Last week I had this conversation with a young woman I work with at my "jobby job". You know the one that gives me a paycheck so I can pay the bills while I strive to perfect my recipes and skills as a baker in order to open Esalota in a brick and mortar building.
As she devours the red velvet cupcake with flour frosting, "So like, when are you quitting to go to culinary school, like you know pastry chef school to become a pastry chef?"
Me, "I'm not quitting, and as much as I would love to go, I am not. I am not looking to go out into the world and work at some place as a Pastry Chef, I want to open a bakery. The kind you used to find in neighborhoods. Somewhere a working stiff like myself can walk in be greeted with a smile and hello, and know I will be able to afford a torte, a cake, scones, petite fours, or cookies."
I got this really confused look from her. "But don't you have to go to school to learn to be a Pastry Chef?"
With a sigh and a roll of my eyes I tried to explain. "Where I grew up, they had neighborhood bakeries. Family owned, do you think they went to school? No, it is something that was passed down through the family. We are all in such a big hurry to find bigger, better, more complicated we forget that simple is elegant.
It doesn't have to be bigger, or fancier to be good. Some of the most beautiful pastries I have ever seen tasted like nothing. They put too much focus on making it something that should be in a museum, rather than paying attention to taste, texture, and presentation. They put it all on presentation, and the people who eat it will either say nothing or lie because they think they don't know what they are talking about, it is beautiful therefore it is good.
I don't want to produce huge pieces that are loaded with all kinds of things to support it or something that is not edible. I want to make things that are appealing to the eye, and make the mouth water in anticipation of eating it.
Producing fancy desserts is work, and yes I can do that, I can make just about anything. It takes a recipe, reading, the ability to measure and weigh, and following directions.
What did you think of the cupcakes?"
She replies, "They are wonderfully tasty, and beautiful. But they only have the pretty frosting on them in the parchment cupcake paper, see I remember you told me it was parchment." Then the dawning of some of what I was saying, "OH I get it, they were decorated very simply, but yet they were beautiful, elegant!"
Me, "Exactly, I don't want to be a Pastry Chef, not that there is anything wrong with being one, and maybe someday I will attend some school, but for now I am a baker and proud to be one."
Ms. Cupcake replies, "So when are you quitting and going to Chef School?" I turn around walk away before I say something that I may very well regret.