simdelish

My thoughts as well while reading the original post... Does Ryan have to present it at the judges' table? Do you pick the china, linens, silver etc? Tell us more, please. as a side note on the service question, CityZen and Indebleu have very good service too (water poured in unison, etc, the works). In their coffee service, CityZen offers a very cool looking rectangular plate with 3 bowls on it for your choice of sugar (no not regular, equal or splenda!!!) -- granular, raw chunks, etc. They even have used a microplane to add sugar to a dessert...although that wouldn't work for trying to get it into a little cup ) I have heard, read somewhere recently, about different designs in the crema, etc. Does Ryan do this? I am interested in this competition, well, actually a little curious/confused. I know professional competitions always go WAY above and beyond what the average professional(no matter what the field) does on a day to day basis, but don't most baristas only do counter service? If the product is going to the table, then a server is doing that, no? Maybe I am dead wrong, sorry for my ignorance. Enlighten me!

Well, I guess that's my problem...

There are a LOT of chef uniform companies out there... basicially you get what you pay for. Bragard jacket is my favorite, feels the best, all cotton, high thread count. Chef Revival makes women's pants, but they are very slim in the hips, which doesn't really work for most women. (It's like the difference in men's and women's jeans, the women need it curvier: the waist to go in, but leave room for the hips, but then taper for thinner legs.) So, they don't do what they should: those CR pants are less baggy, but not "hippy" enough for women in my estimation. Chefwear is pretty good, holds up, good all-round. Culinary Classics does have the women's jacket, I like them because they run longer than the men's, way past the butt, which I like because I am tall. Many jackets that are small tend to also be short, which never works for me. (Which is exactly why I have problems with pants, the ones long enough are way too big, so my pants all end up being high-water!) But, I too have had problems with CC, like Wendy, and have not ordered from them since. And, to address Annie's comments, I love my short-sleeve jackets, they are the best for pastry! We pc's don't need the long sleeves as much for protection like the hot side. As for the heat... well, I only wear cotton, and only in winter do I wear a shirt underneath!

LOL LOL LOL That is just TOO DAMN FUNNY! I am still laughing! maybe in your next dream, the Candy Barons will show up and dance too!

Bb-- it's a good thing you didn't post this on Pastry & Baking... there'd be a lot of people cleaning vomit off their keyboards... (sorry for the visual, but that was my first reaction!)

Your screen name here on eG has always been one of my favorites! I think it would be a great business name!

Chef Hamelman was my first ever Chef/Instructor at the CIA. He has a magical way with bread, but is able to convey and teach it realistically to his students. I credit him to this day with instilling good habits and techniques in me, that I use daily, even tho I am not a magical bread baker but a mere pastry chef. My first day at school Chef Hamelman told me the story how he had been chastised and taught by an old German woman who he first apprenticed/worked for -- to wipe out every bit of egg white in a shell -- never to waste that last precious drop! I do that by habit now too just as he did, in a split second, and even though it is now years later, hardly a day goes by that I don't think of him whenever I crack and empty an egg shell. I found this blurb on a review, and believe it to be true: Laced throughout the book, Hamelman’s personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again. Although I don't have much use for it on a regular basis, I bought this book to keep as the ultimate reference, as I know it will tell me everything I need to know to make the perfect loaf, and exactly how to do it.

