It has been too long since my last post, and I have been thinking about what to write about. Here I sit on a Friday night and decide that it is time to do it.
The past few months have been spent preparing for Team USA Coupe du Monde de la patisserie tryouts. More information can be found at Pastry Team USA. It is an honor to be selected for the tryouts, many pastry chefs that have been an inspiration to me as I grew in the industry were members of previous teams. The Coupe du Monde truly is the number pastry competition in the world, being chosen as a candidate to possibly represent the USA is one of the greatest accomplishments of my career.
That is the primary reason for not updating the blog. Many hours have gone into preparing for the tryouts. As always the sacrifice is not my own, the extra time at work means time away from my family and more work for my wife (we will be celebrating our 14th anniversary just days before the tryouts). One of my former students and employees, Tony Kozlowski, has been hard at work apprenticing with me for the competition. Along with help from several other students on the other projects that are always popping up Heather Schreiner, Stacey Lyons, and Jacob Shuttleworth. There are many more that have contributed and I apologize if I left anyone out. They contribute a great deal along with other colleagues that have advised me on this and previous competitions.
The good news is that there a some fun technique posts of some techniques that I will be using for the tryouts, that will come after the competition.
So please get the word out about the tryouts and help to support Team USA.
Hotel reservations - https://resweb.passkey.com/Resweb.do?mode=welcome_ei_new&eventID=8725674
Awards reception will be held at Grand Rapids Community College on Saturday April 21st at 6:30, $50 per person.
All the best to everyone trying out! Looking forward to seeing everyone at the tryouts!
