Just Desserts

     If you don't already watch Top Chef you should start.  Particularly Top Chef Just Desserts which is on Bravo at 9c on Wednesdays.  This seasons finale is tomorrow and the guests on the show are the best of the best IN THE WHOLE WORLD and I just happen to know a couple of them.  They started my school, yeah that's right.

Click Me! 

It's a link to read a blurb about the episode and there is a link to the teaser trailer =)

First Week @ Work

     I've been working at the restaurant a week now and I'm sure some people are wondering what it is that I do.  Well here you go...
     There are three pastry cooks (including me) and the pastry chef.  The kitchen itself isn't very big but the pastry people have just as much room as the savory, which is unheard of.  The restaurant is huge and the main prep kitchen is upstairs. It's a steakhouse so the only savory foods being prepared in the kitchen are the sides and all of the meat is grilled in the dinning room.  There is a small kitchen behind what I would call the "grill bar" where they do all of the savory plating.  Pastry does plating in the dinning room in front of the "grill bar".  The restaurant is only open for dinner during the week and has brunch and dinner on the weekends. 
     This was my first week and I worked three mornings and one dinner service.  Mornings start at eight and it takes me about forty minutes on a train and a bus to get there, not bad (it's downtown in River North).  There are six plated desserts and five of them are served with ice cream and such.
     Everyday everything gets counted and you make sure there are enough desserts for dinner service.  The S'more Pie is a dessert that is pretty big and is meant to be shared, I'm going to use it as an example.  The pie itself has a graham cracker crust, chocolate ganache with marshmallow on top and it's served with peanut butter cookies and two flavors of ice cream.  These are not dainty desserts.  Anyway, everything is made in large quantities so if you need to make more pies you might already have graham cracker crust made but need to make more ganache and then build them and so on.  There are also a lot of large parties that book desserts ahead.  They'll order a variety of one bite desserts and we'll bake, cut and plate them, all ahead of time. 
     Saturday was my first dinner service and it wasn't too bad.  They have a cheat sheet with pictures of the finished plate though two of the desserts aren't on it.  The night started pretty slow and picked up at about 9ish and I was left alone for a short period of time.  I was glad it was a short time though, I got a little frazzled.  All in all it was a good experience, I think I'll pick it up pretty quick.  It's nice being out in the dinning room too.  The chef's walk around with all of the meat and fish and there are "harvest tables" with all of the sides.  Our pastry station is behind the harvest tables and in front of the grill bar where people can sit.  So during the slow times you can people watch but you're not really in a place where the customers are going to be talking to you. 
    From the questions some people ask I guess people don't really know what's involved in plating desserts.  Everything is already made and baked and you're just putting it together on the plate.  Some desserts are heated up in a little oven at our station.  Example: apple tart.  An apple tart gets heated just until it's warm.  The plate gets a flower of caramel drizzle with the warm tart, caramel ice cream scoop on top and an apple chip on top of the ice cream.  Ta Da!

Yay Me!

     A little over a week ago I got an e-mail asking me to come in for a stage at a restaurant called ZED451 and set it up for last thursday.  I had sent them my resume just the night before and was excited to hear back from them so quickly.  In the e-mails the pastry chef sent me, she seemed very nice and answered all my usual questions in one very informative and appreciated e-mail.
     So I was hoping she was awesome when I ended up being a little late (though I don't think she even noticed).  I'm always super paranoid about getting lost and I don't have a fancy smart phone so I have to do my research before I leave the house.  There is one thing you can't always be prepared for and that's stupidity, my own stupidity.  I took the blueline + a bus to get there and I've taken the blueline countless times yet I still got off one stop too early.  And it was rush hour on the el.  I had to wait for three packed trains to go by before I could cram my little body on one.

     Anyway, when I got there they were all super cool.  I basically spent my day cutting and assembling what I like to call teeny tiny tasties or petit fours.  They didn't make me feel tense or uncomfortable or anything, the mood was really relaxed.  Other people said hi and such, it's always nice when people who don't have to still acknowledge you. So when they offered me a job I said "Yes please!" not literally though, I was cool about it.
     My day ended with plating the petit fours.  They make those for large parties who order desserts ahead of time.  So those are totally ready to go and they rotate who works plating at dinner service.  The pastry chef said some people can be a little overwhelmed doing all the plating and such on their first day but I did great.  And I felt great, not flustered at all.

