bripastryguy

Patrice , can you give the recipe for the gaufretts> How is the restaurant coming along? Brian

to add: I am the only one doing the prep, the chef wont even let the salad guy peel and dice apples for me. The guy who plates the desserts (and works the salads) is a really nice and dedicated guy. Extremely forgetful, vey slow and sloppy so I have no control what goes on when I'm not there. The chef is to busy doing what needs to be done to have any time to keep an eye on the salad guy. The other night I took my father for dinner at the restaurant. The bread wasover proofed, cornbread dry and tasteless (They changed my recipes to save money, neither the chef nor the salad guy has experience baking, I have evenhad to resort to "jerry rigging" the creme brulee to a stovetop version -pastry cream, because of lack if dushes(10) and they kept over cooking all of them). I watched desserts go out and I was embaressed at they way they were presented, very sloppy, not clean and elegant they way I had showed them. They run rampent with cocoa powder and powdered sugar shakers............ So as you can see, I have little or no control over the station or its items once I walk out of the restaurant. I really dont want everybody to get the idea that I think I'm this perfect pastry chef and this chef is horrible. he and I have become friends but it is very hard to talk to him and to get him to change or understand a few things.

The constraints are as follows: -Chef's lack of ingredient and equipment knowledge as far as pastry goes, for example: Gelatins, Flours, Chocolates, etc... "Can't you use white chocolate instead of bittersweet?" -"Why cant we make up a name (instead of panna cotta or creme brulee) -I make a cherry merlot sauce for the molten chocolate cake, he said use raspberry jam instead, huh??? -There are no no molds, no special dishes, cake pans, etc... I have brought everything in that I use. He did however just purchase me 1-dozen ramekins. The restaurant is unbelievably small, no separate pastry area, I come in @ 5:00am and have to leave by 8:00 am (anywhere from 1-3 days a week depending on sales)to get to my full time job. Ingredients and dry goods are outside the restaurant in a trailer and adjoining walkin (fun walking out in the snow or rain with a tray full of desserts). Ordering is usually a big problem. The Chef either forgets to order my stuff or he goes to Restaurant Depot and they really dont carry a wide selection of specialty pastry items. As wells, for the minute salary and time restaints, he (the Chef) bitches that he wants me to wash all my pots and pans, because he doesnt have a dishwasher come in until 1. I really dont have the time to produce what he wants and to be the dishwasher, too. Please do not misconstrue my meaning, I would proudly do whatever the job entails, but I am limited by time so I think the decision has to be: produce enough quality desserts for the upcoming service or have a few clean pots. In response to the reference to my work. I'm proud of everything I put out or I wouldn't be putting it out. As I described previous, The Brownie Sundae, intense and delicious, but ho hum. I have gotten rave reviews for my molten chocolate cake by recent newspaper reviews. The Panna Cotta, I cant take total credit for it-I base it on a Gale Gand recipe and tweek it alittle with the accompaniments. My apple tart in its simplicity is just wonderful (#1 seller)-but needs its ice cream (we agreed last night to put Honey cinnamon ice cream that I will twist from a store bought vanilla). I'm not gonna go thru the whole menu, but what I was meaning to say, Is that its not my most challenging or interesting work. These desserts fit in perfect with the restaurant concept and everyone including the chef to some degree

The work I do for this restaurant is farely simple in design and execution so it really isn't a good example of my capabilities but I will take photos anyway.

Its a problem with these unsure economic times, people are looking for value for their money and owners are looking to grab as much profit as possible. I guess they really dont realize how little things can hurt a business.

sTONE- Its the old proverb "Penny wise and dollar foolish" Save the .18c for the ice cream, make $1.07, loose 10 customers Good math to me???

Basil, I here you. Unfortunately this restaurant is in my town (good and bad I guess)

He did give me a positive note saying he thinks my desserts are awesome. Why would I want my name off the menu? He still doesnt get it. There is a difference between "Neighborhood Bistro" and Benigans right? His food is not Benigan' s style so why does he want his desserts to be?

