it's that time of the year, when one takes time to count the many blessings of the year. I for one am blessed with the opportunity to be able to attend Culinary School and the opportunity to learn so much from the wonderful chefs and bakers at my internships. It was a challenging and fun learning experience, both in the sense of working at the different intern sites and balancing my life with family and work. Thank you's abound for all who have made my internship time fun and interesting:
Perche'No's - Chef David and Lily and his crew (Chris, Abdul, and Allam) who taught me to cook, and eat in an Italian Restaurant.
Pho House - Chef Kevin who taught me how to cook Vietnamese food, Mai who taught me how to quickly fabricate shrimp with a cleaver.
Boulangerie Nantaise - David and Alex who taught me how to make and bake bread, Tony who taught me how to roll croissants, Dwayne, Kutira and Tracy who taught me how to make sandwiches and work the retail side, and Mireille who gave me the opportunity to come to Boulangerie Nantaise to learn.
My co-workers at Boeing who allow me to work an erratic schedule, put up with my 'sleepy baby bear' syndrome for almost 9 months so I can pursue my dream of a Culinary education.
Most of all, my family who made the sacrifice and encouraged me to keep going to when I had wanted to give up.
Thank you to all and many blessing for a Happy Thanksgiving!
Thursday, November 26, 2009
Monday, November 16, 2009
Learning to make croissants ...
with Tony at Boulangerie Nantaise. Today, I learn how to roll croissant dough using a 'sheeter'. Tony is Boulangerie Nantaise's pastry chef who has been making croissants for a long time. I learned how to roll the plain croissants and my favorite, the pain au chocolat. Boulangerie Nantaise is the place to get your pain au chocolat, wait till you see the photos of how much chocolate is put into each pain au chocolat.
Monday, November 9, 2009
Just waking up from a long night baking to the
wee hours in the morning. Time for a short celebration! Whoo hoo! Finish with the 150 hours requirement for my internship class! So happy that this part is over. Worked my last sunday nights at Boulangerie Nantaise, helped David get all the pastries and breads baked early this morning. I planned in 2 extra Mondays to work with Tony, to learn how to make pastries and croissants. Since I have Thanksgiving off, I have one more time to bake bread with David and Alex toward the end of the month. I've enjoyed my time learning how to divide, shape, proof and slash dough and to see the results of beautifully baked bread. It is hard work, when done well, the bread comes out fantastic. It has been fun baking with David and Alex, they made my internship interesting and enjoyable.
I'm ready to go back to school for 2 1/2 more weeks and then I will be done with the culinary program at Kitchen Academy. David and Alex has taught me well at the bakery, I'm ready to go back to school to make fantastic bread.
I'm ready to go back to school for 2 1/2 more weeks and then I will be done with the culinary program at Kitchen Academy. David and Alex has taught me well at the bakery, I'm ready to go back to school to make fantastic bread.
Saturday, November 7, 2009
Working retail at my last internship site...
Boulangerie Nantaise this morning. It was quite blustery this morning, but by the afternoon, the sun was out and so were the customers. I was privileged to be able to work in different parts of the bakery so that I would have experience what it would be like to run a small bakery/cafe.
I learned how important it is to have strong communications to manage the retail team and the production team. We all have to work together to make money for the company. The retail team serves the customers who come to buy the goods, and our goodies are breads, pastries and made to order sandwiches and salads. I've had a wonderful time meeting customers and working with Kutira, Dwayne and Tracy. They have been patient with the slow intern who can't quite run the cash register, nor operate the barista machine. I've learned to make sandwiches, make coffee, package up soups, sliced breads and most of all to serve customers. It has been pretty fun.
I learned how important it is to have strong communications to manage the retail team and the production team. We all have to work together to make money for the company. The retail team serves the customers who come to buy the goods, and our goodies are breads, pastries and made to order sandwiches and salads. I've had a wonderful time meeting customers and working with Kutira, Dwayne and Tracy. They have been patient with the slow intern who can't quite run the cash register, nor operate the barista machine. I've learned to make sandwiches, make coffee, package up soups, sliced breads and most of all to serve customers. It has been pretty fun.
Thursday, November 5, 2009
Braving the rainstorm to head off...
to the bakery. With all the rain and humidity, should have some nice looking bread in the morning. And we did! We got all our baking done and Alex was able to teach me how to make Chocolate éclairs with chocolate pastry cream. It was pretty tasty.
