To pay the bills, I work as a chef. Enough said there–Kitchen World is its own planet in its own galaxy where the rules of order and reality as we know them here do not apply.
Don’t get me wrong, my passion for fine food and authentic French cuisine is as great as my love for all things quilting, but what I have to do to pay the bills is just cuckoo crazy. Its no wonder most chefs fall into addictive behaviors. Fortunately, I never went down that road. My only goal as a chef was to work in a boulangerie. I was classically trained in pastry and bread and will eat my way through France whenever I go and will never gain a pound doing it.
There are glimmers of joy somedays–there always has to be a positive take away no matter how bad bad is. And so here is the positive take away for this horrible day . . . the Frasier! I made these today for an executive dinner at work. Mighty tasty petit gateaux and one of my favorites. Joconde biscuit sponge, strawberries, and vanilla bavarian cream. Not too sweet as is expected from French pastry–but just right!
