It's all interconnected actually.
Pastry Podge is an extension, it is a living diary of sorts, a reiteration of what we sometimes see on my Facebook like page Patissier Chef Michael, with posted videos from my YouTube channel, links from Egulliet, or the under the wrapers (black box) stuff from Dessert Foundry. You see I created this little part of the world, this is my dominion....an introspective 30 year expanse through out culinary. I here in Washington have worked all over the place, sometimes short stays, like at Design Cuisine for three days, or much longer like for example festive Foods (nearly four years). (see time line). My life is an open book, and I don't mind sharing not only my experiences with you, but my knowledge base as well.
Culinary is not for the weak hearted, it is demanding, like no other profession I have ever worked in. It takes a certain amount of dedication, fortitude, a thick resilient skin, a resolve to be not just good, but a little "gooder" at what we do. I have left behind a legacy...there are ops that still have my stuff they are using from years ago, or plastered up on their walls...it's cool.
So if you are a Chef, great, you are in terrific company....if you are an enthusiast, welcome....if you are a potential candidate to get into Pastry, great!, but be warned, the road to perdition is a convoluted one, many obstacles stand in our way, you must have a desire to be very good at what you do, have a great sense of taste, be a good administrator, be able to take direction and give it as well, work well with others, or on your own....simply depending on how well motivated you are will ultimately gauge your success in this industry, because it is like no other.
"we don't always get the venue to create, but when we do usually something wonderful comes of it".......