Probably the thing I love most about the house we built...but I call it a pantry. My grandmother had one, my mother too... so I can't imagine living without it. It's a 6x9 room, with both deep and shallow shelves, and a nice wide counter running the 3 side perimeter. The trick? a narrow diamond-paned glass window (screened of course), that cranks out. Provides cold storage 3 seasons! It's an insulated but not heated room, ceramic tile floor, with the door to the kitchen heavyduty and weather-stripped. I keep a thermometer in there, so I can closely monitor and keep the temp fairly constant. In the spring and fall, I open the window wide at night, let the cool air in, and then shut tight during the day, and it keeps in the cold. (the window faces north, btw) In the dead of winter, like now...Too cold? only barely crack the window so it doesn't freeze everything. I have hanging wire baskets and wicker baskets on part of the counter, for onions, garlic,shallots, potatoes and other root veg, apples, fresh veggies/greens, etc etc. I have 2 hooks too, to hold the Smithfield Hams for the holidays. Bins for sodas, wine, etc. One wall is deep but only 10" apart shelves i designed specifically for cooling large sheetpans, and keeping platters for entertaining all ready to go. Also for dinner parties, I'll plate all the salads and/or desserts ahead and place on full sheet pans (holds 8 plates!) and have them all ready to go out to serve. Just like one big walk-in fridge! I keep all my canned goods in there year round, and in summer, it just holds the usual foodstuffs like extra cases of drinks and bags of chips. (It is airconditioned.) I know how lucky I am, and it is the one thing that makes me not want to move/downsize next year, as I am considering... Oh yes, no critter problems of course, unless you count the 2-legged ones who like to sneak in, close the door behind them, and eat all the cookies, chocolate truffles, or chug the soda, all supposedly unbeknownst to me! Don't all mothers have x-ray eyes? (The hidden telltale wrappers, empty tins, bags and cans left behind help!)

What? you must have just landed from another planet! Have you never heard of Rocco?????.......

Isn't there somebody out there who can help Mel with a screenplay? or at least a network show?

For years my dad has reminisced about some Dutch gin a Dutch officer shared with him, during the war. Even at the time, it was very special and hard to come by. My dad said it was the best thing he had ever tasted, and for years has longed for a bottle. For Christmas this past year, my husband (sort of) tried to find some here in D.C., but really didn't know what he was looking for. All of the stores seemed to know what he was talking about, but all said they rarely get it, haven't had for several months, never get it, etc. It's my parents 60th (whoa!) anniversary this month, so... another good excuse to still try to find some of this special stuff! Can anyone help? What exactly am I looking for? If I had a name, I could more easily search the web perhaps. If there's more than one kind (I assume), can anyone recommend something in particular? What kind of price are we talking about, and how could I go about getting it? Do I have to order from Europe, or get a local store to special order? Or is there anyone out there that can put their hands on some and send me? any help or advice is much appreciated! Thanks!

When you would rather go out to dinner with another foodie, than with your spouse! and, now that I am snowed in and can finally take down my Xmas tree... I realize that all the ornaments that my family and friends have given me over the years are things like, little wine bottles wine glass mini-champagne bottles mini champagne in mini champagne bucket mini cases of wine chocolate truffles fake pieces of cake and other pastries mini epergne filled/piled with petit fours whisks, rolling pins, and even a pastry bag blender bowl of fruit and lots of little chefs with toques on!

As a PC, i think basic needs: a SEPARATE pastry kitchen! Can you imagine what it's like to have to use a table that has just been used to scale and fab a huge fish? Use an oven that bones have been roasted in, and all the little black charred bits land on top of your lemon pies or cheesecakes? Or maybe they just smoked 4 big salmons in your oven,-arrrgggh!, and then moved them to cool right above your pastry speed rack in the walk-in? Can you spell "P-U?" other things, some already mentioned: Convection oven that has an adjustable-speed blower (hi/lo/off) choco temp machine marble tabletop for rolling out, tempering and sugarwork sugar box raytek thermo gun wagner paint sprayer isi profiwhip, with extra cans cool plates to put your beautiful food on oh, yes, nice shiny new flat sheet pans --kept in separate quarters, so you hot-siders don't bang and warp them all up!!!

Ditto. There's a somewhat new one in Annapolis I have heard ok things about. I've been to the one in Rockville a handful of times over the years (it's been there for AGES). The last 3 times was actually because of my daughter who was attending birthday parties there... it's big with the tweens and teen girls. One thing I must say though, they do update their offerings, trying to keep up with the current food trends (mojo, pacific rim, etc.). It used to be that all they had was cheese, boullion, and chocolate. They have come a long way, baby.

