People are surprised to find out I make pastry items at home. I'm not sure why this is, really. Home is my lab, library, playground and comfort zone. At home I can make mistakes and call them innovations, failures can be called learning experiences. No one is waiting for my work but me, and I enjoy my own breathless enthusiasm. I can create silly, exotic, fun without worrying about it fitting with the style of someone else. At home there is not a single god damn pecan tassie, prescooped cookie and sweetened condensed milk is kept at an absolute minimum. That stuff really creeps me out.And, if I do show someone something from home and am asked, "Why would you make dessert caviar?", "Why not?" is a perfectly reasonable answer.
Black cherry caviar, honeyed yogurt, vanilla pancake and fennel.
4 comments:
I love this by the way! Missed you this week. We should catch up!
Yes! that was my phone btw, I just have not had three seconds during normal hours to call back...
Mmmm vanilla pancake.
New menu is out for this month in the 5* restaurant. I made some nougat and put it on a dessert with a honey semifreddo, wine gelee, ect. My boss may think that I am some jackass he can walk all over, but the executive chef is from Austria and it reminds him of his childhood. Fuckin' score! I feel I still win.
-keeping the faith in the north.
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