To Recap…I’m Turrible With Keeping This Blog Thing Goin….

Well, I’m sure the Title Sums It All Up…

To Recap My Life….

I had a B-day a little over a month ago..September is the best!!

I’m damn near 30…just right on that edge.

What did I do on my birthday???

Worked 10 hours??? YEUP!!!!

So magical in the best sense (hopefully y’all can read sarcasm)

But I did get cake…lot of cake to make up for it. And a baking dish…I could use more….#justsayin

Fun Fact: Apparently I look 22…Oh to be that age again….Here’s to you T-Swift!!!

Say what you want, that girl can write a hit record….

Any who’s this weekend. Survived yet another flood…we’ve kinda had a track record this year.

Although this time, I was supposed to run in a 10k..That didnt happen.

Sure it sucked, but I personally rather not drown…

And watched my beloved Astros (yeah I still root for them, despite our “falling out”) fall to my other favorite team

The ROOOOYAAAALLLLSSS!!! (That song is so catchy…Damn you Lorde)

No I’m Drake here with the bandwagon fan syndrome. Or “BFS” as I call it.

I lived in Kansas for 5-6 years(read my bio. hadn’t updated in ages)

And since it’s the World Series, I made a cake, weirdly enough for the Royals…as seen here


And I did one for the Astros too…but in hindsight, did I know that both teams would play in the ALDS???

It’s like I’m a soothsayer or something….I SEE THINGS!!!!!


Maybe not…

But this was during my summer of “Sports Logo Themed” Cakes….

I think I’ll pick it up again, problem is when you make that much cake. Somebody got to eat it…

And I think I know who…


Speaking of Drake. I think I have found my costume for this year…see “Hotline Bling” for reference…

That’s about all I got for this year…I kid. Maybe next month for Thanksgiving…

Till then…I have decided to travel for my big 30th b-day…

Where should I go???


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So this is what a week off is like….interesting. #BRIOCHE

So I’m pretty the last time I post, I said I graduated…no?

Shoot, I barely remember the last time I post stuff. It’s been a wacky Summer.

As Maroon 5 says quote “This Summer’s Gonna Hurt Like A Mother..ahhaah!!”

Think of the kids now!!!

Welp, lets see, there was a stretch of time I didn’t have A/C.

Yeah whilst in Texas…I wouldn’t wish that on my worst enemy. Maybe a casual enemy.

Which meant that I really couldn’t do much baking.

You try baking in June while your apartment is at 85 degrees(F, I’m american. we don’t really do that whole “C” thing, for all my worldly followers) and say that’s nothing….

Anyway, work has been cray cray the last couple of months.

Overwork + Understaffed= I’m taking a vacay when y’all least expect it…muhhaahahahaha!!!


So what else? UHHHHM…. I did a triathlon a few weeks ago.

Shout out to anybody that does them. They hurt. A lot.

Had to re-learn swimming. Which that in itself is tough.

What else?

Oh and I’m on a “Social Media Sabbatical” i.e no Facebook, Twitter, Snapchat…

WHY!? You ask. Well my buddy figured that he struggles with Social Media addiction and I was on that addiction as well.

Doesn’t hurt when at 5 Guys, literally everybody behind you is on their phone…

Even at the same damn table….so I thought “Maybe I should”

Been quite freeing thought, I made bread(which you’ll see in a sec if you actually read this)

Among other things….what else?

Looking for a pastry chef gig..

Also baking to keep my skills sharpened.

Por Example. I made Brioche.

Brioche Bread

As seen above…

Thing is, I LOVE French Toast. But I was tired of spending money on Brioche…

And once you’ve taken a bread class as a pastry chef, you look crazy buying bread after that.

Well I still buy sandwich bread though….#dontjudgeme


Sure it may take like almost a dozen eggs and nearly a pound of butter. But worth it….

Brioche Bread

I mean look at it….wouldnt you just say “TO HECK WITH THIS WHOLE POUND OF BUTTER!!!”

Paula Deen prolly would…

I love making Brioche and Challah and any Enriched Bread…

Fun Fact: Enriched Bread is bread that consist of Cholesterol. aka Fat from an Animal aka BUTTER

That’s for those wondering about the types of breads there are out there….


Anyways, that’s all I got for now. (I KNOW I KNOW!)

The next time I’ll post, prolly will be around my B-day next month..where I will be hitting a near milestone….being damn near 30….yikes!!!

Anyway, if you got comments, concerns. Feel free to post! I do read this stuff…despite my lack of post.

Till then, I’ve got nothing…NOTHING!!!!

Actually, Ive got something. It aint easy trying to teach kids how to cook…straight chaos.


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SOOO….How IS Everybody????



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.


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’s a tricky one…but I will explain that later.

But first Macaron time!


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.


Now will I give the recipe to make this


Nope. Don’t wanna a lawsuit /Get Fired


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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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.


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

Cheetah cake


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.


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.


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

So hopefully y’all prepping yourself for Thanksgiving.

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


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


Sexy, aint it??

What makes Brioche so special?


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…


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


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!!!


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.


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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