Baking for the Family

I think I overdid it! For our family holiday party tomorrow night, I offered to make the dessert. I started with Bread & Butter Pudding with a side of Vanilla Creme Anglaise and Caramel Sauce then I made Pot de Creme, Vanilla Earl Grey Tea Creme Brulee, Blueberry Crumble and Mixed Nuts Chocolate Fudge Brownie. I am also going to whip the Chantilly Cream before serving all the desserts. At least it's a lot of variety for everyone to choose what they wanna eat! It felt really good to be baking. I need the practice as well. I am looking forward to working again and esp. in the kitchen. I can't believe I actually miss working with chocolates.

A Little Bit of Baking

I feel better baking again. Not a lot of stuff but a little Creme Brulee made me feel better. I of course prefer my commerical ovens since home ovens takes almost double the time for things to bake. I've always prefer to make desserts for others and have them enjoy it. I don't really ever eat anything I make...I think with most chefs and cooks it's the same for them. The satisfaction comes from cooking and watching people enjoying the food. So far since I've been back I've only been able to make a handful of things since I don't have my mixer here. Panna Cottas, Scones, Brownies and Creme Brulee. I think if I had my mixer I would want to make more things. Esp. chessecakes! I guess if I had a bigger kitchen and equiped with all my tools then I can make chocolate truffles as well. I really miss school and the access to a commerical kitchen.

How it came about.....I think.....

I'm going to touch on how it all came about...at least in a very short summarized version. I have been blessed a with great family. My family have always enjoyed eating out and trying new things. My taste buds have been developing from a young age. I recall I started eating lamb at age 5 when my parents took me to England...at least it was the first lamb dish I remember. I fell in love with Sashimi at age 7 while travelling in Japan with my family. I remember being introduced to Foie Gras at 12 yrs old and it's been a beautiful love affair since! Those are my earliest memories of new food introduction. Don't get me wrong, I love cheap food stand food as well. Bangkok was a haven for that! Things that are made well and paired well means a lot to me. To be able to compliement each flavor within a dish is not an easy job. I admire the chefs who has a nature knack for it!

On to Dessert....I remember my childhood restaurant meals started with my mom reading the dessert menu before the main one. She ordered her main course depending on whether the dessert menu was appetizing. Since there is ALWAYS room for dessert. I guess my passion stemed from that. I have always had a sweet tooth and a weakness for good chocolate. Now it's developed into my chosen career and I dream of where it will lead me. Lucky for me, I prefer watching people eat and enjoying my creations more than devouring the desserts myself. Otherwise I think my time at the gym will have to be tripled.

Eating My Way Thru Bangkok

I loved Bangkok and my 6 days there was the exact amount of time I needed. I couldn't believe it had been 10 yrs since the last time I was there. I still remember one of the best meal of my life was the huge Thai buffet we had at the Sheraton Orchid Hotel in Bangkok. All the food served was so delicious. I love Thai food and on this trip I found that the best Thai food cannot be found in restaurants...they are the food stands on the streets. One of the most memorable dish was just a simple Stir fry Shrimp and Broccoli in Garlic Sauce. I tried not to think about where the plate was washed. I love the fact that the food in Thailand is so cheap but so tasty. I love how all the spices come together and compliments each other to create a strong and well balanced flavor. I wish I was able to take a week of Thai culinary classes...that would've been the best experience. At least it gives me another excuse to go back to Bangkok and I hope it would not be another 10 yrs before my next trip back there!

First Blog

Here I am blogging for the first time...I guess this is like a diary. In my case, a food diary of my experiences with food and how I feel about what I have tasted. I admit that I am a picky eater and becoming a Pastry Chef has made me even more critical of desserts. Although I am just as critical of the savory side as well.

I alway knew I had a passion for food but never thought I would be in this industry. I've come to love the challenges and the stress with it.

I will start this blog off with this intro but I will update it later about my trip to Bangkok and Shanghai as well. I'm really looking forward to future trips to China and hope to taste as much as I can of the ethic provences in China.