The Realities of Production

On the transition from photojournalist to pastry chef I'm learning some important lessons.

First of all, producing products in a real kitchen, opposed to the culinary school kitchen, means we have to get the product out, en mass. The bakery is supported by the outlets in the casino. Which means we produce the desserts served in the restaurants and our Desserts' shop as well as all banquets. A large part of our production goes to the buffet. Sometimes, okay all the time, I think, "If I only had more time!" Things are produced quickly and so far, quickness means cutting some corners and not doing things the way I was taught in culinary school. I sometimes I find this a disappointment but wonder if I will one day cut corners in my own bake shop as well. After all, you have to keep up with demand. Of course, with the stipulation that you are not sacrificing quality.

As with photojournalism, I often create things that are not in line with the vision of the editor (or in this case, Chef.) It will be interesting to see as my career goes on how much creative freedom I am allowed. Or if, as it was with photography, I'll spend hours of my life trying to convince my boss to go with my vision.

This week was a great example of both cases: I had to make mini Hawaiian cakes (filled with coconut pastry cream and pineapple, frosted with whipped cream.) I liked the plain version and felt that was better left simple but, the chef wanted them piped with a star tip up the sides. I thought the final version came out okay but, I come from the elegant and classic training of Le Cordon Bleu where I don't think the instructors would have approved. Given more time I think I could have made each one look like an elegantly frosted little cake but, I had an hour to make about 50 of them ...

Yesterday, I had 26 cakes on my list! A challenge for me but, 16 of them were display cakes, which means "Make them look really cool and different!" I only got 8 complete but I played with some fun ideas and creating them takes a lot more time than just torting, filling and frosting a three layer cake. Overall, I was pleased with their playfulness.