That thought has crossed my mind. But maybe it's just like on tv,..... they are TWINS!!!!! If that's the case, then which one is..... the EVIL TWIN????

Oh... my.... God.....! Everything looks exquisite! How exciting to be a part of such a beautiful place! My first thought: "Hmmmmmm..... let's see ..... $5.50 times 5, 6, no, 11, geez ...16....uh....uh.... uh! 25! I'll need to rob the casino before I can come buy one of each to try!!!!" I DID immediately notice the case, Neil. I thought it looks as if the pastries literally just sit right on the granite or whatever, with that stainless shield around them. Hard to tell from the pic: is there glass between the pastries and the customers? It doesn't look like it! (Or is the glass just super-clean ? ) I can't imagine any greater temptation ... people could just point and 'OOOPS! Was that my finger???' Thank you for the beautiful photos! Oh, btw, I really LOVE how the little label/signs for each of the pastries says not just the name of the item, but exactly what is in those lovely jewels. Counter clerks hate having to explain that 1000 times/day more than anything. It makes such sense! (except for "lime emulsion".... I think that sounds weird and unappetizing. I certainly know what is meant, but I can't imagine the average customer does... maybe you all should consider a better term )

We did Tosca Friday nite with another couple. First visit for all of us. We used to be frequenters of Galileo, so it was nice to see several familiar faces working there--and made it much more welcoming. Food was wonderful, food service almost perfect (server was friendly, not too stiff but also not too chummy). But... being Fri of RW, they were definitely rushing people along and trying to turn tables as fast as possible. Our food came out in record time, only when we were finished and trying to linger a bit, did we relax, but felt guilty somehow taking the table any longer. Amuse arrived (not sure everyone got this...didn't notice other tables with it...maybe we got due to recognition/galileo) beautiful single bay scallop, prepared with some bits of tomato, shallots, and greens. Delicious and a wonderful treat/surprise! Our selections included the mixed green salad, radicchio/pear salad, and scapinasch. The salads looked lovely and properly dressed. My scapinasch was fabulous, melt in the mouth, yet a touch dry on the plate. Just wish it had been a little moister outside, or with just a tad of butter brushed on top. Entrees were venison with cabbage (outstanding flavor, but a bit skimpy on the amount of meat), grilled tuna -- in addition to the regular menu several fish specials were offered: tuna, salmon, fresh sardines(yum! almost ordered that!) and one other fish-I forget-, all prepared very simply: grilled and served on bed on sauteed escarole -- the tuna was a very generous portion, and incredibly fresh tasting). Third entree was spaghetti with seafood in a spicy red sauce: not what I would have ordered , and my friend was justly disappointed. My entree: the roasted branzino with balsamic vinegar sabayon, spinach,pinenuts & raisins. Run now and order this! Absolutely one of the best things I have ever put in my mouth! The fish roasted perfectly, still moist and tender, yet the skin crispy, gorgeous, perfect counterpoint. The sabayon was what tied it all together... incredible! (btw...Table next door ordered the heads-on gulf shrimp... looked fabulous!) Desserts were tiramisu and chocolate cakes... both ho-hum. I make better, by far. The only bad thing about eveniing was lack of wine service/help. I asked twice upon arrival (the second time after everyone else's hard liquor cocktails arrived and I still sat drinkless and thirsty!) for the sommelier --or somebody! I specifically wanted to try somethiing Italian and new for me. After our amuse arrived, I finally said 'just bring me a glass of Prosecco, but then send someone over for dinner recommendations'. First course arrived and waiter tried to soothe me by saying he'd take care of me, with a nice half bottle of something. When it arrived, it was fine, (Duckhorn SauvBl)but not Italian. I have Duckhorn at home, so was disappointed at not being able to try something new. As it was being poured, my friend mentioned he wanted to "taste" it. The next thing I know, the waiter brings another glass and fills it up for my friend, leaving me with no second glass to get me through the rest of the meal. Of course, had we actually had someone at the table talking wine with us, it was my intention to order a full bottle that would have gotten me (and any "tasters") by for the evening. Upon arrival of my entree, I was high and dry... and twice had to signal the waiter that I needed wine! An additional single glass arrived halfway though... Sorry to go on whining... it just really ticked me off as I ended up buying 4 glasses singley,not a full bottle, and spoiled an otherwise tasty evening. Did have a limoncello(housemade) for afterdinner. Nice, very smooth, although I like mine not so sweet, with a little more tart/pucker. I will go back to Tosca for the food, and hopefully less rushed service. But I will probably be bitchy and make a big deal in the beginning about how we expect better wine service... something I hate to do/start out with, as it then labels us as jerks for the rest of the evening.