Wednesday, November 4, 2009
Just completed my last internship day at...
Pho House. I've enjoyed my learning experience here. I learned how our family's favorite "Pho" noodle soup is made, practiced making spring rolls, learned how to quickly clean and fabricate shrimp. It has been fun learning from Chef Kevin, not only did I learn how to make some of his delicious food, my family was well fed for the last 3 weeks. I learned how important it was to cook from the heart, as I've share about Chef Kevin's philosophy and his responsibility to the public. I see the long the hours he puts into the preparations of his soups. He is definitely not running a restaurant to make a whole lot of money. His hours are long, his dedication, open 7 days a week, 9 am - 9pm except on Mondays when he closes at 3pm. The long hours takes a toll on him, his family and his health. I asked if he could do anything else what would he be doing? His answer... spend more time with his family and his friends at church.
Besides learning about Vietnamese cuisine, I got a chance to design a website and hopefully will have some time in the next few days to get it to go 'live'.
Besides learning about Vietnamese cuisine, I got a chance to design a website and hopefully will have some time in the next few days to get it to go 'live'.
Monday, November 2, 2009
Feeling awake again after a night at the bakery...
now that I'm used to this weird schedule and my sleeping pattern is like that of a mom with a new baby. You sleep and take naps whenever you can and somehow you get through the long days and nights.
One thing I've learned at the bakery is, you can't stay in business long if you don't venture out and check out your competitor's products every once in a while. I conducted my own expedition Saturday afternoon and visited 3 bakeries out in the Ballard area. The best part, you get to try little bit of everything, my husband like this part too because he gets all of it after I'm done with my tasting. I would take photos of the pastries, take some notes on color, taste, texture, and flavor. On Saturday, I must of had taken a bite out of 7 different types of croissants. Too much butter for one day. I didn't have a chance to get to the bread until the next day.
I brought in the breads to share with David (one of the bakers that I work with on Sunday nights) to get his opinion on the breads. He really know his breads, I observed how he checks on each loaf of bread when they come out of the oven and know by feel when each loaf of bread is done. If it looks golden brown, it may not necessarily be done, which was the case early this morning when the breads we're baking. The temperature of the oven was a bit on the high side because the breads were browning faster than he had wanted them to. To adjust oven temperature, the bread would be move closer to the front of the oven and the doors would be opened or partially open. I shared with him, when we work in the retail making sandwiches, I was taught to make sandwiches with the slices from the fuller part of the loaves of bread. So it was important for the loaves to be as full and consistent as possible so we can utilize as much as the loaf of bread without a lot of waste. The dough is weighed so every loaf of bread is the same weight, so it must be other factors that affect the size of the breads and how they bake up. Humidity is a another factor that needs to be taken into consideration. On rainy days, our breads come out as David would say "more beautiful".
One thing I've learned at the bakery is, you can't stay in business long if you don't venture out and check out your competitor's products every once in a while. I conducted my own expedition Saturday afternoon and visited 3 bakeries out in the Ballard area. The best part, you get to try little bit of everything, my husband like this part too because he gets all of it after I'm done with my tasting. I would take photos of the pastries, take some notes on color, taste, texture, and flavor. On Saturday, I must of had taken a bite out of 7 different types of croissants. Too much butter for one day. I didn't have a chance to get to the bread until the next day.
I brought in the breads to share with David (one of the bakers that I work with on Sunday nights) to get his opinion on the breads. He really know his breads, I observed how he checks on each loaf of bread when they come out of the oven and know by feel when each loaf of bread is done. If it looks golden brown, it may not necessarily be done, which was the case early this morning when the breads we're baking. The temperature of the oven was a bit on the high side because the breads were browning faster than he had wanted them to. To adjust oven temperature, the bread would be move closer to the front of the oven and the doors would be opened or partially open. I shared with him, when we work in the retail making sandwiches, I was taught to make sandwiches with the slices from the fuller part of the loaves of bread. So it was important for the loaves to be as full and consistent as possible so we can utilize as much as the loaf of bread without a lot of waste. The dough is weighed so every loaf of bread is the same weight, so it must be other factors that affect the size of the breads and how they bake up. Humidity is a another factor that needs to be taken into consideration. On rainy days, our breads come out as David would say "more beautiful".
