So, my last few posts have been more about answering questions and discussing topics about the culinary industry as a whole.
My friends are often seeking advice on what their next step should be. The culinary industry is a tough one - long hours, competitive nature, physically demanding - the list goes on!! But, there comes a point when you've overcome the challenges and it's time to move on. However, sometimes we become too comfortable and make excuses as to why we can't leave. "No one knows the department like I do." "Who's going to train and do inventory." "I created these dishes, I can't just leave them." YES YOU CAN!
For me, aside from my love of cooking and baking, the best part about this industry is being able to constantly push yourself, your creativity and your growth. Yes, it can be hard to pick up and leave a job where you're comfortable and surrounded by friends, but if it's holding you back professionally, it's time to go.
When in doubt, ask yourself:
1. Am I learning something new every day?
2. Am I passionate about what I'm doing every day?
3. Am I given the opportunity to make a difference?
4. Does this job promote creativity?
5. Is there room for professional growth?
If you do not answer yes to almost all of these questions, you need to think about moving on. You owe it to yourself!
Wednesday, April 9, 2014
Tuesday, March 25, 2014
Is Culinary School Worth It?
Many people ask me this question - two people so far this week! I HATE IT! It really depends on the person and where they are in their life. Here are some pros and cons to help you decide if it's for you...
CONS:
1. It's EXPENSIVE! #thisaintcheap is an understatement. You're going to pay upwards of $25,000 then graduate to try to find a job that pays $10/hour (If you're lucky!) Oh, and good luck with benefits.
2. Time Consuming. Many people I attended school with worked a full-time job before heading to class. It's exhausting and eats a good portion of your free time. There's studying and projects to do. Plus, if you really want to succeed, you'll be making puff pastry dough at home, too.
3. Gets you set in your ways. I often come across people who say things like, "Well this is how they taught me in culinary school!" There are many ways to do one task. The best part about working with different people is learning from them. I learn something new every day.
4. It's competitive. This isn't necessarily a bad thing as it can really help motivate you, but don't let that be your focus. Do the best you can do.
5. It may not meet your expectations. You are not in school for 8 years. You cannot spend two weeks blowing sugar. Typically, a technique is demoed, you have an opportunity to try it out and then you move on. If you really want to learn about a specific ingredient or technique in depth, you may have to do it on your own.
PROS:
1. You're not alone. Think about how scary it can be starting a new job - you don't know anyone, you're low man on the totem pole and you're expected to jump in and know what you're doing. Well, everyone is on the same boat, so it's not as intimidating.
2. Friendships. You are trapped in a room with people who want to do what you do and who love cooking/baking/food. You already have tons in common! I am still friends with many of my classmates and we support each other constantly.
3. Builds a good foundation. At any good institution, you will learn all the basics, and although you may not spend tons of time practicing a particular technique, you will have the knowledge you need to succeed in the real world.
4. Resources. Schools have a tremendous amount of resources - libraries, clubs, workshops and culinary demonstrations - which are usually lead by instructors who you haven't been assigned to your class, or even guest chefs / celebrity chefs.
5. Alumni Services. Job portals, advisors, etc. This is priceless. I still talk regularly with my advisor and she is always willing to help me make smart decisions. She has even helped me land some pretty amazing jobs,
So, as you can see, the ball is in your court. YOU have to decide if it is a smart career choice. You can definitely skip culinary school and build a name for yourself in this industry, but you will have to hustle and build your own support system and create your own connections.
CONS:
1. It's EXPENSIVE! #thisaintcheap is an understatement. You're going to pay upwards of $25,000 then graduate to try to find a job that pays $10/hour (If you're lucky!) Oh, and good luck with benefits.
2. Time Consuming. Many people I attended school with worked a full-time job before heading to class. It's exhausting and eats a good portion of your free time. There's studying and projects to do. Plus, if you really want to succeed, you'll be making puff pastry dough at home, too.
3. Gets you set in your ways. I often come across people who say things like, "Well this is how they taught me in culinary school!" There are many ways to do one task. The best part about working with different people is learning from them. I learn something new every day.
4. It's competitive. This isn't necessarily a bad thing as it can really help motivate you, but don't let that be your focus. Do the best you can do.
5. It may not meet your expectations. You are not in school for 8 years. You cannot spend two weeks blowing sugar. Typically, a technique is demoed, you have an opportunity to try it out and then you move on. If you really want to learn about a specific ingredient or technique in depth, you may have to do it on your own.
