A Wholesome Switch: From Sweet to Savoury Part 1
So before anything else, I've got a couple of things that I want to be seriously seriously clear about. I mean, I haven't blogged for so long, even my page is pretty much outdated. HAHA. So if it's the first time you're reading my blog, here's what's on the table. :) I mean, on the blog ;)
I want to be the best Chef that I could ever be.
I want to cook for people, and knowing that they enjoy the food that we make, knowing that it gives them the purest pleasure from eating it - it's just one of the best feeling in the world. EVER.
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I've been planning to write about posts on how from the cold station, I was transferred to Wildflour's pastry section. I even had two working titles on it:
- Pastry Steps, Baby Steps ( I know, too cheesy right? haha! good thing I did not work on it! )
- Random Life Thoughts on Sweets: Not Giving up & Staying on Course
Well, weeks had passed and I wasn't able to work on both. But basically, I wanted to share the journey that I had, the challenges and that turning point wherein I decided to give up.
I can never compare working in the kitchen and in pastry cause even though they're part of whole, each has a world of its own. Working in pastry helped me be more patient, patient with my mise en place, with the dough that I'm working with..with those freaking turtle brownies that continuously rise when they're supposed to stay flat(hahahah!). I can't help but laugh remembering all these..especially the mistakes that I had - overwhipping the cream for the pie, putting the wrong chocolate frosting on the cake, overbeating the egg mixture...Good gracious Princess! haha!
BEST
DAYS
EVER.
That's how I got so eager to learn more, to be better, to prove to myself that I could do things right..and most importantly to obey. I must admit, though I've been baking homemade goodies ever since chocolate chip cookies came into an awesome existence, there's a lot of things that I still don't know. But I'm very much determined to figure things out..and that's one of the best things I've ever learned and one of the advice that I could give to people who are relatively new to the industry, learn how to obey, follow instructions and do things right.
NO EXCUSES. That's one of my major flaw. I guess I'm too stubborn sometimes that I do things my way. Well, in the kitchen, the Chef is the king/queen...
You have to obey. ;)
Oh okaaaaaaaay.
Was that a bit scary though? Haha.
On a lighter note, I really enjoyed working in pastry. :)
More than the baking thing,
Let me give you some snapshots of a few baked goodies that I've learned to love making there in Salcedo :)
I will forever love making this Strawberry Shortcake. :) Layers of bavarian cream, frozen strawberries, whipping cream and sprinkles of love, kindness and happiness. :)) It's always such a pleasure to make one. :)
Now let me introduce the Kouign Aman Tart. :) It's one of Wildfllour's newest dessert and was personally taught to us by Chef Marge herself who's a really well known pastry chef in LA. :) I find myself very blessed to see her working in the kitchen, with just looking at your batter, she already knows if you're cake's gonna rise or not - that's how good of a pastry chef Chef Marge is. :D
Below are the first ever pastries that I decorated while working at the Podium branch. :) Loved the learning process. :)
And this is by far my favorite thing to bake. :) Wildflour's Strawberry Pie. :) Maybe it's the intricacy of making the whole thing, pressing the pie dough on the plate, preparing the fresh strawberry mixture, cutting lattices and assembling it. 
I mean, hey, who doesn't love pies? ;)
But I guess my heart truly belong to somewhere else..
This man inspires me every single day to get up and give it my best shot at work.
He inspires me to work clean every single time.
He inspires me to be confident in whatever it is that I do.
He inspires me to pursue a certain direction in my life.
He inspires me to be real. To myself and to everyone around me.
Though I've decided to move forward..Chef Allen,his words, his teachings will always be with me..as well as with everything that I've learned from my friends in pastry, and from the first ever team that I've worked with at the Fort...
Awesome people they are. Awesome people. <3
I'll be forever grateful to have been given the opportunity to learn and grow and cultivate my passion. Thank you Chef Ana for allowing me to be part of the Wildflour family.
And we're up and going for a new "wholesome" adventure. :)
Keep posted for more! Part Two's coming up in a bit! :DDD
LOVE LOTS,
PRINCESS
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