did I pay $30,000 for school? Also I would be making bread and decorating wedding cakes all by myself. I'm not that good yet. I would feel more comfortable if I worked under someone. There is so much I don't know still.

Although I am running on fumes I want to find a part-time job where I can learn and also get some extra cash. Like I said earlier I cleared my credit cards with my severance package and although I still have some money I'm a cheap bastard. I always say you can never be too rich or too thin.

Off Topic VIII

2007-08-29T21:16:00.000-04:00

I haven't posted an off-topic rant in awhile and this one has been brewing:

Kitchen Kitten's List of Movies Everyone Loves Except Her:

Steel Magnolias - Everything about this movie annoyed me. Mostly the fact Sally Field and Olympia Dukakis starred in it. I guess they had car payments to make. The character who died deserved it because she was an idiot. Two hours of my life I will never see again.

Any Woody Allen Movie - I've said it before and I will say it again: I have a soul. Where is my contract with the devil?

Erin Brockovich - Down on her luck woman stands up to big company. I liked it better when it was called Norma Rae.

Boys Don't Cry - The documentary was so much better. Boys may not cry, but I did when I left the theater wanting my money back.

The English Patient - I tried watching this film three times. And each time I fell asleep. I will pay anyone $50 to give me a synopsis of this film in 50 words or less.

My Big Fat Greek Wedding - A big fat bore. I classify this as a "couples only" movie. If you are not married and from a big family go find something else to do.

The Piano - Holly Hunter as a mute who still manages to bitch throughout the entire film and a buffalo shot from Harvey Keitel. Charming.

Breakfast at Tiffanys - I rather spend breakfast at IHOP.

The Perfect Storm - The best part of this film is when everyone died. If you can't give me a good story or acting then have Marky Mark take off his shirt.

The Village - I guessed the ending within 20 minutes of the film.

Gone With The Wind - What bothers me about the film is when white people tell me that they wish they could go back and live during this time. Hello my name is Nat Turner. Please meet my friend John Brown.

Planet of the Apes - Tim Burton shame on you.

Comedians That Are Not Funny in the Least:

Sarah Silverman - I want to punch her in the throat.

Howie Mandel - You were never funny. The surgical glove on your head and your "Little Bobby" make me hate you more.

Rita Rudner - ?????? WHO FINDS HER FUNNY??????

Bob Saget - I'd bet he's friends with Tony Danza.

Writers who are sought after sans talent:

Jennifer Weiner - Not only have I read Good in Bed, but I was dumb enough to give her second chance by reading In Her Shoes. I've read better tales on the bathroom walls in a dive bar.

Making Magic Out of Nothing at All

2007-08-20T19:57:00.000-04:00

Mondays are usually a busy day. The expiration date on many of the items I sell fall during the weekend so that means I have to put out a new batch of desserts into the cases. The thing that makes it tough is if we have a lot of catering to do for the week.

There is not much warning for catering. I can receive notice on catering from a week or a moment's notice. Such as the time the restaurant manager stood at my car and ordered me to punch back in so I can create a dessert tray for an "emergency" order. Some weeks are dead and easy for me and others weeks make we wished I smoked. Add the drama from the cast of characters I work with makes me really wished I smoked!

This week seems to be one of those weeks. Don't get me wrong because I also see it as a challenge. For example: The sous chef told me that we are catering a lunch for 12 and they want a unique flavor of cookies. The manager talks to these clients and develops a menu for them and expects us to make it happen. I usually like to prep items the day before if not earlier, but in this case I have to go home and do research. I don't know if this is the standard in catering, but I'm assuming it is.

Last week we had a luncheon for an tropical themed luncheon. I had one day to develop a dessert. What I turned out was a pineapple mini upside down bars with macadamia brittle, grilled pineapple and toasted coconut for garnish. The sous chef later suggested as an afterthought that instead of bars I should have made the cakes in a cupcake pan. It would have saved a step in cutting and cleaning the plates.

Where I love the freedom for creativity and the challenges to make things happen I really wish I had someone over me. The executive chef and sous chef have very little pastry experience. In fact I am the point person when they have a dessert question. I feel like I am learning as I go or rehashing ideas from school.

As exhausted as I am I know what my culinary instructor said is true. I have to consider getting a part time job to keep my skills sharp. When I decide to move on I don't want to feel like I shot myself in the foot by not learning trends in the industry. I have my goals and I have something to prove to those a few a-holes.

I want to focus on plating and my cake decorating skills also. There are a plethora of restaurants in Center City and so many bakeries were I live that one the peak season arrives perhaps I should put out my resume for a part-time job.

It's times like this that I'm fortunate to be a spinster. Who wants a girlfriend who is always tired and smells like pastries?

Update Time

2007-08-15T21:17:00.000-04:00

There are not as many things to write about since I left school and changed careers. My job is very different than my position as an editor at a wire service. I don't just mean what my duties are but also that I have to run around, be more creative, stand on my feet all day, and exist in the hot kitchen versus the subzero freezer.

The thought of returning to a job like the newswire frightens me. It frightens me more than my severe cut in pay. Although I do cherish the fact that I earn more money than most of the line cooks.

Speaking of line cooks ... one seasoned cook compared my position as to the kicker on a football team: Not really needed, but somewhat necessary. Just call me Mike Vanderjagt.

While I make desserts for the restaurant I also have between a week or an hour notice for catering. My chef told me yesterday that I have to make pineapple dessert bars for a Hawaiian themed lunch for tomorrow. Also there is a fashion photoshoot planned where the models desire chocolate covered strawberries, a breakfast, and something else I can't think of right now. I'm so tired and my lower back is in pain. Once again it beats my old job. At least I'm doing something that I like. I still can't believe I landed this job along with two other offers right outside the gate!

After all this rushing around at work I managed to go the gym several times this week. I could not do it today because I'm beat. I worked 10 hours straight today without lunch or a break. I managed to snag a bit of salmon and some blue cheese from the salad station, but that's it.

On a final note I do have something amusing to share: I was working on at my station where one of the servers came rushing in holding a very expensive bottle of water (yes ... an expensive bottle of water). "I have to get this to room temperature fast!" she said.

I replied: "Either hold it under the hot tap or place it in boiling water." It apparently was not warming fast enough for her because she started to act all frantic. It seems that the trouble was caused by a customer who ONLY DRINKS ROOM TEMPERATURE WATER. There were no bottles in the storeroom because the dishroom guys were a little too efficient that day. This server ran all around the kitchen to warm up a bottle of water for a customer who in a hurry and WAITING.

I didn't stick around to see if the customer appreciated the server's efforts. I had to deal with people like this at my old job. The misconstrue the word "service" with "servant."

