August 5, 2016
I always aim for perfection whenever I do something and when it comes to dessert presentation, I take it seriously. It's not always possible though as there are people around me who don't share the same principle as me. Take these cupcakes for example. I took a lot of effort in preparing these but a little mistake ruined the overall look of these beautiful creations.
July 29, 2016
Throwing a joint birthday celebration for people whose birthdays fall on the same month is just reasonable and less expensive. Like I said in my previous entry, we had a big group staying with us for couple of weeks during which the little boy and his dad's birthday were celebrated. For this occasion, preparations were easy. They booked a dinner with us and the restaurant and kitchen crew did the rest. They went ala carte and had two cakes for desserts. What a stress free celebration!
July 24, 2016
The resort I work at go all out for guests staying for extended period of time. We provide them complimentary services and great restaurant deals. This month, we had a large group staying for more than two weeks. During their time at the resort, we found out that one of the guests and his son were both having their birthdays. For this special celebration, they requested I make two kinds of cake. Three pound carrot cake iced with cream cheese frosting for the little boy. Another three pound chocolate cake frosted with vanilla butter cream for the dad which I will talk about in my next entry.
July 20, 2016
For some, turning 40 is a big milestone and meant to be celebrated. Just like a female guest of the resort who marked her 40th birthday with a huge bang (not literally). She started her celebration in the morning, from the time they came down for breakfast. The restaurant crew had set up tables for her and her friends complete with a small flower arrangement and balloons. I made a two-tiered red velvet cake which was served to her at breakfast.
July 16, 2016
When things get crazy and tough, I turn to premixes to make my job less of a hassle. Working non-stop with only a quick break for a meal (5 minutes when it's extremely busy at work), I learned to change my perspective on how to get things done. Whatever I do now would definitely disappoint my patisserie instructor but I need to adapt to ever changing situations.