Upgraded!!

I know its soon but I've already upgraded myself to a domain!! I'm very excited to announce that I now have my own website (aka blog that I pay for that looks nicer :)... lol)

check it out and follow me there!!

http://www.shesbaking.com/

exes and ohs

Jacquie

Guinness Pre-Dessert 2.0

Pitched the pre-dessert to chef last week and he said it needed a little something more so we brainstormed and decided to try apricot.

So we still have the cashew praline, stout ice cream and Guinness Cheddar (now cut in a strip to better showcase the marbling). Now I’ve added a apricot foam and apricot “skittles”

The Wagyu Beef of Cheddar

Our company's pastry chef Jenny got in this cheese for our other restaurant and I knew right away I wanted to use it. I came up with this today at work for the new pre-dessert, pretty simple play on beer and nuts. Going to pitch it to the executives (chef/pastry chef) tomorrow and hopefully be running it for service.

Guinness cheddar + Stout Ice Cream + Cashew Praline

Pre-desserts of seasons past...

There are so many things I want to post about and so little time. I've been recording my work for sometime now just so I can reflect upon it... Here are some shot of a couple old pre-desserts.

Pre-desserts were the first works that I managed to get onto menus and I really felt like they were mine.

This first shot was the grapefruit pre-dessert at Rush. We were coming up on Stampede and I was lying in bed one night thinking about freezees. I went in the next day, pitched the idea and VIOLA, I was sealing, filling, and freezing cryo-vac bags for half of service.



This next shot is the pre-dessert we were running at the restaurant this past winter, I came up with it in November of 2009. The first one is presented on isomalt glass for a photo shoot (this shot is on the website) The second is how we presented it during service.

Milk Chocolate + Saffron + Black Olive

Didn't make the cut

Rhubarb+Bubblegum+Marshmallow+Menthol

Here is a rhubarb dish I was working on the didn't make it onto the menu.

So we have compressed peeled rhubarb, bubblegum powder, menthol gel, rhubarb gel, vanilla gel and marshmallow espuma that I expelled into liquid nitrogen

Bread Service

I've always always enjoyed making breads, I wouldn't necessarily consider it my strongest skill when it come to pastry but it brings me a lot of joy, especially right out of the oven... yummmm Here are some shots of the bread service from the restaurant. Above is our brioche. Its the first thing I got onto the menu when I started at this restaurant late last year. Customers can't get enough of it, we blow through nearly 300 rolls on a Saturday service (we do around 90 covers on a Saturday)

These are our pouri sticks, a longtime staple item at the restaurant. The first is just a neat shot of the dough proofing, the other is right before they're sent out.

Below is a gluten free bread I've was trying out. Its a buckwheat loaf, we get so many celiacs in that I would really like to have something on hand to accommodate them.

Da Crew

Quick post!! We had a slightly later start to service today so we had a few minutes to relax... I grabbed this shot of the team during our outside time (we love our outside time) ENJOY! :)