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Posts posted by mckayinutah

  1. Zilla,

    I must apologize if I offended you, for I meant no harm. My posting to state that I had seen an ad for pastry chef at the Seelbach was meant to show that usually once someone of stature ( Jim Gerhard ) leaves an establishment that is as popular as the Seelbach is, that others will follow ( especially management ) If they haven't had a pastry chef for sometime now, well I guess my posting has nothing to do with this then.

    As far as the CEPC thing, I am only going by what I have read in the past. I know of the person you speak of at Sullivan, and I should have used my brain when I said that this PC at the Seelbach was the only one in the state. I aplogize for that.

    Again, my post has nothing to do with the owners of where you work and their beliefs on pastry. It was simply meant to state that once some one good leaves, many may follow.

    Good luck and take care,

    McKay ( JASON McCARTHY )

  2. Zilla,

    If that is the case, then they decided to eliminate the pastry chef position then reinstate it. They had an Exec Pastry chef, since I interviewed for it several years back, plus I know that they wanted to showcase her ( the Pastry chef) since she was the only Certified Exec. pastry chef in the state of Kentucky


  3. The ad I saw is on www.hcareers.com. Listed under keyword search of PASTRY CHEF for all the U.S. and under Potomac Hospitalty services on Sept 12. Ad says they are looking for a pastry chef ( assistant is not listed ), so I would take it that the position was for pastry chef ( when an ad for a restaurant says it is looking for a pastry chef, it is presumed to be THE pastry chef, not assistant) This doesn't always apply though in a larger venue situation ( hotel , resort, etc...)

    Also, for a restaurant that seems to be very good ( I meant no harm in my initial response that it wasn't - it is obviuosly VERY good ) I still feel that a pastry assistants position in a fabulous restaurant in D.C. warrants more than $9.00 - $10.50 per hour. My concern on this isn't the quality of the desserts ( which are well received it seems to be ) but the fact that The pastry chef is wearing 2 hats ( as restaurant director as well as PC) and maybe not allowing the money that someone deserves to be making as Pastry chef alone, concerns me as a pastry chef myself. This topic has been brought up on the Pastry forum in many different aspects, from pastry chef recognition to someone just out of culinary school being offered a pastry chef position when she really didn't have an interest in pastry in the first place.

    Take my comments for what you will.


  4. Although never been there, was a little dissapointed when I saw an ad on one of the culinary job sites where they were looking for a pastry chef, but only offering $9.50 - $10.00 an hour! A REALLY BIG slap in the face to pastry chefs, not only in the D.C. area, but all across the country. No matter how good the food is, as a pastry chef myself, I usually don't frequent places that care so little for the pastry department. :angry:


  5. To put my 2 cents in, is it just me, or does the whip that goes with the mixer that Elyse has made reference to, seem to be very DARK in color? I have never seen a whip that dark ( although it could just be the picture ) and would be very weary of using a whip of that color, especially if I wanted to whip up up some heavy cream, which I believe looks better the whiter it is :blink:



  6. Whoops, missed something

    The dish containing the fruit or whatever you choose with the sabayon spooned over can be browned under a salamander or with a torch ( sort of like what you would do to creme brulee ) I believe this is what is called gratinee style, but don't quote me.


  7. Hello Kate,

    Believe me, I feel for you. I went to J & W in Providence several years back with NO baking experience whatso ever ( I was in Baking and Pastry, not culinary ). Almost didn't graduate, with my theoretical skills the only thing that saved me ( I could tell you what went wrong, I just couldn't fix it from a hands-on approach )

    I believe you should try to get as much out of the advanced class as possible. 2 of my roomates sophmore year were culinary students, and they often came to me for advice.

    How long is this class? 11 or 12 years ago ( I still can't believe it has been that long :sad: ) the 2nd year culinary baking class was only 6 days, which doesn't seem to be very long to get a grasp on what I would call "advanced" techniques. The basics are all that you probably will learn, and a firm grasp of basic baking and pastry techniques will help build a better understanding of more advanced stuff, should the occasion to learn more arise. Most culinary students don't WANT to learn pastry skills, although these skills could probably help them in their other cooking. I used to not even care about the other side of the kitchen, but soon realized that the knowledge that I could learn from them would and could be helpful to me in the future.