Damn hipsters.

The Bass Player of the Band

2007-07-26T20:55:00.000-04:00

... or An Open Letter to the Hot Side and the Front of House

Everyone hates the bass player. The pastry chef or baker is that bass player. We are needed to help an establishment sound (and look good), but no one gets us. I also consider my position as the Aquaman of the Justice League. No one needs him until there is an underwater mission.

We are an odd breed in the kitchen. When management decides to slim down the staff we are the first to go. We use oven timers. We measure our ingredients. We follow recipes ... although we do deviate from the recipe from time to time to see what changes. Also we bring our own tools in toolboxes. So maybe we also have a little MacGyver in us too. Although MacGyver made use with anything that happened to be around, but I digress.

So I was made fun of when I brought in my toolbox.

Okay so it's a little big, but I have tools that I collected during school and I'm getting my money's worth out of it. After the mockery of the first week I started to hear questions that I knew I would hear:

"Can I borrow your food colorings?"

"Can I borrow your hand mixer?"

"Can I see your pastry brush?"

"Do you have any cookie cutters?"

The list goes on. Being the kind soul (sucker) that I am I acquiesced. I should start charging a fee. Lastly if you borrow my stuff CLEAN IT and RETURN IT. Then they become upset when I start banning them. This one bitch started to take my scale without asking me. I think she regretted that decision when I shot her my death glare.

I have to buy a lock for my toolbox.

Finally for the folks who work in the Front of House I have a little secret to share. This is not Harry Potter and I'm not a house elf. Dulce de Leche takes two hours to make. I don't have a wand.

No matter how much you whine and threaten me I cannot make simple syrups, sauces, pies, cookies or cakes magically appear. Speaking of pies, cookies, or cakes the menu items take TOP priority. Cute little unrequested items are made when I have the time.

How do I know you need supplies? YOU TELL ME!!! I don't do the inventory on the cafe pantry items. Why? BECAUSE I DON'T WORK IN YOUR SECTION!!!!! YOU WILL NOT FILL OUT AN INVENTORY LIST SO THERE IS NO FEASIBLE WAY FOR ME TO KNOW WHAT YOU ARE RUNNING LOW ON!

Speaking on things running low: How about telling me when you are running low rather than when you are completely out. I don't care how many times you run to the chef and tell them that I won't drop everything that I'm doing during the lunch rush and make you 22 quarts of simple syrup. Yes, that syrup is easy to make. It's just not my top priority during the rush. And chef will agree with me. You see me 20 times a day. How about during one of those times you say something. And when I ask you what do you need. Don't look at me stupidly and shrug. Hey Dumb Ass, look at your supplies and tell me.

Ah!! Very cathartic. I feel much better now. The first of many rants, but I love my job.

Faux Vegan Strikes Back

2007-07-20T21:30:00.000-04:00

I am attempting to make a niche at my job so perhaps if I'm ever fired there may be a public outcry from our customers.

In the beginning I made French pastries. Sadly these folks only like simple things like cupcakes and pies. Typical Americans. Well, give the public what they want.

I also noticed that there is an ungodly amount of hipsters in the area. A good number of them might be vegan to I started making vegan desserts.

And because I'm a dork here is a picture of my vegan cupcakes. They are selling very well.

Lessons

2007-07-20T21:17:00.000-04:00

Since I started my job I learned several things:

I can relate to the movie Office Space even outside of an "office." For example no matter where you work there will always be a Lumberg.
The people may change, but the personalities and cast of characters remain the same.
People usually don't mature beyond high school.
When men are in a group they revert into Neanderthal morons.
There is really not a good way to tell a co-worker that they have the breath of Satan
People are idiots.

Otherwise my job is going as well as expected.

There Is No Crying In Pastry

2007-07-09T19:27:00.000-04:00

It's been awhile between postings.

I am still at my job doing baking and making pastry magic. Each week varies in levels of busy. Sometime there are no catering jobs and others we are slammed. This is one of those weeks.

Long story short: I was told around 8 a.m. that I will need to make 60 chocolate and vanilla cupcakes for tomorrow. Then I was later informed at 11 a.m. that a client wanted 8 cupcakes with "pretty icing" for 1:30 a.m. By the way I do not work in a bakery. I don't have a mix. Also they do not have recipe cards with cakes and such. Everything I make with the exception of two items come from my research.

Then the manager saunters in and said that there are no cheesecakes out front. Gee if I did work alone and wasn't given catering orders at the last minute with would be fucking cheesecakes out front!!

So I finished all my orders for the next day and what did my boss say to me? "Kitten, the client wants to change all the chocolate icing to vanilla. Is there a problem with that?"

What could I say? At this point I started laughing hysterically because this was so absurd. My boss sat on this order for three hours. He waited until I was done to tell me the frosting had changed.

Well fuck me if I'm going to make the cupcakes again. They are in the fridge as I type this. I'm going to scrape off the icing and refrost them in the morning.

As yes there will be cheesecake for the customers.

Goals and Promises - Take Two

2007-06-20T19:15:00.000-04:00

Since I accomplished the goal of graduating from Culinary School and attaining a job in the pastry arts field I think it's time for a new list. Here are a few goals I wish to accomplish.

Return to the habit of going to the gym and eating more fruits and vegetables. Lose 20 lbs.

Start writing professionally

Go out on more dates and eventually find a nice, sane boyfriend. More on this later.

In ten years I am determined to be profiled in Pastry Arts & Design magazine.

Invited to and win award at world-renowned pastry competition.

I think that's enough to work toward for the next 10 to 15 years.

As for the boyfriend I haven't been on a real date since we had a democrat in the White House. Between the pathetic dating pool in Philadelphia and school I have not had many options. Well .. good options.

Trust me I can go out right now and find a date or at least find someone to have sex with, but I want to have a relationship. And not with the first guy I trip over. Therefore I decided to throw down the gauntlet to put some action into my love life.

First: I joined eharmony.com. I decided to do the cheaper membership of just one month.

Second: Happy hour. Moonstarchild has a theory why it is more likely to find decent guys at Happy Hour as oppose to last call at Dirty Frank's, but I won't get into that right now.

Third: Kelly suggested that I go to place I like such as Borders on a Saturday night or visiting vineyards. Good name vineyards not the makers of Boone Apple Wine.

At least is will make interesting blog writing for me.

Same Show, Different Audience

2007-06-14T20:24:00.001-04:00

Just call me the Faux Vegan

One of the cool things about my job is that once I have the breakfast and lunch items out of the way I am allowed to introduce new things to the menu. Things I set out in our cafe are lemon raspberry tarts, fruit tarts with mousseline cream, coffee flavored mini eclairs, and the vegan cookies.