Sunday, November 1, 2009
Still feeling the effects of too much pastries...
from yesterday afternoon's, 'Ballard Bakeries run'. Our whole intent was to try out the 'Parisian macarons' from Honoré Artisan Bakery, instead we tried out a variety of croissants.
I got off at 2pm from my retail portion of the internship at Bakery Nantaise. We happened to be in the Ballard area in the afternoon and had some time before starting my last day of internship at Perche'No.
The Tall Grass Bakery and Café Besalu are located next door to each other. Honoré Artisan Bakery is about a mile north. All are very small bakeries, we're there between 2:30- 3:00pm, close to closing time for Café Besalu and Honoré.
The bakers at Café Besalu were busy rolling and cutting laminated dough. The work station and small ovens were located directly behind their display case. While waiting in line, I was able to chat with the baker who was measuring and cutting the laminated dough on the counter. Their tall display case featured different variety of Keish(Top shelf), variety of croissants(middle shelf), variety of cookies (bottom shelf) and a barista machine next to their cash register. They worked in tight quarters. Their croissant, was taste wise, very buttery not much flavor, texture similiar to the ones we make at Nantaise. The plum and frangipane tasted kind of weird together, flavor combination didn't go well together, plums were flavored ginger spices on top of a layer of almond paste, it tasted doughy under the plums and almond paste. Their pain au chocolat was not very good, not enough chocolate.
Tall Grass Bakery at 3 pm in the afternoon, they had crew of 5 bakers in varies stages making and baking bread right behind the retail display. They sold only breads. For a baguette, they charged $4.25. I picked up 3 small demi loaves of what looks like a sweet dough raisin bun, country french and a country french with sesame seeds on the outside and a olive batard. I've not tried them yet, was full of croissants from Honoré.
Honoré Artisan Bakery - we were there at 2:30pm, they close at 3:00pm daily. We arrived to find not much left in their retail display. Our whole intent was to try their "parisian macarons". Instead we settle for a plain croissant, apple croissant and a ham/cheese croissant. Considering it was late in the day, their croissants were still very good, very light and flaky, still had the "shattering" from the outside. It is so far, according to my husband, very similar to the croissants found at Bakery Nouveau. This place is worth a return trip to try their macarons. We did not see any artisan loaves of bread, no baguettes. The retail said to come back around 11 am daily when the macarons are usually brought out.
I got off at 2pm from my retail portion of the internship at Bakery Nantaise. We happened to be in the Ballard area in the afternoon and had some time before starting my last day of internship at Perche'No.
The Tall Grass Bakery and Café Besalu are located next door to each other. Honoré Artisan Bakery is about a mile north. All are very small bakeries, we're there between 2:30- 3:00pm, close to closing time for Café Besalu and Honoré.
The bakers at Café Besalu were busy rolling and cutting laminated dough. The work station and small ovens were located directly behind their display case. While waiting in line, I was able to chat with the baker who was measuring and cutting the laminated dough on the counter. Their tall display case featured different variety of Keish(Top shelf), variety of croissants(middle shelf), variety of cookies (bottom shelf) and a barista machine next to their cash register. They worked in tight quarters. Their croissant, was taste wise, very buttery not much flavor, texture similiar to the ones we make at Nantaise. The plum and frangipane tasted kind of weird together, flavor combination didn't go well together, plums were flavored ginger spices on top of a layer of almond paste, it tasted doughy under the plums and almond paste. Their pain au chocolat was not very good, not enough chocolate.
Tall Grass Bakery at 3 pm in the afternoon, they had crew of 5 bakers in varies stages making and baking bread right behind the retail display. They sold only breads. For a baguette, they charged $4.25. I picked up 3 small demi loaves of what looks like a sweet dough raisin bun, country french and a country french with sesame seeds on the outside and a olive batard. I've not tried them yet, was full of croissants from Honoré.
Honoré Artisan Bakery - we were there at 2:30pm, they close at 3:00pm daily. We arrived to find not much left in their retail display. Our whole intent was to try their "parisian macarons". Instead we settle for a plain croissant, apple croissant and a ham/cheese croissant. Considering it was late in the day, their croissants were still very good, very light and flaky, still had the "shattering" from the outside. It is so far, according to my husband, very similar to the croissants found at Bakery Nouveau. This place is worth a return trip to try their macarons. We did not see any artisan loaves of bread, no baguettes. The retail said to come back around 11 am daily when the macarons are usually brought out.
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