Alternative Baking

Above all types of baking new and old, my favorite to study and learn about is alternative solutions to challenges such as veganism, vegetarianism, localism, raw foodism and all sorts of lifestyle choices made by a growing population of food lovers.

Top Left: Vegan Raspberry Cookies made with Flaxseed Paste as a Protein Replacement
Top Right: Comparing Protein Replacements, Iowa Ener-G Egg, Tofu and Flaxseed Paste
Bottom Left: Biscotti being tested with different Protein Replacers
Bottom Right: Key Lime Tart Project

This project was an in-depth study of one bakery product. I chose Key Lime Pie and recreated it sugar-free, gluten-free, vegan, and raw. All versions were a success and the overall project scored well.

Plated Desserts

Banana Foster- Flambed bananas with a crunchy oat streusel, creme fraiche gelato and a fried plantain

Strawberry Tarragon Tower- Angel food cake layered with strawberry yogurt and a strawberry gelee; Sweet chantilly and strawberry-tarragon glaze.

Citrus Panna Cotta with segmented blood orange and grapefruit. Glazed with reduced citrus juice and garnished with lime zest.

For the love of souffle...

Gruyere and Cracked Pepper Breakfast Souffle

Prepared in Restaurant Production Desserts, 2009

NYC Food Show 2009

This cake was produced for a competition hosted by Le Société Culinaire Philanthropique in Manhattan during 2009. I was placed in the student level competition against other cake decorators from up and down the coast. My cake placed first on the Student Level for Wedding Cakes.

Bread Sampling- Scoring and Stenciling

Sampling of Items Completed in Chocolates and Confections Class

During this class we studied the art and preservation of confectioneries.  Before taking this class, I thought the look or taste of the finished product was most important. However, by the end, I came to learn that several factors play into the making and creating of candy. From water content to air quality, the environment surrounding the candy is essential in preserving the flavor profiles and crystalline structures in each and every molecule of hydroscopic sugar. This class, for me, was a turning point in realizing the exact science that goes into sugar and chocolate work.

In this lass, I also gained a general understanding of the measurement of brix. We learned to use refractometers of different sorts from an old-fashioned cylindrical model to a new-fangled digital read version.

Coconut Pineapple Passion- Garnishing Stage

This dessert was completed in Contemporary Cakes where we learned the basic principles of constructing a traditional entremet. An entremet is a French mousse cake that is served around 4:30 in the afternoon. It's intention is to feed 4-8 people between lunch and dinner. Chef Weber, a Frenchman himself, was extremely strict in organization and sameness. He was the teacher in school that would make us mop over and over until the floor was a shiny as the glazed cakes. Though I've had several chefs preach the importance of these things, Chef Weber is the guy who pops into my head whenever I know I'm bending the rules just a bit whether it be a slightly soiled side towel or a crumby station top. Thanks to him, you can count on me for a clean uniform and station whatever the case may be.