My vegan cookies are a favorite to Moonstarchild. Whenever I piss her off I say "I'm sorry" with a batch of the cookies. I figured if she likes them why not try them out on the hipster crowd that visit the cafe everyday.

I spoke about my vegan cookies before. I entered them at my culinary school's cookie contest and one chef said to me: "I've tried the cookies and they are good, but people want to eat a real cookie."

So if you are a vegan "screw you"?

I made the batch and tested them out on our Bobby the vegan grill guy (he cooks meat but he refuses to eat animal based products, but the man makes a mean cheeseburger) and a vegetarian cashier, Peter. The cashier would have preferred it not so thin, and my grill guy loved it the way it was. I baked off eight and sent it down the the Cafe.

An hour or so later I went down to check on it and it had not been touched. Why? Because they were hidden behind the brownies, muffins, and other cookies. When I asked Peter to move them he later told me that he sold eight in 15 minutes.

I have a few other vegan recipes to try on this crowd now I found an audience to try my vegan desserts on.

My vegan desserts did cause an amusing uproar in the kitchen. One cook believes people who choose to have a vegan diet no matter what their reason for it should not be catered to. Luckily my boss thinks he is a nut too and encouraged me to create other desserts.

Can't we all just get along?

Line of Fire

2007-06-10T02:49:00.000-04:00

Today was my first day of working on a line. For those who have no idea what I am talking about ... working a line means plating a dish. One person adds the meat, another a vegetable, et cetera et cetera.

Tonight event was for a party of 500. Some of the cooks were asked to come in as early as 8 a.m. to prep and the rest of us arrived at noon. After finishing up the fruit plates and amuse bouche we had 4 hours of downtime. So most of us went to the loading dock and spun donuts with the golf cart, smoked cigarettes, or chatted with friends on cell phones.

Once game time arrived we were shown a diagram of where we would be stationed. I was to help plate the children's meal of chicken fingers, french fries, fruit slices of pineapple and strawberries, and ketchup and bbq sauces. My job was the fruit slices. It was smart for the head chef to give me one of simplest jobs considering I have never worked a line before.

It was hectic especially when the restaurant manager walked up and down the line commanding his troops.

Compared to other lines I have seen I'm sure others who work on the hot side could probably do what I had done tonight in their sleep. The line cooks joked and cheered me on and gave me my kudos afterwards. They probably did it because I was a cute girl and still considered "fresh meat."

Nevertheless it sure beats working on Comcast's earnings.

I Am Not Susie

2007-06-08T19:18:00.001-04:00

The restaurant I work for is relatively new. It opened last November and I am the second "baker" (I prefer the term Pastry Chef because I earn it) to work there. The last pastry chef set the standard on the dessert and pastry items they sold. Susie only worked there for six months before she left on her own volition. When I started working there you would have thought I attained the job by sleeping with the boss or murdered her for the job (not for my salary).

The manager of the cafe (which run in conjunction to the restaurant) was not happy that I added chocolate chips in the oatmeal cookies (once!), I don't jump as soon as she tells me that the cafe is out of simple syrup (they never tell me when the supply is low), or that I made chocolate chip muffins once a week. "Susie made carrot cake muffins with cream cheese swirl. It's our standard and our clients are very health conscience."

Well first of all although carrot cake has carrots that doesn't make it healthy. Secondly most of our clients have eating disorders so they will probably regurgitate their breakfast anyway.

Since the head chef suggested that I make more fruit muffins I acquiesced. I used another recipe and not Susie's. Usually one or no muffins remained. I made the scone recipe Susie left behind and the one I developed on my own sells better. Susie made brownies and I made fruit pies, French pastries, and chocolate candies.

As a pastry chef I think I pretty much smoked Susie. Unfortunately like your first love you will always remember and have fond memories of your first pastry chef.

Mistake

2007-06-05T23:16:00.000-04:00

Feel free to yell at me my beloved four blog readers.

I did not graduate Magna Cum Laude.

I received the awards for Summa Cum Laude and Alpha Beta Kappa Honor Society.

Tonight was the big night. Graduation was held and Diane won Valedictorian with a 3.96 GPA. I did pretty well also with a 3.92 GPA.

Unlike my graduation from Temple I attained a job before I walked. I'm doing well and I'm happy.

Okay let the world end now because I said it. "I'm happy."

My happiness is the first sign of the Apocalypse you know.

Getting the Bubbles

2007-06-01T18:00:00.000-04:00

Today was a BUSY day. I had planned to make the puddings listed on the lunch menu (rice, butterscotch, chocolate), ten dozen peanut butter cookies, the crust for the key lime bars, and and a months worth of scones to freeze. That plan was partially wiped out because I received orders for a breakfast catering, three dessert trays, and dessert for a executive lunch.

It's hard to me to believe that I'm really a chef. We ran out of whole milk yesterday ... (I know, what kind of world am I living in?) and all I had at my disposal were 2%, skim, heavy cream, and half and half. We expected an order today, but a customer called requesting the butterscotch pudding for a luncheon and the recipe required whole milk. I asked the sous chef and she said she would have tried using the half and half, but she said I would know better.

Um ... okay. I'm still working on the self-confidence guys.

So I took the half of the required milk needed and added heavy cream and half in half. The world did not spin off its axis because I deviated from the recipe. True I could have just used the 2%, but I think my customers would notice a difference in the creaminess. Well, anyway I asked my official butterscotch taste tester, LaShawn, what she thought and she said she noticed a difference and it was great before and now its fantastic. LaShawn said I should continue doing it that way. I hope I remember what exactly I did.

Secondly plating a dessert tray I was in a crazy rush because Tom the catering delivery person had to leave with the order NOW. I usually like to take my time for the aesthetics, but since that was impossible I did it without making it look thrown together. When I asked Tom for his opinion he replied: "I like it, but you are the chef."

Me??????? I guess I am. I still can't believe I went from pastry arts student to pastry chef so quickly. At the risk of sound pessimistic and cynical I'm waiting for the other shoe to drop. Or at least to wake up!

Okay enough about my self doubts ... Although today was a hectic day one thing that did help was that an energy drink company promotional van arrived and gave us two crates of liquid power. Half of the back of house stood outside on the loading dock smoking cigarettes and chugging Red Monster. Sugar, caffeine, and nicotine isn't a good mix for anyone welding sharp instruments.

Later at one point LaShawn turned to me as she was looking for pasta in dry storage and said: "Damn! I'm getting the bubbles!" Between gasps of hysterical laughter I grabbed my boxes of brown sugar and hightailed it out of there. If you are going to break wind dry storage is better than a hot kitchen.

