Happy March!

As people say, "Time is flying!" Yes, I will join the majority who believe that the last two months just disappeard! I honestly thought I was going to be dragging through each and every day this winter, because that's what it felt like last year. I am so glad time is flying! I have many things to look forward to this year.

I heard about people doing "Project 366" or whatever, where you take a picture and post it every day for a year. Well, I just don't have enough interesting photo subjects to do that! People would get pretty tired of seeing rainbows, the beach, my happy feet at the beach, and my husband/cookies/food all the time. If I wanted to attempt something like this, it'd  have to be short and at least have some direction. So, someone posted this up on Facebook, and I thought I'd give it a try:

Looks like fun, right? I'm going to give it a whirl. I'll be doing a blog post every day (also a challenge, for me!) so I don't overload people on FB.

Here we go!

3/1: Breakfast: Greek Yogurt, homemade choco granola, and berries #marchfoodphotos

Grand Opening: Paradise Sweets!

My Etsy Shop is finally open as of now!!!

For any of you that are unfamiliar with Etsy.com, it is an online marketplace for people who want to buy and sell handmade or vintage items. It's not done by auction and there are a billion things to choose from. It's pretty much amazing! And it's great because it allows people like me to share my talents with others EVERYWHERE!

Facts:
Name: Paradise Sweets
Selling: Decorated sugar cookies (and hopefully Liquid Gold Lilikoi Butter and candies in the future)
Link: Paradise Sweets
Like me on Facebook!

I am SO SO SO excited about this. One of my lifelong goals is to one day, open my own business. I never dreamed then that I could a business on the Internet. While it may seem like an easy, small step, it's still that - a small step. And at this point, a step is a step is a step!

You know how people have ten year plans on things they want to accomplish? I could easily see myself pushing my ten year plan off to maybe 30 or 40 years from now. Why? Because of the fear of FAILURE. Being an entrepreneur is all about taking a risk. And, to quote one of my favorite movies Blue Crush, "Take the risk, Feel the rush". You won't ever feel the rush (of success) if you don't take the risk.

I've always liked this quote as well:

• "The only people who never fail are those who never try."

That being said, I opened this shop to prove to that small voice inside me that says "You can't do it!" that Yes, I can!

The two fears I have are:

• I won't get any business
• I will get absolutely overloaded with orders

Are any of those two fears bad?! No. It only costs 20 cents to post a listing on Etsy. So if I absolutely fail, it's not like I lost a huge chunk of cash. And I will know in my heart that I tried my best. The timing may not be right, or I might not be offering a product that people want right now, but at least I will have given it a shot. That's better than wondering.

If I get overloaded? GREAT! Then I can quit my day job!

I know that God has equipped me with all the things I need to be successful. And He will never lead me wrong. I don't have these skills to keep to myself. I love to share and bless and make other people happy. I wish that I could bake for everyone for free. Maybe when I'm a millionaire that will happen :)

So, dear friends. We come to the part where I must give my official THANK YOUs, because I could not have done this on my own.

Thank you to my family for always being so encouraging. For being the FIRST official taste testers! You guys are all so wonderful and the best family a girl could ever have!

Thank you to all the other taste testers: The guys at The House, ALL of my past roommates, classmates, dorm neighbors, friends, and co-workers. A big shout-out to our couples group - they let me experiment on them pretty much every week without complaining that I'm making them fat :)

Thank you to ALL of you who ever said, "You should open your own place!" It's affirmation like that that pushes me over the edge to do what I love. If no one said that, I'd think I was junk. So this is for you - I'm doing it!!!

Thank you to GOD of course. Without His constant love, support and blessings in my life, I would be nowhere. I'm blessed to have a home with an OVEN where I can do this. Blessed to have the money to start this hobby up last year and blessed to have the free time and spirit to want to do all of this!

I saved the best for last. And I will make him read this!

