Blogger The Repressed Pastry Chef is going on a taste testing tour of LA cupcake bakeries. Follow her progress on her blog and on Flickr. Her reviews are utterly hilarious, whether she's praising or slamming a given bakery, such as her writeup of Violet's Cakes, also quoted below. Oh, and you can follow her adventures on Twitter, an application where you can post updates of up to 140 words. We're also on there sharing cupcake haiku; if you have a cupcake haiku to share, email it to nichelle at gmail.com and it'll get posted!... lire la suite
Lien du post: http://cupcakestakethecake.blogspot.com/2008/04/repressed-pastry-chefs-tour-of-la.html
Blogger The Repressed Pastry Chef is going on a taste testing tour of LA cupcake bakeries. Follow her progress on her blog and on Flickr. Her reviews are utterly hilarious, whether she's praising or slamming a given bakery, such as her writeup of Violet's Cakes, also quoted below. Oh, and you can follow her adventures on Twitter, an application where you can post updates of up to 140 words. We're also on there sharing cupcake haiku; if you have a cupcake haiku to share, email it to nichelle at gmail.com and it'll get posted!
The next time you eat out, don't be afraid to thank the pastry chef for his or her creations. Whether you think you "get it" or not. Know this: we are the underdogs. We are not who people to go out to eat for. The savoury chef gets all the praise and don't think that if you tell him or her how much you enjoyed your meal he or she will pass that news onto the pastry chef. But maybe not if you've taken the time to recognize them. Maybe not if the management knows how much they bring to the place you frequent. Maybe not if you remind the owner that you always went there for the whole meal. Maybe not if that pastry chef knew how to do more than merely make cookies. Although maybe still, for there are no promises.
When people ask me what I do and I say I'm a pastry chef, they barely let me finish "...-ef," before asking, excitedly, "O Where?! Where do you work?" So you could say I was unemployed, if you still want to translate Pastry Chef Independent Contractor as such, but to me this is pretty busy, and using the word working as an action verb. {PPS: *Sometimes pastry chefs start their own sweet, and even savoury businesses too.} Just a few off the top of my head: Pierre Herme, Iacopo Falai, Claudia Fleming, Maury Rubin, Sara Spearin, Jacques Torres, Elizabeth Falkner, Pichet Ong, Rachel Leising, Sam Mason, Mary Canales, Chika Tillman, Heather Carlucci Rodriguez, Anne Walker, Francois Payard, Kelli Bernard... Who am I forgetting?
The Las Vegas Sun covers Little Pastry Chefs, on teaching kids to make cupcakes: Little Pastry Chefs, an after-school program offered by a Las Vegas bakery of the same name, offers elementary students an opportunity to learn how to decorate pastries, including cakes and cupcakes.
The DC area may be overstuffed with cupcake shops already, but Aaron Gordon, who owns the Dupont Circle fro-yo joint TangySweet, is about to cash in on the trend. He’ll open Red Velvet Cupcakery, which will share space with a second location of TangySweet, mid-December in DC’s Penn Quarter. Former DC Coast/Acadiana/etc. pastry chef David Guas will turn out the confections in flavors including coconut-frosted lemon and chocolate-chocolate chip with salty peanut-butter icing.
In March my blog Eggbeater will be three years old, and I will be 40. I name the numbers because, in the time-line of this story it means that I began writing in a public forum while my friend was dying. I began writing about myself, being a pastry chef, fruit, teaching and local agriculture when I was not in A Kitchen per se. I was away for a long time, and yet I stayed close by keeping up with professional friendships and writing about the branches of my work. I worked hard to reconcile calling myself a chef and not having anyone's name on my jacket but my own.
Done with frostings and outlook, now to the cake texture. Being a trained pastry chef, I really read cake texture. I believe that cakes should be real. They’re suppose to be moist, soft, flavourful and most importantly, not dry or hard. Especially cupcakes, because of their size, they tend to dry faster than the bigger cakes because it takes no time for the air to travel into the inner-part of the cake. So, cake recipes should be created in a way to prevent cupcakes from drying too fast.