On Friday's our cafe serves bubble tea. I first made it because the sous chef who usually makes it, but was off one Friday and asked me to do it. I continued doing so because she is usually running around doing other things and she always helps me when I need it. I can't say I like bubble tea ... even when someone else makes it. Straight is too damn sweet and I think chai is repulsive. The little tapioca pearls are really cute though.

Also my feet were killing me. I'm determined to buy new chef shoes tomorrow ... and a pedicure.

Magna Cum Laude

2007-05-31T21:21:00.000-04:00

I will receive this honor when I graduate this Tuesday.

I know anyone who interviews me for a position in a kitchen will not give two hoots about my GPA. It does matter to me though. I worked too damn hard and long for a GPA such as this.

I wasn't planning on going to my graduation, but since I had to pay the graduation fee I'm walking!

So this ends my two year journey of Culinary School my four blog readers.

Let's recap ...

On April 27, 2005 I posted my Goals and Promises:

I will attain the highest GPA possible. - Done! Highest for me anyway. Damn those Bs in Cost Control and Nutrition

I will go to school everyday. - Done! I did not miss one day.

I will not waste my money on frivolous items. - Um ... sort of.

I will budget as much as possible. - Next item!

I will continue to go to the gym. Granted I haven't gone as often as I should. GOAL - Get down to a size 6. - Feh! I'm working on it.

I will not waste my time acting like a mayor soliciting votes. My purpose is to learn as much as possible. - I consider it "networking."

I will use what I learned. - Done!

I will not quit. - Done!

I will not be distracted by boys. <-- This is the toughest obstacle. - What boys?!! Moonstarchild, NerdNoir, and I are going out this weekend. I'm hoping to get lucky!

I still like my job. This only issues are that the men who work there are a bunch of lechers. As long as they stay respectful and keep their hands to themselves it cool with me.

There is another broad that has an issue with me, but she works in another section and when she goes running to teacher (Chef) when I do something she doesn't like. Chef usually tell her I'm in the right. Then she acts sweet as sugar to me.

Whatever.

I don't know how to talk about my job without it being to obvious where I work. I guess if Waiterrant can do it then I'll figure something out.

Just to keep my anonymity. If you wish to see all of my France pictures email me at kitchen.kitten@yahoo.com and I will send you a link.

I Couldn't Resist

2007-05-24T17:03:00.000-04:00

I had my first evaluation. It went very well.

I'll might just make it after all.

No Longer Missing In Action

2007-05-23T16:54:00.000-04:00

Although my classes have ended I still had my Tour of France journal to complete and hand in. Of course I'd rather post to my blog and do schoolwork so here I am. Don't worry. I turned in my journal a day early. Kelly said the deadline was Monday, but I don't remember Chef saying that and I wanted to get it out of the way.

Of course I was bitchy because although Kelly and Diane turned their journals in later than me I still had to wait for my score. I did well don't worry.

I'm almost finished my first full month at my brand new job. My salary is considerably less than what I made at my desk job, but more than what is expected of a pastry cook's starting salary. What's more is that I am flying solo. I would take pictures, but my co-workers already think I'm wierd. True, I am.

The only complaint (if it is a complaint) is that my muffins were unhealthy. One of my daily duties is to make muffins 12 large and 12 regular sized in two different flavors. So I made the standards (chocolate chip and blueberry), but I also make other flavors such as chocolate muffins with dried cherries, caramel swirl with strudel toppings, and orange cranberry.

So I was told by a co-worker that the customers complained that some are "health conscious" and are watching their weight. They asked rather than making chocolate chip strudel muffins if I could make a berry strudel muffin.

What can I say though? The customer is always right.

The best thing is that as long as the case and cafe are stocked with the above items I can do whatever I wish. If I want to make mini pies that is fine. I am definitely working on my skills and improving on my speed. Best of all is that I receive tips. Nice!

As I said before I am not making as much money as "the old job" I making more than someone just starting out in this industry. I'm not complaining. I just don't believe my luck.

Once and awhile I just fall into good situations.

I Went The Distance

2007-05-05T15:52:00.001-04:00

Today was the very last day of school. It was my last production class and I am through all my proficiencies and certifications. I found a job where I alone create and bake the desserts for the cafe, breakfast and lunch menus, and very soon, catering events.

The job where I worked at for the past almost 12 years has closed its doors and relocated to the Midwest. Since I was able to work until the end I received a pretty nice severance package.

I now drive my car to work where before I started school I feared driving and relied on public transportation. I had the opportunity to see France and see things that tourists have no idea exists. Lastly throughout all my doubts in my abilities my family and friends have stuck with me and believed that I can accomplish culinary school and make a success in the pastry field (I hope they are right!). For that I can't thank them enough -- don't leave me now I still need you!!

I am glad I started this blog. I chronicled all my trials and tribulations for the past two years.

I have a feeling I haven't seen anything yet!!

First Week As A Pastry Chef

2007-05-03T20:16:00.000-04:00

Not even one month of being laid off at the job I worked since I graduated college I found another job in the pastry field.

What makes it even more interesting is the fact I technically graduated from my culinary school yet. When I applied for this job it was initially for an internship. I sent my resume in February, received a call for an interview in April and the next week they asked when I could start. The day after I returned from France I started my first pastry job. Of course that did not run smoothly ...

First of all I was under the impression that I would be working under a pastry person. Who is the main pastry cook? You are reading her blog! That's right my four blog readers I am responsible for all the restaurant and catering desserts. Don't worry it's not a Michelin ranked restaurant. They have a good name, not a chain, and only serve breakfast and lunch. It's good for me because this gives me the chance to improve my skills and yet allow me freedom to suggest new items to the menu.

So still feeling the effects of jet lag I went to my car for the drive across town and find myself horrified to see out my car battery dead. What a great way to start the first day of work. I called my boss to leave a message and when I managed to arrive at work (an hour late) I was happy to see that I still have my job.

I really miss not working in Center City. I also miss my co-workers. I don't miss my job! I stayed there way too long. I admit I stayed because I was comfortable. It had many perks and for a time somewhat stable.

France, New Job, and Sly Stallone

2007-05-01T19:44:00.000-04:00

So much has happened within the last month:

I found a job.
I took my France tour.
I passed my final Proficiency
I have one more Production class and I'm done!

I'm sure my four blog readers are more interested in the France trip more than anything else. So I will start with that.

Now Kelly, Diane, and myself are the only Pastry students who went on the tour. The full-time pastry students were scheduled to go on an earlier tour. Doesn't make sense? I will have to agree with you. So the three of us went on the tour with the full-time Culinary students.

As expected my roommate was not either Kelly or Diane. My roommate Penny was a very nice girl and a respectful roommate. Italian Stallion, you would have liked her.