Thank you to my husband, K. He is my biggest supporter and encourager. He comes up with the best ideas.. "You know what you should do... You should make _____". Sometimes they are off the wall but he really comes up with great, different ideas. He makes it through all my meltdowns when I think I can't do it (haha, wedding cakes!) or I mess up and don't know how to fix things. He calms me and makes everything right. He puts it all into perspective. He puts up with my cookies and cookie decorating materials taking over the kitchen (I keep it neat, I swear!) and encourages me to KEEP GOING! Without his support, I would not be doing this. Marriage is a team effort and his support means everything to me! So thanks, honey!!!

Wow, so glad I am not standing up in front of you all saying this outloud. Even just typing it I am getting a lump in my throat and tears are welling up! I feel so loved and encouraged.

So, here we go. Here I GO! Whatever happens, happens, and I have high hopes!

February 2012: Goal Check

I'd like to start checking in every month to make sure I'm keeping up with my goals.

Here's what I set for 2012:

• -get into a healthier lifestyle
• -continue with last year's goal of being more generous with my time, talents and money
• -open up my Etsy store by the end of January (look out!)
• -be a more thoughtful gift giver
• -keep in better touch with my family and friends on the mainland
• -do devotions with my husband once a week
• -pay off my car early as planned. only a few more months to go!
• -grow some edibles in our mini garden. last year I was still figuring things out back there.

Well, reading through those again makes me feel like I have so far to go! Good thing it's only February :)

Healthy Lifestyle

This is not a diet; it's a lifestyle change. I'd say that we are doing pretty well at this. Since Thanksgiving, I unintentionally lost 6 pounds. I think the culprit was working too hard in December :P I won't complain too much though, hehe! I am perfectly fine with my weight and lately I've just been wanting to feel more athletic and comfortable in my body.

I bought some swim goggles a few weeks ago and since then I've gone swimming three times, hopefully going again tomorrow!

Sunscreen and googles, that's all I need. Oh, and a suit.

I was on the swim team my senior year of high school and it was SO much fun. I really enjoyed it. So being back in the water like this makes me feel good. Swimming in the ocean is a very different from swimming a pool. Yesterday we had to deal with a pretty strong current. One way it was such a breeze. The other direction, it was like fighting a losing battle and I felt like I was going nowhere. What a workout! Also, there are more things to look at than just a blue line on the bottom. Where I swim, I try to stick to the "inside" where there's a sandy bottom. I've seen a few different types of fish and of course all the coral. There's also a channel which goes out, and I've swam there before, but it's super spooky. There's a pipeline to follow that goes out to a windsock and then you swim back. But I heard a rumor that someone saw a shark in the channel, so it creeps me out. I also once encountered a VERY large sea turtle when I was by myself and it freaked me out! I know they don't eat people but it was still very unsettling.

So my goal with the swimming is to get more comfortable going by myself, and go at least twice a week. I will only swim the channel if there is perfect visibility. Murky water gives me the creeps!

I also incorporated some strength training and I do walks and runs. Last week I rode my bike to work. I try to do this whenever it's not raining and I have the morning shift. It's safer and cooler then. It's only a 4-mile roundtrip ride, but it's a good way to sneak in some exercise when I don't have time.

Being More Generous
Yup, still good on this. Whether it's tithing monthly, supporting a missionary friend, or donating cookies, I feel good being more generous. I am trying to live life with more of an open hand than a closed fist.

Etsy Store
Stay tuned for an announcement tomorrow! I may not have made my goal of opening by the end of January, but that's okay, because it's still going to happen! LOVE IT when I reach my goals!

Be a More Thoughtful Gift Giver
I think I'm still working on this. I'll admit that I copped out on Christmas presents last year and bought a bunch of giftcards. They were easier to ship and just easier in general. However it's better when I can join the recipient in enjoying the giftcard. Sometimes you can't be present to do that, though.

Keep In Better Touch
I've been failing on this one. What is it that makes me too lazy to just pick up the phone and call? Or Skype?

Husband-Wife Devotions
We set the goal to do these once a week together, and so far it has been GREAT! I can't report any huge breakthroughs or anything, but it has been really fun and is a wonderful way to grow our relationship with each other and God. I love praying with my husband and learning together with him. Plus it's nice to hear someone else's perspective.

