"The Pod - a delicately balanced dessert made of milk chocolate mousse, caramel crunch center and hazelnut-madeline encased in a thin layer of dark chocolate. A project created for TCHO - an all-American chocolate brand. To find out more about my…"
I am looking for a really good talent for Australia - a fine artisan baker who really loves his craft down to the core. For this position, you will set the stage for my client's artisan bakery cum roastery. If you or your friends fit this profile please don't hesitate to send me a message and I will provide you additional details. Location is Sydney and I am currently helping out the operation in terms of design and equipment procurement. Any leads would be highly appreciated! This could be the…See More
Hi Nouel, sorry for my delay, I am still learning to use the system. My English isnt perfect, but anyway. Your dessert creations is amaizing artistic. I hope one day we can meet in this industry. I you come in Cape Town than you are mine guest.Regards: Peter
Thank you very much for your nice compliments!! I am very happy to hear that.
I looked at your new creations, the white round one with blue etc. I already enjoy by the appearance/vision, and can imagine how the lucky person surprised and enjoyed your art piece! Very inspiring!
You have some really nice desserts. You said in your last post about your kitchen being small and ill equipped, but you have managed to do some great work. Whenever you think about not having enough equipment, think about me! We don't have a stove, so we use portable burners, we don't have an ice cream machine, so we use cuisinart home machines, with cannisters we have to freeze before we can use them. But we are making due with what we have and putting out what I think are some good desserts.
Your desserts are very cool. The styles are quite varied and evocative.
The Peach Box makes me think of Bubo in Spain.
The Napoleon reminds me of Michalak at the Plaza Athenee.
The Sacher looks like a Pierre Herme creation.
Of course, it's all got your own signature,
but it displays a great awareness of the contemporary state of the art.
I've been having trouble trying to bake crispy meringue shells in stainless steel demisphere molds; I can't get the meringues to release once they're baked. Do you have any suggestions for me?
I can relate to the K.I.S.S. method.
Since I've been working at a small restaurant,
I've learned a new approach to presenting my food.
My desserts are plated by two part-time salad cook / students rather than pastry cooks.
So, instead of "dumbing down" the presentation,
I think in terms of developing a style that is unpretentious.
Of course, this ideal is subjective and needs to be interpreted for each dish.
This makes it fun again; It's been like a renewal of my relationship to cuisine, a new approach.
I think you've suggested a similar idea in your blog.
I think my food tastes better now than when I was trying for the "wow, what a chef" reaction from my guests.
Now I'm trying for the "wow, that looks good" reaction.
I don't want my food to make me look good,
I want my work to make the food look good.
Like Gordon Ramsay said,
"they remember what they taste, not what they see."
I see from your blog you have an amazing career, underway.
I'm looking forward to your postings.