i get asked this, NO! i get dismissed as a pastry chef because everyone envisions a pastry chef being over indulgently fat. so i started thinking about it ...
i base my career around fat (butter, eggs, cream, chocolate, sugar, etc.)
i constantly snack on/taste my desserts.
i eat desserts at every restaurant (at least once) to gauge the chef (and if money permits, the pastry chef).
my night cap consisted of valrhona guanaja chocolate (70%) and a glass of baileys.
i love foie gras!
i love brioche!
i love pork belly!
recently i admitted that my last meal would be a braised pork belly and foie gras slider on a rich mans brioche (peter reinhart)
so why am i not fat?
good metabolism? yes, but ...
as a pastry chef i am sick and disgusted by what people consider dessert. i hate the idea of dessert. people think something super rich, super sweet, super heavy and super fat. when i think of dessert i think as the perfect end of a meal wether it be sweet or savory. i think a few pastry chefs agree with me on this.
with that in mind, i am on a mission to change peoples perspective of dessert. it will prove almost impossible in texas (everythings bigger in texas) but i will continue on my quest. join me!