SOOO….How IS Everybody????

WHAT IS THIS????!!!

IS THIS A PRANK? A NEW BLOG POST??!!!

Sorry, I’ve been away from y’all for FAR FAR FAR TOO LONG!!!

You probably wondering: WHERE THE HELL HAVE YOU BEEN???

Basically. Skool + Work+ Graduating= A busy few months.

Yes, I have graduated. It’s official. I AM A CHEF.

A PASTRY CHEF that is….

It’s kinda surreal that it happened. When Graduation Happened. I was like “OH”

Anti-Climatic Right??

Most people made a bigger deal about my graduation than I did.

Besides that. I’ve decided to do something.

Make Sports-themed cakes….Crazy. I know.

Why?

Welp, I am A Pastry Chef. And I like Sports…so why not?

YOLO!!! (Do people still say that or am I WAAAY behind on the times???)

Anyway, So the first one I present to you is this: Manchester City.

Now, I am not a big soccer fan. I barely can pronounce Aston Villa properly.

But I lost a bet and had to produce a cake.

And behold:

Manchester City

To all you Manchester City fans…You’re Welcome.

It was pretty simple to pull off. I used to hate working with Fondant. But now….we have a tolerable relationship.

Beyond cordial.

Making my own fondant is SOOO much cheaper. Also I mess with colors too… #loveit.

I know hashtags are still popular…

Welp, that’s all I got for now…I know, I’m such a tease right???

Well here’s one more shot for the road…Manchester City Cake

Feel Free to Comment, I’ll do my best to respond in a timely manner.

AKA not x-amount of months that I’ve gone w/o a post…LOLZ….

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So we doing this once a month huh…weird. MACARON TIME!!!

Soo I tend to have a bad habit where I don’t blog every week…Sorry.

I tend to get pretty busy/I forget..yeah yeah you’ve heard this enough.

So what’s been going on world?

Me? Just working + Skool. Apparently I’ve been there WAAAAY too long.

Or so my chef instructor told me last week….

Btw, I’m currently in a Chocolates and Confectioners class and the song “Chocolate” by The 1975

was stuck in my head….#isthatweird?

5 hours of Tempering Chocolate..it’s a tricky one…but I will explain that later.

But first Macaron time!

Macarons

I went with the Gold color for a “Senior” Prom. “Senior”= Senior Citizens.

I didn’t go to the “Prom” but I dropped them off for a friend that was hosting it.

Hopefully they were able to eat them….not sure if they needed dentures for Macarons.

I’m a horrible person, I know.

Anywhos. People have tried and some have failed in making theses desserts.

 

Where I work we do these twicee a month. I’ve gotten to the point I can make them in my sleep.

#humblebrag…

Now will I give the recipe to make this

Macarons

Nope. Don’t wanna a lawsuit /Get Fired

BUT

I can give some advice on how to make them (somewhat) look like the ones in the stores.

  • Accept that some of them will not look like they do in the stores…thus why they charge so much.
  • There’s been many a debate on oven temp. “IT SHOULD BE HIGHER!” “NO YOU FOOL IT SHOULD BE LOWER!!!!” “GRRR!!!!!””” I’ve baked mine at 325. And then rotate half way through bake time…
  • After you pipe them, let them sit out to dry out for about 20 minutes..OR when you tap the Macaron with your finger  and it none of it gets on your finger. Then they are ready.
  • Speaking of Piping. Pipe STRAIGHT DOWN on to the paper. Not angled. This will make sure the shell will look like an actual circle and even out.
  • To tell whether the shells are done will require the following: Tapping the shell and trying to move  it…if it wiggles, it aint done yet.  I know touching something whilst its in the oven may be scary. But just for a second. With your finger. Not your whole hand..

That’s basically what I’ve done and it’s seems to work for me…so far.

Now have some come out not so pretty. Yeah, but that don’t mean they taste any different.

That’s what I’ve got…

I’ll be back relatively soon.

I promise. In the mean time, feel free to comment/like this post. I do read this fyi…

Till next time. Be prepared. VDay is coming….le sigh.

