Barely, though, this early on a sunday morning (7.12am)… which doesn’t sound early, but now that I am finishing work way after midnight, it is. Trust me. It’s been a lot of late nights at the restaurant, sometimes only 8hr shifts, sometimes 12-14hrs, but when they end at 1.45am and then you come home wired and need to unwind, these 4am bedtimes are putting my schedule off kilter a bit!
what do I love? My new job! My new restaurant! My new co-workers!
When I switched careers a year ago, one of the selling points of a career in hospitality was that, with an appropriate education, the jobs far outweighed the number of qualified people. Always nice to be on that end of the spectrum. Fast forward a year, where I have now found myself with a good pastry degree and am in an economy that is operating at about 1/2 speed from this time last year. What does this mean? Finishing school without a job, and the extent of job hunting involving paging through the craigslist ads in hopes of finding something. blech. All I can say is, those all nighters I pulled to get a top GPA have been pretty helpful given the competition out there now.
not quite sure how wearing solid black will fare in the pastry kitchen. Ever seen what flour looks like? Um, yeah. Messy.
And for those foodies who want a peek at the menu, here is the current menu. I’m giving nothing away though, because we’ll be debuting an all new dessert menu when we open, and I’ve already seen it….but no hints! It looks awesome. And instead of doing all these mini ‘teasers’ which are apparently a pain in the ass (since people will pick and choose their own combo of desserts which makes plating a disaster), we will now have several a la carte desserts, and a platter of 4 mini-desserts, pre-chosen, for $14. Good deal.
Molten Banana Coconut Cake $8
caramelized banana, coconut crème anglaise
*allow ten minutes bake time
Chocolate Butterscotch Bombes $8
cinnamon-brandy gelato, cranberry sour cherry-tomato
reduction and butterscotch sauce
Coast Sorbet & Ice Cream $8
a scoop of fresh sorbets & ice creams served with fresh fruit
choice of 3 – $9
Banana & Chocolate Flourless Torte $3
3 Cheese French – Style Vanilla Cheesecake $3
spiced honey & orange reduction
Peanut Butter Bar $3
peanut butter mascarpone mousse, chocolate glaze
Warm Dolce de Leche Chocolate Espresso $3
dolce de leche anglaise
Blackcurrent Tea Pot Au Crème $3
Warm Almond Apple Struedle $3
sour apple anglaise
COAST Artisan Cheese Plate $15
selection of three cheeses with traditional garnishes
Add Wine Pairings $29
And so, now what? Well, I start on June 3 for 3 days a week just to get trained up, and on June 15 we move to the new location, where I’ll be full time! We open in mid-July…..it’s going to be a crazy one, and I’m so ready for the challenge.
A year ago, I put on my chef whites for the first time, walked into my first professional kitchen, and realized that for my 20+ years of cooking at home, it’s a whole other ballgame to do it at this scale. Different equipment, different terminology, different methods. Different everything.
To say it’s been a steep learning curve would be an understatement. I laugh now, looking back at things I didn’t know last year that are now second nature. In a year, I’ve gone from desk-dwelling nine-to-fiver whose pastry experience was limited to Christmas baking and dinner parties, to now where I am certified as a pastry cook, qualified at the least to work in a kitchen, working my way up. It’s a change of lifestyle, that’s for sure, but it was one that I didn’t second guess when I went into it, and thankfully even now, am very sure that it was a good move.
So, where are we now?
Well, for the amount of early mornings and sugar burns endured, I haven’t for a second regretted this change in career. I plan to keep writing, documenting, photographing…..and baking. Who knows where this passion will go?
For the immediate future….I have my first pastry job offer already! Stay tuned for the sweet news of my first real gig!