    Now back to the question at hand:

    Sabayon is a cooked sauce of sorts ( that is what I call it ) that is egg yolks, sugar, and usually some sort of liquid ( I believe the original recipe called for Marsala, but I could be wrong. I have used orange juice concentrate, Frangelico, lime juice, etc... in the past) The 3 ingredients are cooked over a double boiler until thick ( some say to 170 F, but I usually cook to the consistency that I desire) . This is then laid over fresh fruit or whatever you choose. Sabayon is best made to order, as it loses its thickness over time. I have made sabayon and cooled it completely, then folded in whipped cream and this enables it to have more of a sauce-like consistency and a longer shelf life ( although only 2 days or so ). This would be a good made - to- order dessert, although nowhere as flashy as Bananas fosters or Cherries Jubille ( which by the way, is SO old school, that a restaurant that does them doesn't rate very highly to me - just my opinion )

    Anyway, good luck



  8. Zilla

    About 4 or 5 years ago I went down to Louisville to do a tasting for The Seelbach for the position of Exec. Pastry Chef. This was just before they received their AAA 5 diamond rating. Their pastry Chef had left and the Exec. Sous Chef was creating the dessert menu ( I believe -could be wrong). I had dinner with The Chef de Cuisine of the Oakroom( I believe his name was Michael ) and had one of every dessert. Very good tasting , but each was swimming in sauce and had strawberries as a garnish, even if there wasn't a strawberry flavor to be found in the dessert itself. I didn't get the job ( there was some missunderstandings about how much time I would be allowed to create some things , plus I wasn't experienced enough for an establishment of that quality, at that time in my career.)

    Having meet Chef Michael ( as well as Chef Jim ), I was wondering how you perceive the food? But enough about me.

    One of the best desserts I had when I was there was ( at least I think it is called), was Thoroughbred Pie? :unsure: A sort of light colored pecan pie with great flavor . You could think about doing a different take on this ( although I believe it is somewhat overly done in many restaurant in your area) But, people know the flavor and a more upscale or different take could win you over some fans.

    Good Luck



  9. Popcorn,

    I agree with Fredbram. The ratio of chocolate to heavy cream that I use for semisweet/bitterseet truffles is 2:1. I bring my cream to a boil and then pour over the chopped chocolate, whisk until smooth, then cover and refrigerate until very firm ( anywhere from 5 hours to overnight ). I have never added butter, so I don't know if that would affect your truffles or not. Chocolate and cream is all I use.

    Take care,



  10. I would suggest adding some mint extract along with infusing your cream in mint leaves if the mint flavor is not as pronounced as you would like.

    As far as using herbs, I have made in the past a ginger-lemongrass CREME BRULEE that worked out well. I know you are looking for truffle ideas, but i infused the fresh ginger and lemongrass in the cream, just like you have tried with the truffles.

    Good luck,



  11. Pastrylady,

    Unfortunately, I have never seen Baumkuchen with marzipan. The ones I have made have only been cake, never any marzipan or filling or anything besides the cake. Maybe there are different varieties?


  12. Chefette,

    I couldn't agree with you more. But I do have a question for you. What is your take on ACF Certification? I recently saw a show on Food Network about the test for becoming a CMC, and I know the ACF is highly regarded in many areas of the U.S. (particularly on the East coast), but how do you feel about it? In Utah, the ACF is NOT highly regarded ( which may or may not be good), but I'd like your take on it. CMC and CMPC are certifications that I felt several years ago were the cream of the crop ( which they may be) but I feel the title CMC or CMPC has been devalued in this country. Almost everybody has heard of Gale Gand and, for the most part,but may not as many, Claudia Fleming, but who knows who Chris Northmore is (A CMPC) ? Emeril Lagasse and Charlie Trotter are household names, but I couldn't even have told you who any of the chefs trying out for CMC were. Many up and coming chefs in this country are more set on becoming "famous", like Emeril, then becoming good, or even better, great chefs. This isn't the case for all of them , but I do feel this applies to many. Very good chefs, like yourself, Steve,Michael,etc.., usually are not publically known names ( although you all should be known, and are, in the pastry community) and I think there should be more of you you want to see American pastry succeed (and are there to help others like myself ) I probably will never be a nationally known name,but I would like to think that I do my best to educate and improve myself, from hands-on as well as a theoretically aspect, and that American pastry will continue to imrove and grow, for that is what is needed for pastry chefs and the like to become more appreciated, which I feel in turn, will create a greater desire to be the best.