     So needless to say I'm super pumped.  I'm excited to start working and to get over the "I'm super new and don't have a clue" phase.  I'm also excited to think about moving out of the sisters place.  This is somewhere to be proud of, they really take pride in the quality of ingredients.  And look at this place, it's awesome!  Look at me all grown up (tear).
www.zed451.com

My First Cubs Game

     I grew up about an hour from Chicago.  Some people find it really annoying when other people say they're from the city when they actually live in or beyond the suburbs of the city.  I am one of those annoyed people.  I now live in the city and I don't know where to say I'm from.  I lived in one city from about the time I was two until I was a sophomore in high school.  I grew up there but I don't feel like that's where I'm from; it's where I was raised?  We moved to a tiny town an hour further from the city and that's where I had my first apartment.  That's where I lived when I became an adult.  The boyfriend lives there but still, I don't feel like that's where I'm from.

Hillary, Rachie, Jen and Me

     Yesterday I went to my first Cubs game.  It was actually pretty fun, went with the sisters and a friend.  I 'm not much of a sports person but when I think about it baseball is probably my favorite of the sports.  It's the only sport that I've actually watched my entire life and it's easy to understand.  Baseball is relaxing and yes, at times a bit boring but what sport isn't?  And the Cubs won(!) 5-2 against the Brewers.

We went to celebrate Jen's birthday this weekend!

     Also, I feel like it's something I can finally check off of my Chicago list.  I don't actually have a list but a lot of times I feel like a city "poser".  I don't know my way around at all but I think that's just part of who I am; I'm perpetually lost.  Maybe someday I'll live here long enough that I can say I'm from Chicago.  Even if it's not where I'm from, I think it might be where I belong.

And in other news...

     I love Etsy.  It's a website that people use to sell handmade and vintage stuff, pretty much anything you can think of.  So, I have a nook (e-reader) but I haven't been using it lately because I bought some books at a thrift store.  Anyway, I just got it out again and I remembered that I still needed to get a case for it.  I have one of those silicon covers but it does nothing to protect the screen.  Unreasonably long story short, I found adorable e-reader, ipad (whatever thingamajig you have), cover/case things.

   They're made from old books!  Maybe this is something people have seen before but I had not and now love them.  I wish I had more gadgets and therefore a need to purchase more covers!

   This particular cover came from a store called Retrograndma.  They have tons of them and you just have to measure your device and make sure the book measurements are right.  They range from $22-$40, depending on the cover.  I think it's a good deal ($22!) for the super funness.  Shop Retrograndma

   

Coffee Peanut Butter

     I ordered an ice cream maker last week and I was super pumped when it was delivered yesterday!  I ran to the store and bought some cream and such and today I whipped up a fresh batch of ice cream.  I don't have some of the fancy ingredients we used at school so I just made a super simple recipe that came with the machine.  It only took 20 minutes in the machine and it's pretty smooth and tasty.  Why didn't I get one of these things years ago?

     I used their peanut butter ice cream base, added coffee and there are chocolate chunks in there.  I don't know if coffee and peanut butter together sounds weird to people but I love coffee and I love me some peanut butter.
     Also, I'm a fan of the show Design Star and on an episode recently they had to decorate a tiny house.  I looked them up and found a website for Tumbleweed Tiny House Company.  They make adorable little houses about a hundred square feet (plus a loft just big enough for a bed).  They also build some on a trailer!  Those range from 65-130 sq ft and are the home of my dreams!

Tumble Weed Houses - click this link and behold adorableness! 

Skydiving

skydiving |ˈskīˌdīvi ng |

noun

the sport of jumping from a perfectly functional aircraft and performing acrobatic maneuvers in the air during free fall before landing by parachute.

Mom's Skydiving Video 

Mom bought her video and you get to see me jump in it too!

Chicago Skydiving Center

The people at this place were great, I'll definitely be going back =) 

On Wednesday I woke up and Mom said, "Do you know what today is!?" and I said, "...?" 

"We're going skydiving!" 

