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Contributed by BreadPitt: NOT the Coolest but the SWEETEST

Angeline Monday, December 6, 2010 , , ,
 My job is not the coolest...rather then it would be sweetest . WHY? because things I'm handling were mainly sugar, sugar and sugar . Bringing happiness to people who are married or birthday or certain occasion would be our task. In this modern era , that doesn't seems to be enough anymore , as demand are much more higher day by day becoming more competitive than ever . But there are too many things to cover in terms of PASTRY. there are several category which is Patissier, Cholatetier , Baker, wedding cake master , sugar art master. Thus is essential to have more training to cover all the chapters above. lets begin with some pic below to understand more about patisserie world
Contributed by BreadPitt
they say, chef must be strict discipline , perhaps some naughty thoughts would help kill some stress and creating a more comfortable ambiance to work with

Lets start with some sweet macarons...this were cute little jewel that what a patissier would make.Its a simple meringue cookies but took some time to understand them .When a pastry chef done it right, the face of the chef would be like above.....happy faces!

A thing that serve in A birthday , A celebration ,A ceremony , A wedding
A pastry chef used to reminds most people about cakes , that's why i owe my friends and parents endless birthday cakes ever since i joined this industryAs i mention our job is not the coolest but the sweetest . sugar art is also 1 of our concern, its art then made from sugar which will enhance the over setting of our pastries , its also a pride for a chef to achieve that skill . that's a scorpion made out from sugar .WARNING , 1 sting could cause serious sugar high....
something more harmony made from pulled sugarassembled piece , once you get to work with it,you might be addictedpiece for Christmas .Time passed faster than you think when you are working on it.........we also do miniature bites like pralines as well, this is more likely to be a Chocolatier taskthese are only 1 of its kind, moulded pralinesthin crust , glossy shell , rich of flavor burst out from the filling...that's what a moulded praline attraction
chocolate also could be a very nice garnishing accessories too , chocolate evaintal and chocolate curls
setting for freestyle confectionery
apart from that , we also made assorted platters . Some might think that , oww, is that all u got ?is that complete? do you think that's nice? well , what i can say is , i spend effort learning them , of course that's not complete , because in Malaysia ,it not easy to progress as financial support is limited , budget has become a barrier for us Patissier to advance, trying my best to squeeze out what i have and what i can to try to achieve is the only option until today. That's why The" internship of a lifetime" from standard charted consider a chance for me to hopefully advance further than what I'm achieving now

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