since the idea was born, i've been too distracted to think about things.
wedding cakes, a busy restaurant, and dreaming of opportunities abroad.
the chef i trained under in school, just recently accepted the position of executive pastry chef for the ritz-carlton/jw marriott hotel opening this september in beijing.
crazy.
as i applied swirly lines of royal icing to a wedding cake, my mind wandered to thoughts of living and working in beijing.
it isn't even a remote possibility right now.
i'm not accomplished enough to obtain a management position where the hotel would sponsor my visa application.
but the idea of working abroad got me thinking about what i plan on doing with this career of mine.
not even 8 months ago, i was looking to get out of the field.
exploring options related to my BA in sociology.
all of a sudden my eyes were opened to an enormous array of opportunities in the field.
from being a consulting chocolate chef for a major manufacturer, to teaching, to owning my own business.
the progress i've felt in my work over the past four months has made everything seem that much more possible.
after being told for years that i needed to have short and long term goals, i finally see it as a relevant step.
with so many opportunities ahead of me, i feel as though i need to be prepared for when the time comes.
so, for now i'll focus on getting my trade certification - or 'red seal' as 'they' like to call it in canada.
i would like to spend some time in europe and asia, developing my skills and creative vision.
primarily france or belgium for the classical grounding; spain for the high concept and precise techniques; and china and japan, where the world of hotel pastry seems to operate on a totally different level than here in north america.
some day, this idea of a little, online chocolate shop could turn into a store front.
we'll have to see where this new cultural interest in food leads us.
for now, i'll keep trying to figure out how i'm going to get to this end point.
plus i need to start costing out this little business venture i have on my mind.
back to the calculator...

and so it begins.

it's amazing how quickly things change.
four months ago i hated working with chocolate.
it's so easy to hate things when you don't feel confident working with them.
then - after being laid off - a fresh start.
it was an exciting opportunity.
after a quick trip back east - to new york and toronto - i was feeling inspired.
ready to work. . .with chocolate.
tempered chocolate garnishes.
i had done everything in my power to avoid making them in the past.
and of course, like the majority of things one can worry about, it wasn't nearly as difficult/frustrating as i'd remembered.

i'm asked to enter an upcoming chocolate competition.

having conquered this tempered chocolate thing, why not go for it.
i entered in two categories - plated desserts and bonbons - and started planning.
i was hooked.
my competitive nature took over.
i was obsessed.
flavors.
presentation.
plates.
garnishes.
display.
then the truffles.
making truffles is like a game to me - in constant pursuit of perfection.
an even, thin coating.
flawless shine.
that snap when your teeth break the surface.
a creamy ganache hidden inside.
i have become fascinated with the science of chocolate.
the variables affecting an outcome.
the seemingly endless flavor combinations.















i continue to play with new flavor combinations a month after the competition.
my features in the restaurant have been assortments of truffles with fresh local berries.
i feel the need to develop this newfound fascination outside of work.
it's for this reason that i have started organizing my ideas to open an online chocolate shop.
producing a high end, artisanal product, all of the chocolates will be hand dipped, or molded.
using the best chocolates, fruits, nuts, and infusions, my products will showcase classic flavour combinations along with more unusual pairings.













with plenty of logistical issues staring me in the face, this will take a couple of months to sort out.
in the mean time, i'll update regularly with new flavor combinations i've tried, equipment i've acquired, and any big events along the way to an envisioned fall opening.
stay tuned...