  13. Sounds like Baumkuchen (sp?) Made it in culinary school quite a few years ago. Baked it on a spit, dipping in batter after one layer was baked to create that tree affect you spoke of. Looked like a log,but not a Christmas Tree. Chef instructor was German . But I don't know if this is what you speak of. If it is, a German bakery would probably be your best bet (Actually had one at a German Bakery in Chicagoland several years ago - very good)


  14. Nightscotsman,

    Hopefully you didn't go on their website (www.pastryartanddesign.com) and see their ad for their most recent issue, because that is the 2002 July edition! They are REALLY behind on their website. I went to 3 local bookstores yesterday and they all still have the Florian edition on the newsstands, so I believe the newest issue is not out yet ( at least not where I am)


  15. I couldn't agree with you more Sinclair. I actually keep track of when I receive my magazines ( Food Arts, Chef magazine, and PA& D) . I also keep track of when I first see it in a bookstore ( which is somewhat of a second home to me - I go there at least 2 times a week to see if any new issues are out) and I usually get PA&D at least 2 weeks after I see it in the bookstore, which surprised me greatly when I received the last issue ( With Florian on the cover) before I saw it in the bookstore. ( More surpisingly, since Utah has what seems to be the slowest mail I have ever seen). I have not seen or received the newest issue that Steve is speaking of. They sure do seem to make sure I get my renewal notices though ( at least 2 to 3) I am not renewing since I would rather pay $1.00 more per issue every 2 ( or what it seems to be now) or 3 months to have it when I first see it.

    P.S. I believe the instructor you are speaking of that teaches how to make molds is Michael Joy. His

    website is www.chicagomoldschool.com

    Take care,


    (Jason McCarthy)

  16. Hey Bripastryguy,

    I know of what size mold you are talking about. I believe Steve Klc spoke about them in a thread a couple of weeks ago started by Sinclair. I , personally, think they are a good size for a dessert, but I would also have added a garnish of some sort to improve the plate presentation and to warrant $5.95 ( I know that is out of your hands since you are selling to this chef as a supplier , and not working as his employee.)

    4 to 5 oz. servings seem very reasonable to me. But this also depends on style of restaurant. Upscale, fine dining shouldn't have, I believe, big dessert portions, like casual ones usually do ( TGIFridays, Chili's), since the desserts are of higher quality and therefore more expensive to produce (from an ingredient and skill aspect)

    All my main dessert components are in this range and I to ,have heard some grumblings, but I justify the size of my desserts by telling my boss and waitstaff that I see dessert as a mini or smaller aspect of a guest's dining experience, not a full course.( This usually is followed by me saying - " Smaller portions = more dessert sales, which = higher check average, which = MORE DINERO")

    Take care

    Mckayinutah (Jason McCarthy)

  17. A few places to consider looking at in the SlC area:

    Bambara in the Hotel Monaco - New Executive chef came in June, was executive sous chef at Emeril's in New Orleans. Haven't been yet, but has gotten good reviews in the short time he has been there.

    Chef's Table in Orem (about 30 minutes south of SLC, before you reach BYU.) Executive chef/owner was my former boss at where I work now. He has received extremely good reviews for his take on American food . Known to come out of the kitchen and visit with guests. Great view of the mountains also.

    Good luck


  18. Elyse

    I have worked in many places , having used everything from 5 quart up to 140 quart mixers . I think the 12 quart, at least in my opinion, should be sufficient, especially if it is brand new. But this will depend on the size of batches you plan on doing of cookies , breads, etc...

    I am a fan of getting new equipment, as you may or may not know the history of used equipment. I have had every single 20 quart Hobart mixer I have worked with(except my present one) break down on me, which is about 5-6 times ( sometimes 2 or 3 times each).

    If you feel the Fleetwood ( I don't know much about that brand unfortunatley) is going to be the right size for you ( I would think you could make cookie batters that would yield anywhere from 70 -80 2" cookies), I would get it. You though could always take Chad's advice and look around for a good price on a new 6 quart KitchenAid ( $350-$360 for one is what I have seen as well), which would enable you to have a smaller bowl for smaller things, although I wouldn't know about doing more then 2 or 3 loaves of bread in that size bowl. ( I presently have a 5 quart Kitchen Aid at where I work and it hasn't given me any problems, but I wouldn't even try to do bread in it, but the 6 quart is in fact more of a workhorse than the 5 quart).

    In conclusion, I would say to evaluate the amount and sizes of the things you want to do and then see if a 12 quart would be more time efficient than a smaller mixer.

    Good Luck


  19. Did anyone else catch the episode of "The Restaurant" last night on NBC about Rocco Dispirito's new venture? What an eye opener for anyone even considering opening up there own place (although they did seem to be doing some things out of order - booking an apperance on the radio without even having a location picked out?) Is this the norm for opening a restaurant or just a rare situation? I saw the episode on Food Netwook in which they showed the creation of Morimoto in Philadelphia. It seems getting things done when they are supposed to be done is a problem. Next week's preview looked VERY interesting, ( a fire on the line and a lot of cursing by Rocco) I can't wait to see it.


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