Funny you mention that... last month, I was offered PC of the hottest new place in town... dream job, new kitchen, notoriety, staff, etc. I turned him (the Exec Chef) down: he wanted me there til 10:30 or 11 p.m. (coming in around 2 in the afternoon). I'm used to the morning thing (not super early, usually I like to get in around 7 am), and it works just fine, because I have a family and have to get dinner on the table, monitor homework etc. for my kids. If I were younger with no kids, then for sure I'd do the late night thing (on second thought... then again, well, it WOULD have cut into my social schedule ) I actually told the guy he had "to find someone in their twenties!" His reply was that they weren't experienced enough...

Actually that's a good question......I've never personally warped a sheet pan myself. How DOES one screw a pan up that bad anyway? ← I see them ruin them every day! They throw them everywhere! They throw them on the floor, then they (it takes 2 guys) remove a huge gazillion pound boiling hot stockpot off the burner and carry over and sit it on the sheet pan, so as not to burn the floor. That right there warps it immediately, besides the bottom of the stockpot is curved anyway because it got warped ages ago, so the combo of the heat, the shape of the pot, and the sheer weight... ruins it forever. Then they throw them some more. Plus, the dishwashers lean the sheet pans diagonally in the sink to scrub, and scrub away with all their might, and that pressure also warps the pan! Then they throw them around some more... Chef bought me 10 shiny new sheet pans a couple months ago. I got a wide point Sharpie and wrote PASTRY across them in 10" letters... so they know to not use them as stockpot hotplates, and when the dishwashers wash them, they (are supposed to) return mine to ME directly (after throwing them around some more). I keep my own stash in my kitchen. Of course when I come back in Tuesdays, some are missing because invariably some jerk has used one or 2 when using my kitchen, and I have to go pull them from the stack of 50 crummy ones. Did I mention that they throw them...?

Thanks, Melissa, for bringing that great article to attention. I am in the midst of designing a new menu for a new restaurant... and have lots of those different trends on my mind as a matter of fact. Trying to be creative, trying to please customers, trying to be different yet still approachable, but also trying not to look like we are doing one from every category! I love hearing other pc's take on things, and what works in different parts of the country. It's all so fascinating, ... and exciting that there are so many possibilities: we are not limited by traditional expectations/parameters anymore. We pc's are just as able to be creative as the exec chef. And customers are not just receptive to it now, but expecting to be delighted and surprised...what we do best!