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HOLY CRAP ITS 2015….HUH…

….HI THERE!

Happy New Year! Where did 2014 go? Seemed like it wasn’t long ago, I was trying to write my New Years Resolutions for 2014.

Still aint wrote mine for this year. But as of now, try to drop some pounds.

AKA I should stop overeating during the Holidays..HAHAAA!!  yeah right.

Anyways, 2014…a lot happened

Mostly, Juggling skool + work…

2 jobs at one point…how I did it? Simple

The Big Guy Upstairs. Also A Planner helps…otherwise I AM SCREWED.

There was some good and bad moments (getting fired, tops that as the bad one by  a long shot)

But I survived.

I would like to think though that I learned something through 2014…

Folks take stuff WAAAY too seriously. Its okay to laugh at yourself.

Hell, its okay to laugh. (I’ve learned apparently each person laughs at different things and find certain things only funny)

Anywhos. I shall try and be healthy this year.

Being in Pastry school got me REAL fat. I was warned. But did not heed the warning of the expanding waistline…

But I promise to be better about posting on here.

Seriously.

But I don’t think I shared this photo, but this was back in the summertime. During my Cake Decorating class.

Cheetah cake

SHOUT OUT TO MY PROFESSOR’S LIGHTING EQUIPMENT. it aint mine..sorry….

I was SO nervous in that class. Fondant, prior to that, was my nemesis….seriously.

I had a bad experience with it.

Now, we on a decent speaking level. Or on those reality TV shows “CORDIAL”

Hopefully, I get to gain a few more clients this year. But I should watch what I wish for.

Last year, I was all “IM SO OVERWORKED! I WOULD LOVE A BREAK!!”

Then I got fired…#awkwardbombdrop

My point is. Be careful what you put out there….

So that’s all I got for now.

I promise to keep up with this sucker. In the mean time.

HAPPY 2015! AND HAPPY BIRTHDAY CAPRICORNS!!!!

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BRIOCHE BREAD+ A DILEMMA…

…..oh hey there. Didn’t see y’all there.

So hopefully y’all prepping yourself for Thanksgiving.

(Sidenote: HOLY CRAP! We almost through November!!!

WHERE THE HELL TIME GO??!!!)

Me? I’m prepping for a FRIENDSgiving. And this is my dress rehearsal.

Im making an Apple Cheesecake, CornBread Stuffing and Sweet Potatoes Puree w/ Pecans…

I take rehearsal very seriously.

But that we shall discuss next week (I promise, I swear!)

But currently, I have a dilemma. And maybe you

(YEAH YOU! Sitting there reading this could answer. Listen up)

My 10 year High School Reunion is coming up…YIKES!

However, I dont know if I should go…its the weekend of Thanksgiving…

Not sure who’s genius idea it was to have it that particular weekend.

But I have debated about it for the last few months.

On one hand I’m like, “Hell Naw! I aint going!”

On the other half, Im like, “Its tradition and you never know…FOMO!!!”

That’s “Fear Of Missing Out” for those who don’t know…

What y’all opinion?

Really, I’d like to know…

(That’s where y’all comment….)

Anyways, back to the matter at hand. BRIOCHE

BRIOCHE

Sexy, aint it??

What makes Brioche so special?

Eggs. SO MANY EGGS!

Here’s a secret: We used about 30 eggs in our batch…sexy.

AND BUTTAH! About 2 and 1/2 pounds of it…

But we made  about 12 loaves. So it aint ALL BAD

But rolling out the dough, you can feel the butter seeping through….

(Another Sidebar the word “Seepage”. Real Awkward)

But it looked so good…

BRIOCHE

Word of advice. When you let bread “Proof” LET IT PROOF!!

Take 30-40 minutes to let it do its thing.

NOT every 5 minutes. Cuz then you doing the most and it wont do squat.

People do it at school, its annoying.

Then you sit there like “WHY AINT IT RISING??!”

End Rant.

Anywho, that’s all I got for now.

Next week, Thanksgiving.