Speaking of Italian Stallion: Guess what movie they showed on the plane? That's right, Rocky Balboa. I have to admit it was a good movie. I teared up during the scene where he was giving his son a pep talk.

But I digress ... without further adieu here are my photographs from France.

Day one - Hautvilliers, Epernay

The colza flower fields are quite striking from the airplane, but more beautiful on land.

A farm in France - One of many farms and villages of Epernay France

The church where Dom Perignon is buried. Our class had to pay our respects.

Les Berceaux - First Restaurant - Epernay France

Amuse Bouche - Pate Chaud de Sandre et Brochet with Sauce Nantua. The prawn head was a little offsetting, but I ate the meal anyway.

First Course - Selle d' Agneau Rotie Saison Accompagnee de Flageolets et de Legumes.
This was really good, but the plating of the entree did not impress me.

Fromages - Cheese!

Marquise au Chocolate - Once again I thought the color of the meals were sort of dull. All in all the meal was delightful to eat, but wasn't very visually exciting.

Back From France

2007-04-30T18:11:00.000-04:00

I'm so tired and there is so much to tell and show. I took pictures!!! Also I officially started my first day as a pastry cook.

When I recover from the jet lag and the first day shock I will go into detail about my France Tour.

Baking, Bitches!

2007-04-24T19:27:00.000-04:00

So... I'm holding it down until K-Kit comes backs from France. Sadly, because I have other things on my mind, and all around lazy, this is the first post I've made in several months. But seeing as that I had a wasteful, shitty, out in the street no less (I have on of those days at home, thank you), I need to write, not to mention warm up for my poetry assignment for tomorrow.

Now you're probably thinking, what can an opinionated, smart-ass writer and poet contributed to a blog about pastry and baking? Seeing as that I've eaten my fair share of baked goods, I think I can offer a little insight.

Me? I'm a home baker, and the many times where I feel a creative block, or just need a creative jump start, I bake. Because I've trying to lose weight, I haven't been doing as much baking lately. However, a few days ago, I tried out a few recipes in Baking Illustrated One was for Buttermilk Biscuits, the other, Quiche Lorraine. Now, it's been a long time since I've made biscuits. My first ever attempt was...okay, honestly, opening up a can of Pilsbury biscuits and calling it a day. When that got boring, I tried Bisquick drop biscuits. Next, a recipe courtesy of Good Eats. Sadly, the didn't come out too great, ( a little dig at the ego, since most of the stuff I bake comes out fine).

Last weekend I decided to take a crack at making biscuits from scratch again. The recipe in Baking Illustrated, while I'm sure you can roll out the dough and cut shapes, is more like a drop biscuit dough. Still, after all the ingredients are put together, they suggest that the dough is cut into halves, quarters; thirds, then shaped into balls ASAP so the butter doesn't get warm (natch). Even though I followed the instructions perfectly, I had some dryness issues. I don't have food processor so I cut the butter and mixed in the buttermilk by hand. The dough started to have layers, and I tried my best not to do this but I probably worked it more than it called fore because it was on the crumbly side. Still, I got it together, baked them off, etc. All in all, they came out pretty good, and tasted a little like a soft saltine at first bite, but they got better after a while. Here's a biscuit I took with my camera phone, so it's not the most flattering pic.

Long been eaten... and it was good too.

The next baking foray was Quiche Lorraine. I had a yen for Quiche over the past few weeks, however, frozen pre-made pie crust taste like ass. Therefore, I had to bite the bullet and make a pie crust from scratch.

Except for a food processor, I have all the tools to make a crust. I followed the crust and the quiche recipe from Baking Illustrated. The butter I used was not only cold, it was friggin' frozen, which is a good thing because I took a tip from the book and grated the butter into the cold flour, and blended it with my fingertips. I kept everything as cold as possible, even putting the buttered up flour back in the fridge if I suspected warmth.

Then came the time to add ice water (4 TBS + 1 extra if needed). Even after I added the extra tablespoon of water, the dough was still dry. I read in the book that the less water you add, the more tender the dough. I tried to kneaded it as little as possible just to get it together, wrapped it and put it in the fridge until it was time to make the quiche. Since the dough was dry, and had the same layered effect as the biscuits, it was hard to roll, even when I let it sit "until malleable." The recipe for the filling is great, easier and better than the Putnam Market recipe I saw on $40 a Day. I added some onions to the recipe too because I like bacon, egg, and onion together, hence the dark bits on top of the quiche. One of the things I noticed was that the recipe called for 1 cup each whole milk and heavy cream. The reason was to get a balance for the right amount of butterfat (20%) total. Instantly, I thought, why not use light cream. So after doing a Google search about the percentages of fat in dairy, lo and behold, light cream has 20% fat.

Back to the crust. As per the directions, I blind baked it; a good suggestion in the book is use coins instead of beans because they conduct heat better (B.I.'s first choice is ceramic pie weights). Naturally, the crust top was done first, and because of a little bit of shrinkage, there was a hole on the side. While I *hoped* this wouldn't happen, some of the filling escaped through the whole and got into the sides, thus, and egg ring baked around the quiche, causing sogginess on the side and bottom. I think the top crust might have been overdone because it started to buckle a little after it cooked.

Still, that shit was good, but I guess even an experienced home cook needs practice on even the most "foolproof" recipes.

Look, I was hungry, okay?

Kitchen Kitchen Goes To France

2007-04-21T20:56:00.000-04:00

In my absence NerdNoir will guard and blog about food and stuff.

I found a job! Yea me!!! I received several job offers. One that I accepted fell through. I was disappointed because this restaurant has potential and I was to be groomed to be a pastry chef. Internal issues were greater than expected and my chef left. Therefore I did not want to be involved in that situation either and decided to leave as well. The second offer I accepted and started working there last Friday. It is not as glamorous as the other, but it is a good starting ground. Also they offered more money, I have the weekends off, and HEALTH CARE!!! I have so much on my plate, but I accepted this mission and will do my best.

Okay back to packing.

I will update you all when I return.

Au revoir!!

Be Careful Of What You Wish For

2007-04-19T14:47:00.000-04:00

Two wonderful job opportunities and I have to make a decision.

City of Hope: Let Them Eat Cake 2007 -- Hey, Wait a Minute!!!!

2007-04-17T21:51:00.000-04:00

Since I have nothing but free time on my hands Chef asked for some volunteers to help out the City of Hope Charity and Wedding Cake Competition held at the Park Hyatt Hotel at the Bellevue.

First of all I really wish this competition was held before I made my wedding cake. There were so many different styles of cakes!

The other culinary schools were well represented but nothing from The Restaurant School - except as volunteers. So we plan to speak to our school's head chef and ask what's the deal. I can honestly say we would have kicked ass.

