Stage revisited ... and other thoughts
Had one of the coolest nights of my young culinary career last night. At my stage, I worked a station on my own. I don't care if it was a slow night, they were trusting me to work one of their stations on my own. Going solo at one of the best restaurants in Seattle ... ahh, wonderful.Back to the regular job tomorrow ... not the same kind of fun, but definitely fun ... been playing around with some bosc pears we've gotten in lately. My favorite idea has been combinging the dessert and cheese courses. Since pears have a natural affinity for bleu cheese, I've been trying out bruleed pear halves with some crumbled bleu cheese in the hollowed out centers and some candied walnuts. Sweet, crispy, creamy, earthy, tangy ... it's got it all. And, damn, I hate myself for saying this, something that only a foodie would love. My dad would probably pass it over on the menu for ice cream ... and a glass of port.
Now if we put the two together ... that could be some good eats.
Funny how pastry wasn't exactly my favorite course in school, yet quite a bit of the creativity I have with food ideas nowadays is devoted to dessert ... but there are some big differences between fancy shmancy cakes and plated desserts ...
3 Comments:
Over achiever. ;-)
Seriously, how long have you been out of school? It sounds like you have really found the right thing to do. That's rare and awesome.
Me? I admit I would eat the pear dessert.
My husband graduated from culinary school just a few months ago. He disliked his pastry classes as well and now, oddly enough, it's one of his favorite things to do at work. I have to wonder if the initial dislike doesn't have something to do with the way it's usually taught.
Perhaps ... does he have a haughty French teacher?
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