PROS:
1. You're not alone. Think about how scary it can be starting a new job - you don't know anyone, you're low man on the totem pole and you're expected to jump in and know what you're doing. Well, everyone is on the same boat, so it's not as intimidating.
2. Friendships. You are trapped in a room with people who want to do what you do and who love cooking/baking/food. You already have tons in common! I am still friends with many of my classmates and we support each other constantly.
3. Builds a good foundation. At any good institution, you will learn all the basics, and although you may not spend tons of time practicing a particular technique, you will have the knowledge you need to succeed in the real world.
4. Resources. Schools have a tremendous amount of resources - libraries, clubs, workshops and culinary demonstrations - which are usually lead by instructors who you haven't been assigned to your class, or even guest chefs / celebrity chefs.
5. Alumni Services. Job portals, advisors, etc. This is priceless. I still talk regularly with my advisor and she is always willing to help me make smart decisions. She has even helped me land some pretty amazing jobs,
So, as you can see, the ball is in your court. YOU have to decide if it is a smart career choice. You can definitely skip culinary school and build a name for yourself in this industry, but you will have to hustle and build your own support system and create your own connections.
Thursday, March 6, 2014
I'm a Sap for Maple.
For a small fee, you can tour the facilities and learn how sap is turned to syrup. Long story short - after an intensive round of filtering, the sugar content in the sap is increased until it is high enough to caramelize.
At the end of the tour you are lead to the tasting room where you can sample all the different "strengths" of syrup. Crown Maple Syrup is super smooth and has a very pure taste. It is one of the best products I've sampled in a long time. I purchased both the Medium Amber and the Grade B. (SIDE NOTE: Grade B does not mean it is not a premium product. It just has darker color and more intense flavor profile, therefor it is commonly used for baking.)
Madava Farm also houses a store that sells their products as well as the products of some other local businesses, like Mast Brother's Chocolate. There is also a little "cafe" where you can order house-made savory and sweet items.
Fast forward. I've spent a better portion of the last week developing recipes for my upcoming cookbook and am almost completely out of syrup. Here's a recipe that I developed for fun. Don't be creeped out by the thought of using cedar as an ingredient. It is easy to find and offers a subtle, yet smokey flavor that balances well with the sweetness of the maple syrup.
Charred Cedar Ice Cream with Maple Swirl
1 cedar plank, charred and broken into three or more pieces
2 1/2 cups heavy cream, divided
1 cup milk
3/4 cup sugar, divided
1/2 teaspoon kosher salt
5 extra-large egg yolks
3 tablespoons Crown Maple Syrup, Medium Amber, plus more for garnish
Bring 1 1/2 cup of the heavy cream, the milk, 1/2 cup of the sugar and the salt to a simmer in a high-sided skillet. Add the charred cedar pieces and allow to steep, covered, for one hour. Remove the cedar, making sure to scrape as much liquid off them before discarding. Bring the liquid back to a simmer.
Meanwhile, whisk together the egg yolks and remaining 1/4 cup of sugar until it begins to lighten. When the liquid begins to simmer, temper the yolks. To temper, slowly add some of the hot liquid to the yolks while whisking constantly. When half of the hot liquid has been added, pour the yolk mixture into the pot with the remaining liquid mixture.
Over a medium heat, stir the mixture continuously until it begins to thicken and coats the back of a wooded spoon. Be careful to not overcook or the eggs will scramble. Strain (the finest mesh strainer you have!) the mixture into a quart sized measuring cup (or a large bowl.) Add the remaining 1 cup of heavy cream and gently stir until fully combined. Transfer to a quart container or tupperware and refrigerate overnight.
Following the instructions provided with your ice cream machine, churn the base until it is the consistency of soft-serve ice cream. Place a quarter of the ice cream into a pre-frozen container. Drizzle with the syrup. Repeat the layers until you use all the ice cream and syrup. Place a layer of plastic wrap over the ice cream and harden in the freezer for at least four hours, preferably overnight. Serve as is or with a drizzle of syrup.
Friday, January 3, 2014
New Year, New Career
Every year I get off to a good start and am pretty good about keeping up with my blog. Sometimes it's just too much pressure to write and/or develop a recipe for a blog. So, I am going to take a new approach. Instead of just posting written blogs, look for picture blogs and even video blogs this year.
