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6 years

Yesterday was my 6th anniversary as a pastry chef. A smattering of mixed feelings accompany making that mark. Where am I going? Where have I been? When am I gonna find the time to learn all that I wanna learn? When am I gonna learn the difference between a job, a career, and a lifestyle? When am I gonna learn to compartmentalize? There is always somewhere to go. Stagnation should be a no go.

Lately I am finding deep fulfillment in simply baking pie shells for the Banana Cream Pie. The multitude of steps to produce a more perfect crust used to be boring and a burden. Now I take my time. I relish the process, not just the product. I don't mind waiting for that overnight rest after the dough is first made. And then a good thin roll out--I love it. After that, another overnight rest before cutting my rounds. Then the filling of the old flan rings followed by an hour or so rest. Trim the dough. . . and rest again? Heck, yeah. Dock those cold babies, line 'em, weigh 'em down (having to use rock salt these days since we have neither beans nor rice available in dry goods), and bake at 350 degrees for 10 or so minutes. Lift out the weights. Return to the oven and bake on the top rack for 2 or 3 minutes and then it's all done. A cool down and into the Rubbermaid they go. Served within two days or out the door. That way I can make more.

I love it.

Bring on another 6 years.

Rock star!

Banana Cream Pie

On the menu and pretty tasty.

Pie crust.

Fresh naners.

White chocolate (vanilla seed, too) pastry cream.

Stabilized vanilla bean whipped cream.

White chocolate shavings.

Fleur de sel caramel.

Bruleed naners.

Powdered naners (dried naners crushed).

Roasted naner ice cream.

Ugh, my apron looks funny

The Charleston Magazine I did the photo shoot for is out. I can't find myself anywhere on the web site, but my recipes are there. So I guess I gotta say go find a copy. The article is quite fancy. I am exponentially pleased. Thanks go again to Marion for the hook up and the work she put into making me look good.

Ah, the internet

Former Cook B, who now works among the 9 to 5 living, sent me a little email forward:

New Office Procedures for Hurricanes--As we watch the progress of the storm, the following are the new guidelines based upon the hurricane's intensity:

Hurricane Category #1 No excuse for being late. Leave earlier to give extra time to avoid fallen trees and limbs.

Hurricane Category #2 Due to the horizontal rain, you may wear jeans.

Hurricane Category #3 Whereas most of the area will be flooded we suggest you avoid wearing open toe sandals when coming to work. Canoes will be provided to get to the building safely without getting wet.

Hurricane Category #4 More than likely there will be no electricity. Given that , we will have manual typewriters available to all staff members. Please take extra caution and wear waterproof make-up if Category 4 or above.

Hurricane Category #5 Velcro will be provided to keep you attached to your chairs when the windows blow out. For those that survive, we will have chocolate cake at 3:00 pm in the kitchen.

Well, I sent that one on around because I know I love it when I get tons of forwards, and my smart ass brother, who in the halcyon days of youth pulled a tour or two in the restaurant (s)industry, comes up with this:

In case of a slowdown, servers are required to form roaming looting squads. All acquisitions must be split with the management, therefore you are reminded to grab two of each.

Hair must be tied up in case sparks raining down from blown transformers sets it ablaze. Tightly bound tresses burn much more slowly, giving the horizontal rain time to extinguish the flames.

It is the responsibility of kitchen staff to remove any human remains that find their way into the restaurant.

Any messages painted on the roof requesting rescue must be approved by management for proper format and spelling. No expletives.

If rescue by the authorities is not forthcoming after one week, staff members are allowed to consume remaining edible stock with some restrictions:
Standard menu items must be prepared in their entirety.
Staff will be charged %65 of menu price.
Alcoholic beverages are not included.
The standard %15 gratuity will be applied.

(Bro, the standard grat at my place is 18%, but the FOH expects at least 20% or you are considered a cheap redneck. FYI.)

Developments

It's a quarter to ten in the morning and the sky is overcast. Winds are already starting to gust. We are forecasted to start receiving the height of our Hanna experience around 8 PM tonight--the time when service tends to get cranking. Of course, I will be downtown on the Peninsula which floods like a mother since it is actually below sea level. Already I am wondering should I call out my cook since she has to drive from about 40 minutes inland in the late afternoon. With the number of resos on, that might be the best thing to do. Gotta wait to get to work to see what is going on.

Oh well

My pleas went unheeded. We are in the middle of service right now and everyone is standing around waiting for the stragglers to come in. So, so slow. So, so painful.

And Hanna probably isn't even going to hit us.

But I do have tomorrow off from school since classes are canceled. I am thoroughly South Carolinian, so I can guarantee I have seen more days off from school in my life due to hurricanes as opposed to snow. And I am a bit giddy again to have the chance to sleep until ten on a Friday, as opposed to 6:30.

Supposed Natural Disasters and This Industry

The storm may or may not come this week. Either way the more speculation and news coverage, the worse business gets. Sure, the Mayor can roll on screen a couple hours after the danger has passed and announce UpChuck open for business, but what has happened during the four days leading up to landfall/no landfall? Folks are going to Homo Depot and buying generators that they can't then afford to buy gas for, or they are stocking up on booze and ice, or they are just chilling at home watching round the clock hurricane coverage. Either way, it hurts. And this week can't get any better until the threat passes. . . but then Ike or the next one waits its turn. Nature does what it does. Why stress when a fine meal is just waiting on you? So go out to dinner. Please.

Storm's a'comin'?

Here we are on Tuesday and Hurricane Hanna is "scheduled" to hit anywhere from Jacksonville to Wrightsville Beach on Friday. And I am already tired of the continuous speculation. It'll do what it does. But the variables are so great, I wish people wouldn't get their drawers in a knot. Wait until Thursday or so for that.

I forgot to mention. . .

. . . that a galette much like this one was my first ever special. Creating and running a special was a requirement of my pastry internship. Classic.