Pay Off the Car Early
We are on track. Estimated pay off date: July!

Grow Some Edibles
This is probably third on my list of things I need to take care of. However the lilikoi vine is absolutely growing out of control! I was training it to stay on top of the fence, but the top of the fence is flat so it doesn't have anything to hold onto. It was also pretty windy so it blew down a little bit. That thing grows so fast, I have to check every day to make sure it's not grabbing onto the clothesline! I got some nails to pound into the fence so hopefully it will be able to anchor itself on that way. I want to get it to grow across the whole length of the fence AND stay on our side so no one else can get the fruit (which will hopefully come out this summer!).

The garden is small but I want to try to make something of it! Besides the lilikoi vine, we've got a jasmine pikake plant, aloe, and three ti leaf plants. I killed the Amy Yoshioka Gardenia :( Oops!


I have a bunch of blog post ideas running through my head but just not enough time to do postings lately. Hopefully I can get on that soon.

Aloha!

Currently Current

I've let my blog spot go to waste because I have been too busy to sit down and spend time on my computer! The last half of the year is pretty hectic at work, and I'm thankful for that. I'd rather be busy and in over my head than have to scrounge around for things to do.

Usually, January - April is a slower time at work and I don't have any pressing things to do at home so I have more free time. I've resisted the Pinterest fad for a looong time, but finally gave in and I am hooked like so many others! There are some great crafty ideas out there. I've already "pinned" some new recipes to try, some date ideas, and ideas to save for the far off future. It is pretty cool. I also stumbled across a blog post that inspired me to start blogging again! So, enjoy.

current book(s)

I'm on a "re-read everything I own" kick in an effort to save money (and avoid paying my overdue fees at the library...eep!). I just finished re-reading Fahrenheit 451. Next up will be To Kill a Mockingbird. I just love that book and am excited to read it again!

current playlist

Foster the People, the Temper Trap, Iration, The Black Keys, and Tyrone Wells

current color
"natural". I can't have nail polish on at work, but I do paint some on when I have days off! I'm currently on a subtle sparkly gold kick.

current food

vegetables! 

fuji apples with a bit of natural peanut butter

current favorite show

none - we don't have cable and I'd rather read!

current #1 blessing
This guy, of course!

current needs
keep cleaning up our apartment! it was clean for new year's but then I started all these organizing/decorating projects and it got a little cluttered again :P

current excitement 
new projects in the works!

current mood
motivated

current indulgence

I dropped the Starbucks habit and now make my (cheap!) iced mochas at home with this bad boy:

current triumph(s)

my friend Kristen and I climbed Koko Crater yesterday. It was my first "hard" workout of 2012. Champs!

current bane of my existence

laundry

current #1 item on your wishlist

a new water bottle. I bought K one for Christmas and it's so awesome, I want one too!

Hydro Flask Insulated 40 oz.

current new years goals
-get into a healthier lifestyle. we indulged a bit too much last year!

-continue with last year's goal of being more generous with my time, talents and money

-open up my Etsy store by the end of January (look out!)

-be a more thoughtful gift giver

-keep in better touch with my family and friends on the mainland
-do devotions with my husband once a week

-pay off my car early as planned. only a few more months to go!

-grow some edibles in our mini garden. last year I was still figuring things out back there.

Well that was fun!

I've also been doing some "home improvement" stuff lately (mostly organizing) and tons of fun cookie projects, so I'll be posting them... soon!

Finally - It Came!

I had been anticipating this day for two years, and finally, it came!!!

My graduation was SO awesome!!! I graduated from a university two years ago and mine today was nothing like it - so much better and more personal, especially since it was less than 70 students. By pure luck, my seat was on the end of the front row closest to the podium, and our guest speaker was Emeril Lagasse! It was the best front row seat imaginable. I remember watching his shows when I was younger so it was cool to actually see him in person. He shook all of our hands after we received our cordons (medals basically instead of a diploma for the ceremony) and said congratulations.

