06.05.09
My Cooking Weakness.
Those of you who have been following the story, know that when I was in culinary school, I had to take classes in pastry arts and desserts and so forth. It was fun, but it was hardly my specialty.
 My carrot cake from culinary school. It tasted OK, but hardly one that should be sold professionally. |
I tried my best, and the food tasted OK, but I would never think of my making of cookies and cakes as being something I was particularly talented at - nor would it be something I would take up as my full-time profession.
It’s not that I think I’m hopeless. With practice, I can work a pastry bag with enough quality, and I know how to apply a crumb coat. I just think it’s that I know the life of a pastry chef is not for me, so I’m not going down that route myself. Getting up at 3 AM (or earlier!) and baking like crazy all day. It’s rough.
And worst of all, in a baking recipe, you can make a little mistake at step 2 in a 12 step process, and not know about it until the end. And there is nothing you can do about it. When I mess up, I just reduce some wine and stock, brown some shallots and cover that mess up! Easy as can be!
No, my friends who are great bakers and dessert makers have always impressed me and while I don’t want to live the life they lead, I still have nothing but the highest respect for all of them.
As far as I’m concerned though, I think I’m gonna keep ordering cookies and cakes from the professionals. Maybe a “Dessert of the Month” subscription would be a better idea - if only to make people think I’m coming up with new ideas… 
 Ooh! I get to use this photo again! Don’t they look awesome?!? |
But even still, I’m going to need to come up with some dessert recipes for my cookbook. I have about three done so far. I’m just going to have to learn how to make cannolis. Simple as that…
Stumble it!