It’s one of my all time favs….yeah I said it.

But Comment and/or Subscribe.. I do read what y’all say.

Til next week…I got nothing.

 

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Decorative Bread…Looks Pretty. Dont know if I’d eat it though….

Well, here we are world.

It’s November. Hopefully y’all remember what yesterday was…V prolly did.

Well now that the elections is behind us. There 2 things we can agree on

1. NO MORE DAMN POLITICAL ADS! (LOOK AT GOD!)

2. Thanksgiving is upon us and we need to prepare!

Yeah I said it. THANKSGIVING! Sorry, Not Sorry X-Mas Lovers.

Y’all just gonna have to wait.

That Turkey not gonna cook itself…wait. Nevermind.

Anywhos. Why do I love Thanksgiving more than Christmas?

Well, cuz I actually do most of the cooking. ITS MY TIME TO SHINE YALL!!!

Also, its a chance to sit down with folks and enjoy each others company over a meal…

Plus there’s football on TV all day. If that’s not a beautiful thing, I dont know what is…

Well, we’ll get to that next time. I PROMISE IT WILL HAPPEN.

In the meantime, My Bread’s and Rolls class has been interesting.

I didnt think I’d be good at it.

Who knew there was so much Math and SCIENCE!! behind it all…

Also mostly cuz of using yeast. But I’ve somewhat master it!!!

HUZZAH!!!

But last week, we made Decorative Bread. Basically, it’s Bread “DOUGH” that you can

mold into shapes and pieces that are more for show.

Folks did variations of baskets. I was hungry and wanted Pizza. And so….

Decorative Bread

I made a decorative bread piece into a pizza.

I may or may not have a Pizza addiction…#firstworldproblems

I would highly suggest not eating it. Not saying I HAVE..really I havent. Honestly.

The reason why I say that is, it felt ridonkulosly tough even in the dough form.

When you overwork dough= glutens are formed. And making it REAL tough to chew.

There’s your #funfact for the day…#youwelcome.

Some of my classmates had some good ideas.

One had An “Easter” themed one where she had made a basket with “chicks” in them.

I could only say “DAMMIT MAN! WHY COULDNT I THINK OF SOMETHING LIKE THAT!!!”

Others….not so much. No shade. But I dont know what was going on in their minds….

Decorative Bread

 

FYI if y’all wanna know a tip with the colors on the bread.

Paint AFTER it has baked.

You could before, but you run the risk of it turning a gray-ish color.

I forget “Gray” can be spelled like “Grey”

In real life, I wouldnt have Bell Pepper on my pizza. But Thats just me.

I’m kinda a plain pepperoni and cheese guy to be honest.

I’ve come to realize: I dont venture out much when it comes to food.

And I’m a pastry chef…#dontjudgeme

Don’t know if it was a contest. Prolly wouldnt have won.

But I’d like to think I did well enough, people like the idea…

Welp, that’s all I got for now…

Follow along, I swear I do try and update this sucker when I can…

Til then “CHEESE CLOTH” is an awkward word.

Along with “Seepage” ….

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A long detailed explanation of my absence…that word is hard to spell…

Well, well. WELL!

When’s the last time I posted? BEFORE Labor Day??? YIKES!…

I have a reason for that. And here it goes…

Well for the month of September, a lot happened.

I’m a year older. For those keeping score, I’m a ole 28 years old. Thats a weird age….

Also juggling School plus 2 part-time jobs was no easy feat.

How I did it? Clearly the Big Guy Upstairs…

And I figured once the season ended at one of my jobs, things would be a bit better..

However. That job, I got fired from. (YIKES!)

What happened you ask? Welp, its a long winded tale to write.

But a person’s wild(and fairly weird) complaint got me fired basically.

Did i apologize for any wrong-doing I was unaware of? Yeup.

But in the industry of “The Customer is always right” even if you dont agree w/that person.

They win out. And I got axed.

Was I bitter? yeah.

4 years there. Never getting into any trouble.

And one crazy bogus thing happens, I get the walking papers. Was not fun.