ABSOLUTELY!!! Every single one of those things has happened to me, and way more times each, than I would care to remember! When I read your first post I thought to myself... "Oh God, poor Wendy. She's really having a bad time, and I know just what's she's talking about. And... the holidays are ONLY JUST BEGINNING!!!! Yikes!!!! Yes, indeedy. I know all about that crapola. How do you cope? Sometimes, when it is indeed the end of your rope, you DO have to just stop right there, drag whomever over (the prep guy who doesn't speak much English, along with someone who can translate... the moron hot side line cook who thinks he is hot shit...even the Exec when the cream is not ultra-pasted and won't whip). You say exactly what the problem is. You say it in a drop-dead-sucker-or-I-am-going to fry-your-balls tone of voice. You tell them they CAN"T JUST GO CRANKING UP YOUR OVEN TO 500 when your cheesecakes are in there. You tell them THEY are gonna have to go tell the Governor why we're short x# cookies because the cooks just snuck 2. You demand on-the spot of everyone --who just shoved a hot sheet pan in YOUR speedrack right over your chocolate cakes, ruining 2 days work? You tell him to get on the phone and get you better cream RIGHT NOW or you're send someone out to the grocery store and pay retail. I know it sounds too easy, but it works for me. I RARELY complain. I put up with crap each and every day from the morons I work with. It truly is ignorance on their part, I know.But when I do reach the breaking point, and HAVE to communicate the problem...and I am firm, really firm (see the above-referenced tone of voice!), they know I MEAN BUSINESS. I work with all men. I am the only woman. I put up with an awful lot, in every sense of the phrase. But when they screw up and it affects you/your work -- then you just gotta call them on it. The very first time I did it --(I pulled the Exec in my "office" and told him I would no longer be responsible for how the hot side was screwing me up, I was no longer going to fix their mistakes, etc.) I thought for sure my job would be on the line. But all of a sudden, I had a new found respect. I have had to let loose only a handful of times, but they know what level I have reached when I do, and they immediately back off, reel in, and fix whatever they have dumped on me/screwed up. I now just sometimes barely shoot someone a look, or say something like "remember the last time you guys pulled that? DON'T even go there..." Sometimes, they scurry around trying to remedy the situation. It's almost funny sometimes...that alone -- the humor in watching their reaction-- is incredibly stress-relieving sometimes! Take a breath, try to let it roll off your back one more time... but if it's the last straw, then go ahead, do something about it. Say what's on your mind. That's my advice. It may not be everyone's, but it works for me. For me, the upshot is now there are less and less screw-ups, and people definitely still adore me, but also have a healthy respect for me and what I am trying to do. sorry this is so long-winded. I just am trying to say, because you can't start doing shots on the spot, you can't walk out, you are already in fast-forward as it is... AND you cannot wait until tomorrow when you have time, or are calm. you have no other choice but to address it right then and there. But you must do it in a serious and non-screaming way. Don't lose your temper. Just state the facts, pure and simple. If they are too stupid to understand, nor have the time for you to explain the whys, oh well! You can't think for them, that's their problem. HTH, and keep up what great work you are doing. You know your talents, and your physical (time, space,ingredients, etc) limitations. Do your best, with what you have. That's all anyone can ask of you.

Here's the link...(you may have to register tho) for Kessler's article/interview http://www.ajc.com/search/content/auto/epa...2632d30041.html

Just stay away from Mark Slater's caravan...

KatieKakes (kind of like pattycakes). Fun. Clever. Creative. You can still do other things, not just cakes. I think there is a Creative Cakes in every town in America. Custom blah blah blah gets longwinded. You need something memorable, and clever. Logos are then easier to come up with and design around as well. KatieKakes rolls off the tongue...

I can't imagine life without my Atlas, and the motor with it. Although I am not using it now nearly as much as I did in my heyday of wedding cakes, it is invaluable... if you are doing ribbons, bows, lace pieces, strings or large volume production of flowers. You cannot imagine the time saved until you use it. You get really fast at changing the number (thinness) while you are loading, and it all becomes a blur going from a lump to a paperthin sheer piece in seconds. It doesn't really take up that much room on the counter either. Mine sits parttime on a shelf right above the counter where I roll out, covered, so all I do it pull it down for use. I have 2 KA 5 qts, and they are usually occupied with other tasks, so I wouldn't want to take over my prep area with gumpaste work (even if I didn't have an assistant). I don't know what the price differential is, but I like having a separate machine dedicated to my gumpaste/fondant pieces... keeps cleanup worries to a minimum. I have heard good things about the KA attachment tho. You just need to think about how you work, and what would work best in your kitchen. Funny, I even got another Atlas to use for pasta... so my gumpaste isn't "tainted" and yes K8... isn't Press and seal the BOMB for gumpaste work? It makes doing large pieces/ribbons ever so much easier! (and still easier for little stuff too!)