Life is a Blur

The past few weeks have really flown by. Being on a regular work schedule has added a bit of normalcy to my routines and my state of mind, even though the hours of my shift do change throughout the course of the week. I’ve been learning so much at Tartine and having a great time. I work with wonderful, funny, kind and talented people, and it’s exciting to walk in there every day. I also feel a special pride in knowing that people line up, day in and day out, to eat the stuff that I and the rest of the team work on. When you can see the people waiting through the windows in the front kitchen, I think I work just a little bit harder to make things as delicious as they can be. I still remember the feeling I had of waiting in line at Tartine – not just the anticipation of the wonderful food, but also the longing to be on the other side of the glass, making magic in the kitchen.

One of my favorite day-off treats: the Granja Bonita salad at Spinnerie.

One of my favorite day-off treats: the Granja Bonita salad at Spinnerie.

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Curiosity from Worst to First

The very first week of pastry school, we were presented with an opportunity to better get to know the San Francisco food scene. Officially, it was called the Curiosity Crawl. The “crawl” consisted of thirty restaurants and bakeries, each with a specific item listed, as well as ten food-related locations around town. The food items required a photo incorporating the school’s logo for proof of completion, and the locations required a selfie. There were also fifteen “hidden” recipes to find in the school’s library. All we had was the recipe name and its page number. Not the book it came from.

A peek inside the Fried Chicken Sandwich from Bakesale Betty, the #18 finisher.

A peek inside the Fried Chicken Sandwich from Bakesale Betty, the #18 finisher.

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