I also received two awards!!! I earned the highest GPA in my graduating class and was the only person to get high honors (over a 3.75), so I received an award for that. I also received an award for excellent performance in the management classes. I was so amazed and proud of myself!!! I'm glad that my parents were here to support me as well.

Then at our luncheon afterwards, a few friends and I approached Emeril to take a quick picture with him and not bother him too much. While we were taking the picture, he started asking us all what our plans were, starting with me. I told him that I was moving back home, and that I had applied somewhere where I saw he is doing a food show at next month! He told me to contact his chef organizer (who was there) about coming to assist him!!!!! Even if I don't get a job out of it or even work alongside Emeril, it will still be an amazing experience, so I got a business card out of that!

What a truly amazing day! I am so proud of myself and my accomplishments here. It once seemed like going to culinary school was lightyears away. Then, it felt as though my time here would never end. Now, I am ready to go out into the world, and bake my mark!!!

Thanks to all of you who have supported me along the way - whether it be directly or indirectly. I know I didn't do it alone! And most of all, I thank and praise God for bringing me through and giving me the strength!

Time to celebrate!!!

Standing On Their Shoulders

"Bernard of Chartres used to say that we are like dwarfs on the shoulders of giants, so that we can see more than they, and things at a greater distance, not by virtue of any sharpness of sight on our part, or any physical distinction, but because we are carried high and raised up by their giant size."

(-wikipedia)

I like this famous little quote and think about it often. Who are the giants in your world? For me, it is my parents and grandparents. They have worked hard to provide a good life for me, so that I can advance and go further. I hope to do that for my children as well. My professors and chefs are like giants, too. Most of them want to share all the knowledge they have, and are constantly pushing us to push ourselves, to learn more and go beyond what they themselves have achieved.

Our school hosted a panel of entrepreneurs on Monday and I absolutely enjoyed hearing them all. They seemed genuinely interested in inspiring us and giving us all the advice they possibly could in that short amount of time. I came away from the discussion with four pages of notes, feeling energized and hopeful about my future. Anyone can be an entrepreneur with enough hope, energy, vision and hard work (preferably all, haha).

The panel consisted of these individuals:

• Alison Awerbach of Abigail Kirsch (a HUGE catering company here in NY); she does the food and beverage oversight and has worked with the company for 25 years.
• John Doherty, worked for the Waldorf-Astoria for 30 years and was their Executive Chef for 23 of those years. He recently resigned to start his own restaurant development company and has four concepts in the pipeline.
• Barry Coleman, former owner of More Than a Mouthful catering company and Nice Buns bakery in Palm Springs, CA.
• Russell Menkes, worked as a chef at the Russian Tea Room and St. Regis in NYC. Presently is the General Manager at the Conrad Hotel in Chicago, IL.

All of the questions asked really showed off the panelists' experiences and personalities. They all seemed like they would be great people to work under, and I highly appreciated the fact that the school included a woman and two caterers - what a great perspective!

Here are some of the points I found important:

