kitchentransition

massive big changes are happening at my job.
people are leaving and coming.
another set of passionate hands has arrived in time for another to exit.
we are making delicate cakes and creamy pastries, specific ganache and tiny tarts.
danish dough is having a comeback, as is folding meringue into a myriad of recipes.
too much French butter is never enough, and almonds appear in countless doughs.
we are pastry chef banter at its best.
artistic vision far outreaching what practical business would suppose.
Easter pastels have swooped in.
thousands of Hot Cross Buns will be shipped, buttered, toasted, inhaled. and fingers will remain sticky long after memories.
London is awash with fancy chocolate eggs of all weights & measures. decorations range from camp & kitsch to art & design.
laws are changing, borders are tightening.
spring garden cleaning indoors        and out.
change in every direction is afoot and limbo appears to have loads of empty seats.
climb aboard, swipe a card, close your eyes.
destination here there and everywhere
but nowhere in particular.
I'm excited to learn new recipes, work with an opinionated gorgeous flamboyant outspoken pastry chef whose words are thickened with melted chocolate and whose accent could be my grandmother's.
attempts are made at grace and integrity, poise and professionalism.
no one can afford to leave an unattended package on anyone's desk.
for all of London's bakers are united by one person, one through-line of passion.

because even though numbers have no face, no heart, no flair, no unique flavour, no voice, no opinion

in the end. at the end of the day. year. forever.
food is passion. and passion cannot commodified, industrialized, deconstructed,
or achieved without a basic understanding of alchemy.

because while baking is a science and recipes are ratios
bakers are people
and people are variable, emotional, intuitive, craftsmen & women.

massive big changes are happening.
find me strapped in tight enough not to fall off the edge, but easy enough to reconstruct without dissolution.

spring is change.
welcome to it.

Comments

[Lyn Lidsky]

Shuna, just a note to wish you a Happy Passover & Springtime. We had our Seder last night with 16 close
friends and at each place setting was a copy of your posting from April 19, 06 about your chocolate Passover torte and tradition. Your words were perfect for the evening and generated a lot of discussion. Thanks for adding to our celebration. Keep your thoughts flowing. Your ideas are appreciated more than you know.
Lyn

[keiko]

hope you're enjoying the changes shuna - have a lovely easter, give me a shout when you have time for cakes ;) kxx

[Natalie Sztern]

i luv to read you and don't always feel the need to comment except today perhaps, to let u know i am reading u

[Malini]

Recession has hit your kitchen too?