Harvard and Food

So just so people are aware, Harvard University does these food and science videos. Many of them bring on Chef's that have well rounded careers or food scientists that have a wealth of knowledge to share. Below is a baking specific video to watch. They are lengthy since they are full recorded lectures. I've found many of them very interesting and inspirational, I think it would be a good idea for students to subscribe to the youtube channel and take some time every now and again to watch some of these.

Cookie Time

So upon looking around the internet for some educational videos to help students, I found this short video about the science behind baking cookies. I hope you all find it as interesting as I do.

http://ed.ted.com/lessons/the-chemistry-of-cookies-stephanie-warren

Dessert Special

     So yesterday at work, I tried a new dessert for a special this weekend. When I was working out in Colorado I was introduced to this delicious cake. I was told it is called Basque cake. It's a dense vanilla cake with a hint of rum and has pastry cream baked into the center. I ran into some problems with the caking of the cake however. While in Denver we used deck ovens, and I was also baking in a high altitude situation. Here in Rhode Island I use convection ovens, and am just around sea level. So I converted my formula and hoped for the best.
     To my dismay, the cake over baked on the outside and under baked in the center. I cut the cake in half and allowed it to bake longer, to completely finish baking (this is not something I would recommend doing). I trimmed the dark edges and plated the cake with a cherry sauce and a salted vanilla caramel sauce and served it with cherries soaked in orange juice and a small whipped cream quenelle.

     Feed back from my Executive Chef, and front of house, who, are hopefully selling my dessert as we speak was great. People thought the cake was unique and quite tasty. The texture was not what they had expected, and many found the richness of the cake enjoyable. In all I'd say I was pleased, but would definitely try this cake again, with hopefully more success by altering the formula some more.

Pastry Live 2014

So speaking of competitions, I've put in an application for my first one ever! Every year for the past few years now an organization called Pastry Live, puts on a three day weekend event made up by pastry chef's. There's tasting, competitions, and demos during the three days. Lots of people to meet and share ideas with, gain new contacts, just enjoy some treats with. I was able to attend last year in August as a spectator, and plan on going again this year. However, I hope to be a competitor in the plated dessert competition. Part of following all these other chef's helps me to gain inspiration on how I would like to grow as a pastry chef myself. So I'll take my chances and try some different dessert specials at my restaurant and keep my fingers crossed that I get accepted as a challenger in the dessert arena! Application dead line is March 1st, so I've got some waiting to do.

Been Busy

With things changing at work and school picking up on the homework load I haven't posted in a while! Shame on me! Since my last post though the third season of the Chicago Restaurant Pastry Competition has aired it's first episode! I've got my eyes on Chef Jim Hutchison since I worked under him for over a year during the very start of my career in pastry. It is quite exciting to say that I know one of the competitors! The first round as you'll see if you watch the first episode is milkshakes, which I thought was pretty cool! During my time interning with the Four Seasons Hotel I got to make some milkshakes, and try to help come up with new ideas for the menu. Nothing like what these four talented chef's came up with, but still certainly delicious. I do hope you all will follow the competition as well, it looks like it's going to be a pretty tight race!

My First Post

Well now. Here we are. My first blog post ever. I'll be honest and say the last time I even thought about making a blog was when I was 13 and used Xanga.com to make blog posts with my friends. I had little interest in it now, and still have little interest now, but I am forced by class to create a blog.One thing I am excited for is the new season of the Chicago Restaurant Competition!!