Okay I'm calm now.

The cakes were phenomenal. I ate too much cake and took many pictures. There was an accident on the Expressway and many of the contestants were late. They managed to setup in no time. The cake that swept most of the awards were one of the late entries and I didn't manage to take the picture. Don't worry I'm sure it will be posted soon and I'll clue you all in.

The photos posted below are from the Professional Category.

This one is my personal favorite cake made by "A Cup Full of Cake". It's colorful and the gumpaste flowers seem realistic. The chef is a really nice guy. I thought the lady assisting him was his girlfriend. She was his mother. She thought that was hilarious! The cake was vanilla with lemon curd. A++++

This cake was a show stopper. The Chef was a really nice young guy who went to Penn State. Capt. Z would be proud.

Okay this lady was amazing. Her cake was delicious also and I wish I picked up her card. You can't tell but the artwork was so delicate.

I loved this one because it was sassy and had the letter "D" in gold rope.

Granted this isn't a cake but an ice sculpture. Free Korbel champagne kids!!

Oy! That Was a Tough Proficiency

2007-04-15T09:29:00.000-04:00

Two desserts (exactly plated the same) and 4 different kinds of petit fours within five hours -- from scratch.

I am still recovering from yesterday. In the real world this does not happen. Your ganache and pate brisee is usually made previously and stored.

I managed to finish and just hope I passed. I don't want to post my images because looking back on it I see so many rookie flaws. I know it wasn't my best work, but considering my experience I did my best.

All three of us were under stress - some more than others.

I would hate to leave this class with a C average or below. I received a B on the European Tortes and an A on the Wedding Cake. I know grades are not important in the field. My boss will only care about what I can do.

Speaking of working ... I found a part-time job at a restaurant. It's still in the process opening. Until then I am keeping my eyes and ears open for a full-time job. I still have my severance packing, but I don't consider myself a lady of leisure.

Next week is my second to last Production class and on that Sunday ... France!!!

Kitchen Kitten Steps Up to the Plate(d Desserts)

2007-04-06T21:45:00.000-04:00

The final proficiency - Plated Desserts - is what my teacher called "the most difficult proficiency" is an accumulation of everything we learned. Two plated desserts with a crust, cooked fruit, sauce, garnish, and one must be custard. Then we have to present petit fours (small tea cakes).

So I bought two books from Amazon and borrowed three books from the library. I'm not looking forward to this at all (so what else is new?). I delayed my internship because I could barely function working full time with an internship. Now I think I should have lived with the burnout just for the experience. I went to the school's library because I need ideas and examples in what I can make. My classmates are so ahead of me and I feel like either doing sub par work or playing catch up.

I don't plan to reinvent the wheel. I want to do a dessert that is required of me and receive a good grade. I know that doesn't sound like me or that I am trying to get by with the bare minimum. I have very little experience with plated desserts. What I learned is from one lesson in school and research from books and the Internet.

There are some things I cannot remember because this career needs so much repetition for one to learn. School one day a week for a 5-hour Production class just doesn't cut it. Full timers have two Production classes for four hours each week. Part time students miss out on so much education than the other students, but we pay the same in tuition.

That is one thing I wish I knew beforehand: Work in a kitchen professionally before starting school. It sounds like simple logic, but how many people actually attempt the profession before entering the academic level.

So besides the research at the library and Internet how else did I prepare for the proficiency? Moonstarchild and I went to second favorite dive bar and talked about what was settling on my murky brain. She (and many others) have told me to don't worry and I will be fine. How can I not worry? This indeed is what I want, but can I do it? I hope so. I don't want to back into working in a cubicle and staring at a computer screen day after day.

I worry too much I know. I know I can do it.

One thing is for certain I am going back to the gym. Unemployment or not my gym membership is non-negotiable for me. I will be skinny by this summer I swear. No more worrying and no more snacking!!

Every Rose Has A Thorn

2007-03-31T19:21:00.000-04:00

I used to love roses. Not anymore. Okay I still love roses. It's just a pain to make them!

Today was the Wedding Cake Proficiency. Here are the pictures. Enjoy!

From the front:

From the back:

The cake topper is what I'm most proud of. It's tempered white chocolate and painted with a lavender dust. The bow is made out sugar paste. For the rings I fashioned more sugar paste and painted them with a gold dust mixture.

Here is Diane's (far right), Kelly's (middle), and my (far left) wedding cake.

I am tired and need a drink. Two proficiencies down. One more to go. The last one is plated dessert. When the chef says that this test will be the worst you ever experienced at the school it gives you reason to worry.

So Long and Goodbye to My Old Life

2007-03-30T16:35:00.000-04:00

Today was my last day at my day job. After all the misery and anger it is all over. I did not tear up and reminisce on the good times ... and yes there were a few good time. It had been a long time coming.

I spent 12 years working there and if I was so miserable why did I stay? Many reasons:

Five weeks of paid vacation
Personal days
Floating holidays
A job however monotonous I knew what was expected of me.
Yearly bonuses
Somewhat frequent raises

It wasn't enough to make me happy or content in what I was doing. Although my job title was impressive my co-workers and I joked that one day monkeys will replace us.

Okay so will a 180-degree career change and a severe cut in pay make me happy? I can't say I know right now. It is stressful and frightening that I don't know what is over the horizon. Although my sister is there to remind me that none of really knows what will happen in the future.

The past two weeks have been very stressful. Not only knowing that my job will end soon, but also the wedding cake proficiency is tomorrow. I finally finished the flowers and cake topper yesterday. It is what it is. All I can honestly say is that I tried my absolute best.

It Was A Good Idea At The Time

2007-03-28T10:47:00.000-04:00

Ed. Note: I uploaded a better images of my wedding cake tiers.

I went to school yesterday to work on my wedding cake. The cake is due on Saturday and I want to work on this project as much as possible before the proficiency. Kelly arrived at the same time and after spending 45 minutes looking for street parking (the school cleared the parking lot for some event -- NO STUDENT PARKING!!!) we went to work on our cakes.

It was a comedy of errors. My wedding cake sketch has the cake sides covered with vines and leaves and at the time I thought it would be simple. The tip I planned to use was a little too big (1B) and I could not find the correct tip (2) in my messy toolbox. Kelly was using hers therefore I had to run to the school store (two blocks away) and buy more tips.

I hate spending money especially since my job ends this week, but I needed that tip.

