Culinary Chef First, Pastry Chef second

Good afternoon :D 
Can you guys believe that Thanksgiving is two days away? It was just September. 

So I decided to share my TRUE culinary side with you guys. Most people know that primarily, I do Culinary with baking being my newest work. I never expected
that I'd be baking, nor did I think I could. But now that I am, I love it! So 
anyway, here's a rundown...

I started cooking when I was 4 and made home cooked dinners my priority at 10 years old lol. I was ecstatic to learn that I could go to school for this. When I was 14 I left high school to be home schooled and by 15 passed my GED courses at Temple Univ., which led to me snagging my Diploma after my 16th b-day. Later on that year it was off to Delaware and into college and the working world. Along the way, I've learned from and worked with some of the besssst Chefs while gaining a lot of wonderful experience. I've also been blessed to capture some great pics, which I'm going to share of course :D

So, if it was Burger King and I could have it my way all day, here's what I'm planning on doing. Become a Certified Personal Chef, Food Critic, and Owner/Executive Chef. I'll open a bakeshop first and extend it into a Cafe. Then, own a beautiful restaurant with Haute Cuisine. I'd like to have at least three of them throughout the country. Aw man I'd love a West Indian restaurant too. UGH. So much to do. My quote has always been "DREAM CRAZY". My dreams may sound crazy to someone but to me anything is reachable :D "Do it big or don't do it at all"- I love that one too, a little aggressive but it gets the point across lol. Here are a few pix from my gallery

Brazilian Chicken

Chicken fricasee w/ rice pilaf and asparagus
Conch fritters w/ homemade mayo

Ginger basil octopus over rice
Grilled skirt steak
Grilled swordfish w/ tomato reduction sauce
Roasted veal w/ string beans

Grilled steak with a pistachio paste

~Love on a Plate~

First Vendor Experience

       :) :) :) If I could write out a hundred smileys I would. :D It was great. I literally was making cupcakes up until the last second. Which made us a little late but we still made it. My table looked exactly like I'd been planning it in my mind lol. Everyone was sooooo nice, it was a wonderful environment and the other tables were gorgeous!! I sat down and looked around at all of the other tables while trying to restrain myself from getting up and buying stuff. Of course I was a little nervous at first, but the second I walked in it felt warm and had a great energy. I had a nice little variety. I made a little over a dozen of the Coconut Couture, Candy Apple *which sold out*, Haute Chocolate, Honey Suckle, and Ooh La la lemon. I also made a few key lime pies, strawberry shortcakes and tins of Spritz cookies with blackberry jam in the middle. So, of course at least one slightly disastrous thing had to happen, and what better than the cakes falling over :). Something told me that would happen, and as a Chef, you must have a back-up plan. So, of course I packed my brand new cake slicer ;) and the church aka: Ms.Amber Luckey ;) provided me with a few plates to help me out. 

A big plus was knowing that my mom was right across the room selling her beautiful handmade jewelry LOOK LOOK! Her table was beautiful, very classy and simple. She had a lot fun as well. We met a lot of nice people, and definitely hope to see them again.

I wasn't able to take a picture from the front, plus these were taken on a cell phone, but
the table was beautiful :D So I also found a great recipe for an eggless
cake that one of my friends needed. I made that into a strawberry shortcake. It 
tasted just like any other really good vanilla cake you'd cake. 

Haute Chocolate Cake
~Love in a Cupcake~


      The new, thought of and created last night... EGG NOG Cupcake ::whistles and cheers:: See, I told you all when I get in the Holiday Spirit, I get in hard! lol. If you could put holiday spirit in a cup and drink it, guess'd taste like EGG NOG! As you can already probably tell, I absolutely LOVE egg nog. When I see it in the market (especially for the first time of the year) I pass it, do a double take and walk backwards. It's like my body's taken over, if I don't get it, I have to at least touch the carton. So, for the cake, I added a little less sugar, and egg nog of course, but not too much. The frosting is the best part, the first bite screams eggg nooogg! The only thing I might do different, is add a pinch of kosher salt to counter balance the sweetness. Of course what better to top it off than a sprinkle of nutmeg. Can you picture this in a mug?

Egg nog cupcake

In about a week there's this really cool event happening in Newport,DE to raise money for the new soup kitchen at St. James Episcopal Church. It's a Ladies Shopping Night, where you can bring your old jewelry and cash it in. There will be plenty of vendors including myself. If by chance you'd like to come, it's on November 20,2010, email me and I'll send you the link. Hope to see you there!!!

 Barbadian Plain Cake
 Key Lime Pie

*This week I made a few Barbadian Plain Cakes. I decided to make this cake to see if
I could come close to the cakes my great grandmother from Barbados. I'll know
this weekend after my dad tries one. It's a cross between a pound cake
and regular yellow cake. I added a hint of coconut extract, instead of the almond
extract the recipe calls for. I think it's one of the best cakes I've had, but it may be
an acquired taste.*

~Love in a Cupcake~