I’m a Pastry Chef In New York City and have worked at some famous venues and restaurants.  I’m trying to be more versatile in the age of Corona since the Hospitality Industry has been beatin to a bloody pulp.  

I WAS the quiet, keep your head down, do as you’re told mannered Chef, BUT the combination of a high pressure, stress, 80+ hour weeks, 6 sometimes 7 days a week with a diet of 3 triple shot espressos, a pack of cigarettes and basic sandwiches like PB n Jelly when I got home for all of 5 hours of sleep, finally got to me and it was time to move on.  

So I took some time off to visit family in Southern Italy and ended up staying on and off for 13 months.  I wouldn’t trade my time there for the world, I got to pick grapes and make wine, pick olives to press for oil, made sausage, made breads, pizza and desserts at a family run bakery, and I got to visit and experience Italy form the north to the south.

I’ve bounced around to a few places since I’ve been back, nothing I could sink my teeth into, I appreciate what I learned or the experiences I had where I was but like every job you have to be able to back up the brand.  I wasn’t feelin it (the passion for food) anywhere except for the few times I hosted parties and could teach an audience.  You don’t need a giant state of the art kitchen to cook/bake. All you need is a decent recipe and a will.

One important piece of equipment though in this modern age of technology is using a digital food scale to measure ingredients by weight NOT volume. For everyday use not just what you’re creating at the moment. Nutrition Labels use Gram measurements, it’s easier to understand what you’re eating when you can see and understand its weight. 

So here I am and hopefully I can teach you something.