Thursday, May 28, 2009

Who doesn't love Jello?



My sister sure does. When we were growing up she just didn't feel it was a proper meal unless there was jello on the table. I thought it was only fitting her a birthday cake looked like the classic combination of red jello (and yes when it comes to jello red is a flavor, not a color) with bananas—in a white, melmac bowl. Classic grace kissner cuisine circa 1972-1991. The real thing will never hit my dinner table but I can be convinced to make gumpaste bananas floating on fondant jello... for my sister.

Wednesday, May 13, 2009

My Masterpiece

Ok I'll admit it, there are days when my entire goal is to make sure I am the best of the best in the room and I settle for nothing short of crushing everyone's spirit. I've always been this way, I mean who tells their kindergarten class they're dumb because they can't read? This was one of those weeks—dead dough sculpture week in Artisan Bread class. I've been looking forward to this all quarter, my own personal coupe du monde (world pastry cup).

I had (in the words of Jodi) "myself a fine time—a fine time." I created a 3-D representation of Forrest Gump, the only requirements were for it to be 12 inches tall, have both live (with yeast) and dead dough and have cutouts. I think I hit the high points... what do you think? My personal triumph were the shrimp shaded with paprika although the nike's came in a close second.





At one point yesterday the Chef told me there were only so many points I could get. Two classmates told me they hated me and were not going to talk to me the rest of the day. I think I did it, I crushed their spirits and showed them all who the best in the room was. After all not everyone created a spreadsheet with each individual component labeled with color, thickness and finish treatment along with labeled templates—but they will now. I am the ruler of the dead dough sculpture contest.

Goodbye Breads

I just had my last day of Artisan Breads, frankly I was getting a little bored with bread. It's hard to stay excited sometimes when every day is flour, salt, yeast, water and knead-knead-knead. I have to say I learned a ton, I can make an english muffin or a baguette with the best of them. But really, it's time for something new. New group (so sad), new chef and new challenges.