![]() And if you're making whipped cream, there's nothing wrong with adding a splash of Calvados (apple brandy) to the cream - it will help keep you warm. If you would like a wee bit of sparkle, sprinkle turbinado sugar over the crostata instead of granulated sugar. Keep it simple, or serve it with a scoop of ice cream or a dollop of whipped cream. Serve the crostata warm or at room temperature. Like I said, this is an unfussy and humble dessert. When you get to the rolling stage, aim for a circle, but if the edges are uneven, you can smooth them - or leave them as they are. Simply defrost the dough overnight in the refrigerator before rolling. The dough can be prepared in advance and frozen if needed. It's simple and unadorned, and that is the attraction. The filling is all about the fruit, coated in a shower of sugar and spice, then mounded in the center of the dough, which is then folded over the edges to frame and contain it. It's easy to make, with no fuss in perfecting the shape. It's time for a crostata.Ī crostata is essentially a free-form tart. Apples are at their peak, and rustic, uncomplicated desserts that naturally showcase their flavor and sweetness are par for the course. Please reload the page and try again.Early fall - before the onset of the holiday crazies - is a great time to relax and get cozy. Whoops! There was an error and we couldn't process your subscription. If you are angry/upset, it reflects in whatever you create but because we are all creating with joy that reflects in our desserts. And we all treat each other kindly and with love like you would treat friends and family. I have promised them that as the brand grows, so will their salaries. My chefs strictly work 8-hour shifts with breaks. When I decided to go my own way, I also decided in adapting some core values of understanding and kindness. When I worked in commercial kitchens I was appalled at how little the kitchen staff made, the crazy hours they worked and how underappreciated they are by the higher-ups and owners. My roots taught me to be sincere, kind to those that work with me, honest in what I make and sell. But I cannot deny roots do mould us into becoming who we are. To be honest my upbringing in a middle-class Telugu family is as far away from pastry culture as you can imagine! How I chose engineering in the beginning reflects a major part of my upbringing. How has your upbringing influenced your work?.I opened my first store in HSR Layout, Bangalore in June 2018. I initially worked as a home baker for a few years before finally feeling confident enough to start my brand as a retail outlet. The working hours and the pressure was crazy but I knew this was the industry I wanted to truly be in. I then went on to intern in a 5-star kitchen. But the 6 months were truly amazing! I had so much fun that time simply flew by. I did not have any experience in it so I did not know what to expect. At this point, I was simply trying to test the waters. I enrolled in their 6-month diploma program. I found Lavonne Academy of Baking Science and Pastry Arts in Bangalore by chance! However, having been brought up a vegetarian, I knew I wouldn’t really be able to work in a full-fledged kitchen so my next option was pastry. I have always loved cooking and the idea of working in a commercial kitchen. After trying for a year unsuccessfully and being extremely bored at home, I decided to put this free time to good use. But as fate would have it, I did not find a job easily. I was working for a telecom company overseas and I assumed I would find a similar job and settle down like one of the millions in Bangalore’s IT crowd. I went in a different direction - decided to pursue engineering and the thought of opening a cafe was buried in the back of mind.Īfter I finished my masters in Network engineering in The US and came back to India, I started my hunt for jobs. I remember discussing it openly for the first time when I was 17 but it took me another 10 years to truly materialise this dream. Surprisingly, I always dreamt of being a chef. Share with us, your journey towards becoming a pastry chef.
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