• Education - it is so important now in our field. The chef has to wear many hats; they no longer are limited to making food. They have to be able to keep things cost effective and be flexible enough to work with management. The job involves management, finance, accounting, marketing, and nutritional aspects. Having a degree will show employers that I am serious and have discipline. Check!
• On opening a business - Mr. Coleman was a character. He lives in Hollywood and looks like it, but seemed so down to earth. He stressed that when you own your own business, you are in command of your paycheck. You have a self-responsibility to the business to make sure that everything and everyone gets paid before you do. Your business should fill a void. If you have partners, they should be people you trust completely and you should all be on the same wavelength. Start off small and only borrow as much as you can pay back.
• Career Advice: Values to Carry With You - from Mr. Doherty: 1. Work hard; find a way to make yourself valuable. 2. Get along with people; be friendly to everyone, this isn't a job you can always do alone. 3. Take initiative; never wait to be told what to do.
• Work in the Back of the House (BOH) so you can move to the Front of the House (FOH) - Mr. Menkes never thought he would be a General Manager, and honestly, I'd never thought of it as an option for myself either. He said that doing time in the kitchen in the past has helped him immensely in his present job. He respects the chef because he understands the job and is able to be a better GM because of that.
• Special Challenges of Catering - After hearing Ms. Awerbach talk about the catering business, I was like, "Sign me up!!!" It sounds AWESOME! Restaurants can get stale. The menu can get old. The number of people coming in is unpredictable. In catering, each event is a new challenge. Logistics have to be figured out, new menus are designed, and it needs to be cutting-edge. Also, catering is more lucrative and cost effective than a restaurant because you know exactly how many people are going to be there. Of course this is seasonality and off-peak times to deal with, but it sounds like a pretty amazing business to be in if you can do it well.
• The Food Network: Help or Hurt? - someone from the audience posed this question to the panel. They all agreed that it does both. It helps our industry because it has brought food to the conscious attention of the general public. They are becoming somewhat more knowledgeable than in the past and are more participative and daring. The Food Network inspires the younger generation, encouraging more talent, and hey, there's no such thing as bad press. However, The Food Network hurts our industry because it presents an entertaining but unrealistic picture. It creates sensationalism at the expense of young chefs' careers. Very few people actually get on TV, and the picture is an illusion. I can tell you that no one would want to make a show of me sweating it out to the oldies in front of a fry-o-later for an hour, hurrying to make the plantain garnishes for a dessert. UGH! The "behind the scenes" of our industry is sooo not glamourous. I think about it all the time actually, when I am doing unpleasant jobs. But it's part of my job. The process is fun for me, but the end product is all the diners care about.
• Always work for someone else first - Make your mistakes and learn your lessons on someone else's dime before you brand out on your own. I thought this was solid advice and right in line with my plans for the future. I want to get a well-rounded understanding of this business, and even if it takes some volunteer time on my part, I'll be willing to do it just to get that experience. Mr. Doherty also mentioned that it's a good idea to work for a large company. They have time-tested policies and procedures that are consistent and work. Use them and adapt them to your business.
• How can I choose a career path? - Mr. Coleman responded to the questioner by saying, "Imagine you were filthy rich and didn't have to work. What would you do with your time? That's what your job should be." Obviously, it should be something that makes you happy. The first thought in my head about what I would do was not baking, surprisingly, but I'll save that for another time. Then my second thought was baking, which I just absolutely love to do. Another panelist recommended making a list of all the things you enjoy. Write down the skill sets you have and what you want to learn to do. Volunteer and do research. Check, check, check!
• How do you balance your personal life with your professional life? - Have a professional life that you love. Love what you do. Delegate tasks when you can and be able to trust those you work with to get the job done. As much as I would want to do everything, I know I can't, so the area of delegation will be something I'll have to work on when I get to that point. Lastly, make your free time quality time. Choose to do quality things even if you only have one day off a week or one evening. I liked this advice and hope to apply it to my life when I get that busy.

Press Release!!!

One of my fellow co-workers/externs alerted me to a just-published review of the restaurant where we did our externship!

I was extremely stoked to read that the restaurant has been received well and is continuing to grow and push boundaries. I'm also very happy for the chef/owner! Good for him.

Check out the article here.

Please note the sunflower in one of the pictures - planted by me!

picture of it as a baby:

Also towards the end, the externs are mentioned :) Subtly famous! Apparently we "all have futures". Good to know, because I'd hate to think I didn't have one. Haha!

Is That a Challenge?!

In a recent post at my halfway point, I listed my goals for this externship and talked about how I'd met a few of them.

Well, with four weeks to go from today, I am getting that much closer to actually reaching all of my goals! For some reason at the beginning, I'd thought that I wouldn't accomplish all of them, or not care too much about following up. Usually I am really goal-oriented. I like to make lists (to-do lists) and cross of things. Crossing things off makes me feel good, makes me feel accomplished, and in a sense, puts things behind me, even if they are small things.

