A Saturday of most splendid proportions

Photo most sneakily stolen from the whereabouts of the google machine.

Where to even begin?

Well, my dear friends and most ravishing beauties,  I had the complete honor of spending the day at the three Michelin Starred, and most entirely breath-taking Restaurant Daniel. 

I spoke briefly in my previous post about what a stage is, and the sort of place that Daniel is, but for those looking for a more detailed edition of the same story, I await the platform to pontificate.

I arrived at the restaurant around 1:45 in the afternoon, and found my way into the security box that all employees pass through before entering. I introduced myself to the security guard and explained that I would be spending the day with the pastry team. He then called the Executive Pastry Chef; who apparently had no idea that I would be staging. Well, naturally that sent a chill through my hopes of having a good day- I immediately placed myself in the position of being an intrusion and a burden to the busy team. However, as soon as I was placed at a station to begin removing small chocolate cakes from their molds I was treated not only as a welcomed set of hands, but a equal and a team member. 

The people that I worked with were so inspiring. They were fast, talented, helpful, and made me feel like I was appreciated and understood. 

It was hugely moving to know that I was contributing to something that would be served at Restaurant Daniel. After spending a few hours helping out in the kitchen, assembling various petit-fours (small one or two bite pastries with intense, decadent flavors and rich luxurious textures) I was invited up onto the pastry line. I nearly fainted for the chance. Now, keep in mind a small flaw- I have never worked a line before. 

What "working the line" means, is plating, assembling, and otherwise taking care of dishes to order. So the ticket comes out, and you get it done as quickly as you can. 

It is terrifying. But the rush is unbelievable, and once you get in the groove it is a blast and a half.  So I was put in charge of the Madeleines. Every guest is given them after dessert, while the little goodies are still hot and snugly tucked into a linen basket. It is beautiful, everything at the restaurant is immaculate. 

Not the Daniel Madelines, just an image snatched from google

While I was working hard not to make a fool of  myself in front of such talent, kind souls delivered a seemingly never-ending stream of delicious treats for me to try! I first was given a yummy double-baked potato while I was still in the main pastry kitchen, then once upstairs on the line, a stunning plate of raviolis manifested as well as a simply spectacular dish of hand made pasta, along with various other small delights. And of course, I got to taste all of the petit-fours. 

When my shift was over, and I was chased out of the kitchen, I went down to thank the Pastry Chef for letting me play in his kitchen...and he offered me the position. 

I scarcely know how I kept myself standing and breathing.  It nearly brought tears to my eyes. I was so overwhelmed and honored that I think I looked something like the people on television do when they are told "you've won a brand new car!". So, in my gaping fish-mouthed awe, he told me to give it some thought and to email him in a few days.

Unreal. 

I wish that I had words for how much that meant to me.

When I was waiting for my dad to pick me up, I was happily sitting by myself with a big goofy smile all over my face, when the pastry team passed by and noticed me. And would you believe me if I told you that they stayed and waited with me for nearly 20 minutes so I would not be on my own? That was so touching and beautiful. What kind people! For a place of such high regard they could have treated my stage as slave labor, and completely abused me and I probably would still feel lucky for the chance; but instead they respected me as a member of the team, and allowed me to meaningful work that contributed to the restaurant, and then even spent a few minutes getting to know a little about me. 

People like that are rare, and I am blessed to have come across them. To someone not in the culinary industry it may not seem like a big deal to be treated with respect and kindness on an unpaid, unofficial, "first day" of sorts, but believe me- it really is.  

I am so filled with love, inspiration, and honor by the whole situation. Even if I was not offered the position, I would still be proud to have been there for the day.

So, I suppose there are two morals to my story; the first- be kind to everyone. Strangers, new kids, those above you and below, old friends, everyone. Because you have no idea how much it may mean to them.  

And the second- believe that you deserve your dreams. Never sell yourself short. I came close to asking for a stage at a different restaurant in the Boulud empire because I never thought in a million years that the team at Daniel would think I was good enough to even spend the day. I have no experience in fine dining, and limited experience in pastry. But I chose to have fun and to do my best, and when I decided to believe in myself, this opportunity strolled right over and curled up in my lap purring. 

You deserve the best. And I know that if you wholeheartedly want it, and work your tail off, you will get it. 

What is your dream position, and what are you doing to get it?

An abundance of love,

Paige

 

A splendid weekend, indeed.

Hello friends.

This weekend I am going on my very first "stage", which is where you go to a restaurant and work a shift to see if you and the establishment will be a good fit for one another. Sometimes you just tour around and watch, helping clean and taking care of small things; and other times you are assigned products to make and are set out on your own. It can really go either way, so I am trying just to relax and have fun with it. 

Which would be much easier to do if the place wasn't as garganuienly, pristeinely fantastic as it is.

