A Sweet Voyage

Class for today tackled about the kitchen brigade. It’s not really new to me since I’ve already read it before so many times in some of the books I have. What surprises me though is that there is a “Demi- Sous Chef and Outlet Sous Chef” , which just goes to show that learning really is an unending process.

One thing noticed today though in class is that the section and positions in Pastry Kitchen brigade they taught us are really few. They taught that there’s only Boulanger and a confissuer under the Pastry Chef. What I know in large hotel establishments is that they have Glaciers, Chocolatiers and decoratuers.

Whatever it may be, kitchen brigades are not made just for shear labels, they undergo and learned a lot of things to earn it, and better yet retain it. Once you are given a title and are proud to say that you have one, be sure to prove when you are put inside the arena. Be sure to show up credentials, after all ,it is your name that is on the line.

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July182012

“We call that place Hells Kitchen, and sometimes we don’t say the word kitchen.” tony marco

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July32012

4 cornerstone in plated desserts

1.) Flavor

2.) Texture

3.) Temperature

4.) Contrast

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12PM

“I think of plating desserts in the same way I approach the canvas when I’m painting” Chef Gale Gand

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June222012

“Pastry Chefs dedicate their lives to mastering a trade,a craft, and an art form and along the way, they give us extraordinary gifts” Mitch Stamm (The Pastry Chef’s Apprentice)

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11AM

This Inspires me more! THIS! :)

My professors and mentors always tells me to not stop reading books, they said you’ll learn more than what you expect for.

I am now currently reading “The Pastry Chef’s Apprentice” and an Interview with Chef Iginio Massari encourages me more to strive on reaching my goal.

Q: What is the first thing you say to a student/ someone considering baking and pastry for a career?

“First, I look at them to see if they are stimulated and curious, and then I ask how important are holidays and weekends to them. I then ask them to read a few pages of a random book, because if they do not love to read, they do not have the inspiration or stimulation to be a leader. Another thing I look for is to see if they are willing to give up their personal taste in order to achieve personal taste”

(Source: )

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June92012

Tatroux

- a culinary term used to describe a fearless creative approach while maintaining a state of emotional well-being and calm in the kitchen.

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12PM

“You know, a restaurant is a high-stress environment. The best leaders are leaders that can keep their composure in the heat of the battle” Chef Johnny Luzzini (Notes from a kitchen: A journey inside culinary obsession)

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