"Strawberry Shortcake"

The Fireside Shortcake

 

White Chocolate Chantilly

Pound Cake

Strawberry Gelee

Diced Strawberries

Strawberry Meringue

Almond Crumble

Strawberry Gelato

Topped off with Cotton Candy :)

 

 

 

 

This is so lovely, and it makes me so happy :)

Dolzessa

 

I have opened up a Restaurant with my dad.

 

It was something crazy that has happened, and was unexpected, but it was a great opportunity so we took it. Taking this restaurant on has meant that I am taking care of everything going on, and also make all the pastries in house.

 

I will start featuring my desserts on here, and would like your thoughts on it.

 

Dolzessa

Fresh baked warm honey cake is accompanied with sautéed apples and house made vanilla bean gelotto and finished with a honey tuile.

 

 

 

I want that Feeling

When you are in a kitchen, you have a feeling,  a feeling of being complete, of feeling as if you are home. You get this feeling that you love being in the kitchen, and you would not want to be anywhere else.

That is what my last kitchen was, we had love for each other, and for food.

I miss being around people who love what they are doing, people who want to learn, people who want to teach others. The last place might of not been perfect, but it was a wondeful place for me to start. The people who were working with me there were also wonderful. People took time out of there day, to help each other out, to teach other things. We were a group of people who really got a long with each other, who really understood each other.

I want that unity back.

I want to be in a kitchen where people want to be professional, where people clean up after themselves, where people ask questions before they do whatever they want. Being back in the kitchen is a wonderful feeling, its the one place that gets me, understands who I am and what I want to do.

But will I get back to a kitchen that I love again, that I love who I am around?

I miss the long night, I miss the covers, I miss the unity, I miss the happy times, I miss the crazy times, I miss the time we were in the weeds, I miss people understanding what being in the weeds is, I miss being with people who understand what being in the kitchen is all about, I miss feeling wanted, I miss the crazyness of the city, I miss the people, I miss the things that everyone cares about that people do not care about here.

Im just missing it all, Im missing my family.

Don't get me wrong, I love what my dad and I have done. I love the restaurant we opened, its just people don't get me here. I feel like people don't understand what it is like to be in a real kitchen that should be run well. Ill be missing it for awhile untill I put together a life here, feel like I have soemthign here.

Im excited though to get my desserts out to people.

Becoming a Chef...

When I started this blog it was about me attending pastry school, and about my world around it. About everything I was doing with my pastry career. I thought it would always be about me going from job to job.

Learning everything I possibly could, I want to see what the world has to offer.

My Dad and I took over a restaurant, and by doing that I landed a "Pastry Chef" Job and pretty much an "Executive Chef" Job. I am not Chef right now, and I would not walk in anywhere and tell somenoe I was. But all the desserts in the Restaurant are all things I put together and made, and I plate them everynight. And between my dad and I we have been putting together menu after menu right now. I want to be hands on in everything that is going on

So it put me in a position I never thought of having, or thought I would have.

It is a hard time, trying to figure out menus and also having to go through with them. The pastry part comes to me, but being in SD I know people want more of simplicity. But coming up with the regular menu is hard, and it is something very new for me. But it is a learning process and it will take time. But I know that its going well now, and overtime it will get even better.

Everything happens for a reason, and I know this restaurant was for something good.

Nerves

Is it okay to be nervous?

Everything is happening so fast, which I believe is why I am so nervous.
What if things do not go right? 
What if everything goes wrong?
What if people don't like what you are doing?
So many "what ifs"

You have to let the nerves calm down.

But it is so hard because there are so many list to make, so many items to cross of those list. So many little things to do think about, and so many big things to thing about.
Do you have sugar for the coffee?
Do you have horseradish for the prime rib?

I want things to go well, but so nervous that nothing will go well.

As much as you want to stay positive it is hard to. It is hard to not think everything will go wrong. But the worse possible outcome always comes to your mind first.

I had this fear. It is really I have this fear.

What if (yes I said it) but really "what if" you open the doors and no one show ups. Maybe no one wants to give us a chance. But this is my fear because not everything always works out. And this is a very big step, and it not working out is a big deal

So many "what ifs" but you have to stay on a positive note. 

Make a Prep List

It is time to get started on new flavors and new taste.

Get a buying list ready.

Start getting a production list going.

It is time to get all this prep done.

I am excited to start posting about this new Chapter I am about to start. This blog was about me becoming a Pastry Chef, now I do not consider myself as a chef. I know I have a lot to figure out. But I am going to take this step by step, figure out what I can do. It is going to be about learning, and my learning has not stopped. I am ready to still see what the world has to offer.

I am so ready to get back in the kitchen.

To make something beautiful for someone.

Ready for that Leap

You need to realize what is really for you, what means something to you.

I always knew what I wanted to do, what I was good at so I went for it. I had a little of an hesitation but then I went for.

Everything you do, is another step to a journey you are taking.

And I know that sometimes things happen for a reason, opportunities are brought to you that you can not pass up. So you take those opportunities, even if you might be really scared of it all. But sometimes you have to take that risk, you have to take a jump for it. Or maybe for me a leap for it.

But I guess you really don't know until you try.

I am nervous for what is to come next, its a big step, it is something I was never ready for. I guess I just never thought would happen. But something has come up, and opportunity and you have to go for it.

So lets take that leap.