My very first stage experience is going to be at Restaurant Daniel.

We are talking three Michelin stars. Reputation of perfection. Daniel Boulud. HOLY COW.

I am so excited! I simply can not wait.

Even if I am not offered the position, it will be an honor just to be in that kitchen.

But anyway, I digress.

The reason that last weekend was so splendid was because my parents took me into Manhattan to walk to the restaurant that I will be staging in this weekend- so that I would know how to get there and all. So after a simply gorgeous stroll around the park and down to Daniel, we went to one of Chef Boulud's other places. His bakery! Oh boy. My Dad and I have gone before, but we wanted my Mom to have a chance to check it out. Let me tell you, these pastries were immaculate.

Of course, I forgot to bring my camera with me, so I snatched these pictures from google.

I can go on, and on, and on about how inspirational and beautiful Epicerie Boulud is. But you really need to visit it and see for yourself. Take a look at the webpage, you can also get to Restaurant Daniel from there. So, so wonderful.

http://www.danielnyc.com/epicerie.html

Daniel Boulud came to my school for the Bocuse d'Or culinary competition preliminaries, and while I did not get the chance to meet him myself, I heard some of the most heartwarming stories about his interactions with the students. He is a superhero to us, and he certainly did not let any of us down. Hundreds of pictures of him with students popped up on facebook after the event, and in each one he was wearing the biggest, most endearing smile, with his arm around their shoulder. 

***

Have you ever gotten the chance to shake your hero's hand? 

If not, who would you like the chance to meet and thank?

An abundance of love, 

Paige

Tasty, healthy dinner!

Hello Friends,

This weekend has been perfectly splendid, but more on that later dearies!

For dinner today, I made a beet and goat cheese salad, and Mushroom Brown Rice Pilaf.

Both Vegetarian, loaded with vitamins, veggies, and fiber, and so tasty!

What did you have for dinner?

An abundance of love,

Paige

Eat slow, babe!

Last night I had the pleasure of going to a meeting of the Slow Food club. What Slow Food tries to do is support eating local, seasonal, and fair trade produce. It's all about supporting the people in your community who are making exceptional products, with an undercurrent of organic and bio-dynamic farming. It is heavily focused on produce and farming, but it also goes into other areas of the culinary industry, with wines, cheeses, olive oil, and even vinegars!

They plan a lot of trips to farms and craftspeople in the Hudson Valley, two coming up are going to be to a farm for a cheese-making class, and to Vinegar maker for a tour and chat. 

The people in this club work really hard to get out the idea of slow food, so I was thrilled to make it to a meeting. I'm hoping to be able to get more involved.

The Slow food group at my school is a college chapter, and they are all over the world. If it is something you think you may be interested in I highly recommend checking out their webpage. They are trying to get people away from processed, unhealthy foods and lifestyles- and are doing a really great job teaching people how to take steps toward sustainability. 

I really believe in this club, and am excited to see what I can do to help!

 http://www.slowfoodusa.org/

***

I am making pierogies in Cafe Savory today, very excited. Hoping to grab a big, beautiful spinach salad before class. Yesterday I got quite a treat in finding strawberry cheesecake set out during lunch, it was simply divine!

I am spending this weekend at home with my parents, I can not tell you how excited I am! Friday can not come quickly enough. 

How are you spending this weekend?

Also, what clubs would you like to be involved in?

An abundance of love,

Paige

In the absense of onions.

Yesterday I got myself all sorts of thrilled about the prospect of whipping up some brown rice pilaf with green onions and toasted pecans in Cafe Savory Productions class. Be still my beating heart! It's such a simple recipe, so I wasn't really worried about it...that is until I sadly discovered that we had no Spanish onions in the kitchen. No big deal though, my team and I placed it on the supplemental form and away it went. So we prepped all of  the other ingredients, but could not begin because the first thing we needed to do was sweat the onions. So we waited. And waited. And our onions never came! Oh I was so sad. We made some pasta dough for something to do but my heart was heavy from the lack of pilaf-y goodness. 

So today, it is my mission to acquire my onions so that pilaf may be had. 

***

In writing class we finger-painted, which was a great deal of fun. That professor is a hoot. 

***

While I would simply adore to dim the lights, curl up in bed with a big mug of tea, and spend the day reading my collection of Sherlock Holmes adventures, and possibly knitting some stitches of my mittens, I sadly must complete my prep-work for class. 

So do tell me:

If you could blow off all prior engagements and just stay home, how would you spend your day?

an abundance of love,

Paige

Some mornings simply set you up for a splendid afternoon.

And this morning was certainly one of those. 

