Posts Tagged ‘pastry chef

31
Aug
08

Three Cakes, One Day

So I worked as a pastry chef for a good chunk of my cooking career, and although I love pastry, I no longer do it professionally.

I currently cook for a major corporation and am attempting to further my education in food science. (I’m refraining from naming my employer because I’m not exactly sure of the legalities and implications that could be involved if I ever write an article about a topic closely related to what we do, and I’ve signed confidentiality agreements with some of our major corporate customers. In other words I wouldn’t want to lose my job or get sued.)

Needless to say, I don’t get the chance to flex my pastry muscles all that often anymore. However, I have been known to take on the occasional pet project for friends and acquaintances.

A few weekends ago a co-worker requested that I do a birthday cake for her niece. I figured little girl’s birthday cake, no problem.

Well, one cake turned into three, and a quick Saturday afternoon of baking became a late Friday night (2:30am) of prepping the cakes followed by an entire Saturday of finishing. Oh, and everything had to be done in rolled fondant. Oh, and only two specific colours per cake. Oh, and they each want a different flavour. Oh, and… you get the idea.

I’m pretty used to that, though. I think that sums up rather nicely the life of a pastry chef. Long hours and little creative input. Fortunately I’m fairly well set up at home to be able to accommodate these requests.

Anyway, here’s the result:

 

The cakes turned out great, but the pictures were taken in a bit of a rush, so I’m not so thrilled about their quality.

The most satisfying part is knowing that three little girls got exactly the cakes they wanted for their birthday.

Well, that and the nice cold beer I had on the deck when I was finished.

24
Feb
08

Practice, practice, practice…

Chocolate bags, originally uploaded by adelphos24.

When I was doing my apprenticeship, the pastry pictured above was the one that gave me the most difficulty.
The inside is a cake called a chocolate marquise. It’s a very rich, dark chocolate mousse with a flowing white chocolate ganache center. The outside is a paper thin shell of chocolate, formed by hand, with split second timing and precision.
I had a lot of frustration trying to get this dessert to work for me. The pastry chef who taught me made it look so simple. He could whip up 50 of these in no time, while I struggled with four.
I didn’t realize it at the time, but the most useful skill I learned while struggling with this was patience. I worked at it for quite a while, and then one day it just seemed to click. My skill improved drastically after that.
This pastry was one of the most difficult things I had to learn how to do, but it’s now one of the things I’m most proud of.