Im being reminded over and over why I became a pastry chef. It wasnt to create the worlds most amazing cakes, cookies or ice creams. It was to give food and joy back to people that have allergies to things most of us take for granted. Ive worked with many co-workers that were very sad that they thought they had to give up their dessert because there was nothing out there that tasted good and made them forget it was missing things that were key to making them taste good. Many times now Ive surprised those co-workers that they can have their dessert or snack and it tastes damn good. I am working with another co-worker right now at Tollgate that cant eat gluten due to a possible allergy to it. We dont typically do gluten free stuff, but Im making it my mission to make it so she can enjoy her life...and have a memorable birthday. This kind individual actually told me that my stuff is way better than any of the gluten free bakeries that actually specialize in it. That touched me and reminded me again why I got into this field. Fad or not....Im putting my best foot forward and going to make some awesome gluten free/vegan products. I also have to give a shout out to one of the baristas husband who found the formula....I just tweaked it and took out what it didnt need and baked it into an easier form. Now Ill start making new flavors with it and bring in some gluten free/frosting from scratch that is better than real frosting. Venite ad me ownes qui stomacho laboratis et ego vos restaurabo Boulanger 1765 (Come to me you whose stomachs labor and I will restore you.)
Posted on: Thu, 21 Aug 2014 12:29:51 +0000
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