Yesterday I was visited by a bit of a cold, so after a great deal of green tea and orange slices I took to bed early in hopes of chasing away the sniffles. That means, of course, that I woke up bright and early this morning, feeling fit as a fiddle! So after bundling myself up in my cozy lace cowl and doubling up on socks I took to the chilly morning air and made my way up to Roth Hall for a spot of breakfast. 

For perfect company I took too, my volume of Sherlock Holmes adventures. 

My dear Sir Arthur Conan Doyle; you may be one of my new favorite authors.

His writing is so beautiful, but more than that his stories are arresting and his characters are so personable. His wit and bright sense of humor stare up at you from the pages, and while I had meant to get through perhaps the first half of a story, I tore through the entirety of The adventure of the Empty House. 

My breakfast too, was completely delightful. I had scrambled eggs with cheddar cheese, onions and mushrooms. A generous helping of home fries came along with me too, and the table which usually holds bagels and fruit was overflowing with croissants, cheesy pretzel bread, danishes, and myriad other treats for the taking. So, naturally, along with my usual smuggled banana I also cautiously slipped into my pocket book some gorgeous pastries, delicately wrapped in napkins and tucked away for safe keeping. Oh K16 breakfast, how I adore thee. 

I arrived at 6:45, and did not return to my room until 8:30 for finding such great company in my Sherlock Holmes Volume. There is something so lavish about a breakfast spent alone with a good book, lots of coffee (with half and half, of course. Come on, indulge. You deserve it.), and a beautiful plate of eggs and home fries. I love the white-noise chatter that Farq Hall affords. 

Later in the day I have Cafe Savory Productions, where I will be working on ricotta gnocchi and tomato sauce. Yummy!

What is your ideal morning like?

an abundance of love,

Paige

Bocuse and Bizarre assignments;

This weekend at school was a culinary competition called the Bocuse d'Or, it was brilliant. The contestants are competing to represent the United States in an international competition in Lyon, France. Thomas Keller, Jerome Bocuse, Daniel Boulud, and Grant Achats were just a few of the giants who came to our campus for the event. There were book signings, too. I was lucky enough to make it to the Grant Achats', who I simply adore.

***

I had a fairly peculiar writing assignment to do this weekend, we were excused from class for 15 minutes, and told to do what ever felt right. Then we needed to write a page about the experience. Sounds straight forward enough- right? It certainly was not for me! When I sat down to work on it, I drew a complete blank. I had no idea what to say! I went down to Farq hall, I had a mug full of tea, then I went back to class. So I decided to do what I often do with writing assignments, and bend it a little. Rather than writing about what I did, I decided to write about what I saw other people do. Oh, also I made most of it up. Don't tell! 

Thought it might be a suiting thing to post here, as it is slightly (OK, not really) about culinary school:

Fifteen minutes. Disowned chairs scraped worn tile and voices chattered wildly at the prospect of momentary pardon from the 7AM course with whispers of cigarette breaks and visits to the restrooms. A girl with molten brown hair and an unassuming curl of softness at the corners of her mouth touched the arm of an unequally fulsome and haltingly tall individual, before lifting soft eyelashes to his face and inviting him for a turn about the building. A gaggle of loud and quixotic girls rushed past the rest. While the warm disjointed room, which brings to mind images of exacerbated mothers calling back caffeinated children at bowling-alley birthdays, began to drain itself of bodies- it all but sighed with relief. Non-slips pattered excitedly against the strip of tired carpeting that stretches the length of the long hallway through the fourth floor of the dim and expansive structure. The heavy and thick morning light seeped through the cracks and seams of ornate stained glass like motor oil through a seive, making the whole of the hall feel dark and brooding. Glass cases housing awards and publications drooped as the students pounded past without so much as vague curiosity, their silhouettes dully reflected by the worn ornamentation. The battered staircase scoffed at the thundering on its back while students mourned over the prospect of climbing it once more, once the minutes pass and their return to class is anticipated. As if in brigades, they passed the window, out which the Hudson River beams at them in the quiet of the morning. Should they stop, and waste their unexpected reprieve, they may be surprised by the view’s effect, and what the mellifluous river has to share. So instead, past a window, down a flight. Past a window, down a flight. Upon reaching the main floor, as if well-rehearsed players in a theatre, all in eerie unison turned to move straight back to the welcoming walls of Farqhusien hall. Some took to the coffee bar, others opted for bagels or remnants of fruit salad, but they split nearly in half. And took seats as far from the others as could be reached. The cloud of movement within the hall was slow. An exchange of thoughts was given, as the two groups mulled over the past portion of class.
Phones were checked as time had taken flight, and so too did the groups, past those busy working away in K16 and past the room of wines. The edge of the staircase was met with complaints and protests from the unhappy climbers. And lumbering footsteps took them back; past a window, up a flight.

***

What was the most bizarre assignment you've been assigned?

An abundance of love,

Paige