When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In July I was invited by Valrhona to attend a special conference on “La Gourmandise Raisonnée”, that promised a modern perspective on making pastries less of a guilty pleasure and more of a measured indulgence.
Entries from June 5th, 2014
August 27th, 2013 · 6 Comments · Chocolate, Recipes, San Francisco, SF Events, Tarts
It’s been a while – oops! Every time I finish a post now I feel this huge sense of relief and accomplishment, and I think that now I can focus some time on some other tasks on my list before I need to work on the next post. Lately those other tasks are multiplying and multiplying, and more time passes before I realize to my chagrin that I haven’t gotten to work on any new posts.
Between six and seven months Isabelle has really started to assert her independence. She’s not having any of the sit-quietly-and-play-with-toys thing anymore and instead is trying to scoot, pull herself up, put everything she can in her mouth, and basically prevent me from taking my eyes off her for more than 10 seconds. I’ve been trying to plan our end of year trips to visit family: baby’s first flight looks to be a 14-hour trans-Pacific journey – daunting to say the least, but we’re looking forward to the adventure! Poor hubby’s been working late, meaning my evenings are often spent putting Isabelle to bed and playing with Snickers (our other child!) so she’s not feeling neglected. We’ve been trying to enjoy our free moments on the weekends while summer’s still here.
There’s also other food-related projects in the works – some mini writing gigs (have you seen my pieces here and here, by the way?) and a book project that I’ll share more about when the time is right (I know, I’m totally burying the lede, but these days, priorities shift in the blink of an eye).
So…I guess I’m just like any other first-time mom trying to juggle about 100 different things at once, right? The ground shifts and sways, more balls get tossed your way, and sometimes something just has to give. Apologies that the something often turns out to be the blog. I have half a dozen posts in the works, all waiting for me to find the time to type the recipe up or process the photos, or just finish that paragraph where I wrote half a sentence before the baby started crying.
I’m not really complaining. Life is full, and every day I feel so lucky that I get to be with Isabelle, or that some fun new opportunity comes up. I’m just sad I haven’t had time to share it all properly with you. I am thisclose to finishing up a report on a Valrhona event I got to attend a while ago, and I’m crossing my fingers that with a babysitter coming in the weekend I’ll finally find the time to post it. Monday, hopefully! Monday – that’s what I’m aiming for. Little goals, little steps, little victories each day.
Thanks for your patience, and all your kind e-mails. It means a lot! Ok, baby is calling. I’ll leave a little preview of what I made for the Valrhona post here. Happy weekend!
August 7th, 2013 · 4 Comments · San Francisco
The San Francisco Cooking School – a new opportunity to learn from some of the city’s best culinary talents. All photos in this post courtesy of SFCS.
When I get asked about going to pastry school, I have a shortlist of schools I usually guide people towards. Therefore, I was excited when I heard that the recently opened SF Cooking School is starting its own professional pastry program, which will be closely intertwined with San Francisco’s thriving food scene. I got the opportunity to speak with Nicole Plue, the Director of Pastry Arts and the instructor for the professional pastry program, about her vision for the school.