I took this at Back to the Boardwalk. It's the reason I love street fairs so much.
Thursday
Wednesday
Metropolitan Montessori School
This week I was able to work a catering job for the Metropolitan Montessori School
The majority of my prep work responsibilities consisted of glazing and decorating the Mexican chocolate cake; made with cocoa, cinnamon and cayenne pepper. It was also completely vegan. There were seven of them, all different sizes, but all lovely and delicious.
I spent the rest of the evening setting up, working, and breaking down the event. It was a lovely group of people to work with and for and I actually enjoyed myself.
this is really old
This is from my first back-of-the-house job. I was an intern at The Manor House and it was wicked slow one night, so the chef working the line let me cook. I made shrimp scampi and chicken franchise. and nothing got sent back.
*high fives self behind back*
Catering by Lisette
If you’re looking for the portrait of a tragic corporate American casualty, then Michelle Belasco is sure to disappoint.
However, if you’re looking for a fried collared green dumpling that will make you smack your mama, she’s your new best friend in the kitchen.
Michelle (along with her sassy kitchen alter ego Lisette), runs Catering by Lisette out of her home, and out of necessity. After being laid off from her lofty, yet suddenly unnecessary job, she set to work making her passion her income.
Her signature service is a series of miniaturized entrées, served within a bite or two. Now, miniaturizing things might sound old, but she’s resourceful about it. Her dishes make sense because they aren’t just shrunken, they are adapted for size. Her pulled beef short ribs with roasted baby potatoes and caramelized brussle sprouts impressed me. She didn’t cut up large potatoes and roast them, or turn a large cabbage into a savory slaw. She thought about it for a minute, and made something beautiful.
Although she admits to never being classically trained, she claims to have cooking, ‘in her soul’, which frankly puts her miles ahead of many ‘trained’ chefs. Also, she exhibits an unapologetic sense of restraint, both in her dishes and in her decision making. (Restraint is, in my opinion, the unsung knife skill; they should list it just below julienne, but way before tourne.) She has admitted to turning down work, not because she was too busy, but because she wasn’t feeling it.
At first, I thought she might have been crazy, turning down work, but when I thought about it again, and good for her. She has a vision, and she’s really building something for herself. Most entrepreneurs run in to trouble when they take on every opportunity they can get their hands on. But her restraint automatically gives her a reputation of being a little hard to get, and maybe too good to conform to exactly what you want. If you’re gonna hire her, it’s not because you need a service, it’ll be because you want exactly what she’s selling.
We could all learn a lot from that.
fudge bottoms
These are the closest I have so far to an original recipe; I reworked it from one of Martha's. She had them as sandwich cookies with a butter cream, I changed the recipe a little and made them a spritz cookie with fudge painted on the bottoms.
I'm reworking them again to make them gluten free.
Brooklyn bridge cake
This was one of my first cakes. It convinced me that I did not in fact need fondant.
Happy Birthday Caitlin
Chocolate cake with pink butter cream and white flowers. I think it came pretty cute.
I'm pissy
…because volunteering at the James Beard house is only available to current culinary students. What the french, toast?
Not to sound ridiculous, but the James Beard house was out of my league during school. I was seventeen. But now I’ve got my shit together and I’m actually starting to cook in a professional setting, and frick, i missed my chance.
If you work there for a certain amount of hours you get a free dinner for two. I wanted to take boyfriend for his birthday.
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