Pasticceria Bruno dessert classes

I found more classes that are being held for anyone looking to learn some basic desserts. They are being held at Pasticceria Bruno, here is the information, enjoy!

Pasticceria Bruno
1650 Hylan Boulevard
Staten Island, New York 10305
718-987-5859



June 13, Ultimate Indulge
This is the class where everyone wants to be. Indulge in a great selection of fresh gelato- sorbets- and granita.


September 12, Quickie Cakes
Shelf stable oven baked cakes. Carrot, banana walnut, lemon blueberry…


October 17, Sugar Free Sweets
Learn how to make sugar free goodies.

November 14, Jams & Jellies
Whether for the holiday season or every day, learn how to make your own fresh fruit spread.


*** ALL CLASSES ARE HELD ON SUNDAY MORNINGS AT 10am TO 1pm.
CLASSES ARE LIMITED TO 15 PEOPLE
CLASS FEE PER PERSON $95.00
ALL CLASSES MUST BE PAID IN FULL AT TIME OF REGISTRATION
DUE TO HIGH DEMAND, PLEASE REGISTER EARLY! ***

Q&A with Lauren Glinski

Instead of interviewing someone who has been involved in the pastry/bakery business for many years, I decided I wanted to hear from someone who is just starting out. I saw that a facebook friend of mine, Laren Glinski, who also happened to be a fellow student with me in Elementary school, was posting beautiful desserts and cakes on her page. Although we haven't spoken much since our early school days, except for short facebook comments, I asked if she would do a Q&A for me and she happily agreed.



When did you first realize you loved to bake and you wanted a career out of it?
I always loved to cook and I cook often. Well, I never really LOVED to BAKE exactly; in fact I am not much of a sweet lover... I would rather a savory meal over dessert any day But, I always wanted to be an artist, since I was really young that is all I could ever really imagine... (An artist and a cowboy...but there are no cowboys in Brooklyn is what I was told haha)

I went to a state university and majored in communication disorders and speech pathology and I started Grad school when I realized I would be a great Speech Path but my heart wasn't in it...so I moved back into the city and took many odd jobs and waited tables. I then worked on Wall Street as a licensed broker after taking my Series 7...after a year or so I realized I missed being creative and that I certainly did not love this new career.

I started baking and creating things because my boyfriend loves sweets and people really loved my recipes. One year my sister was having a birthday and I thought I would make her a cake but she hates dessert too so I figured I would make her favorite food...HOT DOGS. And so I made this crazy cake that resembled the real thing and we all loved it and laughed about it and I realized that the Pastry world is certainly an exact science but it is a GREAT medium for me to be artistic.

I started making cakes for holidays (a cake that looks like a real cooked turkey and a Christmas tree) and then I started getting orders from people who saw my work. I decided to take the leap and enroll in the Baking and Patisserie program at Le Cordon Bleu and moved to Vegas for a little change of scenery. I love to make cakes into art and that is where my true passion lies.




Why did you choose that career path?
(Oops I guess I already answered this...) I know it sounds cliché but I really think this field chose me...I always loved art but knew I couldn't REALLY make a living out of being an artist and then it all just fell into place for me.

How did you enter the business? Did you encounter any bumps along the road?
Well I am still breaking into the business and I work out of the kitchen at my school as well as my home kitchen. I take orders through people who see my work and people who suggest me and by leaving my business cards wherever I possibly can!

Did you go to culinary school and where? How long did you have to attend?
I am currently attending Le Cordon Bleu in Las Vegas (however there are many great schools in NY) and am in the Patisserie and Baking Program which consists of 7 months of classes where they mostly teach general techniques and methods of baking. After the 7 months we are all required to do a 2 month + externship at a location of our choice. I will say that all the work I do is self taught since we have not learned about sculpting and decorating a cake with the details I currently use but I have learned a great deal about product and production of many various baked goods and pastries.

Why did you decide to move to Las Vegas? Did it have anything to do with your career?
Well, I was ready for a change of scenery and I knew a move would be temporary since MY family is in NY and I miss them greatly. I wanted warm weather and my boyfriend and I would often joke about moving there...I was laid off on Wall Street and came home that night and said "Hey, let’s do it, let’s move to Vegas." and we did. We chose Vegas because my boyfriend has family here and I really wanted to spend some time on the West Coast. I think being laid off let me finally take the leap into this career since I could never bring myself to quit such a great position in New York.

I also faced support but skepticism from friends and family who said "you love to make cakes and bake now but when you are forced to do it daily you may change your mind" One thing I have to say is the cliché is true...When you love to do something it definitely is NOT work!

Do you currently work for a bakery or do you work from home, as a side job?
I currently work from home and am starting/started my own business named after my blog EatMyTreats. I also receive work through one of the very popular restaurants in Planet Hollywood on the strip catering dessert and creating specialty cakes for large parties and banquets.

What is your favorite dessert to eat? Bake?

Hmm...I really love something called a Babka Cake. I grew up with a Grandfather who had a very strong sweet tooth and he brought an Entenmanns cake to dinner every night and on some nights he would bring home a Chocolate Babka cake from Your Baker in Bay Ridge Brooklyn and it was TO DIE FOR! I recently took a week to put together and even better version and I was successful. I now ship it to NY since it may actually be even better than the original.

