Sweet Reading

Whether this is pastry or poppycock, there’s no telling. But what I can say for certain is that reading cookbooks is a lot of fun. Especially pleasurable was a cookbook, Dessert Cuisine, all about restaurant pastry making from a Spanish chef with a lot of style. Oriol Balaguer has much more background in pastry than I, yet, the direction we moved in is very similar. I appreciate his beginnings in a bakery, and eventually moving into the plated desserts of a restaurant.

The writing, albeit translated, also has a tone that increases my interest in what Oriol is doing in his pastry. He describes the use and structure of basic ingredients such as eggs, sugar, and flour. As these are part of nearly all pastry, the ability to put them together in so many different ways to create entirely different effects is astounding. As I read how Oriol manipulates and revises ingredients to create the many textures of a plate I revel in the beauty and concept. In a sense he moves from a piece of dessert, which is typical of all bakeries and most restaurants, into building a dessert, but with such grace that it doesn’t come across as bizarre.

Now, you may wonder whether this was merely a pastry picture book, and since I fairly seldom completely follow a recipe, why this is so meaningful. Well, the situation is similar to that of a person who enjoys reading science fiction novels, yet who hasn’t actually conversed with aliens. I do love reading recipes. (But then I have even greater pleasure in changing them!) Recipes are always a little different, whether it be the ratio, flavoring, or just technical description, and therefore interesting.

While I sometimes feel akin to the chef on the Muppets, throwing things about, speaking gibberish, and wielding a cleaver, I sensed a certain camaraderie with Oriol which is uncommon. Inspiration may not be lacking, but like many artistic and unnecessary fields, encouragement sometimes is. This young chef’s work is the sweet perspective I appreciate when faced with yet another season of candy canes and amateur fudge.

Flower Value

I thought I was being clever to consider the nutritional value in flowers, which I’ve never seen done, even still, as people do in fruit and vegetables, grains, meats, and dairy. In pastry it only makes sense to capitalize on the vitamins available in the decorative and delicious marigolds, nasturtium, clover, violets, etc. that bring so much to my food and palate.

In fact, my absolute favorite snack, plain yogurt, honey, and wheat germ, sometimes stares back at me seeking a direction. If I happen to peek outside instead of at the fruit bowl there’s the possibility of herbs and spring flowers winking, raising an eyebrow, asking if I dare.

And occasionally I do dare. I pick a leaf and taste it, sometimes it’s sweet, sometimes it’s bitter, sometimes there’s a fragrance, which doesn’t translate to my tongue, but adds color or variation or, if I’m not being careful, a slug.

Now that my housemate has a Vitamix I expect to be able to do better than just a crushed leaf or maybe a shredded petal. I am out to make sauces and drinks and floral potions as has been done throughout history by the herbalist, poet, and chef. So, whether I was clever to think of their food value I cannot say, but it is certainly clever to incorporate into my sweets what’s outside.

Chocolate Pudding Pie

As someone who has tasted and enjoyed a wide range well conceived desserts, I marveled at the eagerness I had Saturday night for a supermarket chocolate pudding pie. It looked good, but that, I kept telling myself as all my fellow picnickers were digging in, scooping as much with fingers as cutlery, and seldom onto a surface other than palm or lip, should be deceiving.

It should, too. Of course the store bought pie might have the sheen of delightfulness, but one must expect the taste of fabricated corn syrup and mere flavorings of chocolate. But, at the half way point, I caved. I sliced a wedge into a bowl, and picked up my fork. It was delicious. I was so frustrated! How can I be able to wish I’d cut a larger wedge of something I dared not read the label of?

This question will haunt me, but I have two possible explanations. One, I don’t really care for chocolate, so anytime I taste chocolaty food I am pretty well resigned to only being slightly responsive. Curiously, I much prefer chocolaty things to chocolate itself. I’ll take the cake, not the candy, or in this case the pudding, not the sprinkles. Two, I had just spent two days at a conference about the weighty subjects of contemporary slavery and human trafficking in the world. If I could guess at the participants’ reactions, I bet a lot of comforting pudding was in need afterwards, and I am not exempt from that.

Cover Letter

Dear Prospective Employer,

The twists in life are myriad, and mine tend to turn round my profession. At university I trained in French literature, after which I realized it wasn’t exceedingly useful, hence went on to complete a masters in ministry.

My educational background inspired me to teach English in China and Hong Kong for a couple years. Eventually I got back to the states and began working in university administration. I took what appeared to be the first rational step by leading a university study abroad program in Lyon, France.

Had the program been permanent I imagine I would still be there. As it wasn’t, I made an effort to stay anyway, enrolling in French pastry school.

Thus, here I am, now trained in pastry, fluent in French, experienced in foreign education, and versed in office management, thinking that we may, indeed, be a good match. What’s more, I can converse theologically!

Looking forward to setting up an interview.
Sincerely,
Adrian