What can you expect? Well, this year I'm hoping to work solely as a full-time freelance pastry chef, food stylist and culinary producer. Also, in case you were unaware, I've been working on a cookbook which I hope to have done by next fall. My future posts will revolve around all the various projects I'm working on. So, if you have a google account, subscribe to my blog!
I am going to keep this post short and sweet, but want to share a link that really made sense to me. I hope you find it insightful. (Thank you Megan!)
http://jamesclear.com/goals-systems
Happy New Year!!
Anthony
What can you expect? Well, this year I'm hoping to work solely as a full-time freelance pastry chef, food stylist and culinary producer. Also, in case you were unaware, I've been working on a cookbook which I hope to have done by next fall. My future posts will revolve around all the various projects I'm working on. So, if you have a google account, subscribe to my blog!
I am going to keep this post short and sweet, but want to share a link that really made sense to me. I hope you find it insightful. (Thank you Megan!)
http://jamesclear.com/goals-systems
Happy New Year!!
Anthony
Saturday, July 6, 2013
FAQs
I am constantly getting questions from friends, family and random emails from people who read my blog so I thought I would do a post dedicated to answering some of the most frequently asked questions...
Where do I get my supplies?
Everywhere, really. Anytime I'm out-and-about, it can turn into a shopping excursion. I am constantly looking for products to experiment with. Little markets, boutique food shops and farmer's markets are great for this. You may come across something like pollen or an interesting fruit or vegetable.
I do, however, have some go-to vendors.
Arizona Vanilla Company
http://www.arizonavanilla.com/
I get the majority of my vanilla products here. High quality, good prices and great customer service. I'm a huge fan of Mexican vanilla, but you can order the variety pack to see which your favorite is!
World Wide Chocolate
http://www.worldwidechocolate.com/
This is where I get a lot of my chocolate products from. Pretty decent prices, and they always have some sort of sale going on. It pays to buy as much as possible because the shipping is pretty pricey. Also, be careful if you're ordering chocolate to a hot climate area; they offer a special deliver service for that. Also, that crap you buy from craft stores is not chocolate. Just sayin'.
Global Sugar Arts
http://www.globalsugarart.com/index.php
If I need to get a special mold, fondant, or general supplies, this is where I generally order from. Their stuff is fairly priced (for the most part) and the customer service is decent, too. Whenever possible, I'd rather pick these items up in person to make sure it's exactly what I'm looking for. In that case, I head to...
Candyland Crafts
http://www.candylandcrafts.com/
They carry everything an amateur baker would need, and most things a professional would be looking for. They have a whole room dedicated to chocolate and candy molds. I'd be shocked if you couldn't find one that you needed.
JB Prince
http://www.jbprince.com/
This place is amazing. It's like a toy store for chefs. They have everything from equipment to molds to hard to find cake pans, etc. It's definitely worth a visit. It's pricey, but they have a lot of hard to find items and the quality is great.
Amazon
http://www.amazon.com
Nowadays, you can find pretty much everything on amazon. Make sure you read the product descriptions accurately and are only purchasing through trusted vendors. There are a lot of imitation products out there, so be careful.
What tools should I invest in?
Everyone should have the basics - a pie pan, 8" cake pans, cupcake pan, pastry brush, rolling pin, loaf pan, thermometer, off-set spatula, whisk, rubber spatula, mixing bowls and some sort of a mixer. Those are the ABSOLUTE basics. There are a lot of gadgets and gizmos out there. Don't buy something unnecessary or something that you'll use only once or twice before hiding in a cabinet.
Do quality ingredients really make a difference?
YES! If you're making a chocolate chip cookie and throw in some artificial vanilla extract, you may not pick up on it, but use the same "extract" to make a vanilla ice cream and, because it's the dominant flavor, it will probably be detectable.
First of all, try not to use anything artificially flavored. These days, it's not much more to buy the real thing. It makes a difference and it's better for the environment - and for you!
One item that anyone who enjoys baking should look into is European (or European Style) butter. The higher fat content makes a better, tastier product - especially in things where butter is the star, like pound cake, croissants or buttercream.
What's my favorite thing to make?
It really depends on the day. I go through phases. Some days I like making component items like pastry cream, lemon curd or buttercream. Other times, I like making scones, pound cakes and cookies. If I had to pick one thing, I would say marshmallows.
