My new adventure begins at the Honolulu Coffee Company as their new head pastry chef. Lots of work to be done, items need to be changed, design of the desserts need to be enhanced, and recipes need to be reworked. It never fails to surprise me when I work at different places how the basic, classic recipes, the foundations of what we know(or at least some of us), get totally side tracked. Several of which I have encountered recently include, the classic italian base buttercream with twice the amount of sugar, macarons sandwiched with flavored white chocolate ganache(gross! the shell is already sweet to begin with!), and the all time favorite here in Hawaii (where I have many times seen this done) anglaise made with straight heavy cream. I honestly hope that they are not teaching students in the culinary programs these things. My work begins............
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