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Pephemie

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Posts posted by Pephemie

    Getting into the Business

    in Pastry & Baking

    Posted

    As far as the pay. I've had this discussion many different times with many different people. I'm a believer that money isn't the most important thing in the world (That statement is almost anti-american :smile: ) Like a said early, my mother was a teacher for many years and is now a principal. From her I've learned that as long as you're doing something that you truly love. It doesn't matter how much you get paid. In other words, listen to your heart, not your bank account  :biggrin:. So i'm really not worried about the money. Just as long as I'm not living on the street.

    Thanks again,

    Will

    You know, starting teachers where I live make about twice as much as starting bakers do. Teacher pay actually looks pretty good now that I've been working in the kitchen.

    Brussels Sprouts

    in Cooking

    Posted

    I had a warm brussel sprout salad with torpedo onions, bacon, and some sort of balsamic vinaigrette that was pretty good.

    But my favorite is just pan roasted with a little salt and pepper, and topped with butter at the end.

    The Google Cafe

    in California: Dining

    Posted

    Technically employees can invite two people a month, though I know just about everyone abuses that. :) I keep wondering if I'll have a job in 6 months. I am a Bon Appetit contractor, not a Google employee.

    In response to Carolyn, some of the things I've liked that I made recently: salty chocolate cookies and apple-quince galettes.

    Update about cafes... I guess Bon Appetit been cracking down on illegal immigrants and paperwork issues during the past week. Our cafe lost prep guys (which sucks, everyone has been working OT to make up for it). I heard one cafe lost 15 workers in one day.

    Pastry Chef Pay

    in Pastry & Baking

    Posted

    Um, I might suggest going to a cheaper community college sort of culinary school. I have a friend who went to the CCA in San Francisco, spent about 40-50k, and is paying over half of his monthly salary to student loans. He's been working about a year and a half for our company and has only gotten a 36 cent raise. It might be different at other schools, but still, the investment to payoff ratio sucks.

    I got 10/hr at my first job. I am now making 14 as an assistant, a year later. Which is enough to live on, but I could easily double that pay doing well... just about anything else. Even entry-level postal workers make 4 or 5 dollars more than me, so it's tempting to leave this field sometimes. The chef I was working under was making 17/hr, before she quit and found a job for $20.

    Gingerbread Houses - Pictures

    in Pastry & Baking

    Posted · Edited by Pephemie (log)

    So Google had their cafes do a model gingerbread campus this year. I got stuck with two (my cafe and another buidling) with no gingerbread house experience whatsoever and kind of freaked out. But I think it turned out pretty nice for my first try... I forgot to cover up that one seam on the front. Bah!

    Tim-- for that isomalt greenhouse, how did your wife cut out the pieces? or did she do big slabs of isomalt and just pipe on the metal grid supports?

    Picture035-1.jpg

    Picture036.jpg

    Lemon/Lime/Citrus Curd: The Topic

    in Pastry & Baking

    Posted

    Hm, I was comparing that Fine Cooking recipe to the one I used to make at my old job, and they're exactly the same, except that our recipe had 2x the amount of eggs and yolks. I don't recall there being any weird metallic taste but I wasn't looking for it, so I suppose I'd have to try again.

    We never waited for the curd to cool before adding the butter, and the product definitely got grainy after a vacation in the fridge.

    Testing the Fine Cooking recipe tomorrow at work with some satsuma mandarins...

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