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Nude Meetingstrippeddevi Ca B1bd1a 2010 07 Search Label Licor Meeting Stripped Devi eggbeater: Pastry Chef Conference 2007
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What I learned Tuesday:
If you want to open a restaurant right, hire a slick, kick-ass PR firm. If you want to learn how these people roll, sit in on a meeting with them. Do some homework and ask informed questions so that they take you seriously from the get go. {}
Take notes. All the time. During every meeting, every interview, and especially during the PR meeting. If you don't, you might not remember phrases like:
marketing collateral or we will start positioning you for national coverage or
leverage a third party endorsement or buzz building targets
hmmmm.
Interviews can be fun. Although if you have four in a row it can be hard to remember if you're repeating yourself. eek!
Sometimes you can know you want to hire someone even before they open their mouth.
Looking for your own equipment is exciting. Like edge-of-your-seat exciting. Like Christmas-is-tomorrow-morning-and-I-don't-want-to-miss-anything!!!!
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(MON) day five: 9 am - 7 pm
meals eaten: 1.5
highlights of day five:
one good interview.
1/2 a pastrami sandwich
figuring out the directions on the henna package
(TUES) day six: 7 am - 6 pm
meals eaten: 1.25
highlights of day six:
getting a ride to SF at 6:20 am with DB ---> taking a lot of really heavy stuff to the new kitchen home
being the first one in the restaurant {}
three excellent interviews*
watching new line cooks prep in the previously almost empty kitchen
poaching pretty pears
starting to make my station comfy/ organized the way I want it
a gorgeous staff meal of grilled fish, a lentil-Israeli couscous medley, summer squash and lemon-caper sauce
going to bed before 11 pm
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attitude on a scale of 1-10, 10 being the best: 10
On the last days of the Pastry Chef Conference we broke off into 5 teams and each produced 4 desserts. It was a wild and wacky adventure of prepping, producing, presenting and eating!
Each team made one dessert for each of these categories:
1. Frozen
2. Fruit
3. Cake
4. Chef's choice
I'm sure you won't be surprised to learn that I chose to be part of the fruit dessert.
Remember how a year ago I taught all y'all how to cook rhubarb in such a way as to preserve it's fickle
rhubarb soul? How to treat it so it won't get all stringy-mushy on you? (Order you back issue by following this link.) I'm spreading the gospel. At the conference I managed to introduce many a person to the wonders of what rhubarb truly tastes and feels like!
Today I give you Rhubarb-Verbena-Honey Sabayon, a perfect foil for all the seasonal fruits coming our way in the coming months. Head over to KQED's Bay Area Bites for the details...
yours truly & sherry yard. this is the FIRST time EVER that I have worn one of these hats! take note: it's made of very soft paper.
Francisco Migoya, instructor at CIA Hyde Park on the left, Stefan Riemer of Yacht & Beach Club Resorts, Disney Epcot, Florida, at the right. Both of these fine gentlemen were on my team for the final days of the conference. If you're mind is open, there is no end to what will be let into it. You never know who will touch you the most.
shuna fish lydon and dominique ansel. happy indeed.
Surbhi Sahni of Devi, NYC making saffron ice cream.
Surbhi being silly. {}