Coming to grips...

Hello world,here I am with yet another update for ya a**. Alright, so since my previous disaster occured, I have looked into attending the chocolate class offered at French Pastry School in june...hahaha. I guess you have to admit defeat sometimes. And the world of chocolate is a very difficult one if not properly trained in it's numerous variables. So I have officially decided to change to that class in place of the plated desserts class I previously signed up for. I figure, I will get alot more out of chocolate than plated desserts at this time because my current job doesn't focus on it.

Besides, even though money is not a huge factor it does play a role all it's own. This class will save me around $300 bucks, so that is a major plus. I figure I can apply this new skill to work related functions as well as look to profit on the side, if all goes well. My ultimate goal is to one day be well versed in the pastry world, so I can one day pass on this knowledge to my family and to assist in the possible family owned restaurant(in the planning stages). But before that can become reality, I must acquire the appropriate knowledge needed in order to achieve my goals. Wish me luck people, until next time.....

Jevon

90% Disaster

Well, my first try at chocolate bon bons was not a huge success to say the least. It was a pain trying to get the chocolates out of the mold. This tells me that they were not tempered properly and/or did not set up long enough before I filled them in. I am truly bummed with the results, I keep trying to remind myself that it's "my first time." Here are the results: out of a 40 cavity capacity mold I was only able to retrieve 3 completed bon bons....LOL!!! The thing is, I am bummed about this but it also leaves room for hope(after all 3 did make it out alive).

It was a pricey experiment so, it probably will not happen again for a bit. But I do want to put in more work with my newly acquired mold. The process is not that hard: Temper chocolate, Line the molds with "shell" as thin as possible, Fill molds with filling of choice, then close the bottom of the "shell." BUT the key to all of this is the initial TEMPERING of the chocolate!!! That is one of the variables to attaining a good "shell." Enough of that, I'm off to drown myself in chocolate!

*Side note: the flavor was good and the fillings did set up appropriately, so along with my 3 recovered chocolates it was not a total failure.

Jevon

Explorations in chocolate.

So here we are, face to face with my newly acquired polycarbonate chocolate mold and an impending chocolate experiment. What is a guy to do you might ask...well, I guess a man's gotta do what a man's gotta do. And what this man plans on doing is learning the art of chocolate tempering and how to mold chocolates. The thing that leaves room for concern is the delicateness of chocolate and all it's variables!!! But hey, you only live once right?!? I guess it's off to get down and dirty with some chocolate(mind outta the gutter people....hehehe). I will update you with pictures, good or bad, so wish me luck.

Jevon

The Storm Has Subsided...

The Above Entremet is by Olivier Vidal

Ok, since we last spoke I have broken the news to Circo. All parties involved were hella cool about it and still left the door open(so to speak). So things are back to normal at the moment. Now onto the next page, I recieved a call today from a woman representing The World Pastry Championship!!! She was calling me about volunteering at the championships in July. All I can say is that I am extremely hyped about this opportunity.

I will get to see some of the world's best pastry chefs competing for the title of world champion and $50,000 dollars! I will be a server for the event, basically, delivering their pastry entries to the judges!! This will be a HUGE opportunity to network with some great chefs. I will keep ya posted.

Jevon

Conclusion

Greetings,
I have been wrestling with this decision for days but have come to the conclusion that at this time it's best to decline the offer. I won't go into the fine print, but I do not feel that the timing is right to make that type of jump once again. I haven't been in a pastry kitchen since the winter of 2004! Another thing is I got this on the hook up tip, which was dope and appreciated but I want to try to get to that level again on my own this go 'round. So it is back to my original plan of some more classes and then steppin back to Sin City to have a go at my luck.....roll the dice I guess you could say. 'Til then, Im in the wind.... Jevon

Torn(right down the middle)

Looking at this picture of my son Julian reminds me just how much I miss my childhood, no worries larger than which toy will be my companion today.Well let's see, since my last post I have basically been offered my old position back at The Bellagio(Restaurant name withheld for now). The thing is, when I first landed the job, I had absolutely no pastry experience and that seemed to hurt me. I mean, I was able to plate up every plated dessert but i guess lack of experience and organization skills needed for the job caused my premature demize. Now this was in the winter of 2004. Let us fast-forward to the spring of 2006, I have not produced any pastry between then and now besides my most recent cakes & tart class.

So, I guess what concerns me is falling back into that dilemma one 'mo gain.

I have alot riding on this if I decide to accept the job offer. I have a girlfriend and a son to worry about for starters. But at the same time, I do want to excel in this profession and the current job I hold will not allow for that type of "growth." Finances play a major factor as well, I would have to find room and board A.S.A.P. if I accept the job. I did not see this happening at all, so it has been interesting tryin' to soak all of it in at once. I wish I had some serious cash packed away, so I could leave if I wanted without a second guess....but I suspect that's what we all want.

Jevon

Some more pics from class...

Here are some extra misc. pictures. The pics of the nice looking designer cakes where housed in a display case at FPS. I am in a bit of a hurry today so this will be kept short and sweet. The French Pastry School, In my opinion is the best school of it's caliber currently running in the U.S. Enjoy the pics.

Jevon

Damn, this cake is the bomb!!!(Chi-Town pt.3)

Alright people, Today marks the completion of my Cakes & Tarts class @ FPS. I do have to say I feel content and have gained some extra confidence in the world of french pastry. Today we completed: Lemon Tart, Chocolate Tart, Chocolate Hazelnut Torte, Framboise Torte(Raspberry Mousse Cake), Apple Almond Tart & Mille Feuille. Man, talk about a dieter's nightmare but a pastry lover's dream...haha. I tried EVERYTHING except the chocolate stuff. i was all about the fruit stuff today.

At lunch we had some bomb ass petit fours!!! The macaroons where off the hook(soft as a cloud). Man, I think I will be doin the ice cream class at the end of the year. I was very impressed with the staff, really warm and inviting. Carrie, the assistant was top notch! She was always 2 steps ahead of the game which kept things flowing smoothly.

I recommend if you are looking to take some pastry classes of any kind, look no further than French Pastry
School in Chicago!!! Tucson, ready or not...Senor Churro is on his way back!!!!!

Jevon