Oh dang, it's been so long since February. A little over half a year. Here I am again, typing this up while feeling that cold air from outside. I'm also extremely tired due to these 12+hr shifts for the past couple of months. In case I failed to mention, we've officially opened! I don't think that actually needed any mentioning since a few publications had already announced it. I'm also half hoping that no one visits this page since it was linked in a public article online earlier.
It was such an exciting process at the beginning. The brand spankin' new kitchen was ready for use. The test trials for the spring/summer menu. Banana Chocolate Crunch went through 3-4 revisions, which was worth it as it quickly became one of our best sellers. The cleaning itself wasn't that spectacular but I still felt pretty motivated while scrubbing. I was a nervous wreck during the opening month. Even my family and staff noticed. Now that we've been riding this out for nearly 4.5 months, I feel like a pro! I certainly wish that were the case. There's plenty to learn and like recipes, many ways to revise until optimum efficiency is obtained. Some days, I can barely keep up with the amount of production necessary. I do have a kitchen assistant who alleviates some of the work. So, essentially, I no longer have to endure work hours that fall into 4am but rather more so 12am! That's 4 extra hours to do other things, such as ordering, paying bills, and apparently updating my blog. Sleep is so overrated!
But in all seriousness, this position has been such a killer on the mind and body. My knee has been aching and on occasion, I'd have to limp a little but I can't stop working. Have a splitting headache? Suck it up, pop a pill, and keep going. Lacking sleep accompanied by blurry vision? All these motions have been so repetitive so it should come naturally. Keep the arms and legs moving. When I feel like passing out, the words etched on a friend's kitchen wall at The Pines come to mind: Ride or Die. That's how I keep myself pushing through time and time again. Autumn has started and the menu needs to transition into the more seasonal ingredients. The mind is so occupied by a number of other priorities but it has to be done regardless. Multitasking is not a special ability. It's a standard... daily.
Sometimes, people question why I make the desserts so complex. If they were simpler, I'd have a much easier time in the kitchen. Time-wise, it sounds very appealing to me but the concept of taking the easy route does not. Perhaps this is due to being surrounded by all the snobbish fine dining influences I've had since I started this journey. No offense. I actually like that they are snobbish because it exudes confidence. I have all these flavors and textures that I love and what better way than to combine them all into one dessert? As long as they play together nicely. It's also how I was trained, anyhow. I'd also much rather spend the extra time and effort on hand making tart shells. I'll confess, I have ordered pre-made before. It only happened once and never again. It felt so weird and more importantly, the flavors just cannot match those made from scratch.
A number of people find that the pricing of our desserts are a bit high especially when compared to the numerous Chinese bakeries surrounding us. To be honest, this was expected. Without considering the amount of time and effort put into each individual piece, it might appear slightly overpriced for a seemingly small sized pastry. When ingredients, techniques, and difficulty level are put into perspective, the price is in reality relatively cheap. I sometimes question why no one bats an eye when shaved ice desserts range from 7 to as high as 12 (patbingsoo, I'm looking at you) but at times I'd hear someone commenting how a piece of my dessert tastes good but not worth it for the price. Is it because shaved ice looks larger in a bowl? It's essentially water and xx-flavoring that has been frozen and shaved by a machine topped with fruits (sometimes canned?) and mochi pieces to give an example. Not to bash on shaved ice. I frequently order this dessert regardless of price just because it's refreshing and tasty. Just wanted to throw an example out there because I'm seriously confuzzled by consumer perceptions here.
On the other hand, the disgruntled commentary makes it extra comforting when there are people who recognize the work I do and appreciate it. It gives me a warm, fuzzy feeling inside to know that I've successfully made someone's day brighter (and stomach happier). At the end of the day, the key learning is: You cannot satisfy every single person. So, I apologize in advance to all those who do not agree with my concept of what a dessert is. If I could, I would cater to everyone's needs but sadly, I can't and I can only hope that people would understand.
That being said, now I want some shaved ice despite how cold it is tonight and how sleep-deprived I am currently. Hope you're all in bed dreaming happy and sweet thoughts. Until next time, y'alls.
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