About me
My name is Jacquie Edwards and I work in the field of culinary arts as a pastry chef (in the making). This blog is intended to follow my passion for my work as well as all things food related as I advance more independently into my career. Enjoy!-
Recent Posts
Tags
almond Apple Apricot Basil Black Garlic Black Olive Black Sesame Blueberries Bread Brioche Bubblegum Buckwheat Caramel Sauce Chocolate Cilantro Cocoa Crumb Coconut coffee cupcakes currents Dolce de Leche Elderflower Focaccia grapefruit Guinness Cheddar Huckleberry Lemon lime leaf malted milk Mango Marshmallow mascarpone Menthol Milk Chocolate Raspberries Raz el Hanout Red Sorrel Rhubarb Saffron Spice Cake Stout Ice Cream Strawberry Vanilla Vanilla Gel wedding cakeArchives
Archive for May, 2010
-
Shut Down
Posted on May 31, 2010 | 1 CommentIn the middle of a 13 day work week, and trying to get this site up and running but I still wanted to post even if its just quick. Shot of the station shut down before I put the lids back on… I’m obsessed with... -
Guinness Pre-Dessert 2.0
Posted on May 30, 2010 | No CommentsPitched the pre-dessert to chef last week and he said it needed a little something more so we brainstormed and decided to try apricot. So we still have the cashew praline, stout ice cream and Guinness Cheddar (now cut in a strip to better showcase... -
The Wagyu Beef of Cheddar
Posted on May 21, 2010 | 1 CommentOur company’s pastry chef Jenny got in this cheese for our other restaurant and I knew right away I wanted to use it. I came up with this today at work for the new pre-dessert, pretty simple play on beer and nuts. Going to pitch... -
Pre-desserts of seasons past
Posted on May 20, 2010 | No CommentsThere are so many things I want to post about and so little time. I’ve been recording my work for sometime now just so I can reflect upon it… Here are some shot of a couple old pre-desserts. Pre-desserts were the first works that I... -
Didn’t Make the Cut
Posted on May 20, 2010 | No CommentsRhubarb+Bubblegum+Marshmallow+Menthol Here is a rhubarb dish I was working on the didn’t make it onto the menu. So we have compressed peeled rhubarb, bubblegum powder, menthol gel, rhubarb gel, vanilla gel and marshmallow espuma that I expelled into liquid nitrogen -
Bread Service
Posted on May 19, 2010 | 1 CommentI’ve always always enjoyed making breads, I wouldn’t necessarily consider it my strongest skill when it comes to pastry but it brings me a lot of joy, especially right out of the oven… yummmm Here are some shots of the bread service from the restaurant.... -
Plates
Posted on May 19, 2010 | 1 CommentThese two dishes have been on the menu since I started they are Jenny’s (our company pastry chef). They’re both pretty popular with customers and I enjoy playing around with plating them. Chocolate + Hazelnut + Huckleberry + Malted Milk Lemon + Lime Leaf +... -
Da Crew
Posted on May 18, 2010 | No CommentsQuick post!! We had a slightly later start to service today so we had a few minutes to relax… I grabbed this shot of the team during our outside time (we love our outside time) ENJOY! -
Apple + Raz el Hanout + Black Garlic + Spice Cake
Posted on May 17, 2010 | 2 CommentsThis was the apple dessert that we were running over the winter. This is the first a la carte dessert item I put on the menu (or any menu for that matter) This dish consists of confit apple, raz el hanout ice cream,and spice cake.... -
Wedding Cake: Molded Flowers
Posted on May 16, 2010 | No CommentsThis last cake I’m posting is one of my favourites, I did it for a small wedding while working at Rimrock resort in Banff, Alberta. I had never tried to produce a cake like this before nor had I done molded flowers before, especially out...