Nobody said “I LOVED GETTING FIRED! TURN UP!!!”

What sucked was: A. It was less than a week after my b-day. and B. I was in the middle of school.

You know how hard it is to hear “You’re Terminated” and make Jalapeno Cheddar Bread the same day??

Fortunately, my group members were understanding and helped me through it.

Also, I have my other job. Pretty sure I couldnt get fired, even if I tried….too soon?

I also got help from fwiends and as well as from Ace of Base. “The Sign” go hard people….

Sidenote: I thought it was “I saw the Sun”… did anybody think that too??

Having said that, enough time passed to where I was able to not be bitter and crack jokes.

I’m a “comedian” if you hadnt noticed.  But if I was to have come back, it would’ve been my last year.

I’m nearly done w/ school. And Pastry is the field, I’m going into.

Am I grateful for the opportunity working where I was? yeah. I try not to hold grudges…

Do I tend to dwell on past experiences? Yeup. But I’m working on that. See me next week about that….

Having said all that. I did whilst away, managed to pull off a groomscake for a wedding.

As seen here:

10665223_10102316765889549_8620959858506076440_n

The Groom is a friend of mine, and also a die-hard New Orleans Saints fan.

Thus why the “Fleur De Lis” and The “WHO DAT”

Fun Fact: After 3 days. I was able to get it all put together.

Also, the smell of chocolate lingered around my kitchen for a few days. It got gross after while.

#bakerproblems

It was a pleasure though to get it all done once and for all. And people liked it.

Guess you’ve done your job when the Groomscake goes faster than the actual wedding cake.

Tempering Chocolate= SUCKS!!!

But it did pay off in the end. Thanks Pastry Arts!!

Welp. That’s all I got for now. I promise y’all, I wont wait damn near 2 months to get back with y’all.

With that said. Next week, I will bring y’all those bread pics.

My freezer hates me at the moment…

 

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Lost at (Chocolate) Sea Cake…or BP Oil Spill Cake #SHOTSFIRED #JKJK!!

Well world,

A post within 2 weeks?? PROGRESS!!!

Like I’ve said a bajillion times. I’ve been SOOOO busy being a workaholic.

Hopefully y’all had a good Labor Day. I spent 3/4 of the weekend Working.

31 hours in 3 days….YAH!!

Actually Friday, I somehow managed to work both jobs AND go to skool in the morning…

That was nothing but a miracle from The Big Guy Upstairs…

But this week, should be decent. Work wise.

Labor Day I discovered something: NETFLIX.

So this may or may not be my last post for a very long time…jk.

I did that all summer. HELLO!!!

Anyways, there’s a show I discovered from my co-workers called “The Mind of A Chef”

Holy Crap

Found me a new addiction. I now see where “Bing Watching” comes from.

Anywho’s I survived the first week of Skool. During the fall, you’ll see a lot of pics of bread.

Why?

Cuz that’s the lab class I’m taking for the semester. So HELLO CARBS!!!

And Im chuckin the deuces to my current waistline. Kidding. Not Kidding.

So before I start posting a bunch of pics of Bread. I wanted to do a Throwback if you will.

I know it aint Thursday, but Whatevs. This is the Chocolate Sea Cake  I did over the summer.

CHOCOLATE

It’s made up of entirely chocolate. Dark and White Chocolate. It was beach themed.

Or as some of my housemates and I dubbed it the “BP Oil Spill Cake” #SHOTSFIRED!

I liked this cake we did, mainly cuz it wasnt covered in Fondant. I’m not real fan of it.

Although, it just reminded me I got a cake in the fridge I need to work on soon…yikes.

We shall see what idea I come up for that one. Although I’d prolly wont want to eat it.

Alot of sweat, tears and Chocolate went into that cake.

You have no idea how many stains of Chocolate I got on myself…The Struggle.

Welp. That’s all I got for now.

Feel free to subscribe, I do update this sucker, fairly often.

Til then, don’t wear white and work with Chocolate.

THE STRUGGLE IS REAL!!

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