|Posted by Quinton Bailey on November 15, 2010 at 6:46 PM||comments (10)|
CAKE TRUFFLES....WOOOOT WOOOOT, another use for my cupcakes and cakes...this really psyches me out, because I can offer these with the minis as well!!!
Chocolate Martinis, I am not a drinker, but it inspired me to make something really new and awesome......curse the gods of lactose intolerance!!!!
|Posted by Quinton Bailey on November 15, 2010 at 6:40 PM||comments (0)|
This past weekend I had the opportunity to work with Ashley Vicos and Chef Mary Ann Moy, for a huge cake that was like 7x7...I learned so much in that time...so what i got home the next morning. Just seeing and observing what happens in a kitchen with a team of highly skilled artists is very very scary and humbling that i was trusted to be a part of this team.
It has also made me see that I have so much to learn and no matter what FLUFFnSTUFF is about, I cannot do it alone. They also had the opportunity to taste some of my stuff which went over very well too.
working in that kitchen has made me see that I should not be afraid to push my skills, even though I find that my customers always ask for what they want, I want to be able to push beyond the comfort and give them more...
i am still loving this craft and there is no end in sight right now...i am prepping up for the holiday season, my fingers are crossed that I will get that long awaited profit, I want to be in Pastry Classes formally in the spring at the Institute of Culinary Education, and I am halfway to that goal...donations anyone?
|Posted by Quinton Bailey on November 3, 2010 at 6:27 PM||comments (0)|
Ha! Learning something new...not just about making the stuff, but photographing it, is a skill within itself!
|Posted by Quinton Bailey on November 3, 2010 at 12:08 AM||comments (0)|
I know i specialize in cakes, but it seems like cupcakes are in fashion now. With all of these new dessert shows on, and people with their curiousity, business has increased. I had an order transported to Singapore, and another order placed from the west coast for a nyc customer.
But with the holidays upon us, I got to be careful and focus my energies on a few things....pies like one...personally i love apple pie, but it has to be made just right...that is my kryptonite...
|Posted by Quinton Bailey on October 29, 2010 at 5:07 PM||comments (1)|
A year ago, I went to the chocolate show in Manhattan and I HATED it, so what who cares about chocolate and cooking and all the sweet stuff!?! Everything smelled so sweet that it was intoxicating! I just did not understand what all of this is about...all the HYPE and MAYHEM over something, that I do not fully enjoy myself?!
FAST FORWARD to TODAY, I am dying to make sure I am there, I am even looking to find out what I need to do to be in the Chocolate Fashion show!
I cannot wait for this years show!
The spices, the different types of chocolates, different cooking techniques with chocolatee...all of my new-found friends in the baking world will be there.
I will definitely be looking and learning, and possibly acquiring new vendors!
|Posted by Quinton Bailey on October 27, 2010 at 6:24 PM||comments (0)|
Confidence is the most important thing you can teach someone…if you can teach them confidence, you do not have to teach them anything else...
|Posted by Quinton Bailey on October 26, 2010 at 12:16 AM||comments (0)|
So to think a year ago from today, I scoffed at the idea of going to the yearly Chocolate Festival that happens in NYC...now I can't wait!
This has been a blessed journey thus far, the people I met who believe in me and support me is amazing. I really do love doing this, and have been slowly perfecting my craft, learning and perfecting the basics, and soaking up as much knowledge as I can.
The question I ask myself, is this something I can do forever? So far my friends and colleagues and people I just meet want more. I take the time to get to know my customers, ask them what they want, LISTEN to them.
Now, here I am, meeting fellow pastry chefs, bakers, cakers, and decorators, debating what makes a better frosting on my latest cake, rolling out fondant, while singing and laughing in the wee hours of the morning.
I am a baker/caker decorator, and I am damned proud of it!