Life as a Pastry Chef begnins...

On 5/1/2010, I traded my stove for the bake shop, at least for about 6 months. Having decided that England was not the place to go I was left searching for a job, not for long however. Within a couple of days I was offered a position as a pastry chef at the Eastern Yacht Club where Sarah and I will spend the summer.

Spring Dessert Menu

Spanish Style Guanaja Chocolate Mousse:
Saffron-Meyer lemon confiture, poached lemon zest and flour free chocolate biscuit


EYC Blondie
Sweet sloop ice cream, salted caramel and candied walnuts


Spring Rhubarb and Whole Wheat Crumble
Served with vanilla ice cream


This being my first time as a pastry anything, I have been trying to make everything humanly possible. I make my own biscotti, ice cream, sorbet, muffins and little pastries for brunch. I get to try my hand at wedding cakes, birthday cakes and all sorts of various things I have always wanted to try but never had the chance.

If all goes well I should have some regular posts, for the sake of humanity I plan to publish any tragic misfortunes a cook can have in the bake shop for all to relish.