Kitchen Conversations: A Pastry Princess Confession
I can clearly remember that day when I decided to work for Wildflour. And the feeling seemed like breathing - as if I'm gasping for air..that's how much I wanted it. And up until now, with how things beautifully turned out, I still feel the same fire that ignited my passion.
THE ORIGINAL PLAN
I still can't comprehend why. I always tell Chef Allen that there's just something with Wildflour - maybe it's their pastries and bread that attracted me the most...or that rustic feel that the bakery & cafe' gave me with our first encounter..there's just something..something that I can't verbally explain up to this very moment. And I seriously don't mind not knowing why as long as I know it's what I want.
I mean, look at all those scrumptious pastries and desserts!!! It's such a delight to just even look at all of them!! Much more when you eat them!!
GAH.
Two words guys. Two words.
WORTH IT.
Haha. That's why I originally applied for the Pastry Section..to be able to create such from nothing(well, from flour, butter, eggs, sugar and everything in between from scratch to be exact), it's just wonderful. Freaking wonderful guys.
Freaking wonderful. :)
But you know, in life sometimes,
things don't go always as planned. And let me share what I've learned so far and have come to accept as an absolute, absolute truth...
It's better to let go and accept your current reality. You may not realize it now, but sometimes, things are gonna turn out so much better than you think. You just have to keep your faith and keep working towards that one thing that scares you the most. ;)
A SAVOURY TWIST
Yup! Never in my ENTIRE LIFE have I thought of working in the kitchen. Haha. I mean, I wanted to be in pastry haha and I was mildly surprised when they've assigned me in the garde manger section during my first week at the Podium branch.
Haha. I was like,
"OK Princess, you got this. Salads, dressings, sandwiches, mandoline(what on earth is a mandoline???)"
Haha! And man oh man, before I used to be really super boring with the food that I eat. Talk about cereals, oatmeal, tuna and egg sandwiches, cucumber salads and all that.
You know how gym rats EAT. SLEEP. WORK OUT and REPEAT? :)
My food log looks like that. A series of repetitive "healthy" food which seemed to be really lame right now. Haha!
Now I'm craving for new flavors, exotic dishes and bolder tastes! And I swear, working in the kitchen greatly changed my whole perception on food.
It made me appreciate eating out even more. Before, restaurants seemed just like a bonding place with family and friends but now, every single time that we spend eating out serves as a brand new experience. I learned to appreciate the fact that food is something that should be savoured...especially food that is thoughtfully prepared by chefs who dedicate their lives in the kitchen. And I proudly salute them for that, working on their feet for such long hours, working when everybody else in the world is asleep or just chillin'....
Cause to be honest, I don't think everyone has a full grasp of the work that a real chef does, it's not just about cooking. There's so much more about to it than that. A chef's like a leader of a troop, someone who does not only command but also builds healthy relationship with his subordinates. And that's one wonderful thing about working in the kitchen. You're a team and should work as one or else, you don't even wanna think about it. Seriously. Haha!
Which brings me to one of the chefs that continue to inspire me to be the best that I could be. :)
MEET THE CHEF
He's cool like that. Haha! Making foot long artisan sandwiches and all that!
And oh, did I mention he makes awesome pizza as well? ;)
But do you know what's that one thing that I admire the most about Chef Allen? :)
He's more than willing to teach.
Maybe he's not aware of it, but his presence in the kitchen seems like a huge positive motivating energy force. He keeps everyone on their toes and I swear once he sees you doing something wrong...hahahaha. BE PREPARED GUYS. BE PREPARED. Haha. Ofcourse I'm kidding, he'll probably just mess up with you but he'll make sure that you learn things the right way. AW. Now I really miss working with him in the kitcheeeeen!!!
Funny how things really turn out sometimes. You wake up and think that you're gonna do the same things that you did the past few weeks, and in my case, work with salads, sandwiches, fries, onion rings and a few entrees as well sometimes :))), and one day, you'll just be pleasantly surprised on how life could take a 180 degree turn.
I must admit that I've pretty much gotten used to riding the metro and the Fort bus before three..
Oh and did I mention, haha! the famous habal habal - my life saver from doing push ups for every minute that I'm late! haha! So just in case you're working around the Fort area and you're running late, look for those motorcycle kuyas and they'll definitely bring you to your destination - HABAL STYLE! ;)
Looking back, I wanted to work there so BAD that I seriously just walked in and submitted my resume and just prayed that despite me not having a culinary/pastry diploma, the Chef would consider my application. And looking back, it seemed like a struggle, a beautiful struggle I may say...I mean, it's been three months since I've started to work there and it just feels so weird not working there anymore.
My Birthday Carbonara Cake :))))
I already miss it. That daily commute, that daily prep grind, and the oh so chaotic crazy kitchen world. But way more than that, it's the people I've worked with, the people whom I've been with for three months(and weird cause it felt like as if I've worked with them forever), the people I've built weird and fun and crazy relationships with...
MEET THE TEAM
Here's Cheffy ofcourse! :DDD
Now let me show you WildFlour's pretty faces! :))) From the Dine In Team :DDD Jaja, Lovely and Dhen! :DDD
HI THERE MS. YABA YABA! ;)
missing your sweeeeet stuff! HAHAHAH. You know what it is. ;) AHA AHA. HAHA!
HI Baby Boy Peter and Diaaane! :DDD
Oh, and how could I forget that first person who taught me the things that I know in the kitchen? ;) Hi Baby James! :)) Thank you for being EVER SO PATIENT WITH ME. Thank you for always being there when I'm ever so slow in the kitchen whether we're prepping or during service. Thank you for putting up with my kadaldalan. But most of all, thank you for being such a good friend. :) Love you Baby Jaames!! Miss youuu!! Oh and thanks for always always sharing your condensed milk overloaded coffee with me. ;) Tastes great though! ;) hahah!
MY MYYY!!!
Well just like what Chef Allen told me on my last day...
See you around. :)
Indeed Chef. Indeed. No goodbyes and yes, see you around. ;)
PS
I started writing this post the day after my last day in the Fort Branch and afterwhich, I started training for pastry in the Podium branch.
YES I KNOW.
Pastry finally! :))) Well, it's got its ups and downs as well! ;) which I will definitely share on my next blogpost. :) A beginning of a new adventure yet again and this time, it's gonna be a bit closer to home.
Hello SALCEDO. :)
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