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.
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
Posts
I totally agree with Lauren. It is just not baking a cake, it is an art form and you must have a passion and tons of patiences for. Someday I would love to open my own bakery/event planning business. It is my dream job.
ReplyDeleteGreat Q&A, it was informational as well as personal. Can't wait to try the Banana Bread Recipe! Thanks
ReplyDeleteI love to bake! But I could never make creations like that. You clearly need to have a talent to bake the way Lauren does. It seems like it is even more intricate than being an artist. It was also interesting to see baking from an expert's point of view, but someone who is trying to make it out there.
ReplyDeleteI have a question for you, where did you develop your love for baking?
ReplyDeleteWow.
ReplyDeleteI'm really hungry now.I love the little octopus on the bottom of the cake.
I really loved this post. So often you see interviews with people who have been in the business for years, this is not that. It gives insight into the bakery business of today, the present not the past. Although the industry runs the more experience you have the more you know and yes I feel you can learn alot from them, I was still glad this was a newer generation baker making it in a world of years of pratice and knowledge.
ReplyDelete