As usual, good advice Steve thanks. He is a little hot headed and tempermental, so we are having another discussion tonight. I will be proposing a new menu with only 2 desserts that have ice cream as a component. Keep the price where it is, take off the "A la Mode charge" and try and have his waitstaff up sell alittle more (all kids that have no clue how to push a dessert sale effectively). I was planning the wholesale business anyway. Just looking into all the logistics. The problem I have found out since my last post was that they were running items that I had taken off the menu: Oatmeal Ice cream sandwich and a brownie sundae (yes this is what he wants on his menu, but I make a mean brownie, so I guess if I am going to be forced to make it , it better be great) That was bringing it to a total of 4 desserts with ice cream, that wasnt my fault, it was his and the manager , they were told to use them as "give aways". This guy has no idea how good he has it. He's getting a pastry chef for barely nothing (Ihave to keep busy while still looking for a good full time postion) I bring my own tools, molds, etc... When I leave him, all he will have is a catalog to order from, carboard flavored desserts and no originality. But we shall see. I know it's his restaurant, I told him if he wants to keep playing with the menu then I would like my name taken off. boy did that piss him off, he called me an ego maniac and why did I want my name off the menu, I said" because I dont want to be associated with the cheapness" He then proceeded to say that I wont last in the business with an attitude like this. I have been a chef in one form or another for 12 years. I have had some good experiences and some poor, but I usually let this stuff roll off, but I have bent over backwards for this guy, I think I might tell him where to go!

Had a discussion with him last night and he told me that my ego was getting in the way and that the desserts dont need ice cream. He's not in the business of giving things away, he cant afford it (an .18 cent scoop of ice cream). So now the desserts are all served with unsweetened whipped cream, oh joy. He said that he has no desire to be labeled as a 5 star restaurant, he wants to be the neighborhood bistro, but he's running it like a hojos. I guess I should let him make his own mistakes, after all it is his money and his restaurant (which he screamed at me numerous times). I guess my problem is that I have worked with some very talented chefs, that have had enough faith in me as their pastry chef to do the right job, he would be better off buying cakes, cutting them and putting them with his unsweetened whipped cream. I have a different idea of how the desserts should be. He doesnt understand the components make the whole. His experience is limited (not to put him down, he is a talented cook), I have worked in 2 and 3 star restaurants and I guess he wants real simple plain ho hum desserts. This is the menu now: Warm Apple Galette (apple tart) oatmeal crust, cider sabayon and vanilla ice cream (maybe not?) Molten Chocolate Cake raspberry merlot sauce and vanilla ice cream(?) Vanilla Yogurt Panna Cotta citrus and blackberry reductions, orange tuiles Illegal Chocolate Pudding homemade marshmallows and naked whipped cream Cookies and Confections Ice Cream and Sorbet Fresh Fruit Plate We did have an oatmeal cinnamon ice cream flying saucer on the menu, but the guy who works the salad and dessert station just cant bake the cookies right so I had to scrap it I'm going to revamp the menu, any ideas for a small 50 seat CASUAL bistro?

I am going to suggest the $6.50 dessert price and see where it goes. I'm not sure as to what the $5.00 plate sharing charge applies to, i will find out.

I'm not even worried about being eliminated, It will hurt him because in the 2 reviews he received the desserts were mentioned with high regards (no negative comments, only positives) I feel alot of the time he is receptive to my ideas, but he just did this without letting me know or asking if it was a good idea. He has no restauranteur past , he like many of us are chefs with years of knowledge and experience in the kitchen not in the front of the house. In my eyes he is going down the wrong road. He would rather put olives,olive oil with grated parmesean and herbs with the "free" bread basket than not charge for ice cream, and my god, its a small scoop, he really needs a wake up call. His entree portions are huge, I told him if he wants to save money, cut those portions down alittle. It will have a two pronged effect-save money and cut down on the food cost of the entrees and leave the diners room for dessert (which I hear is the main reason for poor dessert sales- "I'm too full") i bet you dont see this at Tribute....I guess he wants to be in a league with Hojo's and Shoneys instead of high degree of culinaria

Michael, He seems to be listening to his friends in the business and in my opinion they are giving him bad advice. He has added to the entree menu, a $5.00 plate sharing charge, what is that going to accomplish but get people pissed. These items were not in effect when he opened 6 months ago and I have a feeling that his regular customers are going to get upset and probably stop coming. He also took the breads that we were doing in the beginning(which were my recipes) and changed them into cheap imitations. The Chef and I have gotten pretty friendly in the last few months but he is very sensitive, how do I tell him that he's taking the restaurant in the wrong direction? All the desserts including labor and ingredients are Under $1.50 with all components. I think the point is greed and he really doesnt care about components. This is the kind of chef that would be happy putting a hunk of cake on a plate that he bought and calling it homemade. Eventually I will have to save my integrity and name and pull out ( I only do the desserts part time)