Why didn't my cake come out like yours?
Geez! I get this too often. It could be a dozen things! Did you read the recipe wrong, scale the ingredients incorrectly, screw up a technique? - I could go on all day. My best advice would be to retrace your steps. More often than not, you can figure out where you went wrong. Also, don't expect to ace something you've never made before on the first shot. Like everything else in life, practice makes perfect.
Why do custom cakes (or custom anything) cost so much?
Basically, it's for the same reason a custom car or custom wedding dress would cost a lot! Most people do not realize the amount of time that goes into making a custom cake. A simple two tiered cake with a small bouquet of sugar flowers takes hours - and that's just the flowers. Also, (quality) fondant is not cheap. Everything adds up - the supplies, costs of ingredients and time. If you aren't paying a fair price it's either because you're not using a professional, someone is giving you a sub-par product or they are new to the industry and are low-balling themselves!
What's the deal with fondant?
I have to be honest, I am not a fan. Unless you are getting a tipsy-turvy cake or a carved cake, I try to steer customers away from it. I do not like the taste and it's not cheap. You are going to spend a lot more on a cake with fondant than one elegantly covered in buttercream - just my opinion.
Where do I get my supplies?
Everywhere, really. Anytime I'm out-and-about, it can turn into a shopping excursion. I am constantly looking for products to experiment with. Little markets, boutique food shops and farmer's markets are great for this. You may come across something like pollen or an interesting fruit or vegetable.
I do, however, have some go-to vendors.
Arizona Vanilla Company
http://www.arizonavanilla.com/
I get the majority of my vanilla products here. High quality, good prices and great customer service. I'm a huge fan of Mexican vanilla, but you can order the variety pack to see which your favorite is!
World Wide Chocolate
http://www.worldwidechocolate.com/
This is where I get a lot of my chocolate products from. Pretty decent prices, and they always have some sort of sale going on. It pays to buy as much as possible because the shipping is pretty pricey. Also, be careful if you're ordering chocolate to a hot climate area; they offer a special deliver service for that. Also, that crap you buy from craft stores is not chocolate. Just sayin'.
Global Sugar Arts
http://www.globalsugarart.com/index.php
If I need to get a special mold, fondant, or general supplies, this is where I generally order from. Their stuff is fairly priced (for the most part) and the customer service is decent, too. Whenever possible, I'd rather pick these items up in person to make sure it's exactly what I'm looking for. In that case, I head to...
Candyland Crafts
http://www.candylandcrafts.com/
They carry everything an amateur baker would need, and most things a professional would be looking for. They have a whole room dedicated to chocolate and candy molds. I'd be shocked if you couldn't find one that you needed.
JB Prince
http://www.jbprince.com/
This place is amazing. It's like a toy store for chefs. They have everything from equipment to molds to hard to find cake pans, etc. It's definitely worth a visit. It's pricey, but they have a lot of hard to find items and the quality is great.
Amazon
http://www.amazon.com
Nowadays, you can find pretty much everything on amazon. Make sure you read the product descriptions accurately and are only purchasing through trusted vendors. There are a lot of imitation products out there, so be careful.
What tools should I invest in?
Everyone should have the basics - a pie pan, 8" cake pans, cupcake pan, pastry brush, rolling pin, loaf pan, thermometer, off-set spatula, whisk, rubber spatula, mixing bowls and some sort of a mixer. Those are the ABSOLUTE basics. There are a lot of gadgets and gizmos out there. Don't buy something unnecessary or something that you'll use only once or twice before hiding in a cabinet.
Do quality ingredients really make a difference?
YES! If you're making a chocolate chip cookie and throw in some artificial vanilla extract, you may not pick up on it, but use the same "extract" to make a vanilla ice cream and, because it's the dominant flavor, it will probably be detectable.
First of all, try not to use anything artificially flavored. These days, it's not much more to buy the real thing. It makes a difference and it's better for the environment - and for you!
One item that anyone who enjoys baking should look into is European (or European Style) butter. The higher fat content makes a better, tastier product - especially in things where butter is the star, like pound cake, croissants or buttercream.
What's my favorite thing to make?
It really depends on the day. I go through phases. Some days I like making component items like pastry cream, lemon curd or buttercream. Other times, I like making scones, pound cakes and cookies. If I had to pick one thing, I would say marshmallows.
