|Bella visits Dr. Joe for her allergies.|
Just yesterday, I realized that I finally have--or will soon have-- enough staff to take the time to do nicer desserts. Saturday morning, I opened an email that said a guest told a hostess that the desserts had not been "up to Blackberry standards." It was eight hours before I could determine the cause of the unhappiness, and spent that time beating myself up internally. Turns out it was frozen apples in the center of their fried pies, and if I was hard on myself, it was nothing compared to poor Jessica, who spent the following 24 hours agonizing over what I would do to her as a consequence. I simply told her that it was a mistake to learn from and go forward. There are far too many things she does well to let this one stumble make her fall down.
But I've also made myself a promise to bring the level of my desserts up another notch. Witness the sweets assortment I made for a group last night:
www.davidlebovitz.com, and have been so inspired by his photos and travels and writing. He has a new app, even, for the pastry shops in Paris. Every pastry in each row in Paris pastry shops are symmetrical, perfect and beautiful. That's what I want for my desserts. I want guests' jaws to drop. I want my desserts to be the best ____________ they've ever seen or tasted.
A new p.m. pastry cook starts Thursday, and another starts the Monday after Thanksgiving, one who has experience in chocolate making, which will help me enormously. I always mean to take photos of my chocolate work, but always have finger encased in chocolate when the urge strikes! Not something I want to inflict on my iphone! But I will be more vigilant, bring my camera to work more often and keep you updated on my journey!