     I really loved it.  They said once you're up in the plane things start to get real and you'll feel the nerves kick in.  Mom and I were still fine.  They said when you have to go put your legs out of the door of the plane, point your toes and arch your back that people have a hard time.  We did not.  I think that was my favorite part.  I'm hanging out the door of a plane! Awesome!

There I go!  Best feeling ever. 

Honestly I don't think there was a thought in my head... 

just WEEEE!

That's my Mama!

I got to pull the cord.

The parachute opening was a bit jarring =)

After the parachute opens it's super quiet and peaceful.  

We chitchatted and he let me steer for awhile, I loved it. 

 People may think I'm crazy for thinking skydiving was relaxing 

but it's true!  You don't know until you've done it.

We had a very smooth landing (no rolling as Derek pictured it) 

and I landed on my feet.  Mom's wasn't quite so smooth 

as you can see in the video.

Mom and I both had a blast.  I already plan on going back 

next summer and Brett said he'd go with me! 

I don't know if I can wait that long...

Filbert!

     Went to visit the boyfriend at work and long story short, 

Jen and I have a new roomie.

    
     His name is Filbert and he is an adorable baby guinea pig.  So small I can hold him in just one hand.  We've been bonding these last couple of days; he's even peed on me already.

Internship??

     Staged at a cake shop today.  They do wedding cakes and dessert tables (also celebration/sculpted cakes to fill in the gaps).  They are looking for two people to intern there; they have one full time and one part time position open.  She said I was the first person who came in and wanted the full time.  There are four more people coming in before I'll find out next week if I got it.
     I feel pretty good about today, even if I don't get the internship.  She seemed nice and actually let me do stuff.  I didn't even screw anything up.  The internship is three months and I feel like it would be really low in the stress department.  Then I can just relax and stage around, see what Rosie likes.

     The sister and I noticed recently that neighbors across the ally from us put in a chicken coop.  I found that alone entertaining.  Little did I know that just two(?) nights ago I would be sitting out on the deck with the before mentioned sister and witness an escape.  First I noticed that there were three chickens sitting on the fence.  Moments later they hoped down and made themselves comfortable in the empty parking spot behind our building.  The owners were alerted and promptly shooed them into his garage.
     The boyfriend and I are going camping this weekend.  Last weekend I took him out to a nice fancy dinner in the burbs (I had been given a generous gift card from one of my biggest "fans").  We got all dressed up and went out on the town.  Sometimes I like to be fancy.

Here is a picture from when we went camping last year:

Mmm... Hotdog. 

And 

here is a picture of what happens when I have no internet or 

cable for a couple days because of a stupid storm:

 

National Pastry Champs

     FPS instructors Chef Scott, Chef Josh and Chef Della (alternate) with Chef Donald as their team captain won the National Pastry Team Championship yesterday.  This is a picture of their showpieces (chocolate by Chef Josh and sugar by Chef Scott) that helped win them the title.  My class mate Sarah was lucky enough to go to the competition and I swiped this picture from her facebook.  The theme was your favorite book and they chose The Rainforest Grew All Around by Susan K. Mitchell.  Winning this competition means that next year they will be going to the World Pastry Team Championship.

Awesome Job!

Growing Up?

     I guess I'm now an unemployed, inexperienced pastry cook.  Monday I'm going to start calling places to set up stages.  I want to fill up my calender as much as possible.  It would be nice if I could set up an internship somewhere, or at least do multiple stages to build my confidence.  I'm looking at a lot of websites and such.  I am excited but oh boy, I'm nervous.
     I want to stage at hotels a bit, I imagined that was a major possibility before I even started school.  I think it'll be fun to stage at a cake shop too.  I mean why not try a little bit of everything.

Graduation

     I graduated on Saturday.  What's next?  I do not know.  Now comes the fun part, finding the place that I want to be.  It might be a hotel, restaurant, pastry shop or I don't know what.  I'm curious to find out where I will end up. 

Pictures from the buffet after the ceremony:

Bread Crocodile 

Eiffel Tower made of flour and water by Chef Pierre

There was A LOT of food.

Sugar Showpiece made by some of my peers.

Rachie, Brett and I in one of the three 

kitchens I've spent the last 24 weeks in.