Here's a refresher of goals not yet previously met:

3. Make a contribution to a new menu item with Chef B (help with research and development from idea to product).

4. Learn how to use new ingredients/agents in different ways (mostly the molecular gastronomy stuff).

 I am close! Two weekends ago, Chef B came in on a Saturday night. It was busy and we were expecting 140 covers. I was working the "wall" utility position and for the moment, was doing some busy-work/cleaning (time to lean = time to clean!). Chef B came over and said that his super-special-inspiring-friend was coming in to dine at 8pm with his wife and Chef B wanted to present him with one of the new dessert items he'd been talking about. He dashed upstairs, printed out the new menu and brought it down for me to peruse. Finally! Ideas in print. I was in love . . . with the challenge.

It was 7pm. Chef B said "You have 2 hours. Make it happen." Gosh! Since I was like the extra person on, I got right to it. I thought it was absolutely ridiculous that Chef B wanted to try out a new item. That night. Busy as it was! Untested!!! Gutsy. I just knew that it was what he wanted and I'd been egging him on about doing it, so the time was now or never.

The item didn't turn out quite like we'd hoped... but it gave us a good foundation and a starting point from which to move forward. It was progress. It was something!!! And I knew I could make it happen if I had to.

Two weeks later, our business has slowed down considerably. It is getting hot here (mid-80s) and our reservations are low. It's good because we can catch our breaths and measure up what we have. Chef B said that the past April was the most profitable month he's had in his 8 years of business. So rad to be a part of that! I hear it's like a ghost town here in the summertime, so I'm sure the extra revenue last month will tide them over.

I requested to be switched to the daytime prep shift again so that I could help Chef B out with this new menu. At first glance, it is quite a daunting task. All of a sudden, he is gung-ho about getting it done "right now!" (one of his common phrases). He actually wants the menu to be done and out to the civilians (as I call them - "Civilians spotted in the dining room - we're on!") by the end of my time here. What?! In four weeks?! These things certainly take time to figure out, tweak, and test. Why couldn't he have asked us for this two months ago? Well, we were up to our necks in prep work for busy nights where I felt like I couldn't see straight at the end of it and I heard the ticket machine in my sleep. Sheesh.

The more I think about it though, now is the perfect time. Now is the time. It's slow, I need something new, and I definitely need to be challenged. I can do all the prep work alone, I don't need help, I can run the service seamlessly, and nothing gets me down anymore. I do need this challenge to get me through the next month until I'm home. AND it will be the greatest thing ever to put on my resume!

How many other externs get this type of opportunity? Would I have had this opportunity at the Ritz in Florida? Most likely not. I'll take it!

This morning I had a meeting with Chef B to discuss his vision about this menu. One thing I noticed is that he has not taken the costing of new desserts into consideration. At a bakery I used to work at, my boss would plan out the next months' breads and when I'd make suggestions, he'd cost it out on his spreadsheet and then make his decision. With Chef B, money is not even a thought, at least not until later. Interesting!

He leaves on Sunday for a 17 day trip to New York, staging at a couple of the big star restaurants. I'm going to work really hard in the next two days to get one item on the menu. There are a total of 6 to create and make. Wow! I got so excited just talking about it with him. I really hope that I can make it happen. It will be interesting seeing how the prep changes and what order we pull old things off the menu during the switchover. I am going to be a part of something great!

TOP OF THE MOUNTAIN!

Today marks my official halfway point!!!

• I am halfway done with my externship/time in New Orleans!
  
• I am halfway done with culinary school! (in the middle of semester #3 out of 5!)
  
• I am halfway done with doing long distance with my fiancé!

Wow, the time has really flown by. Just a year ago last month, I had applied and received word that I got into culinary school. My world got rocked because their opening dates weren't what I had hoped for (either too early or too late). I am sooo glad I just sucked it up and went with the earlier start date.

