For Pastry Chefs, Valentine's Day begins months in advance. We test doughs, write down endless ideas, try and get to our suppliers early to buy out-of-season ingredients or sparkly edible baubles.
We order heart shaped cookie/biscuit cutters, buy silicone molds in various depths, and make hundreds of parchment paper coronets for writing romantic sayings on cakes, plates, chocolates, everything.
Valentine's Day in restaurants is the biggest day of the year for ordering dessert. It's when a pastry chef can really shine.
This year I'm making heart shaped cakes & cookies and will cut and wrap hundreds of handmade caramels. The onslaught began last night. We have a week to make and ship hundreds of items and then, whoosh, it will be over.
It's a hard time for restaurants right now. Pastry chefs continue to be a luxury item for payrolls everywhere. Pastry cooks are a luxury for pastry chefs and creativity in kitchens is at an all time low. If no one can afford trained staff and whimsical ingredients, Valentine's Day, a day to celebrate sweet nothings, becomes a factory output of same same same.
If you love baking, desserts, pastry chefs, decorating cookies, and stealing kisses as much as I do, support restaurants and bakeries in your area by verbally and financially appreciating our efforts.
~ Remember, flattery will get you everywhere...
This is a non post related topic, but I was just in south Florida in search of a good bagel and at your suggestion, I went to Way Beyond Bagels...yum! This is no bready bagel!
I've also been to the Brown Sugar Kitchen in Oakland. Double Yum, it's like my southern Grandma was reading Gourmet Magazine.
If Shuna says it's good, it's great!
Posted by: kathy hofmann | 06 February 2009 at 08:41 AM
This is a great blog post, it's a great article, and it's all very thought-provoking. I do have to share a giggle with you though, Shuna. When I first read the article, with its subject matter of the disappearance of the pastry chef and whatnot, all I could think of was "Portnoy's Complaint." It's okay. I'm a nerd. :)
Posted by: Colleen | 06 February 2009 at 05:49 PM
"Flattery will get you everywhere." My motto! Shuna, just didn't want to keep on lurking here reading your blog without letting you know how much I appreciate your posts. As an (unschooled) pastry chef I have learned this trade on the job from many wonderful mentors. The breadth of topics you choose to expound upon has really helped me as I try to become better at my job and fill in some of the blank spaces in my education. Your talent is obvious and your passion and work ethic are really inspiring. Big thanks and hope V-day goes well for you & your crew!
Posted by: Ashley Boyd | 07 February 2009 at 01:08 PM
So flattery will get me everywhere, eh? Shuna, you are the greatest, the best, the most wonderful in every way, your eyes, your hair, simply fabulous, your mind brilliant, great sense of humor, great friend--shall I go on? Yes? Okay, you're the top, your the cat's pajamas....
Posted by: Dad & Ellen | 07 February 2009 at 02:45 PM
I can't wait for Valentine's Day though my boyfriend won't tell me his plans yet. Surprises can be good.
Posted by: rudy | 09 February 2009 at 03:49 PM
Shuna, thanks for posting this - I've JUST gotten into cake baking and while nothing has sunk yet, i have a feeling it's bound to happen and these are great things to think about in order to limit the number of times it occurs.
Posted by: radish | 10 February 2009 at 04:56 PM
Hello.. new to you just tonight and am love the way you so eloquently put it all out there. I am off subject.. but looking to move into sous chef position and am so glad I found you here. Thanks and I will be here often.
Posted by: Beverly | 15 February 2009 at 09:36 PM
I just stumbled upon this blog, looks great! I love desserts, and just reading this blog is giving me some serious cravings.
Posted by: Alex K. | 17 March 2009 at 06:33 PM