I'm posting this to get an opinion: I do desserts for a small bistro in NY, I have full creative freedom with the menu items (within reason) but I have noticed a few changes to the menu. I had 2 desserts that were served with ice cream (store bought, not home made and not very expensive) The chef who is also the owner took it upon himself to tell the person who plates the desserts not to put ice cream on the desserts anymore and instead he put on the menu "$1.25 a la mode". What is that? Is he running a Friendly's or some real cheap establishment? The desserts on the menu run for $5.95 which is a fair market price and right in line with his menu pricing. This is his first time as an owner of a restaurant, how do I tell him to stop being so damn cheap, you cant serve a warm apple tart or a molten chocolate cake (I know its run its course but the customers complain when its not on the menu) without ice cream? I have been a part owner in a few places and been a pastry chef for some very successful establishments in NY and they never charged for a scoop of ice cream, whats next? Do you think he will charge for the sprinkling of powdered sugar or cocoa on the plate. Help? I want him to take my name off the menu if he continues to cheapen "MY" desserts.

Wingding, I just made a cider sabayon foam, didnt use the isi. I reduced the cider by half. 15 egg yolks 1/2 c sugar 1 cup reduced cider Whip over water bath then whip out cold in kitchenaid. Chill overnight. It will hold its shape and melt in your mouth. I used it with an apple gelee for my tasting. Worked out pretty good.

I always learned that this method was used to produce a smooth batter without lumps

Thank you Steve for cleaning up this heated discussion

emmmmm, wanna share the recipe for those Lemon Ricotta Pancakes?

Elizabeth, What place is it? Who is the Pastry Chef? Remember the "free" time can lead to a better pay position, but make sure you have an avenue to pay your bills and to live (very important) That is why I turned down the hotel job. Free staging should not be in place of a paying job, it should be used to gain knowledge on any off time you have or if you are financially set then you can go work for free full time. I use staging instead of spending the exuberant costs of pastry classes, I can't believe how much they charge! I feel if I can spend a saturday (4-5 hours) with someone like Michel Willaume-Mondrian Pastry, World Cup, or Francois Payard or Mornad Dare and get some real practical knowledge and pick their brain its worth it. I feel that the non-professionals are looking at this as a kind of "slave Labor" and not a chance to gain invaluable experience. I'm not down playing the legal implications but they are far and inbetween and this is a voluntary situation

Les, I do the same prep as you (eg.) Pate a Bombe, they palce I am doing it for, I am not there all time and I dont have "qualified" people working the station and I cant vouch for the integrity or consistency of the sauce. I am looking for a way to preserve the texture. I will not use a starch, so I assumed gelatin would be a viable option..........

Steve, for a recipe containing: Cider Sabayon 1 c sugar 15 egg yolks 1 bottle wood pecker cider I cook over a wb and then whip out cold. I don' want to use cream, how much sheet gelatin would you add?

Steve, when you say not to hold them too long, what time period are you thinking? When I was at BR GUEST we had to do between 30-60 gal at a time, we used Cremodan 61 and the sorbet stabilizer from Paris Gourmet as well. They seemed to hold well for about 3 days. I think since then Morand has tweaked the recipe. I'll find out what they are using now. I myself have never worked with the Pacojet, but I have tasted the results- Awesome, when done right.

Stagiere is something that is very common in the culinary field for professionals to venture out to other chef's kitchens to give their all in pursuit of knowledge, it is not slavery more like volunteer work. Almost like a barter system. "If I come to your kitchen and help out what will you teach me or what can I learn from you kind of thing."

How bout all the pastry professionals set up a network to schedule stages in kitchens throughout the US (its very common in Europe) and I know we have some talent and they all see willing to share their expertise and knowledge

hensonville, she is refering to a stagiere position, it is in trade for knowledge and practical experience. Not a non-pay position, the pay comes in the way of experience and may lead to networking and eventually a good paying position. My wife never understands this.... Why would I go take a job or spend my off time working for someone and not get paid! Then I showed her continuing education or specialty course fees and she could not believe how much they cost, so in the long run- giving up some free time to learn from a qualified professional can save and maybe even make you money.] I'm not saying to do this without a paying job as an income source, but an addition