Hi my name is Sarah. I am a Sous chef at a restaurant and resort on the edge of Fort Gibson lake near Wagoner, Oklahoma. Cooking is a true joy to me and the way I express my creative side. I tease and say that I have been cooking since before I was tall enough to reach the stove. My priorities pretty much rank as follows: God, My Family, My culinary career.
Hell's Kitchen and Kitchen Nightmares (Ramsey rocks!!)
If you could have dinner with any three people who would it be and why?
Auguste Escoffier, Marie-Antoine Careme and Charlie Trotter all three are culinary greats. Although the first two are dead they greatly influenced this industry. I feel that Charlie Trotter is a modern day culinary genius.
Comment Wall (21 comments)
You need to be a member of We Are Chefs to add comments!
Thanks for your kind words.....I am posting some new pictures...I'm stuck inside with a few rare days off from work to deal with the snowstorms...I have like literally 36" of snow in my yard with a foot on the way tomorrow....global warming???? I wish!!!
with extra bread or cake scraps, I will place the cake and/or bread scraps in a mixer and add some moisture to the mixture, for example use some ganache or a good berry preserve. Make the mixture flavorful and moist enough to be able to scoop or roll into balls. Add alcohol or compounds or extracts or some flavor and then roll the balls in chocolate and call them whatever you want. Chef's secret balls! You could really do any flavor combination here with sweet and savory mix. if this does not make any sense, let me know and I will explain better.
My first bit of advice: you will probably be working for someone for a while, unless you start your own business, don't let anyone make you hate what you are doing. I would always tell my bosses that, if you make me hate coming to work and playing with food, then I will look for another job. I love what I do too much to let anyone make me hate it. Never stop experimenting or searching for a new twist on an old classic. Always try to learn something new, whether its food related or not. A good pastry chef will not only be a pastry chef, that person will also be a baker, a carpenter, a designer, an architect, a super-taster and there are many more hats to be worn. So, like I said, always try to learn something new. Keep asking questions and picking other people's brains. I think thats good for now.
I thought that would be a little better. And I agree, the savory side does add complexity and depth to my sweets. I do have some pics, but its a matter of time to actually upload them, I will though. Also, it doesn't matter how old or young you are, you just need to have a love for the food.
Hi Sarah - So nice to meet you. Thanks for reaching out and introducing yourself. Unlike you, its taken me a long time to figure out that I wanted to become a chef !!!! Thank goodness I finally did. My life will never be the same, for sure. I have fallen completely and utterly in love with working with sugar and chocolate.
Once I return from Vancouver I'll be able to email you more about whether or not I recommend it!. Its a Master Apprenticeship Program over a 5 day period offered through Ecole Chocolat - available to Professional Chocolatiers. Not sure if they accept Pastry Chefs...but I don't see why not. send Pam an email and find out www.ecolechocot.com
This will just be the beginning for me however. My next class ( I hope! ) will be going to France in the Fall and taking one or two classes in French ( which I still have to learn and so it will all be dependent on that!!! )