Okay I made the icing and colored it with Leaf Green food coloring. The color appeared more like pale green toothpaste. I worried that using more Leaf Green would make that type of green you would see on Christmas holly. I failed to check my color chart (http://www.sugarcraft.com/catalog/coloring/colormixingchart.htm) beforehand which I printed from the Internet . Instead of using the Leaf Green dye what I should have done was make the Avocado color (4 parts Lemon Yellow & 1 part Leaf Green and a touch of Black) or Moss Green (2 parts Violet & 3 parts Lemon Yellow). To "fix it" I added some Yellow and it started to turn blueish, then more Green, and finally the Warm Brown. Believe it or not it actually turned out pretty nice.

Chef S was teaching a class in the other kitchen and she suggested that for intricate details such as vines and leaves I should have used either a smaller bag or a parchment paper bag with the tip. She was right. The big pastry bag was just too bulky, but I managed. When it was time to do the leaves I used the parchment paper bag. A little weird, but easier to handle.

I thought placing vines and leaves on my cake would have taken 45 minutes tops - HAHAHAHAHAHAHAHAHA!!!! It was more like 2-1/2 hours. With the time running to the school store, making the royal icing, screwing around with the colors, and then decorating the three cakes I finally finished.

I want to finish my roses and cake topper before Friday. The cake topper is another nightmare ... sigh! I refuse to work on roses into the wee hours of Saturday morning.

War of the Roses

2007-03-23T07:54:00.000-04:00

For the wedding cake proficiency we are required to take a three tier wedding cake, cover it with fondant, create flowers out of sugar paste, border the cake, and create an edible topper.

I am making roses for my wedding cake. This week we are covering the cake in fondant and next week we are adding the said roses and decorating the boarder with piping.

And no I cannot buy the sugarpaste roses and claim them as my own. Trust me the chefs will know.

Chef said my initial sketch was nice. The only possible problem is that I had so many roses on my cake that if I may become distressed if I do not finish making them in time. Chef said I can take the opportunity to revamp the sketch and turn it in this Saturday.

I decided to do that. I suffered through burnout and it is not fun.

Wish me luck.

Awards and The Tour of France

2007-03-15T10:03:00.000-04:00

After 12 years of working at my soon-to-be former job I won an award. In 2006 I was error-free and that means on every piece of copy I edited I found errors created by the client and did not "introduce" errors to said copy. The award was presented at a Sales Conference in Tucson, Ariz. that I was not invited to. I'm impressed they gave me an actual crystal award (not a print out made in Photoshop) and they spelled my name correctly.

Usually the error free editor would be invited to a company paid vacation in the Caribbean. It is difficult to be error free. Editors usually read 10-20 stories a day. Since I will be a former employee after next week they are giving me a check (taxes removed of course). So this cash "award" will probably be $5 after taxes. I could not go to the trip even if I were staying. What if I received a job in an elite dream restaurant?

Also last night we received our itinerary for France. We are visiting Epernay, Beaune [Champagne house - Reims, Veuve Clicquot], Bourgogne, Beauune, Bougeot, Nuits St. Georges, Dijon, Vougeot, Thoisy-le-Desert, Mont St. Jean, Aloxe Corton, Auxey-Duresses, Beugnon, Auxerre, Monteau, and finally Paris.

Rushed? Just a bit. I'll have my camera ready and if I'm lucky I will have access to computer to update the blog.

Except for the flying part (I plan to have a drug induced sleep during the entire flight) I am happy to go. The other annoying part is that Diane, Kelly, and I are force to choose roommate - two to a room - which means one of us is odd man out. Kelly probably picked Diane - she had to make the choice. I hope they do not stick me with an annoying, boy-crazy, gum chewing, drunk, thieving kid.

Low tolerance? Yeah you can say that.

Second Week of Finishing Station

2007-03-10T22:44:00.000-05:00

More weirdness ... Diane, Kelly, and I are not going with the other pastry students (full timers). We they are going to stick us with the Culinary students. My first question was if we were going to miss out on visiting a wonderful patisserie or something to that nature. We were told we weren't and it would be better because most of the students will be older career changers. Hmmm... The Head Pastry Chef will go with the full time pastry students and our chef said HPC had visited France enough to show his students the French pastry world that is not found in the guide.

Well I was pretty pissed off. They did not tell us why we are not going on the tour with the other pastry students. I was informed although that the tour is the same with the pastry and culinary students. I sense smoke blowing up my ass, but I can't argue the case.

So if anyone in the world wide web knows of any hot spots in Paris I should visit let me know. I am doing my research - checking out magazines, websites, and travel guides. That the obvious thing to do. Personal experience is better in my opinion.

I hate to fly and wish we could drive (hee-hee) or take a boat over. My two fellow classmates are planning to upgrade to first class because as one said "my husband only wants me to ride first class" and the other has more flying nervousness than I do. Well I guess I won't see them until either we climb the bus or arrive at the hotel. I would not be surprised if they had a limo waiting for them. Hey I cannot "hate" because if I had the money I would upgrade to the best also.

So my partner and I worked on Finishing Station this week. As mentioned before, Finishing finishes the food for the cafe. We frost cakes, decorate cheesecakes, fill and decorate eclairs and cream puffs. Eric and I trade jobs each week since this is the third time in two years that I was ever on this station and his first.

We pretty much finished on time and no foul ups which is always good.

In Wedding Cakes Chef M came in specially to show us how to make gum paste flowers. I had planned to make roses for my wedding cake, but of course a rose is one of the more time consuming flowers to create. It's not as if after this month I will have anything to do. I might as well be as elaborate as possible with this thing. Although I don't want to dig myself into a hole I cannot climb out of.

For European Tortes Diane, Kelly, and I made German Strudel. Not that the pastry one would by from Sara Lee, but the real McCoy. It takes two people to make one strudel because of the fragile dough. Diane and Kelly teamed up and I was the odd man out. I pretty much did everything on my own except the part where we had to work the dough Chef had to help me. There was no way I could do it on my own.

Frankly I could explain the Strudel process to you, but it's not very interesting. The end product is what is really important and I forgot to take a picture because I was so tired. I don't have the room at home to make authentic German Strudel at home. Seriously this thing would need a dining room table. Still it was much better than many things I have eaten that called themselves strudel.

So this week I have to go to the eye doctor before my insurance runs out; finish the design of my wedding cake, and practice my Hazelnut Torte for the proficiency for next Saturday.

Updates and Pounding Headaches

2007-03-09T10:51:00.000-05:00

As noted in the previous post: I finally received the itinerary for the France Tour. I have my passport ready; noted on my Day Runner when to call my credit card company to alert them that I will be using it in a foreign country; et cetera et cetera.

When I started school I was so excited for the France trip. I am still very happy for the opportunity, but I'm terrified about what is approaching this and next month. I have my three proficiencies and the necessity to find a job. The worst case scenario is that if I don't find a job then I will take a vacation. I haven't had a real vacation in 10 years. Well I guess that isn't the "worst case scenario." Oh no! I have to take a vacation!!