Why didn't my cake come out like yours?
Geez! I get this too often. It could be a dozen things! Did you read the recipe wrong, scale the ingredients incorrectly, screw up a technique? - I could go on all day. My best advice would be to retrace your steps. More often than not, you can figure out where you went wrong. Also, don't expect to ace something you've never made before on the first shot. Like everything else in life, practice makes perfect.
Why do custom cakes (or custom anything) cost so much?
Basically, it's for the same reason a custom car or custom wedding dress would cost a lot! Most people do not realize the amount of time that goes into making a custom cake. A simple two tiered cake with a small bouquet of sugar flowers takes hours - and that's just the flowers. Also, (quality) fondant is not cheap. Everything adds up - the supplies, costs of ingredients and time. If you aren't paying a fair price it's either because you're not using a professional, someone is giving you a sub-par product or they are new to the industry and are low-balling themselves!
What's the deal with fondant?
I have to be honest, I am not a fan. Unless you are getting a tipsy-turvy cake or a carved cake, I try to steer customers away from it. I do not like the taste and it's not cheap. You are going to spend a lot more on a cake with fondant than one elegantly covered in buttercream - just my opinion.
Monday, June 24, 2013
Extra! Extra! (Virgin) Read All About It!!
Things have been kind of crazy around here - but in a good way. Alison Attenborough, the AMAZING food stylist I worked with for Johnny Iuzzini's cookbook, called me and asked if I'd be interested in working on another cookbook.
This was for Gabiele Corcos and Debi Mazar's (Yes, from Entourage) first cookbook. I was enthralled! They have a wonderful show on the Cooking Channel (Make sure you check it out!) featuring mouth-watering recipes created by Gabriele. The show is fun and the recipes are simplistic and feature authentic Tuscan cuisine.
As an assistant food stylist, I was responsible for preparing the components for each recipe. I work with Alison, the photographer (Eric Wolfinger, who deserves a blog post of his own. Super talented, super cool guy!) and Gabriele and Debi to ensure we're all on the same page and that everything goes smooth. Along with Jo, Alison's other assistant, we banged out over 10 recipes a day.
One of the dishes I styled.
Sometime shoots can be chaotic and stressful, but this was the total opposite. We were like a well-oiled machine, everyone working in harmony. Eric's assistants Ally and Nicola were awesome, too. Aside from being a lot of fun to hang with, they were always in the kitchen helping us out.
Gabriele made us coffee every morning.
As far as Gabriele and Debi, they're just amazing. The treated us like family and I am honored to call them friends. They are extremely passionate about food and have stories linked to all the recipes. The food is RIDICULOUSLY GOOD! (We got to eat everything for lunch and sometimes dinner.) If you love Italian food - good Italian food - you NEED THIS BOOK! It should hit shelves in the spring of 2014. Don't worry, I'll remind you!
Eric signing my copy of Tartine Bread
Ally determined to get the perfect shot of Lampo.
Nicola trapped behind the stove.
For more info, check out...
http://www.cookingchanneltv.com/shows/extra-virgin.html
http://underthetuscangun.com/
http://peaceandpasta.com/
http://ericwolfinger.com/
http://500px.com/alisonchristiana
Friday, June 21, 2013
To Love You S'more
So, yesterday when I woke up and started making cupcakes for an event my mother was holding, I didn't really know what I was going to make. Time was of the essence to it had to be something quick and I was determined to use only the ingredients I had in the house. At least I was able to stick to one of those things...
I was low on butter so that was a problem right off the bat. I decided to make chocolate cake because it's easy, tasty and uses very little butter. I had a bit of time to plan my next move while the cupcakes baked and cooled. What can I make with no butter? It was a toss-up between ganache and marshmallow frosting. Anyone who knows me knows I am addicted to marshmallows so it wasn't a difficult decision. Then it hit me - S'MORES!
My only concern was the graham cracker. I didn't have any on hand which isn't a big deal; I'd rather make my own. Thankfully, I had everything I need to make them!
I made little rounds and piped lines of milk chocolate on top. Garnish, check.
As I was about to make the meringue for the marshmallow topping, I thought it might be fun to fill the cupcakes with chocolate ganache. So much for quick and easy, but we all knew that elaborate is my middle name...
I didn't realize how many people are addicted to s'mores. I'm getting a lot of inquiries about these bad boys.
By the way, DELISH!!!
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