And So It Begins...

I’m a chef. And so it begins. I went to culinary school and somehow managed to double major when most other people where pissing and whining about their single load. So I have a degree in Culinary Arts and a separate degree in Baking and Pastry Arts. I have worked at a notable five star five diamond restaurant and currently work for a four star hotel.

Although I love all things food and the power of it, my heart is going to the pastries. I love the detail oriented work and finishing of each little part. And the science of it all is where I really get off. Pictured here are some of my recent favorites.

The first is a “reconstructed” chiffon pie. Chiffon is defined as an airy fluffy meringue mixture. So this is brought to the final product through the dried meringue based, which was coated in dark chocolate ganache to seal out the juices from the caramelized banana’s. This was formed in acetate and topped with a Peanut Butter Mousse. The garnish is a simple Peanut Florentine.

Next is my modern interpretation of a glass of champagne for dessert. This is a simple layered mold of champagne “jello” with berries. Seems easy right. Try it sometime and you will get RAVE reviews from your friends and colleagues.
And last is a beautiful example of an amazing European Holiday Cake. This cake is wrapped in fondant over German Buttercream. The fruits are a sign of how fresh this gateau truly is. Always use only the freshest ingredients and you can never go wrong.