On the topic of jobs ... I already had three different interviews:

1) Brand-New Ethnic Fusion Restaurant seems to really like me, but only for an internship. Not a problem since I have my severance package.

2) Hotel position is up in the air.

3) Well-known Ethnic Fusion Restaurant ... not a clue how well I did.

I had a really bad time in European Tortes class last week. I don't know if I'm just stressing or if I having a flashback from my Cake proficiency, but either way it was not good. The only thing I can think of to remedy the stress is to practice and calm down. Of course I will practice, but the calming down thing I still haven't figured out. My readers who know me personally will attest to the fact that I have a particular difficult time in calming down.

Some called being a diva and others will call it being a spazz. Whatever it is I cannot shake off the nervousness. Of course I know this is not a life or death situation and I am sure I will pass and do well. As I mentioned before I started sketching my wedding cake and planning my plated desserts. These proficiencies will hit me back to back. Then I have France. Then who knows what. Now I know why so many chefs smoke. I already have enough bad habits and I don't need another.

Frankly I have not been this busy since college. Also I was 23 years old.

Enough of this bitching!!!

Tomorrow we are learning how to make gum paste roses. I'm excited to learn about that! Also I'm on Finishing again this week. I had to make vanilla ice cream for Restaurant Station last week though. It turned out well. After this cycle I am scheduled to work on the Pantry station.

Busy as a Bee

2007-03-07T22:19:00.000-05:00

Torte Proficiency next week ...
Then Plated Dessert and Petit Fours Proficiency ... then ... Wedding Cake Proficiency {Moonstarchild and NerdNord get me to Dirty Franks stat!! I need a drink and to drool over grunge writers and musicians}
FINALLY was told the date for France (April 23) ...
A few job interviews. Keep your fingers crossed and I will update you soon ...
And I'm on Finishing Station pray for me ...
Until I have a chance to breathe here is something that made me laugh until I almost cried. Please note the pig at the bottom. A special shout out to Jessica's friend Angela. This girl is a genius.

Oven Station, Tortes, and Pastillage

2007-02-25T00:22:00.000-05:00

Things were uneventful in Production. Baking off the bread and pastry for Admissions, The Pastry Shop, and the Restaurants. For the next three weeks I will be on Finishing then after that Pantry.

In the European Cakes class we were supposed to work on Meringues, but Chef wanted us to focus on Tortes for this class. Diane and I were the only two students today. Kelly was absent and don't forget the part-time students' class is minuscule. Chef gave us a lecture on Tortes and its Viennese background and allowed us to choose what torte to make. Diane picked Raspberry Linzer and I chose the Sacher Torte. You cannot find a Betty Crocker version of this cake.

First you need to make a chocolate-hazelnut Biscuit (pronounced bis-qwee). Then you must cut it into three layers. Glaze those layers and the outside with an apricot glaze. After that is allowed to chill you cover it with a chocolate glaze. Lastly the cake is marked and an "S" is piped on each slice.

As so ...

And Diane's Linzer Tart. This was soooo good!

For the Wedding Cake class we worked on Pastillage. It is a form of a gum paste and used for making show pieces and decorative items. It's edible, but trust me, you don't want to eat it. It's hard as a rock and not very tasty. Or so I have been told.

We made the pastillage and worked quickly (it hardens up in no time) to cut out a few simple pieces. It needs time to fully solidify so we will finish it up next week.

Second Week: Oven Station and the Last Quarter of Classes

2007-02-18T22:29:00.000-05:00

I followed the advice from my internship Chef and refreshed my brain by studying my hands-on notes and the notes I had taken from my first week on Oven Station. Chef said I did MUCH better this week.

Oh good.

So the European Tortes and Gateaux class' final proficiencies consists of a creation of a nut torte (Chef's choice), decoration of said torte; several plated desserts, and a wedding cake.

Eek!

This class is extremely small because it consists of only Kelly, Diane, and myself. I have a non-culinary job that I cannot leave until the end of March (because of the severance package) therefore my classmates have a clear advantage on me. Kelly works with one of the premier pastry chefs in the country and Diane just bought a very popular bakery in the area.

It's very obvious that I am the long shot on this deal. The freshmen students are clamoring over my classmates in anticipation on what their final projects will be. It seems no one has high expectations from me -- except my OWN exceptions. I guess that is what really matters ... that I don't disappoint myself. Now I'm determined.

I'm the Rocky Balboa of the Pastry Arts.

Well ... anyway ... in class we made cheesecakes. For the plated desserts one item must be a custard - either cheesecake, mousse, cream brulee, or ice cream. The recipe for chocolate cheesecake was ass backwards. I told Chef I will proof that damn hands-on book because I am tired of the screwy instructions. He asked if I would edit it for service hours and of course I jumped on that idea. Not for 3 hours I want at least 30.

My time is precious.

Wise Advice

2007-02-13T09:43:00.000-05:00

The chef from my internship told me if I ever had any questions or problems to give him a call. I am still steamed from my bout in Oven Station over the weekend and I wanted to hear his point of view.

He said each side had valid points [to which I agree]. And what I should do is now that I know what is expected of me I should go forward and brush up on my notes and make a battle plan on how I will execute the output in Production. I pretty much knew that he would say this, but I wanted to hear it from him. He also said that pastry skills comes from practice. I am paying to learn and to teach me once and expecting me to master the skill is unrealistic.

I feel better ... I'm still pissed though. It takes a lot to make me agree, but once I am it also takes awhile for me to cool down.

Although it is only mid-February this year has the signs that it will be really sucky.

I sent out more resumes. I haven't heard from the hotel or the restaurant yet.

Off Topic VIII

2007-02-12T09:15:00.000-05:00

The only thing keeping me grounded is the fact the new Teenage Mutant Ninja Turtles movie will be released on March 23.

I'm still annoyed and frustrated though.

Unleash Hell

2007-02-07T12:04:00.000-05:00

Okay so Kelly clued me in what classes we have for the next term. Kelly received her list first because she is taking her classes in order unlike Diane and I. We start at 6 a.m. for Production, Wedding Cakes, and then European Torts and Gateaux.

Goodness.

And let us not forget the tour of France. Just for kicks and giggles I asked NerdNoir to handle the reins of the blog while I'm away. I will take massive amounts of pictures. I had always wanted to visit France. Now I will have a chance.

I hope to hear back from the two interviews last week. I won't stop there. I sent several other resumes this week also.

Lastly can you believe my mixer - Black Beauty - is on the fritz? I am one angry chef!! Luckily I have the 90 day warranty and the 2-year plan. The replacement should arrive tomorrow.

Must make scones...