Me and Mom =)

There are mirrors above the Chef's table so the whole class can see what they're doing.  We are standing under one of these mirrors in this picture.  It was Rachael's idea but she was a little embarrassed by us actually doing it.

I love Chef Pierre!  He'll be talking to one person telling a 

story or explaining something and slowly a crowd 

will gather... everybody loves him.

Chef Scott, who taught us about chocolate and sugar showpieces, 

with Angela and I.  Angela was the very first intern for my class.  

Breads class wouldn't have been the same without her.

Julia and Alejandra, both staying in the city, thank goodness.  

We had many fun lunches together and lots of laughs. 

These two are a good example of how everyone in 

this business is a little weird.

  
     A bread showpiece!  It's amazing what can be done with just flour and water.  This an awesome example of the masters we get to work with.  Have you ever seen bread like this?  Eiffel Towers, crocodiles and a little baker man, it's freaking fantastic!

People in my class made this chocolate showpiece.  

Yes, even the copper pot is chocolate.

     Mom and Dad on the L.  On the way there they had to stand the whole twenty minutes it takes to get downtown.  Welcome to city life!
     It was a great day, the speeches at the ceremony were funny and heartwarming, the food was delectable and the people are outstanding.
    I never thought when I googled "baking school" that this was where I would end up.  I'm so glad I took a long thoughtful shower that day.  I'm super thankful for the immediate support I had from the boyfriend.  Jen and Rae both offered to let me live with them with out even batting an eye.  Mom, you have been a pillar of support in everything I've ever done or even thought out loud about.  And Dad's just happy I'm finally doing something.  Tony and Mai, I hope you move back to the states some day.  I'd love to work in the kitchen with you, Mai.  Hugs all around!

And thanks for the mixer!!!

Report Card

My final grade for the entire class is an 88%.  

I know that nobody in the "real world" is going to care 

about my grade but I still feel pretty good.  

 Bretty etched a mug for me!

My favorite animal :)

Last Exam

     Welp, I guess this is it.  We had our last exams this week and we graduate next Saturday.  This week we are working on our graduation buffet and cleaning.  It really did go by as fast as they said it would.  I'm really sad it's over, I never thought I would make so many friends and have so much fun.  I really enjoyed every minute of it.
     For the exam we made a chocolate showpiece, sugar showpiece, molded chocolate candy and hand dipped ganache.  Maybe everything didn't go perfectly and maybe some things didn't look awesome but I loved this exam.  It just felt like I was playing.
     I never had a chance in class to try pulling a sugar ribbon so when I heard it would be extra credit on the exam I knew I had to try.  I ended up with a little extra time the last day and I managed to put some on my piece.  I was super pumped.
     I also "accidently" knocked Chad's tray of chocolates off of the speed rack.  Oopsie

The sister hired me to make some 

petite fours for a baby shower.

Raspberry and Blueberry Tartlets

The berries are so glossy because I tossed them in 

apricot jam.  Just warm it up to thin it out a bit and 

BAM! you have yourself some shiny berries.

These little lemon tarts (half of them covered in ganache) 

may look a little rough but they are super tasty. 

And tiny, which equals adorable.

It was a tea party.

Sugar Showpiece

     This is the showpiece we made in class.  It's kind of a hodgepodge of different techniques.  The two round disks on the base are poured sugar.  The white dome is pressed sugar and the rocks and white swirls (or as some of my classmates and I like to call them, the tusks) are made of pastillage.  The roses are pulled sugar and the bird is blown sugar.

Close up of a rose. This one made it all the way home 

with me and is now melting on the kitchen counter.

     I was going to try and get the showpiece home but it just wasn't in the cards for me.  I broke it before I was even out of the school.  Probably for the best, one of my classmates made it to the L.  When I heard the crash of pastillage and saw the sad little shards on the floor, the surrounding peoples reaction was pretty comical.

     Fruit was a prerequisite for making a bird.  First you had to make an apple and then a pear.  Blown sugar definitely isn't easy but when I was first trying to  make that pear I thought a bird would be near impossible.  So I guess in just a few short days I made some progress.

     I really liked working with sugar.  It was not easy and it wasn't always fun, a bit frustrating.  Yet at the end of the week I want more.  The challenge is what makes it so enticing.