"In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring."
This paragraph, and others, at KQED: Northern California's Public TV, Radio & Interactive site, Bay Area Bites...
Sadly as a pastry eater, I find there are no real desserts anymore. I am tired of creme brulee, some bad brownie concoction and the tired tired tiramisu. Where are all those creative chefs? I know they're out there.
Posted by: Janet | 19 March 2007 at 12:46 PM
Shuna, you've inspired me to be a bit more creative. After 2 months of having no pastry assistant & working 12- 16 hour days 6 days a week ..I admit I've been playing it safe. I've been too tired to be the pastry chef I know that I can be.
I know everyone hates creme brulee & the lava cake but most people have to realize that the owners & the chefs are the ones who refuse to take it off the menu. I'd strike those 2 off the menu in a second if I could. But they don't trust their customers enough to think they might like something different & new.
Posted by: Rose | 19 March 2007 at 07:10 PM
For more information on culinary schools, go to: pastry chefs
Posted by: deepak | 23 March 2007 at 04:32 PM