I also really like these truffles I started making. Crazy flavors coated in chocolate and they are in-explainable. The recipes are somewhat secret and I get several orders for them weekly. My favorite are the Banana Bread in Dark chocolate and Toasted coconut...I also ship these truffles across the country as well.

Do you have a specific cake that you are especially proud of? Do you have a picture?
Well I was really proud of the creation of the Babka recipe because baking really is a science and it took great time and effort to perfect it...but I think my favorite creative cake may just have to be the Golf Shoe cake that was ordered several months ago. It was a great challenge and I am very happy with the turnout.

Where do you see yourself in the pastry/bakery industry in five years?
WOW...I sometimes fret over the next few months since I am not sure where I see myself. I really do not want to limit myself as strictly a cake artist (although that is where my real passion lies) I would like to work with and learn from some great chefs and Chocolatiers such as Jean Phillipe and Ron Ben Israel and in 5 years I would like to have my own bakery/cafe/cake shop.

Do you want to someday own your own Bakery shop? Yes..!


Do you have any advice for new culinary students or anyone interested in the business?
Go for it...it’s a great career but like anything else you MUST HAVE A PASSION for it...and also if you think the chef instructors are tough be prepared...when you work for someone you are helping THEM run their business and they want it done right so take the time to learn the RIGHT way and always listen to the chefs..it doesn’t hurt to have a tough skin also...you need to be able to present your products and take quite a bit of criticism...but if you pay attention and do it right you won’t have to worry about that...And also be prepared to wash a lot of dishes!!

Do you have a favorite recipe that you can share with us?
I make a really delicious banana bread...you can get it off my blog I will include it here
Banana Bread Recipe

INGREDIENTS
3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

METHOD
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.


I just want to say thank you to Lauren for her quick response and detailed answers. However, I have a different favorite cake from Laurens creations...

If you want to check out more of Laurens desserts you can visit her at EatMyTreats.blogspot.com

Free Cookie Event at Michaels

While searching for pastry classes offered on Staten Island I found this:

Mother's Day Wilton FREE Cookie Event
May 8, 2010 - May 8, 2010, Noon - 1:00pm

Express your love with delectable delights for Mother's Day. Join us for a free Wilton Cookie Event. Decorate a special treat for mom or grandma, or invite them along to join in the fun! While supplies last.

Michaels
2795 Richmond Ave
Staten Island, NY 10314
(718) 697-0252

Marshmallow Fondant recipe

Everyone loves the way fondant looks on a cake, but do you really like the taste? When I eat these beautiful cakes made of fondant I usually peel the layer off and toss it to the side, but no more. I have a recipe for Marshmallow Fondant, a sweet tasting, beautiful looking topping to any cake.


Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)


Place marshmallows in a microwave safe bowl and pack them in, then add the water. Put in the microwave for about 30-45 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. Then add the sugar and mix until all is incorporated and it is no longer sticky. Then take it out of the bowl when it gets to the point where most of the sugar is incorporated and knead it in your hands. This takes roughly about 5-7 minutes. Take a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

Chocolate Frozen Banana pops

I have a great, quick and easy dessert that you can make and most will love, Chocolate covered frozen bananas. My sister-in-law loves them and since she does so much for me I decided to figure out how to make them. In King Kullen I found a cheap and easy to use mix. Its Concord food-Banana pops.








All you have to do is buy 4 bananas and the mix. The small box with chocolate mix also comes with 8 Popsicle sticks. Cut your 4 bananas in half and stick each one with a Popsicle stick, then place them in the freezer, about one hour. Once the bananas are frozen place the chocolate bag in a cup of hot tap water for about 3-4 minutes, until soft. Then pour the chocolate into a glass and dip your bananas.

The frozen bananas instantly harden the chocolate so you can serve them immediately or freeze them for a later time. The whole process takes a little over an hour, due to the fact that you have to freeze the bananas, after that it will take about 6 minutes to complete. It will cost you about $7 in supplies and turn out to be a delicious dessert for everyone. GOOD LUCK!

Cake leveler

A favorite product of mine is the Wilton's cake leveler. When making your own cakes and wanting them to look professionally level, this is the tool you want. It is very easy to use and when used the correct way, can make a big difference in how your cake looks. I sugest you let your cake cool completely to get the best effect, if the cake is too moist the leveler will not cut evenly.

The levelers come in different sizes, I use the one that cuts up to a 10" wide cake. The larger levelers are more for commercial use. You can adjust the slicing wire to the height that you want with a minimum height of 3/4" and a maximum height of 2 1/2". It is made with a chrome metal frame and metal cutting wire. You can buy it for about $3.00, if you search the internet you may find some that are slightly cheaper and some than may be more. It is definetly a good buy.

Easter Pastries from Renato's

The Saturday before Easter at about 8:00 pm, my sister-in-law and I decided to make our pastry run for Easter. In hope that we would miss most of the crowd we headed out to Renato's Imperial Pastry shoppe on Forest ave. With closing time nearly an hour away we arrived to find 8 peaople on line. Several girls were working behind the counter moving as fast as they could, trying to get people in and out in an orderly fashion. I don't think we were in the bakery for more than 15 minutes. I wanna say bravo to Renato's for having such a hard working, fast staff. As for the pastries, I may be being a little bias right now, but I think they are great and most of my family only goes there for pastries.