howzabouta4stardinnerandprivatejet/tosay:SORRY
December 4, 2008
So this guy I’ve been writing about tried saying sorry for the night befor by making reservations at Per Se. PER fucking SE. Amazing restaurant if youre not familiar. THEN! Take me on a private jet to the hapmtons and then drive back into manhatten.. Holy not nessesary.
I put an end to that asap.
to be continued..
-r
ThedevilInThekitchen
July 16, 2008
I just finished Marco Pierre White’s book, The Devil in the Kitchen. F a b u l o u s book. Yes, he does bounce around a bit in the book, but it’s fantastic nonetheless. He is such an inspiration, yes he is in the culinary world more so than pastry–but, a m a z i n g.
He came in to eat at the restaurant I work at. OMGosh. I was f r e a k i n g out. Mr. White was going to eat where I work and I may have the once in a lifetime chance to plate his dessert[s]. Wow. I was truly ecstatic.
His courses came in and he ended up ordering pappardelle and bolognese. 2 orders of tripe. and for dessert, 3 scoops of olive oil gelato. One can look at it as, What? You came to Babbo and just ordered that??!! Or one could say, hey he just wanted comfort food. Either way, amazing. My buddy who’s been in the business for 5 or 6 years didn’t even know who the guy was! Geez, I’m a pastry gal and even I know of him. He is a legend. One of the best in the world. He replied to my excitement, ‘he’s just another guy that cooks..’ True, but not true.
He finally said, ‘yeah, he seems cool, he’s wearing checkered vans’ Whatev. My buddy did end up reading this book and getting some respect. About time.
Anyway, I still need to get his earlier book, White Heat. I am having a bit of trouble ordering anything off amazon, they keep asking me to enable my cookies. I did, but It still wont work. [boohoo]
Damn.
-r
chocolatebuttercream+passiveaggressive
May 15, 2008
So today at work, I made a white chocolate butter cream into a dark chocolate butter cream. Why? Because the white tasted like shit. Perhaps it was because “it was a couple days old”, but.. I doubt that
I ask my fellow co-worker, if there was enough chocolate in it, “taste this, what do you think? Enough chocolate?”
Makes a face at me. [??]
“what? I don’t know what that face means..”
Pauses, looks at me and says something along the lines of: “Ohhh it’s perrrrrfect. You are like the next Jacques Torres! We should put this on the menu! Oh my god, amazing. You are so good. Wow, Mike, come try this, what do you think? It’s amazing huh? Tastes Grrreat! ”
I just flat out say, “you’re a dick, you are such a dick. A dick with a capital D.”
Then he gets all confused. Whatever. Like fuck you man. I asked a simple question and you gave me sarcastic bullshit. go fuck yourself, I am in a working environment asking a work related question. So I gave him mean eyes and didn’t hang around. [I didn't say those words exactly, hence the non existent quotation marks.]
Anyway, I made pretty damn good vanilla cupcakes with the chocolate butter cream. Shazam, delicioso* Well what I really did was cut the tops off like it was a muffin top, iced the cupcakes, then put the tops on slanted and 10xed it a bit. I am a crafty lady.
*spanish?
-r
time\s_t|cking
May 4, 2008
Oh em gee.
So me and my coworker are going to try and compete in a pastry competition; applications, with the recipes, and picture of the final product are due the 12 of May. Um, it’s almost the 5th soooooo Im freakin’ out.
I was looking at the previous years contestants, and they are goooooood, with a capital G. wow. Professionalsx9074509875340975498. Like, I want to win so bad, or atleast make it to top 5 finalist. I don’t know though. Being an anal perfectionist, I dont know. My friend says to ‘just have fun!’ yea okay, whatever, I wanna win bitch. [not her, but in general]
I suppose it will be a ‘good experience’. Now I need phenominal inspiration. yowzas. gimmie gimmie.
fingers crossed!
-r
apple/warheads!
May 2, 2008
ohh/chef..
April 12, 2008
So I have been rather frustrated with the fact that I wanted to come in on one of my days off to help out in kitchen where I work, but on the savory side. I’ve always been a terrible cook, and I only took the pastry course. I was willing to work for free too. But I told my pastry chef and she said she wouldn’t allow it. Her explanation consisted of me needing balance in my life, how I already spend atleast 60hours there, and that I should enjoy my time off, and do non-cooking things.
But I want to learn, hands on. Sure I can read, but I am more of the type that needs to actually do it to retain it and understand. So then I had to tell my other chef that I couldnt come in, and so that chef flipped out, because it seemed strange and unfair to deny someone of learning. It’s like, hey, free help man. wtf.
I even had another chef I know tell me that my chef may be telling me no because she has other plans for me. That I could be be ruining my chances at a raise (which is already overdue) or promotion in the future. That my chef may feel like I have betrayed her. That she may feel like, oh no, what if she leaves pastry for savory. I’m a pretty loyal person, I just like to learn all that I can when the opprotunity and chances are available, especially since I know everyone already and the kitchen layout and they like me, and it’s not like I have to pay to go to school and learn this stuff. I have the chance to learn it right there where I work, with people who are willing to take the time and teach me. This other chef even told me that it’s people like me, that try and learn everything and they end up losing focus and thats why they dont move up and become leaders–this was mostly directed towards women. Okay, with that being said, I guess I should stop cooking dinner at home, because it’s savory, and I could be losing focus. I say fuck that bullshit. Fuck it. Such horse shit.
Anyhoo. I won’t disrespect my chef, but I will say it was a surprise to me that it wasnt a universal response..
-r