Now I find myself at the top of what I thought was an insurmountable mountain. Back then, it had looked like the time away from paradise was going to take forever (and for certain moments it has). I've kept my head down and worked hard, concentrating on each day and moving forward. I guess that's why the time seems to have gone by quickly. I've quickly rounded second base and I am pumping to get home!

50% down and done; 50% left to go. I've still got the energy, drive and desire to finish what I started. Then I get to join the real world, in paradise of course :) I can't wait to see what these next 10 months have in store for me! Lots of lessons to be learned, I'm sure!

I've been doing a lot on my days/nights off here lately, trying to enjoy the amazing weather we've been having. I'll have a lot to post about in the upcoming days!

 Stay close!

Goals and Figuring It Out

I am so tired! I have been putting in my best effort at work lately. It has paid off, as I have received many compliments from the higher-ups on how great my products are!

There is always some time period of adustment for any new job. I guessed it would take me 2-3 weeks at this one to really get in the groove and feel comfortable. Already now, I am finishing Week 8 and have accomplished several goals. Here's what I started with:

1. Be able to complete each day's prep checklist by myself by the end of my shift.

2. Memorize all basic formulas that I use on a day-to-day basis.

3. Make a contribution to a new menu item with Chef B (help with research and development from idea to product).

4. Learn how to use new ingredients/agents in different ways (mostly the molecular gastronomy stuff).

5. Work on the line plating desserts in a clean, quick and consistent manner.

Looking at these now, I see that already have completed goals 1, 2, and 5. #3 is coming up too! My main focus has been to work on my speed, consistency, and neatness. I can work both the morning and evening shifts flawlessly now and am totally comfortable making every product. Yay!

Goal #3 has actually been in progress for me since the first week. Chef B approached me and asked if I could help him recreate a mignardise that his last pastry chef had made. I came in on my day off and tooled around in the kitchen, making these:

Sweet little baked meringues! Chef B has a special flavor combo that he wants to infuse into the meringue, and now that he sees I can make these the way he wants, we are just waiting for something in his kitchen garden to grow so we can implement it! Right now at the end of the meal, our guests get a little dark chocolate truffle and peppermint marshmallow (both made by me!) so Chef B wants to switch it up a bit.

This morning, I'm doing my regular prep and Chef B comes in and starts talking to me in his weird eccentric way (he tells great stories). For the last two days, he has had Queen songs and vacation bible school songs from when he was a kid stuck in his head and he has been singing them out loud. Thanks. Weird combo.  Usually, when he talks to me it is about nonsense, and I'm trying to do work so it's pretty distracting. Yesterday I was tuning him out and then noticed he had stopped talking. I looked at him and he said, "You're not even listening to me, are you?" Oops. Haha. That shut him up and he went off to go bother someone else. I know he has a favorable opinion of me so I wasn't too worried. I was just glad he got a clue. I'm here to produce, not socialize!

Back to this morning. Chef B tells me he has (FINALLY) created a new dessert menu item, and he wants to know if I can help put it together. YESSSSSS!  One thing he wanted to know was if I could make an Italian Meringue that would be stable enough to last all throughout the dinner service so that we could use it in this certain dessert. It is one thing to come up with a new menu item, and another to put it into action. One must see if it will be feasible to keep all the components on hand and be able to pull it off. 

I said I may have some extra time and I'd work on it. Amazingly, I managed to squeeze it in and made a Cassis flavored italian meringue as an experiment. This isn't going to be the real flavor, but I wanted it to have some flavor to it so I used cassis liqueur. I was hoping it'd be a lovely purple color but since I aerated it with the egg whites, it ended up being a weird grey. Ahh. I separated it into two bowls and put one in the fridge and one up on a shelf. 

I checked and compared both every hour to see how the texture and body was to see if the product would hold up during the x-amount of hours it would have to undertake during the dinner service. After 5 hours, I showed Chef B and he was sooo pleased! Now the next step is to incorporate his flavor choice, assemble the dessert and get it on the menu! And I am going to pester him about it until he does! I am so excited that I will play a part in this new item, even if it is for something that I think is pretty easy. I just had to take the time to figure it out.