When it rains, it pours

Sometimes, strange things happen. Or better: Things happen in a strange order. First it’s all Murphy’s law (Anything that can go wrong, will go wrong) and then suddenly it’s all Anti Murphy’s law… Ok, I’m being a little (a little lot) dramatic, but you get the point.

However, moving from New York to Los Angeles, not only left me with a broken heart and an awesome tan, but also with no job. “Well, that’s nothing new”, those of you who know me might say, and indeed, it isn’t, but this time it was a little different. A) I wasn’t planning on changing my career again (though, it did cross my mind), B) I expected LA to await me with wide open arms and C) very much related to B) I didn’t know the limitations of LA’s culinary scene yet. Put this in a tall glass with some ice, pour some water (tears or sweat are totally fine) on top, stir and voila, that’s my life. And yep, I am fully aware that this analogy sucks and didn’t make any sense…

“When it rains, it pours” is another saying that has a very similar meaning to Murphy’s law, but I decided for myself that it’s my Anti Murphy’s law. So, once I’ve crossed the Valley of Tears (me being dramatic again), all of a sudden there was light at the end of the valley/tunnel. Actually, not one light, not two lights but three (probably two and a half) lights! And they all appeared within 48 hours. Isn’t that weird?

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But first things first. After doing a tasting for an adorable little Vietnamese (!) bakery space in Silverlake called “Gingersnap” I accepted the office of Pastry Consultant in charge. “Make it your own, we trust your creativity”, were the words of the awesome owner on my first day. So, within the following 14 days, I tried to give the place some vision. According to the determining factors (space, hours, cuisine, ability of staff) I worked on a look and feel for the space, developed pastries and trained the existing staff. (Un)fortunately, one big part of the consulting job is letting it go after your time is up. You can only do so much in a short amount of time and hope that your ideas will live on (and will not be completely butchered after you’re out of the door). The menu I left them with, for now, was  Vietnamese/French inspired: Seasonal Mini Quiche, Beer Pretzel Caramels, Spicy Nuts, Asian Granola, Seasonal Fruit Galette, Ube Pop STickles, Savory Pop Tarts, Variation of green tea muffins (nutella, candied ginger, blueberry), Vegan Power Bars, Vegan gluten-free tofu brownies, Tipsy white chocolate macademia blondies, Asian pigs in a blanket, Curried coconut banana bread, my infamous Bacon chocolate chip cookies (I just couldn’t resist), Gingered oatmeal cookies, Vegan gluten-free everything cookies and some healthy Dog treats.

It was definitely a great experience, a lot of fun and I am deeply thankful for getting the opportunity.

Right after I started at Gingersnap, another coffee shop/bakery contacted me out of the blue (I send them my resume weeks earlier) and scheduled a tasting with me that took place yesterday and was completely different (traditional French pastries with American influences) but as it seems equally successful… YAY!  I’ll keep you posted on that one…

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